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Showing 21 to 40 of 350 items
 

ALMAPAPRIKA
Heat LevelMedium
SeasonEarly (60-70)
UsesHungarian Cuisine, Paprika, Small Stuffing, Containers
Pod Coloryellow to orange to red
Pod Fleshvery thick flesh
Pod Length1.5 to 2 inches
Pod Width1.75 to 2.25 inches
Orientationupright pods
Foliagegreen leaves
Plant Height12 to 18 inches tall
OriginHungary
SpeciesC.annuum
Descriptioncrunchy with lingering sweet heat

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ANAHEIM M
Heat LevelMild
SeasonMid (70-80)
Pod TypeAnaheim/Hatch
UsesLarge Stuffing, Roasting, Fried/Stir-Fried, Canning
Pod Colorgreen to red
Pod Fleshmedium thick flesh
Pod Length6 to 8 inches
Pod Width1 to 2 inches
Orientationpendant pods
Foliagegreen leaves
Plant Height18 to 24 inches tall
OriginUSA- California
SpeciesC.annuum
DescriptionAnaheim M is the classic mild New Mexico-style chile that has been a staple of Southwestern cooking for generations. Long, medium-thick pods ripen from green to red with a mild, slightly sweet, earthy flavor that is perfect for everyday cooking.

The quintessential roasting pepper — blister on the grill, peel, and use in green chile stew, enchiladas, chile rellenos, burgers, and omelets. Also excellent for drying into red chile ristras. Originally from California, widely adapted.

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ANAHEIM TMR23
Heat LevelMedium
SeasonMid (70-80)
Pod TypeAnaheim/Hatch
UsesLarge Stuffing, Roasting, Fried/Stir-Fried, Canning
Pod Colorgreen to red
Pod Fleshmedium thick flesh
Pod Length6 to 8 inches
Pod Width1 to 2 inches
Orientationpendant pods
Foliagegreen leaves
Plant Height18 to 24 inches tall
OriginUSA- California
SpeciesC.annuum
DescriptionAnaheim TMR 23 is an improved Anaheim variety bred for resistance to Tobacco Mosaic Virus and curly top virus. Produces long, medium-thick pods with classic mild-to-medium Anaheim flavor — slightly more heat than a standard Anaheim with the same great roasting quality.

A reliable, disease-resistant choice for roasting, stuffing, green chile stew, and Southwestern cooking. The "TMR" designation means Tobacco Mosaic Resistant which adds extra insurance in the garden.

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ANCHO 101
Heat LevelMild
SeasonMid (70-80)
Pod TypeAncho/Poblano
UsesLarge Stuffing, Mexican Cuisine, Mole, Powder, Roasting
Pod Colordark green to red
Pod Fleshmedium thick flesh
Pod Length3 to 4 inches
Pod Width2 to 3 inches
Orientationpendant pods
Foliagegreen leaves
Plant Height30 to 36 inches tall
OriginMexico
SpeciesC.annuum
DescriptionAncho 101 is a classic poblano/ancho variety from Mexico — called "poblano" when used fresh and "ancho" when dried. These large, heart-shaped pods have mild heat with a rich, slightly sweet, earthy flavor that is essential in Mexican cuisine.

The go-to pepper for chile rellenos, mole sauce, enchilada sauce, and rajas. Dries beautifully into the wrinkled, dark ancho chile used in sauces and spice blends. Prolific plants produce throughout the season.

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ANCHO GIGANTIA
Heat LevelMild
SeasonMid (70-80)
Pod TypeAncho/Poblano
UsesLarge Stuffing, Mexican Cuisine, Mole, Powder, Roasting
Pod Colordark green to red
Pod Fleshmedium thick flesh
Pod Length4 to 6 inches
Pod Width2.5 to 3 inches
Orientationpendant pods
Foliagegreen leaves
Plant Height36 to 42 inches tall
SpeciesC.annuum
DescriptionAncho Gigantia produces extra-large pods of the classic ancho/poblano pepper — called "poblano" when fresh and "ancho" when dried. These big, heart-shaped pods have mild heat with a rich, slightly sweet, earthy flavor that forms the backbone of Mexican cuisine.

The large pod size makes this variety ideal for stuffing chile rellenos. Also excellent roasted, in mole sauces, enchilada sauce, and dried for ancho chile powder. An essential variety for authentic Mexican cooking.

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ANCHO L
Heat LevelMild
SeasonMid (70-80)
Pod TypeAncho/Poblano
UsesLarge Stuffing, Mexican Cuisine, Mole, Powder, Prolific, Roasting
Pod Colordark green to brown
Pod Fleshmedium thick flesh
Pod Length4 to 6 inches
Pod Width2.5 to 3 inches
Orientationpendant pods
Foliagegreen leaves
Plant Height36 to 42 inches tall
SpeciesC.annuum
DescriptionAncho L is a standard poblano/ancho pepper — the workhorse of Mexican cooking. Called "poblano" when fresh and green, and "ancho" when dried to a dark, wrinkled brown, these heart-shaped pods have mild heat with a deep, earthy, slightly sweet flavor.

The essential pepper for chile rellenos, mole, enchilada sauce, cream-based rajas, and countless Mexican dishes. Dries easily and grinds into a rich, mahogany-colored ancho powder.

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ANCHO SAN LUIS
Heat LevelMild
SeasonMid (70-80)
Pod TypeAncho/Poblano
UsesLarge Stuffing, Mexican Cuisine, Mole, Powder, Roasting
Pod Colordark green to red
Pod Fleshmedium thick flesh
Pod Length4 to 6 inches
Pod Width2.5 to 3 inches
Orientationpendant pods
Foliagegreen leaves
Plant Height36 to 42 inches tall
SpeciesC.annuum
Descriptioncalled "poblano" when fresh, "ancho" when dried

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ANTILLAIS CARIBBEAN
Heat LevelVery hot
SeasonLate (80-90)
Pod TypeHabanero
Pod Colorpale green to orange to red
Pod Fleshmedium thick flesh
Pod Length2 to 2.5 inches
Pod Width1.5 to 2 inches
Orientationpendant pods
Foliagegreen leaves
Plant Height24 to 30 inches tall
OriginCaribbean
SpeciesC.chinense

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ANTOHI ROMANIAN
Heat LevelSweet
SeasonEarly (60-70)
Pod TypeBlocky
UsesHungarian Cuisine, Paprika, Fried/Stir-Fried
Pod Colorpale yellow to red
Pod Fleshthick flesh
Pod Length3 to 4 inches
Pod Width2 to 2.5 inches
Orientationpendant pods
Foliagegreen leaves
Plant Height18 to 24 inches tall
OriginRomania
SpeciesC.annuum
Descriptionheirloom

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APPLE
Heat LevelSweet
SeasonMid (70-80)
Pod TypeHeart-Shaped
UsesPimento
Pod Colorgreen to deep red
Pod Fleshthick flesh
Pod Length3 to 4 inches
Pod Width1.5 to 2 inches
Orientationpendant pods
Foliagegreen leaves
Plant Height18 to 24 inches tall
SpeciesC.annuum

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ARIBIBI GUSANO
Heat LevelVery hot
SeasonLate (80-90)
UsesUnusually Shaped, Prolific, Containers
Pod Colorpale green to yellow to creamy white
Pod Fleshmedium thin flesh
Pod Length1 to 1.5 inches
Pod Width0.25 to 0.5 inches
Orientationpendant pods
Foliagegreen leaves
Plant Height12 to 18 inches tall
OriginBolivia
SpeciesC.chinense
DescriptionA small, vibrant pepper also known as the Caterpillar Pepper with bold fruity flavor and very hot heat. Used fresh or dried in salsas, sauces, and spicy dishes where a sharp, lingering kick is wanted.

Pairs well with garlic, onions, tomatoes, citrus, herbs, grilled meats, seafood, and Latin inspired dishes.

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ASSAM
Heat LevelVery hot
SeasonMid (70-80)
UsesDrying, Indian Cuisine
Pod Colorgreen to red
Pod Fleshthin flesh
Pod Length1.5 to 2 inches
Pod Width0.375 to 0.5 inches
Orientationupright pods
Foliagegreen leaves
Plant Height18 to 24 inches tall
OriginIndia
SpeciesC.annuum

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AURORA
Heat LevelVery hot
SeasonEarly (60-70)
Pod TypePequin/Piquin
UsesOrnamental, Containers
Pod Colorpale green to purple to orange to red
Pod Fleshmedium thick flesh
Pod Length1.25 to 1.5 inches
Pod Width0.625 to 0.75 inches
Orientationupright pods
Foliagepurplish green
Plant Height< 6 inches tall
SpeciesC.annuum
Descriptionmakes a colorful chile vinegar

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AUSILIO THIN SKIN ITALIAN
Heat LevelMedium
SeasonMid (70-80)
Pod TypeBlocky
UsesLarge Stuffing, Fried/Stir-Fried, Canning
Pod Colorgreen to red
Pod Fleshmedium thick flesh
Pod Length4 to 5 inches
Pod Width2 to 2.5 inches
Orientationupright to pendant
Foliagegreen leaves
Plant Height18 to 24 inches tall
OriginItaly
SpeciesC.annuum
Descriptionheat level can vary from mild to hot

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BAHAMIAN
Heat LevelHot
SeasonMid (70-80)
Pod TypeCluster
UsesContainers
Pod Colorgreen to red
Pod Fleshthin flesh
Pod Length1.5 to 2.5 inches
Pod Width0.25 to 0.5 inches
Orientationupright pods
Foliagegreen leaves
Plant Height12 to 18 inches tall
OriginBahamas
SpeciesC.annuum

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BANANA HOT
Heat LevelMedium
SeasonEarly (60-70)
Pod TypeBanana/Long Wax
UsesHungarian Cuisine, Pickling, Prolific
Pod Colorgreenish yellow to red
Pod Fleshmedium thick flesh
Pod Length5 to 7 inches
Pod Width1 to 1.5 inches
Orientationupright to pendant
Foliagegreen leaves
Plant Height24 to 30 inches tall
SpeciesC.annuum
DescriptionThe Hot Banana pepper produces long, tapered pods that ripen from greenish-yellow to orange to red, with a mild-to-medium heat and a sweet, tangy flavor. These waxy-skinned peppers are a garden classic.

Extremely versatile — excellent for pickling, frying, stuffing, topping sandwiches and pizzas, and slicing into salads. Heavy-yielding plants produce all season long. One of the most popular home garden peppers in America.

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BANANA SWEET
Heat LevelSweet
SeasonEarly (60-70)
Pod TypeBanana/Long Wax
UsesPickling, Prolific
Pod Colorgreenish yellow to orange to red
Pod Fleshmedium thick flesh
Pod Length6 to 7 inches
Pod Width1.25 to 1.75 inches
Orientationpendant pods
Foliagegreen leaves
Plant Height18 to 24 inches tall
SpeciesC.annuum

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BARKERS HOT
Heat LevelHot
SeasonMid (70-80)
Pod TypeAnaheim/Hatch
UsesLarge Stuffing, Roasting, Fried/Stir-Fried, Canning
Pod Colorgreen to red
Pod Fleshmedium thick flesh
Pod Length5 to 7 inches
Pod Width1 to 2 inches
Orientationpendant pods
Foliagegreen leaves
Plant Height18 to 24 inches tall
OriginUSA- New Mexico
SpeciesC.annuum
Descriptionhottest of the New Mex, Hatch type chile

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BELL BOY HYBRID
Heat LevelSweet
SeasonEarly (60-70)
Pod TypeBell
Pod Colorgreen to red
Pod Fleshthick flesh
Pod Length3.5 to 4.5 inches
Pod Width3 to 4 inches
Orientationpendant pods
Foliagedark green leaves
Plant Height18 to 24 inches tall
SpeciesC.annuum

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BENI HIGHLANDS
Heat LevelHot
SeasonEarly (60-70)
Pod TypeHab Elongated
UsesProlific, Containers
Pod Colorgreen to golden yellow
Pod Length1.5 to 2 inches
Pod Width0.5 to 0.625 inches
Orientationpendant pods
Foliagegreen leaves
Plant Height12 to 18 inches tall
OriginBolivia
SpeciesC.chinense
Descriptionan early maturing hab type, and while less heat, it is good for northern gardeners

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