Brown Hot Peppers

120+ days. Capsicum chinense. Open Pollinated. 7 Pot Brain Strain Chocolate Pepper. The plant produces good yields of 2" long by 2" wide wrinkled Habanero peppers. Peppers are extremely hot, have medium thick flesh, and turn from reddish brown to chocolate brown when mature. The plant has dark green leaves, green stems, and white flowers. Excellent for pickling. and making salsa, hot sauce, and seasoning spice powder. A rare variety from India.

120+ days. Capsicum chinense. Open Pollinated. 7 Pot Douglah Pepper. The plant produces good yields of 2 ¼" long by 1 ¼" wide wrinkled Habanero hot peppers. Peppers are extremely hot, have medium thick flesh, and turn from green to dark brown when mature. The plant has green stems, green leaves, and creamy-yellow flowers. It is so hot it is enough to spice up 7 pots of stew. This is one of the rarest and hottest of the 7 pod strains. Excellent for making salsa, hot sauce, and seasoning powder. A variety from Trinidad & Tobago. Scoville Heat Units: 1,450,000.

90+ days. Capsicum chinense. Open Pollinated. Aji Brown Pepper. The plant produces good yields of 7" long by 1 ¼" wide dark-brown Aji peppers. It is the second most common pepper in Peru. A Peruvian chile pepper variety known for its mild heat and distinctive smoky, fruity flavor. Peppers are mildly hot and turn from green to dark chocolate brown when mature. The plant has green stems, green leaves, and white flowers. Excellent drying pepper for making seasoning powder. United States Department of Agriculture, PI 640901. A rare variety from Peru. Scoville Heat Units: 2,412. 

90+ days. Capsicum baccatum. Open Pollinated. Aji Panca Pepper. The plant produces good yields of 5 ¾" long by 1" wide hot peppers. It is a popular mild Peruvian chili pepper, the second most common pepper in Peru after Aji Amarillo, prized for its unique flavor rather than intense heat. Peppers are mildly hot, have medium-thin flesh, and turn from green to deep brown when mature. The plant has green stems, green leaves, and white flowers. Peppers have rich flavor with little heat. Excellent for Mexican cuisine and making mole sauces. Excellent choice for home gardens. A variety from Peru.

75 days. Capsicum annuum. Open Pollinated. Ancho L Pepper. The plant produces high yields of large 6" long by 3" wide hot peppers. Peppers are mildly hot, have medium thick flesh, and turn from dark green to chocolate brown when mature. The plant has gree

120+ days. Capsicum chinense. Open Pollinated. Bhut Jolokia Ghost Black Pepper. The plant produces good yields of 3" long by ½” wide wrinkled Habanero peppers. It is a popular hot pepper variety prized for its Intense heat with underlying fruity, sometimes smoky-sweet notes typical of Ghost Peppers. Peppers are extremely hot, have medium-thin flesh, and turn from green to mustard to brown (almost black) when mature. The plant has dark green leaves, green stems, and white flowers. This variety is a cross between the Red Bhut Jolokia and the Pimenta De Neyde from Brazil. Growers are trying to stabilize it, but not there yet. If you grow this variety, you may get many variations, from dark purple to almost black peppers. Excellent choice for home gardens. A rare variety from India. Scoville Heat Units: 1.000,000.

120+ days. Capsicum chinense. Open Pollinated. Bhut Jolokia Ghost Chocolate Pepper. The plant produces good yields of 3 ½" long by 1" wide chocolate wrinkled hot peppers. Peppers are extremely hot, have medium thick flesh, and turn from green to chocolate

120+ days. Capsicum chinense. Open Pollinated. Bhutlah Chocolate Pepper. The plant produces good yields of 2 ½" long by 1 ½" wide chocolate wrinkled Habanero peppers. It is a super-hot chili pepper variety, a cross between the Bhut Jolokia and the 7 Pot Douglah. It produces irregularly shaped, wrinkled pods that ripen to a deep chocolate-brown color. Peppers are extremely hot, have medium-thick flesh, and turn from green to chocolate when mature. The plant has dark green leaves, green stems, and white flowers. Excellent for pickling. and making salsa, hot sauce, and seasoning spice powder. Also known as Chocolate Bhutlah Pepper. It is claimed to be one of the hottest peppers in the world. A variety from India. Scoville Heat Units: 1,500,000 to 2,000,000.

120+ days. Capsicum annuum. Open Pollinated. Cappuccino Tepin Pepper. This bush plant produces high yields of ½” long by ½” wide Tepin peppers. Peppers are very hot and turn from green to chocolate brown when mature. The plant has green stems, green leaves, and white flowers. A good drying pepper for making seasoning spice powder, hot sauce, and cooking. Also great in salads and rice & beans. A variety grown wild in Arizona, Texas, and Northern Mexico. Scoville Heat Units: 100,000.

90 to 120 days. Capsicum. Open Pollinated. Caribbean Blend Pepper. The plants produce good yields of a mixture of very hot peppers, They come in various shapes, colors, and hotness. Includes 10 varieties such as Jamaica Scotch Bonnet, Caribbean Red, and several other extremely hot peppers. Excellent for making hot pickles, hot sauces, and salsa. A must for Caribbean hot pepper lovers. A variety from the Caribbean region.

110+ days. Capsicum chinense. Open Pollinated. Carolina Reaper Chocolate Pepper The plant produces good yields of 2" long by 1 ¾" wide wrinkled Habanero peppers with a pointed tip. Peppers are extremely hot and turn from green to brown when mature. The plant has green stems, green leaves, and creamy yellow flowers. It has a smoky flavor that is perfect for meat dishes. Excellent for beef jerky, jerk sauces, pickling, and making salsa, hot sauce, and seasoning spice powder. This pepper is a cross between a Red Carolina Reaper Pepper and a Chocolate Trinidad Moruga Scorpion Pepper. It is currently the Hottest Pepper in the World! Try growing all the Carolina Reapers: Chocolate, Mustard, Orange, Peach, Red, and Yellow versions. A variety from North Carolina, USA. Scoville Heat Units: 2,200,000

85 days. Capsicum annuum. Open Pollinated. Chilcostle Rojo Pepper. The plant produces good yields of 6" long by 1 ¼" wide hot peppers. Peppers are hot, have medium thin flesh, and turn from green, to brownish red, to red when mature. The plant has green stems with dark purple markings, green leaves, and white flowers. Excellent for making Mexican cuisine and moles. A variety from Oaxaca, Mexico. Scoville Heat Units: 30,000.

110+ days. Capsicum chinense. Open Pollinated. Chocolate Champion Pepper. The plant produces good yields of 2 ½” long by 1 ½” wide wrinkled Habanero peppers with pointed tip. Peppers are extremely hot, have thin flesh, and turn from green to chocolate when mature. The plant has dark green leaves, green stems, and creamy yellow flowers. Claims to be hotter than the Carolina Reaper. Be very, very careful handling this extremely hot pepper. Excellent for beef jerky, jerk sauces, pickling, and making salsa, hot sauce, and seasoning spice powder. Try growing all the Carolina Reapers: Chocolate, Mustard, Orange, Peach, Red, and Yellow versions. Excellent choice for home gardens. A variety from the USA.

75 days. Capsicum annuum. Open Pollinated. Chocolate Cherry Pepper. The plant produces high yields of 1 ½" long by 1 ½" wide Cherry hot peppers. Peppers are medium hot, have very thick flesh, grow upright, and turn from green to dark chocolate brown when

100+ days. Capsicum chinense. Open Pollinated. Chocolate Habanero Pepper. The plant produces high yields of 2" long by 1" wide brown Habanero peppers. A popular hot pepper variety prized for its deep chocolate-brown ripe pods, intense heat, and distinctive smoky-fruity flavor. It is hotter than a standard orange or red habanero. Peppers are extremely hot and turn from green to chocolate brown when mature. The plant has green stems, green leaves, and white flowers. Similar in flavor and heat to Chocolate Scotch Bonnet, but more productive.The plant is vigorous and productive and can yield sometimes 50 to 100+ pods per plant. Excellent choice for home gardens. A variety from the Caribbean. Scoville Heat Units: 575,000.

100 days. Capsicum chinense. Open Pollinated. Chocolate Long Habanero Pepper. The plant produces heavy yields of 4" long by 1 ½" wide wrinkled Habanero peppers. Peppers are very hot and turn from light green to a reddish chocolate brown when mature. Pepper's size varies from 2" to 4" in length. The plant has green stems, green leaves, and white flowers. A rare variety from the Caribbean region.

90 days. Capsicum chinense. Open Pollinated. Coffee Pepper. The plant produces good yields of 4 ½" long by 1 ¼" wide, deep coffee-brown Habanero peppers. Peppers are very hot, have medium-thick flesh, and turn from green to reddish-brown when mature. The plant has green stems, green leaves, and white flowers. Peppers have a licorice flavor. Excellent for making chocolate chili powders. A very rare variety from the Caribbean region.

100+ days. Capsicum chinense. Open Pollinated. Devil's Tongue Chocolate Pepper. The plant produces good yields of 3 ½" long by 1 ½” wide elongated Habanero peppers. Peppers are very hot, have medium thick flesh, and turn from green to chocolate when matur

85 days. Capsicum annuum. Open Pollinated. Ethiopian Brown Pepper. The plant produces good yields of 5" long by ¾" wide hot peppers. Peppers are hot, have medium thin flesh, and turn from green to chocolate brown when mature. The plant has green stems, gr

95 days. Capsicum chinense. Open Pollinated. Fatalii Chocolate Pepper. The plant produces good yields of 2 ½" long by 1" wide wrinkled Habanero peppers. Peppers are very hot and turn from lime green to chocolate brown when mature. The plant has green stems, green leaves, and white flowers. Suitable for containers. A variety from the Central African Republic. Scoville Heat Units: 325,000.

100+ days. Capsicum chinense. Open Pollinated. Habalokia Chocolate Pepper. The plant produces good yields of 3" long by 1" wide wrinkled Habanero peppers. Peppers are very hot and turn from green to chocolate brown when mature. The plant has green stems, green leaves, and white flowers. Excellent for making hot sauce. A cross between a Habanero and a Bhut Jolokia. A variety from the USA.

100 days. Capsicum chinense. Open Pollinated. The plant produces heavy yields of 2 ½" long by 1 ¾" wide wrinkled hot peppers. Peppers are extremely hot and turn from green to brown when mature. The plant has green stems, green leaves, and white flowers. T

85 days. Capsicum annuum. (F1) Holy Mole Pepper. The plant produces good yields of 9" long by 1 ½" wide chocolate brown hot peppers. Peppers are mildly hot, have thick walls, and turn from glossy dark green to chocolate brown when mature. The plant has green stems, green leaves, and white flowers. Used to make the Mexican Mole Sauce. Also can be dried and ground for spice. A variety from the USA. Scoville Heat Units: 700.

85 to 110 days. Capsicum annuum. Open Pollinated. Hot Pepper Mix. A mixture of hot peppers in various shapes and colors. Peppers range from mild heat to very hot. Excellent for making pickles, hot sauces, beef jerky, and salsa.

90 days. Capsicum annuum. Open Pollinated. Mulato Isleno Pepper. The plant produces good yields of 6" long by 1 ¾” wide Ancho peppers. It is a Mexican chili pepper variety prized for its rich, sweet, smoky, and somewhat prune-like or chocolatey flavor when mature. Peppers are mildly hot, have medium-thin flesh, and turn from deep green to dark brown when mature. The plant has green stems, green leaves, and white flowers. Excellent for stuffing, roasting, and making mole. Excellent choice for home gardens, Farmer’s Markets, and market growers. United States Department of Agriculture, PI 640855. A rare variety from Mexico.

85 days. Capsicum annuum. Open Pollinated. Negro de Valle Pepper. The plant produces high yields of 6" long by ¾" wide hot peppers. Peppers are mildly hot and turn from green to chocolate brown when mature. The plant has green stems, green leaves, and white flowers. These dark brown chiles are used to make the best Chile Colorado. A variety from Chihuahua, Mexico.

90 days. Capsicum annuum. Open Pollinated. Negro Pepper. The plant produces good yields of 4 ½" long by 1 ½" wide hot peppers. Peppers are medium hot and turn from green to brown when mature. The plant has green stems, green leaves, and white flowers. United States Department of Agriculture, PI 661077. A variety from Chihuahua, Mexico.

90 days. Capsicum annuum. Open Pollinated. NuMex Earth Day Pepper. The plant produces high yields of small hot peppers. These bullet shaped peppers are hot and turn from green to brown when mature. The plant has green stems, green leaves, and white flowers. This edible dwarf ornamental pepper plant is suitable for containers and small gardens. Developed by the New Mexico State University. A variety from New Mexico, USA.

85 days. Capsicum annuum. Open Pollinated. Pasilla Bajio Pepper. The plant produces good yields of 7" long by 1" wide hot peppers. It is a popular chili pepper variety from Mexico, and when dried, it wrinkles and resembles a large raisin, hence the name "Pasilla" (little raisin). Peppers are mildly hot, have medium-thin flesh, and turn from dark green to dark brown when mature. The plant has green stems, dark green leaves, and white flowers. Mainly dried and used to make smoky-flavored sauces. Excellent for Mexican cuisine, making mole sauces, and seasoning spice powder. United States Department of Agriculture, NA 82531. A variety from Mexico. Disease Resistant: TMV.

85 days. Capsicum annuum. Open Pollinated. Pasilla Pepper. The plant produces good yields of 12" long by ¾” wide hot peppers. Peppers are mildly hot, have thick skin, and turn from green to mahogany when mature. The plant has green stems, green leaves, and white flowers. Great for Mexican dishes. Excellent choice for home gardens. United States Department of Agriculture PI 282259. A variety from Puebla, Mexico.

85 days. Capsicum annuum. Open Pollinated. Poblano L Pepper Seeds. The plant produces good yields of 5" long by 2 ½" wide Poblano peppers. Peppers are mildly hot and turn from dark green to chocolate brown when they mature. The plant has green stems, green leaves, and white flowers. They are called Poblano when fresh and called Ancho when dried. Always a great seller at Farmer’s Markets. A variety from Mexico.

100+ days. Capsicum chinense. Open Pollinated. Scotch Bonnet Chocolate Pepper. The plant produces good yields of 2 ¼" long by 1 ½" wide Habanero peppers. Peppers are very hot, have medium thick flesh, and turn from green, to brown with a red tint, chocola

120+ days. Capsicum chinense. Open Pollinated. Trinidad Scorpion Chocolate Pepper. The plant produces good yields of 3" long by 1 ¾" wide Habanero peppers. The end of the pepper resembles the Scorpion, thus the name. Peppers are extremely hot, have medium thick flesh, and turn from green to chocolate brown when mature. The plant has green stems, green leaves, and creamy yellow flowers. The heat level rivals the Naga Morich and the Trinidad 7 Pot. Excellent for pickling and making salsa, marinades, hot sauce, and seasoning spice powder. A rare variety from Trinidad & Tobago. Scoville Heat Units: 1,000,000.

120+ days. Capsicum chinense. Open Pollinated. Trinidad Scorpion Moruga Chocolate Pepper. The plant produces good yields of 2 ½" long by 1 ¾" wide Habanero peppers. Peppers are extremely hot, have medium thick flesh, and turn from green to chocolate brown

90 days. Capsicum chinense. Open Pollinated. Apocalypse Scorpion Chocolate Pepper. The plant produces high yields of 3" long wrinkled Habanero peppers with a scorpion stinger tail. It is a superhot chili pepper variety known for its extreme heat and distinctive smoky-sweet flavor profile alongside the intense burn. Peppers are extremely hot, have bumpy, medium-thick flesh, and turn from green to chocolate when mature. The plant has green stems, green leaves, and white flowers. Excellent for fresh use: pickling, making salsa, hot sauce, and seasoning spice powder. The pepper was developed in 2015 by growers in Italy. One of the World's Hottest Peppers. It is said to be as hot as the Carolina Reaper. A variety from Italy. Scoville Heat Units: 1,600,000.

80 days. Capsicum annuum. (F1) Durango Pepper. The plant produces high yields of 9" long by ¾" wide hot Guajillo peppers. Peppers are mildly hot, have medium thin flesh, and turn from bright red to deep burgundy black when mature. The plant has green stems, green leaves, and white flowers. Guajillo means little gourd for the rattling sound the seeds make in dried pods. Excellent for salsa, sauces, and dried for making chili powder, spreads, or rubs. A variety from the USA.

75 - 90 days. Capsicum annuum, Capsicum chinense. Open Pollinated. Hot and Happy Mix Pepper. These plants produce high yields of a mix of hot peppers. They come in a range of colors, shapes, and hotness. The plants have green stems, green leaves, and white flowers. Excellent for making pickles, salsa, beef jerky, and sauce. Some varieties are suitable for containers and patios. Excellent choice for home gardens. A variety from the USA.