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Peppers are so versatile; mild and sweet, green and grassy, or hot and spicy. We grow a huge variety of peppers because there are so many to choose from, they're all gorgeous and we can't help ourselves.


Iko Iko (yellow-purple bell)

King Crimson (red bell)

Ace (red bell)

California Wonder (red bell)

Habanada (sweet habanero)

Red and Yellow Picnic (small & sweet)

Buena Mulata (multi coloured cayenne)

Ring O' Fire (red cayenne)

Numex Joe E Parker (anaheim)

Early Jalapeño

Bastan (poblano)

Shishito (Japanese frying)


Peppers will last 1-2 weeks in the fridge in a plastic bag. Peppers with thin skins (cayenne's are perfect for this) can be dried and ground for flakes. Peppers also freeze beautifully! For larger bell peppers, but them into strips and lay out individually on a cookie sheet in the freezer. Allow to freeze completely before storing in a sealed bag. Smaller hot peppers don't need to be cut before freezing.


***Remember to handle and cook with hot peppers carefully. Wash your hands thoroughly or wear gloves while handling and avoid touching sensitive areas like eyes and nose***

Shishito peppers are mild and nutty but BEWARE ~ allegedly 1 in every 10 is spicy (in our experience, when the summer is especially hot it's more like 1 in 5).


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