| Albino bull-nose pepper |
| Beautiful, blocky 3-4 inch peppers are a lovely cream color. They have a nice mild, sweet flavor and ripen to a beautiful reddish-orange |
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| Ajvarski Sweet Pepper |
| Here’s a really outstanding roasting pepper from North Macedonia. Two-foot, stocky plants are covered in 6- to 7-inch, broadly wedge-shaped pods that ripen green to deep, rich red. These peppers are incredibly fragrant and tasty. |
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| Blot Pepper |
| A stellar sunset of colors and the very best flavor we have tasted in a sweet pepper. The flesh of this thick walled pepper is supremely crunchy and juicy. A wonderful snacking and raw eating pepper, adding dazzling color to salads, and well suited to cooking too |
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| Canary Bell |
| Superior sweet pepper, medium-sized, thick-walled green Fruit ripensing to bright yellow color. Sets early and produces all summer. Superb in salads, and a premier type for grilling. Exceptional flavor, very productive two-foot plants. |
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| Cayenne |
| Slender, long peppers turn bright red and are very hot. The 2-feet plants are vigorous and quite productive. Very popular for drying and using as a spice; also used medicinally. This heirloom has been popular for many years. |
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| Corbaci Pepper |
| A unique and wonderful sweet pepper. Very long 10-inch fruit is curved and twisted, very slender, like a Turkish sabre. This rare heirloom from Turkey has a very rich flavor, perfect for pickling or frying. |
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| Black Hungarian |
| Unique, black-colored fruit that is the shape of a jalapeño. It is mildly hot and has a delicious flavor. Plants have beautiful purple flowers that make this variety very ornamental. Rare and colorful! |
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| Chinese 5 Color Pepper |
| Screaming-hot little peppers turn a rainbow of vibrant colors, from purple, cream, yellow, orange to red as they ripen. Need I say ornamental? The plants are great for containers inside. Just pick a few any time to liven up your salsa |
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| Murasaki |
| The famous and flavorful old Japanese pepper from the Nara Prefecture. Tapered black pods are highly ornamental and look deceptively like a fiery hot pepper. In fact, the beautiful fruit is totally heatless. A new favorite at Baker Creek for its dramatic, dark purple fruit and flowers; even the foliage has a purplish haze. Very productive. |
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| Pumpkin spice jalapeño |
| A lovely glowing-pumpkin variety from New Mexico State University. This bright pumpkin-orange colored variety was bred using natural backcrossing techniques, resulting in an lightly spicy and super eye-catching fruit. |
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| Poblano |
| One of the most popular chilis in Mexico! 3- to 6-inch heart-shaped fruit is usually of gentle heat, at around 2000 Scovilles. Used green, after roasting and peeling, it is the classic pepper for chili rellenos. Dried, the fruit turns a rich dark red-brown and may be ground into an authentic red chili powder. |
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| Rezha Macedonian |
| The name means “engraved.” Another local name, Vezeni Piperki, means “embroidered.” Both names refer to the curious lines on the skins of the tapering, long, thin peppers. The fruit, which ranges from mild to sometimes very pungent, is to be seen hanging in great clusters, drying in North Macedonian warm late autumn sun |
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| Lemon Drop |
| Seasoning pepper from Peru ripens to a clear lemon yellow, sometimes with a dark purple blush. The flavor is a very clean, uncomplicated, slightly citrusy heat. |
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| Mammoth Jalapeño |
| Giant Stuffer Jalapeno Pepper, Great flavor medium heat. Stuff with Boudin, Brisket, Cheese, Rice or whatever suits you. Makes a snack or a whole meal |
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| Shishito Pepper |
| A favorite old Japanese variety which produces 3 inches long, slightly wrinkled fruit that is perfect for making tempura and other traditional recipes. Fruit is emerald green in color, ripening to red, and mildly flavored with just a bit of spice. |
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| Habanada |
| The world’s first truly heatless habanero! Bred by well-known organic plant breeder Michael Mazourek, Habanada is the product of natural breeding techniques. These exceptional snacking peppers have all of the fruity and floral notes of the habanero without any spice (even the seeds are sweet and add to the flavor). This 2-3 inch tangerine fruit stole the show at the 2014 Culinary Breeding Network Variety Showcase, where the fruit was made into a stunning sherbet. This exotic new pepper is sure to be the darling of the culinary scene, making it an excellent choice for market farmers, chefs and foodies. |
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| Death Spiral |
| A gorgeous and intense pepper with a twisted shape that ranks among the world’s hottest! We were introduced to this little scorcher by extreme pepper expert, Jim Duffy of Refining Fire Chiles. The menacing fruit is contorted and wrinkled with a fierce little scythe-shaped tail. Jim reports that this pepper has a floral flavor and intense mouth burn that hits the tongue, gums, and roof of the mouth. |
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| Lemon Spice Jalapeño |
| A stunning burst of fruity flavor and vibrant color makes this a super exciting new hot pepper! This colorful jalapeño was introduced by New Mexico State University. A sunny lemon yellow variety, it was bred using natural backcrossing techniques, resulting in fruity tasting, super eye-catching fruit. |
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| Buena Mulata |
| A very rare, extremely productive, and stunning hot pepper being offered exclusively through Baker Creek! William Woys Weaver introduced us to this pepper from his grandfather's collection. His grandfather received the pepper from African-American folk artist Horace Pippin in 1944. |
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| Sugar Sweet Peach |
| Amazing Sugar-Sweet Flavor and Some Fire Too! A sumptuous snacking pepper, Sugar Rush Peach is by far the most fun pepper to eat. The long, peach-colored fruit is packed with loads of super sweet, tropical flavor, and the seeds bring a smoky, complex heat that when used together, creates a wild flavor experience unparalleled in any pepper we have tried. |
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