HOT PEPPERS 

Spicy peppers are a great way to add flavor, color, and  heat to any culinary creations. Spicy peppers range in their heat levels and are rated on a Scoville scale.  Scoville scale was invented by a scientist named Wilbur Scoville.  He would ground up peppers and mix it with sugar water, then have a panel of tasters try the solution.  Bit by bit he would dilute the solution with more sugar water till no spiciness was detected. The amount of sugar water needed for this dilution is the number assigned in Scoville heat units. The higher number needed for dilution, the spicer the pepper!  This is basically  measuring the concentration of capsaicin (the stuff that makes peppers hot).
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​Plant in full sun with rich, well draining soil, and fertilize on a regular schedule.  Water evenly but remember most hot pepper prefer drier soils. The heat of a pepper has a lot to do with the way they are grown.  Stressing the plants once plants are established is a sure way to guarantee hot peppers.  You can do this by limiting watering or snapping off a few leaves once peppers are set.  Always be careful when handling hot peppers and seeds, as touching your face can cause burning and pain.  Hot peppers can be damaged by frost, so wait to plant outside till risk of frost is low.  Hot peppers can take a long time to reach maturity and can be tricky to germinate, so we suggest buying already started plants!  

ANAHEIM 

  • Maturity in 75 days 
  • Medium, thick walled, 2"x7" peppers
  • Great fresh or dried 
  • Mild spice 
  • Scoville 500- 2,500

ANAHEIM- SPITFIRE 

  • Maturity in 85-90 days 
  • High yields of long green peppers 
  • Disease resistance 
  • Subtle spice
  • Great for roasting, frying, fresh, and more 
  • Scoville 90-130

ANCHO-trident

  • Maturity in 80-85 days 
  • Extra large peppers, 7" long by 3" wide
  • Excellent fresh or dried
  • Multiple harvest and high yields 
  • Mildly hot flavor 
  • Scoville 250-1500

BUENA MULATA

  • Maturity in 60-80 days
  • Very rare Heirloom variety 
  • Changes color and flavor as it ripens from violet to red
  • Long, round Cayenne type with a lot of heat
  • Scoville 30,000-50,000

CAROLINA REAPER 

  • Maturity in 105 days 
  • Currently the hottest pepper in the world
  • Wrinkled, small red pepper that will make your ears pop from heat! 
  • Wear gloves when harvesting the peppers
  • Scoville 1,400,000 to 2,200,000

CHINESE 5 COLOR 

  • Maturity in 75-80 days 
  • Fun, colorful, and petite pepper that are full of heat! 
  • Rainbow of colors, makes them a stunning addition to any garden or pot 
  • Extremely high yields of peppers, one plant can produce 100+
  • Great raw, in stir-fry, salsas, and dips 
  • Scoville 30,000 - 50,000 

 GHOST PEPPER (Bhut Jolokia)

  • Maturity in 105 days 
  • One of the hottest peppers in the world 
  • Heirloom pepper from India 
  • Starts out sweet with a sweet flavor, but within seconds the heat kicks in 
  • Scoville 855,000 to 1,041,427 

HABANERo 'Chaak'

  • Maturity in 75 days 
  • Golden yellow orange color with fruity flavor
  • Intense spice with a hint of sweetness 
  • Early maturing with good shelf life
  • Scoville 300,000

HOT AND HAPPY MIX 


  • Maturity in 60-80 days
  • A mix of spicy and colorful peppers, who knows what you will get!
  • Beautiful with endless color and spice levels
  • A great way to sample a variety of hot peppers 

HOT PORTUGAL CAYENNE 

  • Maturity in 65 days 
  • Early maturity producing high harvests 
  • Elongated, curved fruits, 7" long or more
  • Flavorful spice 
  • Scoville 50,000

HUNGARIAN HOT WAX

  • Maturity in 65-70 days
  • Waxy 6" long peppers
  • Good variety for canning and pickling
  • Early maturing and produces all season
  • Slightly hotter than a jalapeno
  • Scoville 5,000-10,000

JALAPENO EARLY

  • Maturity in 65 days
  • Sets fruit under cooler conditions
  • Sturdy short plants can hold a lot of peppers
  • Scoville 8,000

JALAPENO 'JALAFUEGO'

  • Maturity in 70
  • Extra large 4" peppers
  • Productive variety with high yields
  • Delicious fresh, dried, or sliced, perfect for poppers
  • Disease resistance to bacterial leaf spot and potato virus 
  • Scoville 4,000 to 6,000 

JALAPENO 'LA BOMBA' 

  • Maturity in 60 days 
  • Early maturity with high yields 
  • Good flavor with moderate heat 
  • Disease resistance to potato virus Y 
  • Scoville 4,000 

JALAPENO 'MEGATRON'

  • Maturity in 65 days 
  • Early maturity with high yields, strong plant
  • Extra large jalapeños, averaging 4.5 inches
  • Disease resistant to tobacco mosaic virus and leaf spot
  • ​Scoville  5,000 to 8,000 

MAD HATTER

  • Maturity in 65-85 days, green to red
  • Native to South America
  • Sweet and mild flavor, a touch of heat
  • Perfect for snacking, salads, and pickling
  • AAS Winner
  • Scoville 500-1,000

PUMA 

  • Maturity in 80 days 
  • A stunning and unique pepper with swirls of burnt yellow hues 
  • Flavorful with intense heat, great for hot sauces and cooking 
  • Scoville 300,000 -400,000 

SERRANO CHILI 

  • Maturity in 75 days 
  • Produces small to medium sized peppers that ripen to a crimson red 
  • Prolific and easy to grow 
  • Great flavor 
  • Scoville 10,000- 23,000 

SUPER SERRANO

  • Maturity in 70 days 
  • Productive variety for northern climates
  • Extra large, 5 inch peppers
  • Great for salsa, sauces, pickles, and more 
  • Scoville 10,000 - 23,000

THAI DRAGON 

  • Maturity in 70 days 
  • Prolific variety produces 200+ of tiny, hot peppers 
  • Dries well
  • Flavor and heat is great for curry pastes, soups, sauces and more 
  • Scoville 50,000 to 100,000 

TIME BOMB 

  • Maturity in 65 days 
  • Cute, round peppers with a fun cherry shape and brilliant red color 
  • Perfect for pickling
  • Medium heat 
  • Scoville 2,500 - 5,000

TRINIDAD SCORPION 

  • Maturity in 95 days 
  • One of the hottest peppers in the world 
  • Sweet, fruit like flavor with a deadly heat combination!
  • Wear gloves when handling
  • Scoville 1,200,000 - 2,000,000 
Sprouts Greenhouse LLC
8591 St Hwy 789
Lander, WY  82520
Phone:  1-800-479-3572
               307-332-3572
Fax:      1-307-332-8737
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