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Saturday 10 am to 4:00 pm

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822 N University Rd

Spokane Valley, WA 99206

Hot Peppers

This year I have a HUGE selection of hot peppers. They all germinated like gangbusters! (unlike last uear!) Plus, they are the most beautiful pepper plants I have ever grown. Oddly enough, even though I am half Hispanic, I don’t like hot foods and that includes hot peppers. So if you ask me how they taste, I can’t tell you.

However. many of you love them either raw or cooked as in the traditional chile rellenos or in salsas and Hispanic, Thai cooking and other ethnic cuisines so I grow them.

Anaheims are mildly hot and are good for using as a chile relleno. Not great germination this year. The Chinese 5 Color  which also suffered from poor germination, is gorgeous and I will plant it again just for ornamental purposes. We were impressed with the size and colors. Amazing. I can see it with parsley, lobelia and petunias in a huge pot. 

We have plenty of Poblanos this year. Several varieties such as Caballero, and Trident.

Superhots. This year I have the Bhut Jolokia or Ghost Pepper as it is also known, Scorpion, Trinidad Scorpion and Carolina Reaper. They are very, very hot, some say the hottest peppers in the world. 


Medium sized chile growing to an average of 6-10", mildly hot and popular in southwestern cuisine. Use them to make Chile Rellenos, a fried and battered pepper stuffed with cheese. Deep red when fully ripened.


Commonly known as Scotch Bonnet or Cachucha in the Caribbean, this thin skinned hot pepper is a major cash crop for the region. With a Scoville rating varying between 10,000 and 150,000, its wide range of heat is unique. Environmental conditions such as moisture and heat,  have a significant effect on levels of capsicum.


The name Biquinho means “Little Kiss”. The Biquinho Red has a little more heat than the Yellow variant with less citrus fruity flavor tones. The heat level peaks at only a few thousand Scoville Units so they are below the average Jalapeno in heat. Also knowN as “Little Beak Peppers” resembling a pointy birds beak and “Sweety Drops” in Gourmet stores when sold pickled.


Spicy, fairly hot, banana shaped fruits, 6" long and 1-1/2" across - perfect for pickling. Matures from light yellow to bright red. Best hot pepper for cooler climates. Ever-bearing plants are 16 to 24" tall, strong, upright


Tajin produces excellent yields of 4 inch by 1.5 inch jalapeno fruit that are dark green in color. Pungency is medium to hot – 4,000 to 6,000 scovilles.


This pepper boasts extra large and very tasty jalapeno fruits that are perfect for stuffing, grilling or using in salsa. Emerald Fire produces gorgeous, glossy green peppers with thick walls that have very little cracking, even after maturing to red. Very high yielding.


Perfect for mild sauces, salsas and stir-frys...not pungent, not hot, but still enormously flavorful. Plants grow 27" tall, bearing loads of large, thick-walled fruits measuring about 1-3/4" wide at the shoulder, maturing from green to red. Yield is enormous.


An impressive jalapeno from Mexico. Jumbo, 4" fruits are fatter, thicker, heavier, a bit hotter, and up to a full inch longer than regular jalapenos and start green, maturing to red. Plants are vigorous and high yielding, bearing fruit about a week earlier than is typical jalapenos.


The largest of New Mexican varieties, this pepper has fruit up to 12” long that weigh as much as 4 ounces. Their size makes them a favorite for chiles rellenos. Medium hot pungency. As an advantage, plants are able to set fruit under hot, dry conditions.


Caballero is a poblano pepper that produces huge yields of large, glossy, uniform, mild and delicious peppers. This thick-walled pepper is perfect for stuffing, and is a classic for Chile Rellenos. It goes from green to red when ripe.


Large, dark fruits. Sweet, thick flesh. 4 1/2-5" x 3" fruits are moderately hot and traditionally used for chile rellenos. Big sturdy plant holds abundant, uniform, heavy fruit well off the ground.


The poblano is a mild chili pepper originating in the state of Puebla, Mexico. It is called an ancho or ancho chile when dried. Stuffed fresh and roasted it is popular for Chile Rellenos, a battered and stuffed with cheese dish.


A pretty chile, Santa Fe Grande pepper (also known as Guero) matures from yellow to orange-red with mild heat and slight sweetness. It works well either cooked or fresh for salads, salsas, and other dishes based on chile peppers


Large plant bears lots of very hot and pungent chiles with a distinctive flavor and fairly thin skins. They originated in the mountainous regions of  Mexico.


Super Khi is a beautiful ornamental plant with a semi-compact growth habit, sporting an abundance of hot chili peppers that are borne upright. Fruit mature from green to red, and are best harvested when red at 1.5 inches in length


Large plant bears lots of very hot and pungent chiles with a distinctive flavor and fairly thin skins. Although they look playful, they are hot.They originated in the mountainous regions of the Mexico. My husband loves these little guys.


3" to 4" inches long and about 1 1/2" wide, these cone-shaped, thick-walled fruits are borne in great numbers on very vigorous plants. They are ready to pick when dark green, delivering a wallop of pure heat! You could also allow them to mature and they will turn bright red.


A thick-walled jalapeno pepper with the same fiery hot pungency, this uniform strain does quite well in cooler climates. The 3-1/2" x 1" tapered, sausage-shaped fruit are smooth and deep green turning red. Heavy yields are produced on upright plants.


Created at Texas A&M University, this jalapeno is a lot milder than its brothers and sisters. In short, if you like the taste of the Jalapeno but can't take its heat, this one is for you! TAM Jalapeno is a very productive variety that is resistant to disease.


Quite hot, thick-fleshed, 6" by 3/4" fruits are a favorite for using dried, pickled or in sauces. Concentrated sets of pendant fruits - wrinkled, tapered and curved - are borne on strong upright plants. Ripens from a lustrous dark green to a brilliant scarlet.


Slender, long peppers turn bright-red and are very hot. Two feet tall plants are vigorous and productive. This heirloom has been popular many years for drying, using as a spice, and making ristras.


A traditional medium heat cayenne pepper with a great flavor! This variety is a long and thin pepper that produces unbelievably high yields. These peppers will mature red and are wrinkled with a mixture of straight and curly fruits.


Early, quick-drying for ristras. Attractive taper and bright red when dried. Flavor is sweet and hot. Matures early. Thin walls. High yields. Widely adapted. Fruits average. 5–6" long.


Long, slender pepper that is fairly hot to the taste. The bush can get fairly tall, up to 2-4 feet. The de arbol chile originated in Mexico, and today, is popular in Western Mexico. It is related to the cayenne pepper.


Screaming hot little peppers turn a rainbow of vibrant colors; from purple, cream, yellow, orange to red as they ripen. I have a friend who loves to cook with these. The plants are great for ornamental containers.


The renowned pepper originating from St. Augustine, Florida. Local legend says the peppers were brought there from Spain, where they do enjoy a following in Minorca. However, they may also have originated in Chile. Blazing hot, blunt little 3.5-inch fruit ripens to a brilliant orange yellow.


A wonderful, ornamental pepper. These compact plants have a wonderful bluish tinge and produce lovely, small violet-blue fruit that is quite hot. Production is heavy, thus creating a stunning display of color that can’t be missed! Perfect for ornamental landscaping or in pots.


Also called Aji Limon or Lemon Chile and very popular as a seasoning in Peru and across South America, it’s difficult to find elsewhere. Very highly productive - often growing 100 peppers each - these are robust, hardy and compact, growing 2 – 3 feet tall and covered with 2 1/2 inch long, lemon-yellow fruit.  


Small space gardeners will love this one! 10-in. plants, ablaze in upright tongues of flame tinted peppers are grown mostly for ornamental purposes. The 3-in. pointed peppers are indeed edible though heat may vary. Perfectly brilliant when potted. Plant in groups of three for eye-catching displays.


This is a great compact plant that grows up to 2 ft. tall with elegant dark purple foliage and black stems. Royal Black pepper plants produce purple flowers and tiny peppers that grow to about an inch long and are shaped like little teardrops (similar to a Pequin pepper). Peppers turn from their dark purple-black color to a deep red color when they mature. Very spicy.


This little pepper from Brazil packs a lot of flavor into a little package. Marble sized fruits with a pointed blossom end (biquinho is Portuguese for “little beak”) have all the tropical fruity flavor of the chinense peppers (habanero family) but with barely a suggestion of heat. Sturdy, upright plants are perfect for container growing.


Hatch is the term for subscribing several different varieties of chile grown in the Hatch valley of SW New Mexico. Very popular.


The popular little, thin, pickling pepper. Fruit have superb flavor and just a little heat. Small plants. This heirloom comes from southern Italy. They mature to a lovely golden color.


The Holy Mole chili pepper was developed as a hybrid of the Pasilla chili pepper to give gardeners an earlier and bountiful harvest yield of peppers. Holy Mole is mildly hot with a faint nutty flavor. As they mature, the peppers will turn dark green, then, finally, a rich dark brown color. Holy Mole peppers for use in mole (Moh-lay) sauce.


The bushy plants provide good scald protection. Sweet yellow peppers turn red in the fall and become amazingly sweeter. Try this unique variety eaten raw or pickled in the traditional way.


Early, easy and abundant. Takara is all that—with dozens of wrinkled thin-walled fruits borne early on compact well-branched plants. Pick when light green and less than 3" long, and blister them whole in a hot oiled skillet. Serve with flaky salt and eat everything but the stem.


One of the world's hottest peppers, with readings in excess of 1,000,000 Scoville units! It starts out slow but eventually makes tall plants, exceeding 4 ft if it's happy

The thin-walled, wrinkled, pointed fruits reach 2-3" in length, ripening mostly to red. Use extreme care when handling. Very Late Season


This pepper is native to the district of Moruga in Trinidad. On February 13, 2012, The Chile Pepper Institute identified the Trinidad Scorpion as the hottest chili in the world, racking up more than 1.2 million Scoville units. In 2013, the Carolina Reaper took the stage as the hottest pepper. The Trinidad Scorpion has a tender fruit-like flavor, which makes it a sweet-hot combination.


One of the world's hottest peppers, with readings in excess of 1,000,000 Scoville units! It starts out slow but eventually makes tall plants, exceeding 4 ft if it's happy

The thin-walled, wrinkled, pointed fruits reach 2-3" in length, ripening mostly to red. Use extreme care when handling. Very Late Season


High-quality, uniform peppers are dark green, maturing to red, then mahogany. Mildly pungent peppers, 1,500 to 4,500 Scoville units, are 6 inches long and 3 inches wide. They are used fresh, but are also excellent for drying (then they are called Ancho).


Dark-green peppers mature to almost brown and are 5 inches long and 2½ inches wide with a slight taper and blunt end. These are a little longer and milder than other poblanos, with Scoville units from 600 to 1,800.


Habanero is about as hot as they come, without stepping into the "superhots" territory When added to salsa or dip, this little pepper will make your taste buds shout! Compact 12 inch plants yield thin walled peppers that start out dark green and ripen to a red color.


Giant, 5" by 2", broad shouldered, thick walled beauties mature from a dark, glossy green to scarlet red. Their large size and consistent production all season long makes them ideal for all your slicing, grilling and stuffing needs. Fruits pack good heat with excellent flavor and texture.