[C. chinense] Black Shark Yellow Seeds, medium-high heat with a distinctive shark-fin shape.
[C. annuum] Ancho Grande, medium-low, widely used dried in Mexican mole sauces heat.
[C. annuum] Pasilla Bajio, medium-low, widely used dried in Mexican mole sauces heat.
[C. annuum] Naso di Cane, high, among the hottest of Italian tradition heat.
[C. annuum] Tomato Pepper, medium, with fleshy pulp similar to a tomato heat.
[C. annuum] Pyramid, medium-high, with a very distinctive pyramid shape heat.
[C. annuum] Cayambe F1, low, almost sweet, suitable even for those who dislike heat heat.
[C. frutescens] Tabasco, high, famous for the hot sauce of the same name heat.
[C. annuum] Cherry Pepper Yellow, medium, often used stuffed or preserved in oil heat.
[C. annuum] Cherry Pepper, medium, often used stuffed or preserved in oil heat.
[C. annuum] Peter Pepper Red, medium-high, with a very distinctive, recognizable shape heat.
[C. baccatum] Bishop's Crown Orange, medium-high, with a fruity, citrusy aroma heat.
[C. baccatum] Bishop's Crown, medium-high, with a fruity, citrusy aroma heat.
[C. annuum] Thunder Mountain Longhorn, high, with a very distinctive long, curved shape heat.
[C. chinense] Jamaican Hot Black, very high, with a fruity aroma typical of Jamaican cuisine heat.
[C. annuum] Jalahot, medium-high, higher than the classic jalapeño heat.
[C. chinense] Jamaican Hot Red, very high, with a fruity aroma typical of Jamaican cuisine heat.
[C. chinense] Jamaican Hot Yellow, very high, with a fruity aroma typical of Jamaican cuisine heat.
[C. annuum] Jalapeno Brown, medium, among the most widely grown in the world heat.
[C. annuum] Jalapeno Yellow, medium, among the most widely grown in the world heat.
[C. annuum] Jalapeno, medium, among the most widely grown in the world heat.
[C. annuum] Jalapeno Biker Billy, medium, among the most widely grown in the world heat.
[C. annuum] Nasetto, medium-low, suitable even for those less used to spicy food heat.
[C. chinense] Purple UFO, very high, with a very distinctive disc-like shape heat.
[C. chinense] Cancun, very high, with the fruity aroma typical of chinense peppers heat.
[C. annuum] Prairie Fire, medium, in a compact, decorative plant heat.
[C. baccatum] Juma! Yellow, medium-high, with a fruity, slightly citrusy aroma heat.
[C. annuum] Saltillo, medium, with a fresh aroma typical of Mexican cuisine heat.
[C. annuum] Chile de Arbol Velvet, medium-high, widely used dried in Mexican cuisine heat.
[C. annuum] Dragon's Claw Orange Fluo, high, with a very distinctive curved shape heat.
[C. annuum] Dragon's Claw, high, with a very distinctive curved shape heat.
[C. annuum] Chile de Arbol, medium-high, widely used dried in Mexican cuisine heat.
[C. annuum] Mexican Chili Golden, medium, among the most used in Mexican and Tex-Mex cuisine heat.
[C. annuum] Mexican Chili Biker Billy, medium, among the most used in Mexican and Tex-Mex cuisine heat.
[C. annuum] Mexican Chili, medium, among the most used in Mexican and Tex-Mex cuisine heat.
[C. annuum] Green Pearl, medium-high, in a compact, decorative plant heat.
[C. annuum] Black Pearl, medium-high, in a very decorative plant heat.
[C. baccatum] Hot Lemon, medium-high, with a very pronounced fruity, citrusy aroma heat.
[C. annuum] Cayenne Purple, medium-high, among the most commonly used heat levels in cooking heat.
[C. annuum] Cayenne Golden, medium-high, among the most commonly used heat levels in cooking heat.
[C. annuum] Royal Black, medium-high, in a very decorative plant heat.
[C. annuum] Cayenne, medium-high, among the most commonly used heat levels in cooking heat.
[C. annuum] Sex Bomb, high, in a compact, highly decorative plant heat.
[C. Chinense] Aji Charapita, very high, with a distinctive fruity, citrusy aroma heat.
[C. Chinense] Aji Charapita Big Red, very high, with a distinctive fruity, citrusy aroma heat.
[C. Chinense] Aji Charapita Red, very high, with a distinctive fruity, citrusy aroma heat.
[C. annuum] Turkish Long, medium-low, suitable even for those less used to spicy food heat.
[C. annuum] Calabrian Chili Black, high, a staple of spicy Calabrian cuisine heat.
[C. annuum] Calabrian Chili, high, a staple of spicy Calabrian cuisine heat.
[C. annuum] Explosive Ember, high, in a very decorative and productive plant heat.
[C. annuum] Milk Pepper, medium-high, with a fresh, vegetal aroma heat.
[C. annuum] Fish Pepper, medium-high, traditionally used in seafood dishes heat.
[C. annuum] Etna, high, with a fruity aroma typical of Sicilian tradition heat.
[C. chinense] Macarena Penis, very high, with a distinctive fruity aroma heat.
[C. chinense] Macarena, very high, with a distinctive fruity aroma heat.
[C. chinense] Yatsu, very high, with a very pronounced fruity aroma heat.
[C. chinense] Mechico, very high, with a pronounced fruity aroma heat.
[C. baccatum] Aribibi Gusano, high, with a fruity, slightly citrusy aroma heat.
[C. chinense] Chupetinho Big Peach, very high, with a very intense fruity aroma heat.
[C. chinense] Chupetinho Orange, very high, with a very intense fruity aroma heat.
[C. chinense] Chupetinho Yellow, very high, with a very intense fruity aroma heat.
[C. chinense] Chupetinho Red, very high, with a very intense fruity aroma heat.
[C. chinense] Chupetinho White, very high, with a very intense fruity aroma heat.
[C. chinense] Chupetinho Big Red, very high, with a very intense fruity aroma heat.
[C. chinense] Monkey's Nipple, very high, with a pronounced fruity aroma heat.
[C. frutescens] Rawit Bird Eye, very high, typical of Southeast Asian cuisine heat.
[C. chinense] Pimenta da Neyde White, very high, with a very pronounced fruity aroma heat.
[C. chinense] Pimenta da Neyde Red, very high, with a very pronounced fruity aroma heat.
[C. chinense] Pimenta da Neyde Yellow, very high, with a very pronounced fruity aroma heat.
[C. chinense] Pimenta da Neyde Big Peach, very high, with a very pronounced fruity aroma heat.
[C. chinense] Pimenta da Neyde, very high, with a very pronounced fruity aroma heat.
[C. annuum] Coyote Zan Yellow, medium-high, with a characteristic herbaceous aroma heat.
[C. annuum] Coyote Zan White, medium-high, with a characteristic herbaceous aroma heat.
[C. pubescens] Rocoto Red, high, with thick, crunchy flesh almost like a bell pepper heat.
[C. Chinense] Habanero White Bullet, very high, with the fruity aroma typical of habanero heat.
[C. Chinense] Habanero Red Long, very high, with an intense fruity, citrusy aroma heat.
[C. Chinense] Habanero Chocolate Long, very high, with a characteristic smoky, earthy aroma heat.
[C. Chinense] Habanero Caramel, very high, with a fruity, slightly sweet aroma heat.
[C. Chinense] Habanero Mustard, very high, with an intense fruity, citrusy aroma heat.
[C. Chinense] Habanero Orange Blob, very high, with the fruity aroma typical of habanero heat.
[C. Chinense] Habanero White Giant, high, in fruits of above-average size heat.
[C. Chinense] Habanero Yellow, very high, with an intense fruity, citrusy aroma heat.
[C. Chinense] Habanero Chocolate, very high, with a characteristic smoky, earthy aroma heat.
[C. Chinense] Habanero Orange, very high, with a very intense fruity, citrusy aroma heat.
[C. Chinense] Scotch Bonnet Gelb, very high, with a fruity aroma typical of Jamaican cuisine heat.
[C. Chinense] Psypepper, medium-high, with a spectacular color-shifting ripening process heat.
[C. Chinense] Black Rose, medium-high, in a plant also valued as an ornamental heat.
[C. Chinense] Fatalli, very high, with a distinctive fruity, citrusy aroma heat.
[C. Chinense] Habanero Red Savina, very high, for years the hottest ever measured heat.
[C. Chinense] CGN 21500, high, typical of collector's Capsicum chinense varieties heat.
[C. Chinense] Fatalli Red, very high, with a distinctive fruity, citrusy aroma heat.
[C. Chinense] Pink Tiger Yellow, medium-high, with a very distinctive mottled look heat.
[C. Chinense] Black Shark Peach, medium-high, with a distinctive shark-fin shape heat.
[C. Chinense] Black Shark Purple, medium-high, with a distinctive shark-fin shape heat.
[Extreme heat] [C. Chinense] Black Shark superhot, medium-high, with a distinctive shark-fin shape heat.
[Extreme heat] [C. Chinense] Black Shark Dark superhot, medium-high, with a striking shape reminiscent of a shark fin heat.
[Extreme heat] [C. Chinense] Pimenta Leopard superhot, medium-high, with a very distinctive look heat.
[Extreme heat] [C. Chinense] King Naga Peach superhot, extreme, among the highest ever recorded heat.
[Extreme heat] [C. Chinense] Chile V.2 superhot, extreme, typical of rare collector's superhots heat.
[Extreme heat] [C. Chinense] King Naga superhot, extreme, among the highest ever recorded at the time of its creation heat.
[Extreme heat] [C. Chinense] Bengal Naga Peach superhot, extreme, typical of Naga varieties heat.
[Extreme heat] [C. Chinense] Bhut Jolokia White superhot, extreme, typical of the Bhut Jolokia line heat.
[Extreme heat] [C. Chinense] Bhut Jolokia Black Strain superhot, extreme, typical of the Bhut Jolokia line heat.
[Extreme heat] [C. Chinense] Bhut Orange Copenhagen superhot, extreme, typical of the Bhut Jolokia line heat.
[Extreme heat] [C. Chinense] Bhut Jolokia Chocolate superhot, extreme, typical of the Bhut Jolokia line heat.
[Extreme heat] [C. Chinense] Bhut Jolokia Peach superhot, extreme, typical of the Bhut Jolokia line heat.
[Extreme heat] [C. Chinense] Bhut Jolokia superhot, extreme, historically the first to exceed 1 million Scoville units heat.
[Extreme heat] [C. Chinense] Bella Pianta superhot, medium-high, suited to ornamental as well as culinary use heat.
[Extreme heat] [C. Chinense] Salvatore Jones Yellow superhot, extreme, among the superhot varieties most prized by collectors heat.
[Extreme heat] [C. Chinense] Bubblegum Purple superhot, extreme, with the same fruity aroma as the Bubble Gum line heat.
[Extreme heat] [C. Chinense] Puma Bubblegum Yellow superhot, extreme, with the same fruity aroma as the Bubble Gum line heat.
[Extreme heat] [C. Chinense] MiniGum Orange superhot, extreme, in a more compact plant than the Bubble Gum line heat.
[Extreme heat] [C. Chinense] Bubble Gum 7 Pot superhot, extreme, with a distinctive fruity aroma unusual for a superhot heat.
[Extreme heat] [C. Chinense] 7 Pot White superhot, extreme, typical of the 7 Pot genetic line heat.
[Extreme heat] [C. Chinense] Dorset Naga superhot, extreme, among the highest ever recorded heat.
[Extreme heat] [C. Chinense] Naga Morich superhot, extreme, among the first varieties to exceed 1 million Scoville units heat.
[Extreme heat] [C. Chinense] Peach x Drax superhot, extreme, typical of the Drax genetic line heat.
[Extreme heat] [C. Chinense] Lord Ruthvendo superhot, extreme, typical of rare collector's superhots heat.
[Extreme heat] [C. Chinense] Big Riot Chocolate superhot, extreme, balanced by thicker flesh heat.
[Extreme heat] [C. Chinense] Drax Red Head superhot, extreme, typical of the Drax genetic line heat.
[Extreme heat] [C. Chinense] Naga Viper superhot, extreme, among the highest ever recorded at the time of its creation heat.
[Extreme heat] [C. Chinense] Big Mustard Mama superhot, extreme, balanced by thicker flesh heat.
[Extreme heat] [C. Chinense] Big Black Mama superhot, extreme, balanced by thicker flesh heat.
[Extreme heat] [C. Chinense] Big Red Mama superhot, extreme, balanced by thicker flesh heat.
[Extreme heat] [C. Chinense] Black Panther superhot, extreme, with a menacing look that matches the name heat.
[Extreme heat] [C. Chinense] Black Panther Orange superhot, extreme, typical of Capsicum chinense superhots heat.
[Extreme heat] [C. Chinense] Big Yellow Mama superhot, extreme, but balanced by thicker flesh compared to other superhots heat.
[Extreme heat] [C. Chinense] Ghost Pepper x Scorpion superhot hybrid, red fruits, extreme heat.
[Extreme heat] [C. Chinense] Chocolate-brown variant of a top-ranked superhot, extreme heat.
[Extreme heat] [C. Chinense] Superhot hybrid of Bhut Jolokia and Trinidad Scorpion, among the world's hottest.
[Extreme heat] [C. Chinense] Compact superhot plant with disproportionately fiery small fruits.
[Extreme heat] [C. Chinense] Former world record superhot with scorpion-tail fruits, extreme heat.
[Extreme heat] [C. Chinense] Rare superhot with warty-surfaced fruits, extreme heat.
[Extreme heat] [C. Chinense] Elongated, curved sepia-colored variety, extreme heat.
[Extreme heat] [C. Chinense] Sepia-colored hybrid related to the Carolina Reaper, extreme heat.
[High heat] [C. Chinense] Rare, quirky-shaped chinense variety prized by collectors.
[Extreme heat] [C. Chinense] Peach-colored variant of the Moruga Scorpion, bumpy fruits, extreme heat.
[Extreme heat] [C. Chinense] Chocolate-colored variant of the Moruga Scorpion, bumpy fruits, extreme heat.
[Extreme heat] [C. Chinense] Caramel-colored variant of the Moruga Scorpion, bumpy fruits, extreme heat.
[Extreme heat] [C. Chinense] Rare white variant of the Moruga Scorpion, bumpy fruits, extreme heat.
[Extreme heat] [C. Chinense] Green variant of the Moruga Scorpion, bumpy fruits, extreme heat.
[Extreme heat] [C. Chinense] Yellow variant of the Trinidad Scorpion, bumpy fruits, extreme heat.
[Extreme heat] [C. Chinense] One of the hottest chili peppers in the world, bumpy fruits, extreme heat.
[Extreme heat] [C. Chinense] Classic red variant of the California Reaper, extreme heat level.
[Extreme heat] [C. Chinense] Extreme super hot chili, intense red bumpy fruits.
[Extreme heat] [C. Chinense] Hybrid between Naga and Bhut Jolokia, chocolate colored, extreme heat.
[Extreme heat] [C. Chinense] Extreme hybrid between Carolina Reaper and Trinidad Scorpion.
[Extreme heat] [C. Chinense] Yellow variant of the Carolina Snake, extreme heat level.
[Extreme heat] [C. Chinense] Creamy white variant of the Carolina Reaper, extreme heat level.
[Extreme heat] [C. Chinense] Golden-yellow variant of the Dragon's Tongue superhot, extreme heat.
[Extreme heat] [C. Chinense] Thin, tapered superhot pepper resembling a forked tongue, extreme heat.
[Extreme heat] [C. Chinense] Elongated, curved Carolina Reaper variant, extreme heat level.
[Extreme heat] [C. Chinense] Giant peach-colored fruits, one of the largest Reaper crosses, extreme heat.
[Extreme heat] [C. Chinense] Peach-colored variant of the Carolina Reaper, extreme heat level.
[1,500,000+ SHU] [C. Chinense] Yellow variant of the world's hottest pepper, extreme heat.
[1,500,000+ SHU] [C. Chinense] Mustard-colored variant of the world's hottest pepper, extreme heat.
[1,500,000+ SHU] [C. Chinense] Chocolate-colored variant of the world's hottest pepper, extreme heat.
A home-garden variety with elongated fruit, striped green rind and sweet, crisp red flesh.
A colourful orange cauliflower variety, rich in beta-carotene, with high nutritional value.
A colourful pink-violet cauliflower variety, rich in anthocyanins, with a slightly sweet flavour.
An unusual bright green cauliflower variety with delicate flavour and high field yield.
[Capsicum annuum] Ground Pasilla Bajio powder, medium-low heat.
[Capsicum baccatum] Ground Tomato Pepper powder, medium-low heat.
[Capsicum annuum] Ground Yellow Cherry Pepper powder, medium-low heat.
[Capsicum annuum] Ground Cherry Pepper powder, medium-low heat.
[Capsicum annuum] Ground Peter Pepper Red powder, medium-high heat.
[Capsicum baccatum] Ground Bishop's Crown Orange powder, medium-low heat.
[Capsicum baccatum] Ground Bishop's Crown powder, medium-low heat.
[Capsicum annuum] Ground Thunder Mountain Longhorn powder, low heat.
[Capsicum chinense] Ground Jamaican Hot Black powder, medium-high heat.
[Capsicum annuum] Ground Jalahot powder, medium heat, thick-skinned hybrid.
[Capsicum chinense] Ground Jamaican Hot Red powder, high heat, fruity flavor.
[Capsicum chinense] Ground Jamaican Hot Yellow powder, high heat, fruity flavor.
[Capsicum annuum] Ground Jalapeño powder, low heat, classic Mexican pepper.
[Capsicum annuum] Ground Jalapearl pepper powder, low heat, black-to-red hybrid.
[Capsicum annuum] Ground Jalapeño Biker Billy powder, medium-low heat.
[Capsicum annuum] Ground Nasetto pepper powder, low heat, Italian variety.
[Capsicum annuum] Ground Purple Ufo pepper powder, medium-low heat, mild flavor.
[Capsicum annuum] Ground Cancun pepper powder, low heat, purple cherry pepper.
[Capsicum annuum] Ground Fuoco della Prateria pepper powder, medium heat, bold fruity flavor.
[Capsicum annuum] Ground Juma! Yellow pepper powder, low heat, sweet bell pepper flavor.
[Capsicum annuum] Ground Saltillo pepper powder, medium-low heat, mild flavor.
[Capsicum annuum] Ground Chile de Arbol Velvet pepper powder, medium-low heat, clean sharp flavor.
[Capsicum annuum] Ground Artiglio di Drago Orange Fluo pepper powder, medium-low heat, sweet flavor.
[Capsicum annuum] Ground Artiglio di Drago pepper powder, medium-low heat, sweet flavor.
[Capsicum annuum] Ground Chile de Arbol powder, medium heat, smoky earthy flavor.
[Capsicum annuum] Ground Adorno pepper powder, medium-high heat, fruity flavor.
[Capsicum annuum] Ground Mexican golden pepper powder, medium-high heat, Tex-Mex staple.
[Capsicum annuum] Ground Mexican Biker Billy pepper powder, smoky flavor, hybrid variety.
[Capsicum annuum] Ground Mexican pepper powder, variable heat, smoky aroma.
[Capsicum annuum] Ground Green Pearl pepper powder, low heat, compact Italian variety.
[Capsicum annuum] Ground Black Pearl pepper powder, low-medium heat, ornamental variety.
[Capsicum baccatum] Ground Hot Lemon pepper powder, high heat, citrus aroma.
[Capsicum annuum] Ground purple Cayenne pepper powder, medium heat, fruity notes.
[Capsicum annuum] Ground golden Cayenne pepper powder, medium heat, lighter color.
[Capsicum annuum] Ground Royal black pepper powder, variable heat, ornamental variety.
[Capsicum annuum] Classic ground cayenne pepper, medium heat, kitchen staple spice.
[Capsicum annuum] Ground Sex Bomb pepper powder, medium-high heat, larger Cayenne variant.
[Capsicum annuum] Ground Turco lungo pepper powder, low heat, from unusually long chili pods.
[Capsicum] Ground Roberto pepper powder, intense flavour, prized by chili collectors.
[Capsicum] Ground Elicendio pepper powder, intense flavour, prized by chili collectors.
[Capsicum annuum] Ground Calabrian black chili powder, medium-low heat, dark variant of the Italian classic.
[Capsicum annuum] Ground Calabrian chili powder, medium heat, the classic flavour of southern Italy.
[Capsicum annuum] Ground Explosive Ember pepper powder, medium-high heat, from the striking ornamental pods.
[Capsicum annuum] Ground Milk pepper powder, medium-low heat, from the unique all-white chili pod.
[Capsicum annuum] Ground Fish pepper powder, medium-low heat, traditional Caribbean variety for seafood.
[Capsicum chinense] Ground Aji Charapita pepper powder, medium-high heat, fruity aroma from tiny Peruvian pods.
[Capsicum chinense] Ground Aji Charapita red pepper powder, high heat, fruity aroma from small Peruvian pods.
[Capsicum annuum] Ground Etna a mazzetti pepper powder, medium-high heat, from clustered Italian chili pods.
[Capsicum annuum] Ground Macarena Penis pepper powder, moderate heat, distinctive elongated pod shape.
[Capsicum] Ground Macarena pepper powder, high heat, prized by chili collectors for its intense flavour.
[Capsicum] Ground Yatsu pepper powder, medium-high heat with a bold, recognisable aroma.
[Capsicum] Ground Mechico pepper powder, medium-high heat, a Mexican cuisine staple with intense aroma.
[Capsicum] Ground Aribibi Gusano pepper powder, a rare Bolivian variety with medium-high heat and intense flavour.
[Capsicum chinense] Ground Chupetinho Big Peach (Biquinho) pepper powder, sweet and mildly hot, a Brazilian cuisine favourite.
[Capsicum chinense] Ground Chupetinho Orange (Biquinho) pepper powder, sweet and mildly hot, a Brazilian cuisine favourite.
[Capsicum chinense] Ground Chupetinho Yellow (Biquinho) pepper powder, sweet and mildly hot, a Brazilian cuisine favourite.
[Capsicum chinense] Ground Chupetinho Red (Biquinho) pepper powder, sweet and mildly hot, a Brazilian cuisine favourite.
[Capsicum chinense] Ground Chupetinho White (Biquinho) pepper powder, sweet and mildly hot, a Brazilian cuisine favourite.
[Capsicum chinense] Ground Chupetinho Big Red (Biquinho) pepper powder, sweet and mildly hot, a Brazilian cuisine favourite.
[Capsicum annuum var. glabriusculum] Ground Pequin pepper powder, hot with a citrusy note, a Mexican cuisine staple.
[Capsicum] Ground Monkey's Nipple pepper powder, medium-high heat, prized for its distinctive aroma.
[Capsicum annuum] Ground Rawit Bird Eye pepper powder, very hot, a staple of Thai and Southeast Asian cuisine.
[Capsicum chinense] Ground Pimenta da Neyde White pepper powder, medium heat with a fruity note, ideal for meat and fish dishes.
[High SHU] Citrusy yellow Brazilian pepper, finely ground.
[High SHU] Large peach-coloured Brazilian pepper, finely ground.
[Medium-high SHU] Rare citrusy yellow pepper, finely ground.
[Medium-high SHU] Rare small creamy-white pepper, finely ground.
[High SHU] Thick-fleshed Andean pepper with black seeds, finely ground.
[High SHU] Compact ivory-white bullet-shaped habanero, finely ground.
[High SHU] Elongated smoky brown habanero, finely ground.