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Care Of Ghost Chili Peppers: How To Grow Ghost Pepper Plants

Some like it hot; some like it hotter. Chili pepper growers that enjoy a bit of heat will certainly get what they ask for when growing ghost peppers. Keep reading to learn more about these HOT pepper plants.

About Ghost Pepper Plants

Ghost pepper plants, otherwise known as Bhut Jolokia, are a type of hot pepper plant grown in India. I used to think that habanero peppers were spicy at a Scoville heat unit measure of 250,000 units, but now that I know of the ghost pepper and its Scoville rating of 1,001,304 units, I shudder to think what it might do to my gastric system. In fact, the fruit from a ghost chili pepper variety called Trinidad Moruga Scorpion has been recorded as the world’s hottest pepper in the Guinness Book of World Records.

The name “ghost” pepper came about due to a mistranslation. Westerners thought the Bhut Jolokia was pronounced “Bhot,” which is translated as “Ghost.”

Uses of Growing Ghost Peppers

In India, ghost peppers are used as a medicine for stomach ailments and eaten to cool the body by inducing perspiration during the hot summer months. Really! Ghost pepper plants are also spread on fences to repel elephants — and I suppose any other creature that is likely to attempt a crossing.

More recently, another use has been discovered for growing ghost peppers. In 2009, scientists in India suggested the peppers could be utilized as weapons, in hand grenades or as a pepper spray, with a resulting temporary paralysis but no permanent damage to terrorists or invaders. Ghost pepper plants are quite possibly the next environmentally friendly, non-lethal weapon.

How to Grow Ghost Peppers

So if one were interested in growing ghost peppers for either the novelty of doing so or because one would actually want to ingest these flaming fruits, the question is, “How to grow ghost peppers?”

Growing ghost peppers is difficult compared to other hot peppers due to their requirements for a certain amount of humidity and heat, which is in direct relation to their heat index. In order to best grow these peppers, your climate should most closely match that of their native India, which has five months of intensely high humidity and temperatures.

If your growing season is short, the ghost pepper plants can be moved indoors in the evening; however, these plants are sensitive to shifts in their environments and a lot of moving around may damage the plants irreparably.

The surest way of growing ghost peppers is indoors or in a greenhouse where temperatures can be maintained at the 75 F. (24 C.). Seeds for ghost peppers take around 35 days to germinate in very warm soil between 80-90 F. (27-32 C.) while keeping the soil moist consistently. Soak the seeds in hydrogen peroxide for a minute to increase germination success, and use full sun fluorescent light bulbs to maintain temperature and humidity.

Care of Ghost Chili Peppers

Sensitive to over fertilization, changes in temperature and other environmental stressors, ghost pepper plants must have a growing season of longer than three months in temperatures of above 70 F. (21 C.) in order to be grown outside.

If growing ghost peppers in containers, use a well-draining potting medium. Growing peppers in the garden may need to have organic matter added to the soil, especially if the soil in sandy.

Fertilize the newly planted ghost pepper plants, and then two or three more times during the growing season. Alternatively, use a controlled release fertilizer to feed during the whole growing season.

And lastly in the care of ghost chili peppers, maintain a regular watering regime to avoid shocking the delicate peppers.

Harvesting Ghost Peppers

To be on the safe side when harvesting ghost peppers, you might want to wear gloves to prevent any burns from the peppers. Harvest when the fruit is firm and brilliantly colored.

If you are seriously tempted to eat ghost peppers, again, be sure to wear disposable gloves when preparing and only take a tiny bite at first to test your ability to handle the hottest pepper in the world.

Texas HOT Peppers

Seriously HOT Peppers from the heart of Texas. Shipped from San Antonio where they know how to grow the absolute best hot peppers. For the best Hot Salsa you need Jalapeño, Serrano, Habanero Peppers and fresh tomatoes. Check out our delicious recipe below.

Habaneros aren’t just hot peppers – they rank between 100,000 and 350,000 Scoville units, (see the scale below). In comparison, the jalapeño peppers – spicy in its own right, ranks pretty mildly, between 3,500 and 10,000 Scoville units. Serrano peppers, ranks between 10,000 and 23,000 Scoville units, and cayenne, commonly used in powder form to spice up dishes, ranks between 30,000 and 50,000 Scoville units.

Enjoy our fresh, HOT chili peppers!

Extra Spicy Salsa Recipe

(WARNING: This salsa is not for lightweights.)

Habanero’s aren’t just hot peppers – they rank between 100,000 and 350,000 Scoville units, (see the scale below). In comparison, the jalapeño peppers – spicy in its own right, ranks pretty mildly, between 3,500 and 10,000 Scoville units. Serrano peppers, ranks between 10,000 and 23,000 Scoville units, and cayenne, commonly used in powder form to spice up dishes, ranks between 30,000 and 50,000 Scoville units.

3 fresh jalapeno peppers

1 Fresh Serrano pepper, seeded

1 habanero pepper, seeded

3 onions, finely chopped

2 tablespoons garlic, minced

2 tablespoon pure Sugar

2 teaspoons sea salt

1 teaspoon ground black pepper

2 (7 ounce) cans diced green chili pepper

1/2 cup minced fresh cilantro

3 limes, juiced

10 (15 ounce) cans canned tomatoes (Substitute with fresh tomatoes if you can)


Roast the jalapenos over a grill or gas burner until blackened (the darker the better). Seal in a plastic bag, and allow to steam until skins are loosened. When cool, remove skin, stem, and seeds.

In the bowl of a food processor or blender, place the jalapenos, onions, garlic, sugar, salt, and pepper. Blend, then pour into a large bowl, and mix with the green chills, lime juice and cilantro. Pulse the tomatoes in batches to desired size, and add to green chili mixture.

Return one cup of chopped tomatoes to the blender along with the habanero and serrano, puree well, don’t forget to make sure you removed all the seeds, first. Strain the puree to remove any large pieces of habanero or serrano, and add to the tomatoes. Mix well, cover, and chill in the refrigerator at least one hour to allow flavors to blend.

Habanero-eclipsing ‘ghost pepper’ is scorching Rio Grande Valley mouths

In the realm of the extreme, the ghost pepper reigns supreme — at least it did, according to the Guinness Book of World Records, from February 2007 to March 2011.

The Naga Bhut Jolokia chili pepper, commonly known as the “ghost pepper,” had its fiery crown snatched away in early 2011 by the Australian-cultivated Trinidad Scorpion “Butch T.” According to the Scoville scale, which is used to measure a pepper’s level of spicy heat, the Butch T pepper contained a tongue-annihilating 1,463,700 Scoville Heat Units.

To put things in perspective, the blisteringly hot habanero pepper — whose Mayan name translates to “crying tongue” — has a Scoville rating of only 100,000 to 350,000 SHUs. The champion Bhut Jolokia hauled in 1,001,304 SHUs — a whole Red Savina habanero (350,000 to 580,000 SHUs) milder than the Butch T but still packing a weapons-grade punch.

“I don’t think you’re going to eat it raw,” said Tony Beltran, owner of Tony’s Nursery in Brownsville.

The ghost pepper — blazing red when fully ripe — is native to the Nagaland and Assam region of northeastern India and also grows in neighboring Bangladesh. In Sri Lanka it goes by the name “Nai Mirris,” or “cobra chili.” Though the media spotlight may have wandered from the Bhut Jolokia, it’s still much sought after by pepper aficionados. Beltran said he started ordering them earlier this year after several customers asked if he had them.

“One customer said they had them in Houston, in a bar,” said Tony’s Nursery employee Manuel Silva. “They put it inside the beer.”

Beltran, who sometimes uses serrano peppers (10,000 to 23,000 SHUs) and habaneros in his homemade hot sauce, said he hasn’t a tried a Bhut Jolokia yet but is willing — at a safe dosage.

Donald Cox, owner of Perennial Favorites with his wife, Debbie, said he started growing ghost peppers about two years ago in response to customer demand. The company sells plants at the Brownsville Farmers’ Market and other markets around the state.

Even if now it’s a few hundred thousand SHUs shy of being the hottest pepper in existence, the ghost is still plenty hot enough to be a celebrity.

“When they get to be that hot it’s kind of a moot point,” Cox said.

Cox grew his first ghost peppers from seeds he acquired — at 50 cents a pop, no less — from the Chili Pepper Institute at New Mexico State University, though he eventually transitioned to harvesting his own seeds. The task requires a disposable mask and gloves, and the peppers exude a potent smell, he said.

“You don’t leave them in the house cut open,” Cox said. “It’ll make the whole house smell like it. You’ve just got to be careful handling them.”

Cox said he’s always on the lookout for new kinds of peppers to grow and sell, though seeds from the latest, hottest varieties are scarce. Still, he already has three Trinidad Scorpions growing and plans to harvest the seeds to grow them commercially.

Cox is also trying to get his hands on the mouth-destroying “Seven Pot,” so named for its legendary ability to spice multiple cook pots.

He said he likes hot peppers but has never tasted a Bhut Jolokia.

“I’ve never actually had the nerve,” he said. “We always recommend giving them to your brother-in-law for Christmas, which I’ve done.”

McClatchy Tribune

Special Bhut Jolokia Growing Tips

Please read the how to start your seeds publication which is included in every seed order as well as on our website, very carefully and closely follow the directions.

Bhut Jolokia require soil temperatures to be between 80 and 90 degrees F for proper germination. You may need to supply bottom heat with the aid of a propagation mat. We recommend any fine seedling starter mix, we use Metro Mix 300 seedling starter. Soil must be kept moderately moist, never being allowed to completely dry out and never allowed to become soggy. This will destroy the embryo in the seed and they will not germinate.

The Bhut Jolokia can take up to 36 days just to germinate and sometimes germinate 70 days after planting and have a very long growing period, up to 160 days after transplanting before any harvest.

The Bhut Jolokia is an interspecific hybrid, meaning it is a cross between two species, due to this it has a very hard time self-pollinating. For better pod development grow a habanero plant next to the Bhut Jolokia, if your plants are indoors you will have to manually transfer pollen with a soft paint brush. It is typical for the first set of flowers to drop from the plant and not produce any pods, be patient, pods will eventually start to develop.

The Bhut Jolokia is extremely hard to grow and we do not recommend it for the novice grower/gardener.

How to grow the hottest ‘Ghost Pepper’ chilli?

Ghost pepper also known as Bhut jolokia is a small chili of red or orange color with a smooth skin. The peppers are about 2.5 to 3.5 inches long and 1 inch thick – just the size of your thumb. Originally, ghost pepper hails from India, where it is grown in states like Arunachal Pradesh, Assam, Nagaland and Manipur.

The spiciness of chili peppers’ is rated in Scoville heat units (SHUs). To understand better, a bell pepper rates a ‘zero’, Tabasco sauce is 2500 to 5000 SHUs and a jalapeño is 3500 to 10000 SHUs. Till 1980 it was broadly accepted that the hottest peppers topped out at about half a million and then came the ghost pepper at 1,000,000+ SHUs. The fruit from a ghost chili pepper variety known as Trinidad Moruga Scorpion has been recognized as the world’s hottest pepper in the Guinness Book of World Records.

Uses of ghost peppers

In India, the ghost peppers are generally used as a medicine for stomach problems and consumed to calm the body by inducing perspiration especially in the summer season.

Recently, one more use has been discovered for growing this hot chilli peppers. Scientists in 2009 suggested that the ghost peppers can be used as weapon – either in hand grenades or as a pepper spray. This will cause a temporary paralysis but no permanent damage to the terrorists or attackers. In fact we can say that ghost pepper plants are quite possibly the next environmentally friendly, non-lethal weapon.

Method of growing

Now the most important question is how to grow the ghost peppers?” So I must tell you very clearly that growing ghost peppers is difficult as compared to other chili peppers because of their requirements for a certain amount of moisture as well as heat, which is in direct relation to their high-temperature index.

If you want to best grow these hot peppers then there have to be 5 months of intensely high humidity and temperatures like in India.

If the growing period is short, you can move the ghost pepper plants indoors in the sunset; though, these plants are sensitive to changes in their environments and lots of moving around might harm the plants irreparably. Hence the best place to grow ghost peppers is indoors or in a greenhouse, where the temperatures can be maintained at 75 Fahrenheit or 24 degree Celsius.

Remember that the seeds for ghost peppers usually take around 35 days to germinate in a very warm soil in between 27 to 32 degree Celsius, while keeping the soil damp consistently. You can also dip the seeds in hydrogen peroxide for a minute or two to increase the germination process and also utilize full sun fluorescent light bulbs to maintain temperature and humidity.

Caring of ghost peppers

As your ghost peppers are very sensitive to over fertilization, changes in temperature and other environmental stresses, make sure the plants must have a growing season of longer than 3 months in 21 degree Celsius temperature (in order to be grown outdoors).

If you are growing ghost peppers in pots or containers, always use a well-draining potting medium. Growing peppers in the backyard may need to have organic manure added to the soil, especially if the soil in filthy.

Then fertilize the newly planted ghost pepper plants at least 2 to 3 times during the growing season. You can also use a controlled release fertilizer to nourish the plants during the whole growing period. And lastly, maintain a light watering rule to avoid shocking the fragile peppers.


Precise and proper pollination will definitely help you grow ghost peppers fruitfully. For this, bring in bees by cultivating many flowers in your home garden. Make sure the ghost peppers are cultivated in a place with good air circulation.


While harvesting the ghost peppers, it is always advisable to wear gloves to prevent any burns or inflammation from the peppers. You should harvest them when the fruit is strong enough and brilliantly colored in red or orange.

To conclude, growing ghost peppers or Bhut jolokia in your garden will give you enough home grown heat for the whole season and even more.

by Matt Gibson

If you want to grow your own ghost peppers, be careful. How hot is a ghost pepper? Depending on the variety, ghost peppers clock in anywhere between 855,000 and 1,041,427 Scoville units. A jalapeno, for comparison, can rate anywhere between 2,500 and 5,000 units. The habanero, a significantly hotter pepper than the jalapeno, can induce sweating, shaking and even hyperventilation, and it still falls on the scale lower than the ghost pepper, coming in anywhere between 100,000 to 500,000 Scoville units. So, a ghost pepper that is on the higher end of the scale is twice as hot as the hottest habanero a person can bite. Just a pinch of ghost pepper extract can make a person cry. It’s easy to see why this flagrant favorite has become so popular among gardeners who crave spice.

That said, the ghost pepper is not the hottest pepper in the world. That honor goes to the Carolina Reaper, which perches atop the Scoville scale at 2,200,000 heat units. The ghost pepper is actually the seventh hottest pepper in the known world. Don’t worry about the six peppers that are hotter than the ghost pepper. Unlike the delightfully hot ghost pepper, the six hotter peppers are not commonly ingested—and for good reason.

The main ingredient in chilli peppers that causes the spicy sensations is capsaicin, which can have some health benefits in moderate amounts but is actually a neurotoxin. A 1980 study found that the amount of capsaicin contained in three pounds of ghost peppers could be lethal to a 150-pound human being. (Of course, no human being with their wits about them would ingest three pounds of ghost peppers all at once.) In 2009, scientists from India conducted a study which led them to suggest the weaponization of ghost peppers and other extremely hot chillies. Ghost pepper extract in powder form is widely used in India today as an elephant repellent.

Imagine growing a pepper that is so hot that it can be used on a battlefield in the form of grenades or pepper spray—so hot it can stop an elephant. If imagining this scenario made your heart beat just a little faster, ghost peppers may be the crop for you. Ghost peppers are probably the most popular of the extreme peppers. This is mainly due to their flavor. Once you get past the heat level (and as long as you use an appropriately conservative amount), the flavor of a ghost pepper is actually quite enjoyable.

Used very sparingly, a hint of ghost pepper is the essential ingredient to a number of spicy recipes. Once you’ve grown a batch or two of your own, you can also create and jar your own ghost pepper salsa to enjoy all year long and to share with friends and family as gifts.

Types of Ghost Peppers

Bhut jolokia, commonly known as the ghost pepper, is actually a hybrid of two other, lesser known peppers, called “Capsicum chinense” and “Capsicum frutescens.” There are over 50,000 varieties of hot peppers out there, and there are 79 different varieties of those peppers that are commonly grown and harvested for consumption.

The most common ghost peppers are bright red, but they also come in different shades of orange, yellow, and green, as well as less commonly seen pepper colors, such as brown, purple, and white. There are far too many varieties of ghost pepper to list them all here, but if you are new to growing hot peppers and want to grow a few types of ghost peppers in the near future, here’s a handy list of our favorites to get you started.

Red Bhut Jolokia
This is the most commonly known variety of ghost pepper, and it’s also known as Naga jolokia and Bih jolokia. This variety averages 1,041,427 on the Scoville scale of spiciness. The peppers grow to be two to three inches long. One of the hottest varieties, the red Bhut jolokia ghost pepper starts out green and only turns red once it has ripened. This pepper’s flavor is smoky with a slightly fruity aftertaste.

Yellow Bhut Jolokia
This yellow variety of ghost pepper is one of the few out there that is not a hybrid but a naturally occurring variant in the U.S. Similar in flavor to the red version, this yellow ghost pepper also starts out green and turns to yellow when the peppers have matured.

Chocolate Bhut Jolokia
The chocolate ghost pepper takes a long time to germinate (up to six weeks), but these little guys are well worth the wait. Their bright aroma teases out the complex flavor profile. These peppers are both sweet and smoky. If you have to choose just one ghost pepper to grow, these would be our recommendation.

Peach Bhut Jolokia
The peach variety is also a mutation of the red ghost pepper. The pods tend to grow a bit larger than other varieties, usually reaching four to six inches in length once ripened. The peppers start out green and turn a beautiful light pink or peach when they start to ripen. If left on the vine, they may turn bright orange. Peach ghost peppers are just as hot as the red variety, and they are said to have a balanced and fruity aftertaste.

White Bhut Jolokia
White ghost pepper plants are significantly larger than most other varieties, and they can reach heights of three feet or more. The pods start out green and finish off-white, producing a strong, smoky flavor with hints of citrus and fruit.

Purple Bhut Jolokia
The purple ghost pepper is typically not as hot as most of the other ghost pepper varieties. These peppers are said to be similar in heat level to an orange habanero. The pods are generally smaller than other varieties as well. If exposed to direct sunlight, the peppers will turn from green to purple. If left on the vine, the purple hues begin to give way to red.

Growing Conditions for Ghost Peppers

If you live in an area with high humidity and lots of heat, growing ghost peppers is going to be a walk in the park. These natives of India are big fans of sunlight and thrive in locations where they are exposed to prolonged periods of high humidity and heat, just like they get in their native lands.

If you don’t live in a warm climate area, your best bet is to grow your ghost peppers indoors, or in a greenhouse, where a temperature of 75 degrees Fahrenheit can be maintained. If you grow ghost peppers in containers, provide them with a well-draining medium. If you plant them directly in the ground, make sure the soil is amended with lots of organic material, especially if the soil is sandy. Ghost peppers prefer a loamy soil with a pH around 6.0 to 6.8 for optimal nutrient absorption.

Whether growing in pots or directly in your garden beds, ghost peppers require a regular watering schedule. Around three quarts of water should be given to each plant two times per week. More frequent watering may be needed for peppers grown in pots.

At least six hours of sunlight per day is needed. A bit of shade during scorching summer periods is also recommended. Plants will grow anywhere from 36 to 42 inches tall, and each plant can produce well over 200 peppers in a single year.

How to Plant Ghost Peppers

Seeds will require a very warm soil (80-90 degrees Fahrenheit) for around 35 days. Soak ghost pepper seeds in hydrogen peroxide for one minute before planting. Use full sunlight fluorescent bulbs, and maintain a steady growing environment that’s consistent in both temperature and humidity.

Situate one plant in each compartment of a seed starting tray indoors about 10-14 weeks prior to the last frost in your area. Keep seeds and young plants out of direct sunlight until the first sprouts start to shoot up.

Germination should begin in seven to 21 days but could take up to 40 days in some cases. Harden off seedlings before transplanting them outdoors. Gradually introduce seedling pots to the sunlight by exposing them to an hour of sun per day at first and increasing the exposure period by an hour each day. After 10 to 12 days, leave your plants outside overnight. After one to three nights of full outdoor exposure, transplant ghost peppers into the ground, allowing two to three feet of space in between each plant.

Care of Ghost Peppers

Fertilize newly planted ghost pepper plants, and repeat feeding two or three times during the growing season using a controlled release fertilizer. During the growing season, provide at least three months of temperatures over 70 degrees Fahrenheit. Water ghost pepper plants frequently, keeping soil moist but never soggy.

Once your peppers have turned from their original green tint to their desired color (which varies based on the variety you selected to grow), it’s time to harvest your peppers. Popping them off the vine will encourage new pods to grow back in their place. Wear gloves to protect sensitive skin when harvesting.

Ghost Peppers Garden Pests and Diseases

Fortunately, ghost pepper plants are highly resistant to garden pests. Even insects know better than to dance with dragons lest they risk getting burned. Ghost pepper plants that are grown in soil that has insufficient drainage could suffer from rot.

Videos About Growing Ghost Peppers?

This tutorial teaches you how to grow ghost peppers in pots or other garden containers:

Check out this video for tips on harvesting ghost peppers and saving their seeds:

Check out this funny spot featuring two very irresponsible people attempting to eat a ghost pepper raw. (Do not attempt this at home—or anywhere, really—it’s about the worst decision you could ever make.):

Want to Learn More About Growing Ghost Peppers?

Food & Wine covers What is ghost pepper? – bhut jolokia
Gardening Know How covers Growing Ghost Chili Peppers
Grow Hot Peppers covers The Ghost Pepper: Taste All the Colors of the Rainbow
SFGate Homeguides covers How Many Peppers Does a Ghost Pepper Plant Yield?
House of Scoville covers The Scoville Heat Scale – How hot is this chilli?!
Medical Daily covers Can Eating The World’s Hottest Pepper Kill You? How Spicy Foods Affect The Body
PepperScale covers The Ghost Pepper Planting Guide: A To Zing
PexPeppers covers How To Grow Ghost Peppers
Vegetable Gardener covers Grow Ghost Peppers for Heat and Flavor

One of the World’s Hottest Peppers – The Bhut Jolokia aka Ghost Pepper

Bhut Jolokia, Dorset Naja, Ghost Pepper, Naga Jolokia…

What’s the deal behind these so called Super Hot strain of Peppers from India?

It’s a story I’ve been tracking since September of 2000 when the first story appeared in International Herald Tribune. I was skeptical that a supposedly ‘Cayenne’ strain of Hot Pepper could be so hot. Then some lab testing indicated they could be in the ‘Chinense’ (or Habanero) strain of Hot Peppers.

Order Ghost Pepper Now

There are many articles out there…many that contradict the others…

It’s had more twists and turns than a jigsaw puzzle on steroids. Claims have been made that these Peppers have Scoville Units from 850,000 and 970,000. I tried vigorously to get seeds for these Indian Peppers to field test. At first it seemed it was more difficult to get quality, consistent seeds out of India than it is to get toys from China that are safe and lead free.

To make a long story short, I FINALLY located some seeds from a reliable source. They field tested well. We continued the testing in 2008 in our test gardens in Philadelphia, Baltimore, Fort Myers and Myrtle Beach. and in 2009 we offered them for sale. WOW…it has been a long journey. I didn’t want to put an inferior product out there. So I may have missed out on some business the last few years. But even if you’ve bought Bhut Jolokia/Ghost Pepper/Naga seeds before…you need to try my seeds. They are Superior to anything out on the market.

AND….I GUARANTEE it will have been worth the wait.

Some Competitors are selling the seeds for $12 to $15. And there are many seeds selling that are totally useless (Like on E-Bay for up to $20). I priced mine as reasonably as I could. Enjoy!.

Don’t want to wait for Ghost Pepper seeds to grow? Need your Ghost Peppers FAST? We have a limited quantity of Ghost Pepper dried Pods and Ghost Pepper dried flakes available.

Pepper Joe with TONS of Ghost Peppers

Pepper Joe eats a Ghost Pepper – and lives to talk about it

Ghost Pepper Gallery

Order Ghost Pepper Now

Where to Purchase Fresh or Frozen Chile Peppers Online

The exotic. The unique. A tempting spice that’s never been sampled before. I’m talking about hot peppers that you could never find at your local grocery store. To get the sensations that a true heat seeker craves, we sometimes have to take extra steps. Maybe a recipe needs a twist that can’t be faked. Maybe another pepper needs checked off the scoville bucket list. Good news heat seekers: there are sources that do ship fresh chile peppers online!

Below are online retailers that specialize in shipping hot fresh chile peppers. Just be aware that many sellers only offer fresh chile peppers while they are in season. That means in the US, it starts as early as April through most of October, depending on where they are grown. Warmer climates and places that don’t have frost may have peppers available longer. There can also be periods during the season when no peppers are available due to the natural cycle of the plant.

Purchasing frozen peppers (see The Chile Guy, below) makes them available year-round.

TIP: Have your fresh chile peppers delivered to somewhere where you will be able to receive them in person. The last thing you want is your peppers to be baking in the sun on your porch or, worse, in a hot mailbox. That would be no good for your spicy nuggets!

Remember, this is fresh produce being shipped all over the country. Sometimes, one or two peppers may be lost to rot or get damaged if the post office gets a little too frisky with the package. It’s not common, but it can happen. Returns or exchanges are typically also not allowed since these are perishable items.

Note: many chile pepper sellers will only ship on Mondays, Tuesdays, and Wednesdays because Priority mail takes 2-3 business days. This is to ensure that the peppers are not sitting for any extra time at mail sorting facilities over the weekend.

Please explore the following companies shipping fresh chile peppers across the U.S.! Wanting to purchase fresh chile peppers online in Europe? Check out PepperWorld Hot Shop below.


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