DID YOU


KNOW...?


Peppers make excellent CONTAINER plants!

The soil warms faster - giving these tropical heat-loving plants a jump start in the spring.

Bigger plants faster equals more fruits sooner!

As an added bonus, you can also easily bring plants inside at the end of the season.

Peppers all winter? Yes, please!





PEPPER HELP GUIDES

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» Processing Fresh Chile Peppers

» Pepper Growing Tips

» Pepper Varieties & Classifications




PHOTOGALLERY
Download a copy of the 2018 Michigan Heirlooms Pepper catalog


CaterpillerChilli aka Aribibi gusano
CATERPILLAR CHILLI
(Aribibi gusano)
Petite, unassuming umbrella-shaped plants absolutely drip with small one-inch creamy white irregularly shaped wrinkled fruits. But don't be fooled! These peppers pack a powerful punch of habanero heat!

Originating from the city Aribibi in Bolivia located in the Amazon, The word 'aribibi' in Bolivia is a term for people who are quarrelsome, loud and create a raucous - what should be compared to the heat of this innocent looking pepper. Gusano is the Spanish word for worm. 

Pods mature from a lovely light green to creamy white when ripe. They have a strong citrus flavor (once you get past the heat) and the yields of the plants are very high. Fruits are rather thin-walled and dry quite easily left out on the counter which makes them a great choice for grinding into powder.


SPECIES: C. chinense
HEAT LEVEL: FIRE
FRUIT COLOR: Light Green > Cream
ORIGIN: Bolivia
SCOVILLE HU: 200,000 - 470,000








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Datil Pepper
DATIL
This variety has been grown for about 300 years in St. Augustine Florida. Its name in Spanish means "edible date".

The tapered pods are two inches long measuring 3/4 inch at the shoulders. Fruits mature from green to yellow-orange.

While not actually a habanero, but a close relative in the Capsicum chinense species, it is similar in heat and aroma to the habanero, except that the Datil is more fruity and much sweeter.

Two different stories exist about the arrival of the Datil in St. Augustine. Some say that people brought the pepper from Minorca, a Mediterranean island off the coast of Spain, in the 18th century. Others say a jelly maker from Chile brought it to Florida around 1880. Either way, the Datil is so popular in St. Augustine and its local cuisine, that they hold an annual Datil Pepper Festival each October.

SPECIES: C. chinense
HEAT LEVEL: FIRE
FRUIT COLOR: Green > Yellow
ORIGIN: St. Augustine, FL USA
SCOVILLE HU: 100,000 - 300,000








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Ghost Pepper (Bhut Jolokia)
GHOST PEPPER
(Bhut Jolokia)
Once known as the hottest pepper in the world as certified by the Guinness Book of World Records holding the title from 2009 until 2011.

Bhut Jolokia pods are unique among peppers, with their characteristic shape, and very thin skin. However, the red fruit variety has two different fruit types, the rough, dented fruit and the smooth fruit. I am offering the smooth variety which yield more fruit, and is a more compact plant with sturdier branches.

SPECIES: C. chinense
HEAT LEVEL: FIRE
FRUIT COLOR: Light green > Red
ORIGIN: North eastern India
SSCOVILLE HU: 850,000 - 1,000,000




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Chocolate Ghost Pepper
GHOST PEPPER, CHOCOLATE
(Bhut Jolokia Chocolate)
The Chocolate Bhut Jolokia is a natural (color) variant of the Bhut Jolokia and up until 2011 this was the hottest pepper in the world!

It has the same heat level of a Bhut Jolokia (aka Naga Jolokia) but is noticeably sweeter with fruity overtones.

Fruits exhibit a wide range of characteristics in fruit size, color, pod shape, and rough and smooth skin. Plants offered are from the peppers in the photo above. The Bhut Jolokia loves heat and humidity, but with a little extra care and love it will grow well in a cooler climate, especially if grown in a pot.

SPECIES: C. chinense
HEAT LEVEL: FIRE
FRUIT COLOR: Light green > Brown
ORIGIN: North eastern India
SSCOVILLE HU: 850,000 - 1,000,000





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Orange Ghost Pepper
GHOST PEPPER, Orange
(Bhut Jolokia, Orange)
A hybrid of Capsicum chinense and Capsicum frutescens which occurred naturally in the northwest region of India, the Bhut Jolokia is an extremely variable plant, with a wide range of fruit sizes and fruit production per plant, texture and coloration.

Of all the ghost peppers out there, the orange ghost pepper is the most prolific. This particular variety is great for container growing because the plant tends to grow smaller. Another distinctive feature is this variety is that it produces smoother pods. In fact, they tend to have the appearance of long habaneros.

This is a very popular variety for making hot sauce.

SPECIES: Inter-species hybrid
HEAT LEVEL: FIRE
FRUIT COLOR: Light green > Orange
ORIGIN: India
SSCOVILLE HU: 850,000 - 1,000,000





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Habanero, Carribbean Red
HABANERO, CARIBBEAN RED
Originating from the Yucatan Peninsula in Mexico, this pepper variety can potentially be twice as hot as a standard (orange) Habanero chile.

Typical citrusy-smoky flavor of the habaneros with twice the heat, these fireballs are a perfect addition to a pot of soup or chili, and they make killer hot sauce.

Grows nicely in northern climates, either in summer gardens or in large pots. The chiles mature from green to bright red, and grow to about 1 ½” in length and 1” in width.

SPECIES: C. chinense
HEAT LEVEL: FIRE
FRUIT COLOR: Green > Red
ORIGIN: Yucatan, Mexico
SCOVILLE HU: 200,000 - 450,000





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Habanero, Chocolate pepper
HABANERO, CHOCOLATE
Originating from the Caribbean islands, this notorious pepper ranks among the hottest in the world. the Chile Pepper Institute of New Mexico State University reported that the Chocolate Habanero Chile was the hottest chile pepper they had tested.

A unique, rich, smoky flavor unduplicated by any other variety, it is the 'go-to' for making the famous Jamaican Jerk sauce.

The chiles mature from green to chocolate brown, and grow to about 3” in length and 2” in width.

Also known as the 'Congo black' as well as a slew of other names, this variety is a must for heat lovers.

SPECIES: C. chinense
HEAT LEVEL: FIRE
FRUIT COLOR: Green > Brown
ORIGIN: Caribbean
SCOVILLE HU: 300,000 - 450,000





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Habanero, Mustard pepper
HABANERO, MUSTARD
The uniquely colored Mustard Habanero originated in the Pennsylvania gardens of James Weaver, who discovered the strange variation and grew it out to develop a stable and interesting new variety.

Pods start out light green with purple highlights, and mature to a distinctive mustard color and then to a flaming orange.

They have heat levels similar to regular habaneros. A taste test indicated that this variety also has a 'mustard overtone'.

SPECIES: C. chinense
HEAT LEVEL: FIRE
FRUIT COLOR: Light Green > Orange
ORIGIN: USA - Pennsylvania
SCOVILLE HU: 300,000



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Habenero, orange Pepper
HABANERO, ORANGE
Considered by many to be the "true habanero” as it is the one commonly found in grocery stores and markets. Originating in the Yucatan Peninsula of Mexico, they are now grown in pots and gardens all over the world.

The fruits mature to bright orange and grow to 1 ½“ in length. They are used in many dishes and restaurants across the country, especially for hot sauces and salsas, and on everything from buffalo wings to pizza to spicy cheese and even chocolate. Habaneros are easily preserved, either by drying, freezing, jarring, or by many other methods, for that delicious heat year round.

SPECIES:: C. chinense
HEAT LEVEL: FIRE
FRUIT COLOR: Green > Orange
ORIGIN: Yucatan, Mexico
SCOVILLE HU: 200,000 - 300,000


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Habenero, Peach Pepper
HABANERO, PEACH
Peppers begin clear light green turning into absolutely beautiful peach-colored pods when mature. They are longer than most Habanero's, extremely ornamental with a nice fruity flavor. They have less heat then their cousins, but are still very hot.

Compact plants, at 18 inches are perfect for containers. Plants are very prolific so be sure to provide a sturdy stake or cage.

SPECIES:: C. chinense
HEAT LEVEL: FIRE
FRUIT COLOR:  Pale Green > Peach
ORIGIN: Caribbean Islands
SCOVILLE HU: 150,000


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Habenero, Peruvian White
HABANERO, PERUVIAN WHITE
Diminutive plants (18 inches tall) are incredibly prolific and start maturing quite early compared to other Habaneros. Considered rare, this uncommon and unique variety has creamy-white fruits which measure 1" long by 3/4" inch are smoky and extremely hot.  Not quite as hot as other Habaneros, they still pack a powerful punch.

Perfect for growing in containers, one plant will provide you with hundreds of tiny peppers which dry easily. A great addition to hot sauces or salsas.

SPECIES:: C. chinense
HEAT LEVEL: HOT
FRUIT COLOR:  Pale Green > Creamy yellow
ORIGIN: Peru
SCOVILLE HU: 100,000


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Naga Jolokia PC-1 Pepper
NAGA JOLOKIA PC-1
This striking and very useful hot chili is from Assam, an area in India close to the famous city of Tezpur. Naga being an area and Jolokia meaning pepper or chili.

Excellent fruity undertones. Great for adding hot flavor to any dish or for drying. Another - less culinary - use would be to use them in a homemade spray as a pest deterrent.

SPECIES: C. chinense
HEAT LEVEL: FIRE
FRUIT COLOR: Green > Red
ORIGIN: Assam, India
SCOVILLE HU: 100,000


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Aji Pucuncucho or Aji Pukuncucho
PUCUNUCHO
Hand-collected in Tarapoto, Peru by my friend, Joseph Simcox aka The Botanical Explorer.

Peruvians are accustomed to spicing their meals with various peppers found in markets throughout the country, such as Ají Rococo, Ají Escabeche, Ají Panca, among others. However, in the jungle there are others which are little known to the world - the Aji Pucuncucho is one of them. Extremely rare. There is also a known red fruited variant.

Conical, thin-walled, wrinkly orange 1 1/2- inch fruits with a tell-tale pointed tip - and by tell-tale I mean "This is going to hurt!" Being the wimp that I am, I sent a few mature peppers to a friend who is into the 'fire-eating' thing - after, nearly crying (and a quick trip to the bathroom) he said, "That was hot - maybe hotter than a Trinidad Scorpion."

Proceed with caution!

SPECIES: C. chinense
HEAT LEVEL: FIRE
FRUIT COLOR: Light Green > Orange
ORIGIN: Iquitos, Peru
SCOVILLE HU: (800,000?) Unknown but promised to be FIRE hot.


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