Super Hot Peppers

Habanero Hot Pepper

One of the most potent hot peppers- 100 times hotter than Jalapeño! Great for hot sauces and basting. Wrinkled, tapered little fruit turn from green to orange. Bear very well in hot weather. Grows well in containers. Tapered little fruit turn from green to orange. Bear very well in hot weather.

Red Ghost Super Hot Pepper

You’ve probably heard of the ghost pepper, as it has made its name as one of the hottest peppers in the world. Fruits ripen from green to bright red, and have thin, wrinkled skins. This is a slow growing plant, but it can sometimes reach up to 4 feet tall. Handle these fiery chili peppers with caution: Wear gloves and long sleeves when harvesting, and don’t let cut peppers—or anything made with them—touch your skin. (Goggles are a good idea, too.) Remember, a very little goes an extremely long way with this pepper. Some Bonnie Plants varieties may not be available at your local stores, as we select and sell varieties best suited to the growing conditions in each region.

Apocalypse Red Pepper

Are you ready to taste the heat of 1,000 suns? That’s how pepper connoisseurs describe Apocalypse Red Hot Pepper. Developed by growers in Italy, this fiery beauty adds a whole lot of heat to your favorite recipes. Considered one of the world’s hottest peppers, it’s not for timid palates! The plant produces abundant red fruit with the signature scorpion stinger. The fruity flavor tastes terrific used fresh in recipes—if you can handle it!—or add just a bit to sauces or meat dishes for a serious spark of flavor. The plant reaches approximately 4 feet tall and grows beautifully in garden beds or containers. Adding a cage to your pepper plant helps support stems when heavy with fruit. Hybrid. Place in full sun and feed regularly. Scoville heat units: 1,463,700. Wear gloves and protect eTrue when handling fruit. Matures in 90 to 120 days.

Carolina Reaper Pepper

Demand for the Carolina Reaper plant has been as smokin' hot as the pepper itself! Do you dare to grow the world’s hottest pepper? Get your milk-chaser ready, because Carolina Reaper packs a punch! With an off-the-chart Scoville rating of 1,569,300, these devilish red fruits aren’t for wimps. Easy to grow, the infamous pepper possesses a fruity and sweet aroma, with an undertone of chocolate and cherry flavors. It may be hot, but it’s packed with flavor, too. A little goes a long way—use part of a pod to flavor an entire pot of chili, or dehydrate and grind the peppers to make ultra-hot pepper powder. Just be sure to wear gloves when handling and add a mask when processing.

Orange Butch T Hot Pepper

If you like your peppers insanely hot, this one’s for you. Orange Butch T creates a culinary solar flare—so beware! Originating from the 2011 to 2013 Guinness World Record-holder red Butch T hot pepper, Orange Butch T produces the same mega-heat and fruity flavor but in a pretty orange package. The fruit’s scorpion-like stinger provides fair warning: This pepper has an element of danger. Extreme eaters love it for the sweet flavor that’s quickly replaced by a fiery burn. Be careful eating it fresh—it’s best used to flavor hot sauces, chili jams, and Caribbean dishes. The plant reaches 36 inches tall and grows beautifully in garden beds or containers. Adding a cage to your pepper plant helps support stems when heavy with fruit. Hybrid. Place in full sun and feed regularly. Scoville heat units: 800,000 to 1,463,700. Wear gloves and protect eTrue when handling fruit. Matures in 90 to 120 days.

Pequin Chili Pepper

A beautiful plant! The tiny fruits turn brilliant red when ripe, but don’t let their beauty fool you: These peppers pack a serious punch. Plants produce a huge harvest of extremely hot peppers with smoky flavor. (The longer they stay on the plant, the hotter they get.) Use them in soups, vinegars, oils, hot sauces, and salsas. Great for drying. Excellent for container growing.

Thai Hot Ornamental Pepper

This plant produces large numbers of 1-inch green fruits that mature to blazing red color with heat and flavor to match! These are extremely hot. This variety grows well in hot, humid regions. Plants are compact, about a foot tall, and perfect for containers. Great ornamental value. The colorful peppers last a long time on the plant.

Tepin Chili Pepper

These round, shiny peppers may be tiny, but they pack a lot of heat. Fruits gradually mature from green to red, getting hotter as they turn. Peppers are both edible and ornamental, and look beautiful in containers, gardens, and landscape plantings. This variety is often called the “bird pepper” because birds love to snack on the fruit (they don’t feel the heat like humans do). The most common use for Tepin peppers is to dry and crush them to season soups and stews – just be sure to handle with care.

Yellow Scotch Bonnet Hot Pepper

Create a Caribbean vibe in your kitchen! Yellow Scotch Bonnet Hot Pepper hails from Jamaica, land of reggae and beautiful beaches, and now you can grow your own secret ingredient to create delicious Caribbean-inspired jerk chicken for a Jamaican-themed staycation. A cousin of the habanero, this pepper has a distinctive sweet-heat flavor and thick walls, making it perfect for the long cooking times needed to create jerks and curries. The fruit’s name originates from its shape, which looks like a Scotsman’s bonnet. The plant reaches 24 to 36 inches tall and grows beautifully in garden beds or containers. Adding a cage to your pepper plant helps support stems when heavy with fruit. Hybrid. Place in full sun and feed regularly. Scoville heat units: 100,000 to 350,000. Wear gloves when handling fruit. Matures in 80 to 90 days.

Banana Hot Pepper

If you like a hint of heat with your peppers, give hot banana pepper a try. The 6-inch-long, banana-shaped fruit provides a bit of a kick—without frightening less-adventurous eaters. Pickled, fried, or roasted, it adds terrific flavor to your favorite dishes. Plus, the fruit creates a pretty pop of color in the garden and on the plate, maturing from pale green to yellow to orange to red. You’ll appreciate its resilience in summer, too, as the plant produces well even in hot weather. Performs well in containers. Hybrid. Add a cage or stake to your pepper when planting to support stems heavy with fruit. Place in full sun, and feed regularly. Be sure to label plants if you’re also growing sweet banana peppers. Scoville heat units: 5,000 to 10,000. Matures in 75 days.

Banana Sweet Pepper

Named for its banana-like shape, this variety bears sweet, mild banana peppers that mature from yellow, to orange, and then to crimson red. Plants fruit prolifically, easily producing up to 25 to 30 pods per plant. Banana peppers are great for frying and pickling, and are an excellent choice for making pepper rings for sandwiches. Great for containers. Organic varieties are only available at retailers.

Habanero Hot Pepper

One of the most potent hot peppers- 100 times hotter than Jalapeño! Great for hot sauces and basting. Wrinkled, tapered little fruit turn from green to orange. Bear very well in hot weather. Grows well in containers. Tapered little fruit turn from green to orange. Bear very well in hot weather.

Anaheim Hot Pepper

Also called a New Mexico or California chile, this is a green, chile-type, mildly hot pepper that ripens to a pretty deep red. The thick-walled fruit is the classic pepper used for chiles rellenos, soups, and stews. Rich, mellow flavor. Plants are disease resistant. Plants bear continously through summer where nighttime temperatures aren't higher than 90 degrees. This is also the variety that has been most widely grown and dried to make ristras, or string of dried Chile peppers, that are a New Mexico tradition. Originating as a practical way for farmers to cure peppers to keep a long time, the pretty strings of dozens of dried red peppers have taken on ornamental value as well.

Apocalypse Red Pepper

Are you ready to taste the heat of 1,000 suns? That’s how pepper connoisseurs describe Apocalypse Red Hot Pepper. Developed by growers in Italy, this fiery beauty adds a whole lot of heat to your favorite recipes. Considered one of the world’s hottest peppers, it’s not for timid palates! The plant produces abundant red fruit with the signature scorpion stinger. The fruity flavor tastes terrific used fresh in recipes—if you can handle it!—or add just a bit to sauces or meat dishes for a serious spark of flavor. The plant reaches approximately 4 feet tall and grows beautifully in garden beds or containers. Adding a cage to your pepper plant helps support stems when heavy with fruit. Hybrid. Place in full sun and feed regularly. Scoville heat units: 1,463,700. Wear gloves and protect eTrue when handling fruit. Matures in 90 to 120 days.

Bonnie® Plants Bell Pepper Combo, Red & Green (2-pack)

Cajun Belle Pepper

True to its name, Cajun Belle pepper is an awesome pepper because it gives you all the flavor of a sweet pepper combined with a mild but spicy heat that adds zip to any dish. This 2010 All America winner is just plain cute, too. We love the way the little peppers ripen from lime green to orange to red. You can eat them at any stage, but the longer they stay on the plant, the warmer they get. Plants are robust and disease tolerant yet relatively small, growing about 2 feet tall by 2 feet wide. They're ideal for small gardens or containers. Each fruit is 2 to 3 Inches Long, with 3 to 4 lobes to make a small, thin walled blocky miniature pepper. Allowed to remain on the plant to maturity, they turn glossy red and grow increasingly flavorful. Plants in our Alabama test garden (where the long harvest season lasts from May through October) easily yield more than 150 peppers each. Of course, yield in your garden will depend on care and the length of your warm growing season.

Chile de Arbol Hot Pepper

Chili de Arbol blends fiery heat with smoky flavors that really enhance Mexican cooking. Tall plants (up to 4 feet) bear heavy loads of slender, curved peppers all summer long. This heirloom pepper hails from Chihuahua, Mexico, and is the pepper seen most often in dried pepper strings (ristras) or wreaths because fruits retain their bright red color after drying. Only available in the following state, in limited quantity: CA

Cowhorn Hot Pepper

These large, thick-walled cayenne peppers are named for their shape. The fruit turns bright red when mature and are quite hot. The wrinkled fruit are excellent for sauces and drying.

Cubanelle Pepper

This yellow-green to red tapered fruit is prized for a sweet, mild flesh that is growing in popularity because of its rich flavor and pretty colors for frying and cooking. The thin-walled pepper is especially suited for quick cooking. Popular in dishes of Spanish, Italian, and Slavic descent, many cooks prefer it to bell types. In the garden, Cubanelle peppers are unique, often growing in imperfect shapes and changing color from green/yellow to shades of orange to red. Don't be surprised if the some of the peppers curl and twist a bit. No two seem to ever be alike — it's part of of their charm.

Giant Marconi Pepper

Awarded All-America Selections recognition in 2001 for its adaptability, earliness, smoky-sweet flavor, and yield, this pepper is a sure winner in the garden. It is one of the biggest Italian- type sweet peppers, with a long profile and a slightly lobed end. Peppers ripen from green to red and are sweetest when red. They are great in all kinds of cooked dishes, especially grilled or roasted for sandwiches or alone. Plants grow about 2.5 feet tall and are resistant to tobacco mosaic virus and potato Y virus. Keep peppers picked and they will continue producing until frost.

Havasu Hot Pepper

Give your garden a little sizzle with Havasu hot pepper. This is a Santa Fe-type pepper, a favorite in the Southwest. Fruits are thick-walled and cone shaped. They’re a good choice for stuffing, frying, or pickling, or use them to create a spicy version of chile rellenos. Havasu peppers are typically harvested when yellow, but also tasty when ripened to red.