UC Master Gardeners, Santa Clara County, CA
University of California
UC Master Gardeners, Santa Clara County, CA

Spring Garden Market Peppers/Chiles

We regret that we will not be holding a 2021 Spring Garden Market due to COVID restrictions. We hope to return with a full event in 2022.

Assorted Chile Peppers, Rosalie Shepherd
We offer a wide range of delicious and unusual pepper/chile seedlings from around the world - India, South America, Mexico, Africa, USA and more. Whether you like sweet and juicy or hot and searing, you'll find many choices to please your palate.

Please understand that some varieties may sell out quickly or not be available due to germination difficulties.

Peppers


Extremely Hot: Bhut Jolokia C. chinense x frutescens
Extremely hot pepper from India, aka 'Ghost pepper.' Light green pods turn red when mature. Much variability in plants & pods. Heat level: 10

Extremely Hot: Habanero C. chinense
Classic distinctive habanero flavor, fruity & fiery. Pods ripen from light green to bright orange-red. Heat level: 10

Extremely Hot: Santaka C. annuum
A Japanese variety. Pods are approximately 2½" long. Ripens from green to red. Fruit grows upwards in large clusters. Very productive. Heat level: 9

Extremely Hot: Thai Hot Red C. annuum
Very productive variety. Medium-walled pods are tapered and pointed at the bottom, about 1½–2" long. Pods grow upright. Dark red at maturity. Heat level: 9

Extremely Hot: Trinidad Scorpion C. chinense
Unique pod shape with a scorpion tail, though some percentage will more closely resemble Bhut Jolokia (Ghost pepper). As hot or hotter than Bhut Jolokia! Heat level: 10

Hot: Aji Amarillo C. baccatum
Popular South American variety. Pods are tapered, about 5" long by 1½" wide. The shiny, greenish yellow fruit ripen to orange. Consume fresh or dried. Heat level: 7

Hot: Cherrapeño C. annuum
Strawberry-shaped pods are about 1½" long. Taste is initially sweet then is quickly followed by medium heat. Substitute for Sparky/VTR-95, a MG favorite. Heat level: 4

Hot: Espelette C. annuum
From Basque region of France. The fruits are conical shaped and 3–4" long. They are red when mature. Good dried. Heat level: 5

Hot: Fireball C. annuum
Round 1½" pods mature to a blazing red color. Sweet hot fruits are great for pickling. Heat level: 5

Hot: Fish C. annuum
Pre-1870s African-American heirloom. Beautiful variegated foliage. 2–3" long variegated fruits ripen from striped to all red. Traditionally used in Maryland oyster and crab houses. Heat level: 6

Hot: Jalapeño C. annuum
High yielding jalapeño. Hot, thick-walled. Turns from green to red when mature. Best harvested when green. Excellent for making salsa and pickling. Heat level: 5

Hot: Peruvian Purple C. frutescens
Striking plant that is completely purple, foliage and all, with upright deep purple fruits that turn red when mature. Heat level: 8

Hot: Rocoto/Manzano Red C. pubescens
The purple flowers, long, hairy stems, and jet-black seeds make this an unusual variety. The thick-walled pods are apple-shaped and are about 2" across. Heat level: 8

Hot: Serrano C. annuum
Pods are about 3" long x ¾" in diameter. Round and tapered at the bottom. Dark green initially, they turn red at maturity. Excellent taste. Heat level: 7

Mild: Aleppo C. annuum
From the Kurdish area of Syria. 15,000 SHU but may be as high as 150,000 SHU. Also known as Halaby pepper. Heat level: 1

Mild: Anaheim C. annuum
Mildly hot pods are 7–8" long. Use green or red. Perfect for stuffing and Tex-Mex dishes. Heat level: 2

Mild: Ancho / Poblano C. annuum
Pods are 5–7" long and about 2¾" wide. The fresh pods are called poblano, and ancho refers to the dried form. A traditional stuffing pepper. Heat level: 3

Mild: Jalapeño TAM C. annuum
Developed by Texas A&M University. Has standard jalapeño flavor with much milder heat. Heat level: 2

Mild: NuMex Big Jim C. annuum
Big Jim is a popular variety. Pods are very large, 8–10" long and about 2" in width. The pods are thick-walled. Great taste. An MG favorite. Heat level: 2

Mild: NuMex Suave Orange C. chinense
Developed at New Mexico State University. Habanero-type flavor but much less heat. Has a citrus-like taste. Orange at maturity. Heat level: 3

Mild: Padrón C. annuum
Wonderful pepper from Padrón in Spain. Wrinkled pods are picked small and green. Often eaten fried and garnished with kosher sea salt as a tapas. Heat level: 2

Mild: Peri Dot C. bacatuum
The bell-shaped pods are bright orange and very thick walled. Excellent flavor. Plant has a long growing season, and can be used as an ornamental. Heat level: 1

Mild: Shishito C. annuum
Plant produces high yields of 2¼" long by ½" wide mild peppers. Peppers turn from green to red when mature. Similar in preparation and flavor to Pimiento de Padróns. Heat level: 2

Sweet Bell: Canary C. annuum
Thick walled green peppers mature to bright yellow. Resistant to two strains of tobacco mosaic virus. Heat level: 0

Sweet Bell: Coral (Orange) C. annuum
Beautiful big bell peppers color up from green to bright orange at maturity. Heat level: 0

Sweet Bell: Giallo di Cuneo C. annuum
Large, sweet, square, yellow pepper. Pods have very thick walls & thin skin with great flavor. Heat level: 0

Sweet Bell: Gourmet C. annuum
Swiss variety, sweetest orange pepper. Typically produces 6 to 12 4-lobed fruits per plant. Bell-shaped fruit are 3" wide and 5" long. Resistant to tobacco mosaic virus. Heat level: 0

Sweet Bell: King of the North C. annuum
Medium-sized green bell peppers ripen to a sweet red. Early variety is a good choice for areas with short, cool summers. Heat level: 0

Sweet Bell: Mini Orange C. annuum
Heirloom miniature orange bell from Ohio. Short, stocky 16" plants are covered with 2" fruits with 2–3 lobes, excellent sweet fresh flavor. Heat level: 0

Sweet Bell: Mini Red C. annuum
Heirloom miniature red bell from Ohio. Short, stocky 16" plants are covered with 2" fruits with 2–3 lobes, excellent sweet fresh flavor. Heat level: 0

Sweet Bell: Mini Yellow C. annuum
Heirloom miniature yellow bell from Ohio. Short, stocky 16" plants are covered with 2" fruits with 2–3 lobes, excellent sweet fresh flavor. Heat level: 0

Sweet Bell: Red Bull C. annuum
Large thick-walled peppers on strong, productive plants. Profuse foliage protects fruits from sun scald. Resistant to tobacco mosaic virus and bacterial spot. Heat level: 0

Sweet Bell: Wisconsin Lakes C. annuum
Early maturing bell red pepper developed at the University of Wisconsin. Sweet, thick walled, 4–6 oz. fruits, good yields. Heat level: 0

Sweet Non-bell: Buran C. annuum
Extremely sweet and productive Polish heirloom with great flavor. Medium-sized plants produce 3-lobed, 4" by 3" fruits that are almost equally sweet when either green or red. Heat level: 0

Sweet Non-bell: Carmen C. annuum
Early and beautiful Italian bull's horn-style fruit. 6" long and 2½" wide shoulders tapering to a point. Very sweet when ripened to red with medium-thick flesh. Heat level: 0

Sweet Non-bell: Corno di Toro Giallo C. annuum
Shaped like a bull's horn. Pods are 6" to 10" long and 1½" wide. Ripens to bright yellow color. Heat level: 0

Sweet Non-bell: Corno di Toro Rosso C. annuum
Shaped like a bull's horn. Pods are 6" to 10" long and 1½" wide. Ripens to deep red color. Heat level: 0

Sweet Non-bell: Cuollarici C. annuum
Large curled pod from Tricarico, great for fried peppers. An MG favorite. Heat level: 0

Sweet Non-bell: Gypsy C. annuum
Early hybrid, heavy producer, plants to 18". Very tasty ancho shape fruit. TMV resistant. 60 days from transplant Heat level: 0

Sweet Non-bell: Jimmy Nardello C. annuum
Large sweet fryer and very popular Italian sweet. Heat level: 0

Sweet Non-bell: Jon's Long Orange C. annuum
Long thick-fleshed peppers are a beautiful, intense orange color. The very sweet and delicious fruits are produced abundantly on healthy plants. Heat level: 0

Sweet Non-bell: Lipstick C. annuum
Sweet, thin-walled, 4" long and tapered to a blunt point. Dark red at maturity. The plants are productive and relatively early producing. Heat level: 0

Sweet Non-bell: Marconi Golden C. annuum
Big, 7–9" long pods. Very sweet, great for grilling, frying, or eating fresh. Yellow/orange color. A frequent taste test winner. Heat level: 0

Sweet Non-bell: Marconi Rosso C. annuum
Like Marconi Golden, but red. Big, 7–9" long pods. Very sweet, great for grilling or frying or consuming fresh. A frequent taste test winner. Heat level: 0

Sweet Non-bell: Romanian Gogosari C. annuum
Peppers are sweet and full flavored. Mature to red. A prolific producer. Heat level: 0

Sweet Non-bell: Sweet Sunset C. annuum
Loads of sweet & colorful banana peppers on an upright, compact plant, perfect for containers and small gardens. AAS winner. Heat level: 0

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