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We grow, process, and export hot peppers and their unique flavors.

In the face of monoculture and unsustainable farming, we work with heirloom pepper varieties that our smallholder suppliers grow in rich Andean soils, embracing sustainable and regenerative farming practices.

We grow and process peppers of different heat levels, flavors and colors. Habaneros and Jalapeños are our best-known, but we also supply unique and more exotic varieties of peppers.

 
 

For more information on processing capabilities please visit our products page.

 
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Our Varieties

Click on a pepper for more information.

 
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Carolina Reaper

The Carolina Reaper, originally named the HP22B, is a cultivar of the Capsicum chinense plant, and is quite similar to the Scorpion variety. The pepper is red and gnarled, with a small pointed tail. It is one of the hottest peppers in the world.

Heat level: 5/5
Scoville Heat Units (SHU): 1,640,000

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Scorpion Pepper

The Trinidad Moruga scorpion (Capsicum chinense) is a chili pepper believed to be native to Trinidad and Tobago. It currently is ranked as the second-spiciest chili in the world. The small "stinger" foreshadows a heavy kick of spiciness!

Heat level: 5/5
Scoville Heat Units (SHU): 1,200,000

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Habanero

Habanero, botanically classified as Capsicum chinense of the Solanaceae family, is considered to be the hottest pepper commercially available. It is very popular as a main ingredient to create hot and spicy sauces, snacks, and gourmet foods. We carry green, orange and red habaneros.

Heat level: 4/5
Scoville Heat Units (SHU): 100,000 - 250,000 SHU

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Wiri Wiri

Wiri Wiri Chiles are one of the harder to find varieties, originating in northern South America, especially Guyana. At approximately 1/2" in diameter, they have a cherry or berry-like appearance.

Heat level: 4/5
Scoville Heat Units (SHU): 100,000 - 350,000

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Malagueta

The Malagueta chile is widely used in Brazil, Mozambique, and Portugal. These medium-hot peppers are similar to those of the bird's eye and Tabasco pepper, with wrinkly skin.

Heat level: 4/5
Scoville Heat Units (SHU): 60,000 - 100,000

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Tabasco

You may have heard of this hot pepper - the famous Tabasco® sauce is named after it. Peppers mature from yellow-green to orange to red in color, and boast a unique smoky flavor.

Heat level: 3/5
Scoville Heat Units (SHU): 30,000 - 50,000

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Scotch Bonnet

This hot yellow and red pepper variety is a close relative of the Habanero pepper, and is considered a staple food in the Caribbean, especially Jamaica and the Grenadines. The flavor is described as earthy and slightly sweet, similar to an apricot, with a level of heat.

Heat level: 4/5
Scoville Heat Units (SHU): 80,000 - 400,000

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Pequin

This variety of hot pepper is very small in size but carries a large amount of flavor. As the fruit matures, the color turns from deep green to bright red. Some believe it to be the original wild pepper, the mother of all peppers. Its complex flavor is citrusy, smoky, sweet, and nutty. It is best used in dry forms like flakes or powder.

Heat level: 3/5
Scoville Heat Units (SHU): 30,000 - 60,000

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Charapita

The Charapita is a pea-sized, bright-yellow chili pepper that grows in Peru. It is considered one of the most flavorful chiles, and is central to Peruvian Amazonian cooking. It is difficult to find outside of Peru, where it grows wild.

Heat level: 2/5
Scoville Heat Units (SHU): 30,000 - 50,000

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Serrano

Serrano peppers are a hot chili pepper named for the mountain ridges (“Sierra”) in Mexico, where they originated. They remain popular in Mexican food and culture today, and their medium-sharp flavor makes them good to eat raw, in sauces and dips, pickled, or cooked.

Heat level: 2/5
Scoville Heat Units (SHU): 10,000 - 23,000

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Jalapeño

Jalapeño is extremely popular in pickled form to spicy dishes, as well as in mash and as the main ingredient for mild hot sauces. Green and red jalapeños are available.

Heat level: 2/5
Scoville Heat Units (SHU): 3,500 - 8,000

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Escabeche

Aji Escabeche is a bright-orange, thick-fleshed chile. It has mild to medium heat with a sweet kick to it, and is used mostly as a paste to add spice in Peruvian cuisine.

Heat level: 1/5
Scoville Heat Units (SHU): 1-5,500

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Ready to spice it up?

Please get in touch.

 
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