Pepper Seeds - Hot Pepper
Regular price $3.29
If you’re a lover of extra spicy foods, then growing your own hot peppers can be a very rewarding way to enjoy some of your favourite dishes. Homegrown hot peppers can give you the ability to make your own hot sauces, use fresher ingredients, or simply turn the spice level up a notch. Hot peppers also come in a variety of colours, which also make them a beautiful addition to any garden.
When growing hot peppers, the trickiest part of the growing process is the germination. Hot pepper seeds will need to be germinated in an environment that resembles the hot, rainforest-like climate of their home. To accomplish this, you can try placing the seeds between two moist paper towels and sealing them inside a Ziploc bag that is warmed from the outside.
Once the seeds have germinated, your hot peppers can be planted into smaller pots and eventually transplanted into your garden. During this process, you will need to use similar techniques to regular peppers and harden off by gradually exposing them to the outdoors. Your hot peppers will require regular watering and lots of sunlight to thrive.
If you want to start growing hot peppers in your garden or on your farm, we are proud to offer a wide selection of different hot pepper seeds in a range of common varieties, including jalapeño, habanero, cayenne, serrano, and more.
Long Red Cayenne Pepper Seeds (Hot Chili Type) Heirloom Vegetable. With 9,000 years of cultivation behind them, it is no wonder that there are a myriad of pepper varieties available to the home gardener – all have their origins in wild species native to Central and South America. Long Red Cayenne is moderately hot. Plants about 75 cm (2 1/2′ ) tall produce thin, tapered, hot peppers about 12.5 cm (6″) long and 1.25 cm (1/2″) thick. The fruit is often curled and twisted and ripens to a green/crimson red. Ideal for canning, pickling or drying! A very good all purpose hot chili. Suitable for use in eastern Asian cuisine. Scoville Heat Unit Rating – 4000.
Hungarian Yellow Wax Pepper Seeds (Hot Type) Hungarian Yellow Wax is moderately hot pepper. This dwarf bushy plant grows about 45 cm (18″) high and is a prolific producer. Peppers are about 15 cm (6″) in length and about 5 cm (2″) thick at the shoulder before tapering slightly to the bottom. The fruit ripens from a waxy yellow to bright red at maturity and contains firm, pungent flesh. Yellow wax is a favourite for frying and makes a very pretty pickled pepper! Excellent fruit set in cooler weather makes this a good selection for northern gardeners. Scoville Heat Unit Rating – 4000
Jalapeno Pepper Seeds (Hot Chili Type) Our Jalapeño has moderately intense heat with some years producing peppers that are hotter than others. Irregular sized fruit averaging 9 cm (3.5″) long by 4 cm (1-1/2″) wide are produced in large amounts on plants growing 60 cm (2′) in height. Thick walled, very pungent dark green fruit turn red at maturity. An eye watering addition to salsa and dips and great for pickling. How about making some chile rellenos! Stuff with cheese, coat in batter and fry. Scoville Heat Unit Rating – 6000.
Mexican Hot Mixture Pepper Seeds (Hot Type) 1922. Add some spice to your salsa. Our Mexican Hot Mix Contains: Aneheim Chili , Ancho Grande, Big Jim, Sante Fe Grande, Cayenne Long Slim, Cayenne Thick, Jalapeno M, Jalapeno Tam, Neu Mex Sandia, Pasilla Beijio, Poblano, Serrano Tam, Serrano Hidelgo & Tobasco. Scoville Heat Unit Rating – Anaheim Chili: 500-2500, Ancho Grande: 2000, Big Jim: 500-2000, Sante Fe Grande: 500-700, Cayenne Long Slim: 30,000-50,000, Cayenne Thick: 30,000-50,000, Jaelpeno M: 3500-5000, Jalepeno Tam: 1000-3500, Neu Mex Sandia: 5000-7000, Pasilo Beijio: 1000-2000, Pablano: 1000-1500, Serano Tam: 10,000-23,000, Serrano Hidelgo: 2000-17,000, Tabasco 30,000-50,000.
Habanero C. chinense. Habanero pepper seeds are central to the cuisine of Yucatan, Mexico. The little lime-green peppers ripen first to sunset golden, and then to "You've been warned" red. Start indoors in March. The seed is slower to germinate (up to 3 weeks) and should be kept at 21-24°C (70-75°F). Use bottom heat of a Seedling Warmer heat mat to accelerate germination. Big plants need fertile soil and lots of heat to mature, but are well worth the time - and the tears. At 100,000 - 350,000 SHU's, these powerful chiles are for spice lovers, and not for the faint of heart. If really good plant health can be maintained, it's possible to keep the plants alive as short lived perennials to produce for at least two seasons. Matures in 90-100 days. (Open-pollinated seeds)
Jalapeno M Pepper Seeds produce pungent, thick-walled and juicy dark green peppers that are 8cm (3") long and about 2cm(1") wide with a blunt end. On the coast, fruits set well on mid-sized plants 60-90cm (24-36") tall. If there are still green peppers on the plant at the end of the season, pull up the whole plant and hang in a dry spot for it to finish ripening to red. Use green peppers for fresh eating, pickling, and sauces, and dry the red ones. 2,000 - 5,000 SHU's. Jalapeno M works well in three to five gallon containers, and is suitable for patio growing. Dried, smoked jalapenos are known as chipotle. Matures in 70 days. (Open-pollinated seeds)
Scoville Heat Units – The Scoville heat unit (SHU) rating is your guide to the perceived hotness of peppers caused by the active component capsaisin. The scale runs from about 2500 SHU for the mildest Anaheim to several million SHU. Our hottest is the Carribean Red Hot at 400,000 SHU.
How to Grow
160 seed/gram. Start indoors mid February to late March. Use a soil-less growing mix. Sow seed 6 mm (1/4″) deep. Maintaining the growing medium at a temperature of 21 C (70 F) will enhance germination. Grow the seedlings under bright light and temperatures of 16-21 C (60-70 F) to produce strong, stocky plants. Transplant after hardening off, in late May to early June. Full sun and a well-drained soil is best. Space the plants 30 cm (12″) apart in rows spaced 60 cm (24″) apart. Control weeds and avoid high nitrogen fertilizers. Try harvesting the peppers at different maturities to experience a wider range of flavours and textures. Staking is recommended with most varieties. Note: Estimated days to maturity are based on counting the days after transplanting.