Craig's World's Hottest Peppers

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Copyright © 2005, 2006, 2008-2016 by
Craig and Sue Dremann, co-owners
Redwood City Seed Company, Box 361,
Redwood City, California 94064

Phone (650) 325-7333. 10AM-4PM Pacific Time.
COPYRIGHT NOTICE at bottom of page,
covers the photos and text on this site.

BHUT JOLOKIA or Ghost Pepper, Craig's Rough™ strain.
The Bhut Jolokia produces both a smooth and a rough fruit type, that you can see at

Bhut Jolokia

Ghost pepper plants if fertilized frequently should be 3 feet across and 6 feet tall, producing 1,000 peppers on each plant. The weight of the fruit was threatening to break off branches. Photos copyright © 2010 by Gerald Locker, used with permission.

IMPORTANT: Seeds absolutely need a minimum of 20 days of 80-85 degree F. daytime SOIL temperature to germinate. Soil temps. are usually different than air temps., so you absolutely must have a soil thermometer in the soil, to check that you are actually getting that 80-85 degree F. daytime soil temperature. A $12 Taylor indoor-outdoor thermometer with a wire, and putting the outdoor sensor in the soil, will give you the soil. temp. within 0.1 degree.

Planting California poppies around or near by the Bhut Jolokia plants in the garden, helps draw in native pollinators, and helps stop blossom drop and can help improve fruit set.

Calcium provided by bone meal is absolutely essential for growing the Bhut Jolokias and any other Habaneros or Scotch Bonnets. A hand full needs to be added to the hole where each seedling is planting out into the garden, and then once a month sprinkled around the base of each plant during the growing season, and watered in until you cannot see the bone meal on the surface.

Adding liquid fish fertilizer once a month is critical, at the rate of one cup mixed into a gallon watering can, and applying to the roots of each plant, which help you achieve those Christmas-tree sized, six foot tall plants with 1,000 fruit per plant.

Bhut Jolokia is very hot for a large-fruited pepper, with a very thin skin, which makes it easy to dry. However, the Bhut Jolokia is still extremely variable in its selection for uniformity, and the material from India produces plants that vary as to plant size, as to fruit size, varies in fruit production, and has a very wide range of heat levels per plant. (HS: up to 90,000 d) PKT. (35 seeds) $2

Craigs Kicker

---Craig's Little Kicker (C. annum?) The most cold-tolerant pepper we have ever grown, able to take frost and keep on ticking here in northern California, each plant living up to a decade. Could be a new species of Capsicum. (HS: 13,000 d) PKT. (35 seeds) $5

Chocolate habanero

---Chocolate Habanero Craig's Super™
(C. chinense) Plants 3 feet tall and 3 feet across, produces 50-60 fruit per plants, 1-2 inches long and 1.2 inches wide. Chocolate color adds a unique flavor unmatched by any other peppers. Unusually hot with the top heat level tested so far for a chocolate habanero strain, approaching the heat of the Ghost pepper. (HS:35,398 f) PKT. (100 seeds) $2.

Habanero Orange plant

---Habanero Craig's Deluxe™ Orange (C. chinense) Square shaped fruit 2" long, turning orange with an unusual apricot flavor and scent when ripe. Plants 3 feet tall and 4 feet across, very prolific about 50-100 fruit per plant. Loved for its unique fruity flavor and juicy, crunchy fruit. This selection is three times as hot as the regular orange Habanero variety that you buy in the grocery stores. (HS: 30,303 d) PKT. (100 seeds) $2

Gold Bullet

---Habanero Gold Bullet ® Tall strain (C. chinense x pubescens) Dare to bite the bullet"™ Plants are taller than the White Bullet®, about 4 feet tall and 4 feet across, with some pubsecens genes. Fruit gold, 0.4 inch by 0.6 inch, fresh fruit keeps well. (HS: 24,390 d). PKT. (35 seeds) $5

Habanero Mustard

---Habanero Mustard (C. chinense) Plants 4 feet tall and 3 feet across. Extremely hot fruit 1.5-2 inches long and 1 inch across, very wrinkled, orange when ripe. One of the world's hottest peppers. People are surprised when the grow and try this pepper for the first time. (HS: 36,810 d) PKT. (100 seeds) $5

Habanero Peach

---Habanero Peach (C. chinense) Plants 4 feet tall and 4 across, producing fruit that are first peach-colored then turn orange when fully ripe. (HS: 41,558 d) PKT. (100 seeds) $5

Habanero White Bullet
The amazing abundance of the White Bullet™ Habanero, on a single plant!

---Habanero White Bullet™ (C. chinense) The earliest maturing and most productive habanero, with white fruit turning light golden, 1/2" wide and 1" long. "Dare to bite the bullet"™. If you can successfully grow the orange habanero or the red scotch bonnets in your garden, then wait until you see the staggering yields of the White Bullet---a single plant can produce over 1,000 fruit weighing a total of five pounds! (HS: 19,000-40,000 d). PKT. (35 seeds) $2

Pequin pepper flakes Pequin dried flakes, one of the world's hottest peppers.

---Pequin or Prin-key-new
(C. frutescens) One of the top-10 hottest peppers, originally from the Americas and now grown in Thailand where it is known as the Prin-key-new. This tiny pepper, only 1/4 inch long, really packs a punch, and the dried flakes are usually smoked like Chipotle, so add a very distinctive flavor to dishes. (HS: 20,000 d). PKT. (100 seeds) $2

Big Sun

--Scotch Bonnet Big Sun life size (C. chinense). Plants with big leaves, 2.5 feet tall and 3 feet across, large peppers 3 inches long and 1 inch across, turns yellow to orange when ripe, extremely hot fruit. Fruit has the ability to keep fresh for several weeks. Produces well in northern climates, and still keeps its heat. (HS: 11,428 f). PKT (100 seeds) $2

Tobago Red

Tobago Red

--Scotch Bonnet Tobago Red (C. chinense) The most productive and one of the hottest of the red scotch bonnet group, with an average of 200 fruit per plant. Variation in the shape of fruit, but always early and packed on the plants. (HS: 17,000 f) PACKET (100 seeds) $5.

Tepin pepper
Tepin pods, life sized

--Tepin (Capsicum annuum v. aviculare), the tiny round fruit, only 1/4 inch across, is only harvested from wild plants growing in the desert mountains of Northern Mexico, when good rains fall in the summer in the deserts where they live. Also called the Chiltepin and is one of the many types of chilies called Bird peppers.

The first year, plants require 120 days for green fruit and 200 days from the setting out of plants to mature red ripe fruit, so they are best grown in containers year-round and brought indoors overwinter in areas with frost. The second year, when plants are put outdoors in spring when nights are above 60 deg.F., they start flowering quickly, and start producing fruit from July to October.

Plants can live for 35-50 years if protected from frost in winter, if the minimum winter temperature is kept above 60 degrees F.

In Florida, Hawaii, southern Texas, southern NM and southern Arizona, and coastal California, the plants will grow as perennial bushes outside year-round, if protected with a cardboard box over them, when night temperatures ever dip below 40. All peppers are perennials if kept above 55 deg. F. at night.

Tepin plants grow into round perennial bushes. Being a wild plant, seeds can take 3-5 weeks to germinate at 80-85°F daytime soil temperatures. The total germination rate from our tepin seeds is between 80% and 90%. (HS: up to 60,000 d) PACKET (100 seeds) $2.

Trinidad Scorpion

--Trinidad Scorpion Red, Craig's Deluxe™ strain. (C. chinense). Unique pepper pods shape, with a scorpion-tail at the end, but is variable and a hugh percentage of fruit will trend towards Ghost pepper shapes. Once the heat level of this strain is stabilized, it will be the permanent Guinness World Record holder for many decades.

This pepper, when fresh or dried, is so hot that it is extremely dangerous, and we recommend that you wear chemical resistant gloves or latex gloves, safety goggles, clothing that you can immediately remove and wash after you are finished working with the peppers, and a fume mask like a 3M model 6247 from an Ace Hardware store to protect yourself when handling either the fresh or dried fruit, and only work with this pepper outside.

Best to make the pepper into a sauce, rather than use as dried flakes or as a powder, or even as a dried whole pepper, because the liquid of the sauce will help keep the pepper from atomizing in the air.

NEVER make this dried pepper into a powder, and DO NOT put this pepper into hot oil to make a hot oil sauce. USE a very sharp knife when cutting the fresh peppers--so the least amount of pepper is atomized into the air.

The safer way to use the fresh or dried Trinidad scorpion pepper, is Louisiana-style, which is to take a hot sauce bottle with a shaker top, and put the pepper whole or sliced in the bottle with a liquid, like vinegar, lime juice, or vodka, and allow the liquid to get infused with the pepper for a week or two. Then shake out the liquid to use, and replace the liquid as it is used up, and keep reusing the same peppers over and over again that way.

Please, never offer this pepper to anyone who is not aware of its extreme heat level, because the results could be life threatening. People have asked me if this warning is just advertising hype, but I am very serious about the dangers of this pepper, so be very, very careful, and use with great caution.

The purchase of this seeds or dried pepper below, means that the buyer is aware of these risks, and takes full responsibility for any injuries or medical emergencies.

Like the Ghost peppers, there is a layer of almost pure capscaisin on the inner walls of this pepper. Use a toothpick and scrape the inside of this pepper and get a little bit at the end of the tootpick, and see if that doesn't knock your socks off. Up to HS: 144,000 dried. PACKET (35 seeds) $5

Zimbabwe Bird pepper

Zimbabwe Bird fruit, life size (C. annuum) Ornamental round-shaped plant only 8-12" tall and 1-2 feet across. Plants very prolific, looking a like a lawn of fruit. Pods are upright, triangular, 3/4" long and 1/4" across. One of the world's hottest peppers, a bird pepper from Africa, and very rare. (HS: 19,500 f) PKT. (100 seeds) $2.

Hot pepper seed germination tips: Always start seeds in a potting soil that is made out of forest products, or a product that has a low amount of peat, and never use peat, peat pots or peat pellets. There is more information, plus photos of the results of using different potting soils at

Please note that "Craig's Deluxe", "Craig's Super" and "Bullet" are exclusive trademarks of the Redwood City Seed Company, and the "Bullet" trademark is Federally registered. Photos and text Copyright © 2002-2014 by Craig and Sue Dremann, all right reserved.

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Updated December 13, 2016