Mo Better Hot - organically grown hot peppers,
dried and ground into fine spice powder.

Each jar of powder is made from organically grown hot peppers that were dehydrated and ground up to a fine powder. Each jar has over 15 peppers in it, more depending on size of the variety. The powder is very intense, so you do NOT need to use much to make a great impact to your food, just use a dash and test so you don't add too much heat!

Great ideas to use hot pepper powders:

• Dash some on just as you would pepper or salt to add some heat. Being finely ground it will not change the texture of your food like pepper flakes will do.
• Dash some on popcorn for an added flare!
• Wonderful on cheese dishes, try it on Mac & Cheese!
• Want to spice up your homemade chili?? Shake some of the powder in there for instant added heat!
• Toasting pumpkin seeds, add a dash of powder along with salt.
  

All sales are done thru Paypal.
***If multiple jars are ordered I will refund some of the S/H costs, PayPal doesn't have a good way of calculating those costs.***

NOTE: NO anti-caking agents are used in the powders - I want to keep the powders completely organic. Over time depending on humidity in your home, they may cake a little - just shake the bottle good before you use it, and it should be fine. You are getting a 100% pure product.

Pepperoncini - Approx 500 Scoville Units $5

Species:Annuum
Origin: Italy
Heat: Mild
A classic wax type Italian pepper that is slightly wrinkled with a fine flavour for eating fresh or pickled. Pepperoncini plants produces abundant yields of long yellow-green 4in fruit which mature to red approximately 62-72 days after transplanting.

Biquinho - Approx 1,000 Scoville Units $5

Species: Chinense
Origin: Brazil
Heat: Mild
Very mild. Small and sweet, it is used in sauces, pickled or eaten raw. Hailing from the Brazilian state of Minas Gerais, Pimenta Biquinho peppers are round and little with a distinctive, tapered point or tail that resembles a birds beak. They can be either a brilliant scarlet-red or sunshine-yellow. it also makes a beautiful ornamental plant.

Aji Dulce - Approx. 1,000 Scoville Units $5

Species: Chinense 
Origin: Caribbean 
Heat: Mild
A good choice for those who like the flavour and aroma of Habanero peppers but find them too hot. Aji Dulce has the same shape, size, color and aroma of Habanero, but is sweet, spicy, and delicious, with only a trace of heat. The fruits are highly aromatic and the flavor is unusual and complex, with overtones of black pepper and coriander, and undertones of other spicy flavours. The pods themselves are approximately 1 to 2 inches long by 1 to 1.25 inches wide, tapered and mature from pale green to orange and then to red.

Bishops Crown - 5,000 to 30,000 Scoville Units $5

Species: Baccatum
Origin: Brazil
Heat: Mild
This variety has many names: Balloon, Pimenta Cambuci, Campane, Peri Peri, Ubatuba Cambuci, Aji Flor, Orchid, Christmas Bell and Bishops Crown to name a few!! This very unusual pod shaped variety is believed to have been transfered from South America to Europe by the Portuguese in the 18th century and is actually part of the species Capsicum baccatum var. pendulum. The plants are quite large growing 3 to 4 ft tall and produce 30 to 50 extremely weird 3 or 4 flat winged, wrinkled almost flying saucer like 1 ½" wide pods. The flesh of each pod is thin athough crisp to taste and they mature from green to red approximately 90-100 days after seedlings have emerged. The body of the pods have some detectable heat, but the wings are sweet and mild.

Grandpa's Home - Unknown Scoville Units $5

Species: Annuum
Origin: Siberia
Heat: Medium
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An heirloom pepper from Siberia. Bred especially for growing indoors. Original Russian name is unknown. Great for chili! Originally from Siberia. EXTREMELY RARE.

Jalapeno - 2,500 to 8,000 Scoville Units $5

Species: Annuum
Origin: Mexico
Heat: Medium
The Jalapeno is one of the best known peppers and is widely used in the catering industry given its excellent flavour. It is named after the city of Xalapa in Mexico, interestingly where they are no longer grown although they are still extensively grown throughout other regions in Mexico. In Mexico, Jalapenos are called Cuaresmenos. The standard Jalapeno produces 3" thick walled fruits which ripen from green to red. They are usually eaten in the green stage, fresh or pickled, but when allowed to ripen, jalapeños are amazingly sweet. Used extensively in Mexico on nachos, the rest of the world on Pizza's and the US in pepper eating contests!

Chipotle - 5,000 to 8,000 Scoville Units $6

Species: Annuum
Origin: Mexico
Heat: Medium
Chipotles are ripe red Jalapeño peppers that are smoked. These were smoked over apple wood and then dehydrated. Adds a great smokey taste to your food!

Hot Banana - 5,000 to 10,000 Scoville Units $5

Species: Annuum
Origin: Hungry
Heat: Medium
The mid-hot Hungarian wax pepper is so named because it was developed in Hungary and it has a waxy color that resembles bees' wax, also called hot banana peppers. The peppers are orange red when ripe, but most people pick them while still yellow, before they ripen. The peppers have thin walls and usually are used fresh in salads, but they also are pickled. This is a popular garden pepper and a reliable producer in cooler climates.

Black Hungarian - 5,000 to 10,000 Scoville Units $5

Species: Annuum
Origin: Hungry
Heat: Medium
A rare & colourful hungarian heirloom. These tall sturdy plants have green foliage with purple veins and produce beautiful purple flowers. The pods are about the same size as a Jalapeno and ripen from black to red in approximately 70-70 days. The pods are mildly hot and have a delicious flavour.

Prik Chee Fah-Thai - 5,000 to 30,000 Scoville Units $5

Species: Annuum
Origin: Thialand
Heat: Medium
These Thai chili peppers are considered medium hot. The peppers have smooth glossy green skin that turns red at maturity. They grow about 5 to 7" long and weigh a little less than 1 ounce. This chilli is used either fresh or dried in most Thai dishes.

Willing's Barbados Bird Pepper - Unknown Scoville Units $5

Species: Annuum
Origin: Barbados 
Heat: Medium
Willing's Barbados Pepper. Native to Barbados, this prolific small hot pepper grows wild there and is a classic ingredient in the local cuisine. In the late summer through fall it is covered with tiny, upward facing peppers which are dark green, turning bright orange and red as they ripen. Birds love them. The plant was given to John Bartram in the 1760s by Charles Willing, twice mayor of Philadelphia, for plant collector Sir John St. Clair of Delaware’s special collection of tropical plants.

Serrano - 8,000 to 23,000 Scoville Units $5

Species: Annuum
Origin: Mexico
Heat: Medium
Serrano translated to English means 'from the mountains', after the mountain ridges of Puebla and Hidalgo in Mexico from where it is thought to have orginated. These bullet shaped chiles grow up to 6cm long, are thick fleshed and mature from lime green to red approximately 85 days after transplanting. The pods grow on tall 30in plants which have distinctive fuzzy leaves. The pods can be eaten in their green or red form and in general have medium pungency with the various strains measuring anywhere from 8000 to 23000 scoville units.

Maule's Red Hot - Approx. 15,000-50,000 Scoville Units $5

Species: Annuum
Origin: USA
Heat: Medium
Also known as "Lady Finger." Glossy red, 10- to 12-inch Cayenne-type fruits, and of similar heat. Pepper species are native to the Americas and have been cultivated for thousands of years. The Spanish and Portuguese brought them back to Europe and to their colonies in Africa and Asia. From there peppers continued to spread and develop.

Long Thin Cayenne - Approx. 30,000 Scoville Units $5

Species: Annuum
Origin: USA
Heat: Medium
According to one anonymous writer, this variety was first documented in 1493 by Christopher Columbus and that one of his passengers, a man named de Cuneo, described how Native Americans ate peppers like one would eat an apple. Cayenne peppers are used fresh in hot sauces, dried or ground for cayeene pepper or pepper flakes or threaded onto a string as an attractive 'Rista' craft decoration. These attractive plants are covered with long, thin peppers which mature from emerald green to a scarlet red in approximately 68 days. This variety is said to be particularly high in vitamins C and A.

Ethiopian Brown - Approx. 30,000 to 50,000 Scoville Units $5

Species: Baccatum
Origin: Ethiopia
Heat: Hot
These peppers have a rich, smokey flavor and are widely used in Ethiopian Berbere mix powders and pastes. These are prolific plants that yield long pods that ripen from green to cocoa brown color. A good candidate for smoking.

Lemon Drop - Approx. 30,000 to 50,000 Scoville Units $5

Species: Baccatum
Origin: Peru
Heat: Hot
This terrifically hot, citrus-flavored pepper is a popular seasoning pepper in Peru where it is known as 'Kellu Uchu'. It is also known in the western world as 'Hot lemon' or 'Lemon Drop'. The bright yellow, crinkled, cone-shaped fruits are about 2-1/2" long and 1/2" wide and mature from green to yellow approximately 100 days after transplanting (Long season) have less seeds than the average pepper, containing than 15 seeds on average. They plant is vine like typically reaching a height of about 3 ft. Like other baccatum species this pepper was practically unknown in the West until the early 1990s, but are now gaining wide scale popularity.

Chinese Five Color Pepper - 50,000 to 80,000 Scoville Units $5

Species: Frutescens
Origin: Unknown
Heat: Hot
A good edible ornamental pepper also known as Chinese Multi-Color. The dark foliage provides an excellent backdrop to the 1-2" peppers upright conical pods which ripen from purple to cream to yellow to orange and finally to red. This plant produces peppers in abundance and all 5 colours (hence the name) are present on the plant at the same time making this a good choice if your looking to grow a beautiful potted plant.

Rooster Spur - Approx. 50,000 Scoville Units $5

Species: Annuum
Origin: Japan
Heat: Hot
Also called 'Hot Claw', 'Takanotsume' and 'Hahong Kocho', this is a small pepper from Japan and China that is very piquant. The little 3in long slender firecrackers grow upright on a 2ft busy plant are mature from light green to bright red. Used in stir fry and Szechwan dishes, and often dried.

Yatzy Yatsufusa - Approx. 50,000-70,000 Scoville Units $5

Species: Annuum
Origin: Japan
Heat: Hot
The hot specialty pepper Yatsufusa originated in Japan and is also known as “chilies Japones”. Although Japan uses fewer chiles than other Asian countries, the Yatsufusa pepper is a popular condiment in Japanese cuisine.

The young, green peppers are used when mild heat is needed for the dish. The mature peppers are hotter and typically used dried.

Tabasco - 50,000 to 80,000 Scoville Units $5

Species: Frutescens
Origin: Costa Rica
Heat: Hot
Tabasco peppers are the only types of Capsicum frutescens that are well known in North America. These fiery little jewels are the primary ingrediant in tabasco sauce, the famous hot sauce that has been produced in southern Louisiana since 1848 when the peppers were first imported from the State of Tabasco in Mexico. Growers today cannot keep up with demand and tabasco peppers are imported from Columbia and Central America to be mashed in Louisiana. The tabasco plant can grow upto 4-6 feet tall and is just loaded with slender 1.5in upright pods which mature from light green to orange and then to red approximately 75 days after transplanting. Originally from somewhat swampy regions it prefers hot and humid conditions for maximum productivity. 50,000-80,000 SHU.

Datil - 100,000-300,000 Scoville Units $5

Species: Chinense
Origin: USA
Heat: Extremely Hot
Can be called a sweeter, fruitier version of the habanero. But just because it's sweeter doesn't mean it packs less punch: it can go up to 300,000 units on the Scoville just like the Habanero can. It can also be milder, going all the way down to 100,000 units. This variety has been grown for about 300 years in St. Augustine Florida, and it's name in Spanish means "edible date". The pods are two inches long with shoulders 3/4 inch and mature from green to yellow. It is a Chinense variety and has the a similar heat and aroma to the Habanero, except that the Datil is more fruity and much sweeter. This species is most readily distinguished by the three to five flowers at each node, the drooping pedicels and the circular constriction at the base of the fruit 'cap'

Yellow Scotch Bonnet - 100,000-350,000 Scoville Units $5

Species: Chinense
Origin: Unknown
Heat: Very Hot
Very closely related to the Habanero chile, the Scotch Bonnet (or Bahamian, Bahama Mama, Jamaican Hot or Martinique Pepper) is just about as hot. It has a similar apple-cherry tomato flavour. Like the Habanero, it is spherical, although rather more squashed in shape and it is smaller, 3.25-4 cm in diameter. Native to the Caribbean.

Devil's Tongue (Red & original Yellow)- 125,000 to 300,000 Scoville Units $5

Species: Chinense
Origin: USA
Heat: Very Hot
The Devil’s Tongue Pepper is one of the more mysterious, tasty, and hot peppers on the market. It has origins that are vague and not confirmed, but several theories exist to where it comes from. The pepper has a long curved shape that is reminiscent of a tongue and very hot, hence the name Devil’s Tongue. The pepper is yellow in color and closely related to the Habanero Pepper with a slightly sweet taste.

The Devil’s Tongue is rumored to have first come on the scene due to an Amish farmer that encountered it in his patch of Habanero peppers. This took place in Pennsylvania and many hail the Devil’s Tongue Pepper as originating there under those mysterious conditions. It is also speculated that the pepper came from the Caribbean some time ago. However, the general consensus is that is originated in the United States in Pennsylvania in the 1990’s. This adds an extra spooky aspect to a pepper that already has the devil’s name and is shaped like a tongue. The pepper is a member of the Habanero family and possibly was developed from other Habanero strains and Fataliis.

This pepper has a fruity and citrus like composition and a nutty flavor with very thick walls that makes it sturdy during cultivation and culinary practices. This pepper is very useful in the culinary arts for its heat, taste, flavor, and reported medicinal properties. The Devil’s Tongue is not as widely popular as some other peppers, but it has a strong and faithful following. The pepper stimulates the metabolism and helps fight cancer and diabetes. This small fruit also has many vitamins and antioxidants and helps reduce cholesterol. The pepper is used in many food dishes and spicy hot eating challenges.

Fatali - 125,000 to 325,000 Scoville Units $5

Species: Chinense
Origin: Central African Republic
Heat: Very Hot
This chile is one of the hottest, if not the hottest on earth. A Habanero relative and sometimes spelt Fatalli, this prolific plant can grow upto 4ft tall, although 2ft is more common. The plant produces good yields of 3" long by 1-1/4"wide wrinkled extremely hot fruits which turn from pale green to bright yellow when mature (100 days). They have a fruity, almost citrus-like flavour and make a very attractive-coloured hot sauce. Believe me, these are not called 'Fatalii' for nothing!!!

Congo Trinidad Habanero - 200,000 to 400,000 Scoville Units $5

Species: Chinense
Origin: Trinidad & Tobago
Heat: Very Hot
In Trinidad, habanero pepper relatives are called 'Congo peppers' and this one is an extra-large red habanero type. At 2 inches long and wide, its peppers are significantly bigger and more ribbed than the typical red habanero. They are also intensely hot and extremely productive, with large harvests of peppers that continue to form as long as weather permits

Hot Chocolate Habanero - 200,000 - 450,000 Scoville Units $5

Species: Chinense
Origin: Jamaica
Heat: Extremely Hot
The notorious & viciously hot Chocolate Habanero ranks among the deadly few at the top of the heat scale registering upto 450,000 scoville heat units. Indeed the Chile Pepper Institute of New Mexico State University reported that the Chocolate Habanero Chile was the hottest chile pepper they had tested. Also known as the 'Congo black' the fruits have a unique, rich flavor unduplicated by any other pepper. The 2" fruits ripen from an emerald green to a gorgeous, chocolate brown approximately 100 days after transplanting. The ultimate salsa pepper used to make the famous Jamaican Jerk Sauce. The variety is a must for heat lovers.

Red Caribbean Habanero - 225,000 - 550,000 Scoville Units $5

Species: Chinense
Origin: Mexico
Heat: Extremely Hot
Originating from the Yucutan Peninsula in Mexico, this pepper variety is FEROCIOUSLY HOT and is thought to be the second hottest chile pepper variety on the planet measuring a scorching 445,000 scoville units. This makes it twice as hot as a standard Habanero Chile and over 80 times hotter than an Jalapeno Pepper! The slightly wrinkled chiles are approximately 1 inch wide by 1.5 inches long and are similiar in shape to the Habanero. The chiles ripen from lime green to a brilliant red in 110 days and are produced on very productive plants that reach 30 inches tall. As well as the blistering heat, they have a lovely fruity flavour which makes them an excellent choice for use in salsa's, marinades and of course, in hot sauce.

Ghost Pepper- Approx 1,000,000 Scoville Units $5

Species: Chinense
Origin: India
Heat: Nuclear
This landrace chile originates from the northeast of India, particularly Assam, Nagaland and Manipur. It belongs to Capsicum chinense family and is known by many names in the different Indian provinces. The most common names include Bhut jolokia, Bih jolokia, Nagahari, Raja Mircha, Raja chilli or Borbih jolokia. For example Bih jolokia translates to 'poison chilli' in Assamese. Bhut Jolokia translates to 'Ghost chilli' probably due to its ghostly bite. Raja Mircha means 'King of Chillies'. Reports from Assam growers indicate the typical height of Bih Jolokia to be in the range of 45 to120 cm. Like other varieties of the Chinense species, the leaf surface has the characteristic crinkle look and the flowers are pendant, with creamy white corollas, often with a touch of light green. Fruits are 5 to 8.5 cm in length, 2.5 to 3 cm in diameter (at shoulder), with an undulating surface. However it doenst matter what its called, under the right growing conditions these chiles are blisteringly hot with recent tests indicating a heat level of 1,041,427 Scoville Heat Units. Only a few of its closely related Bangladeshi cousin can lay claim such outrageous heat levels.

Trinidad Scorpion Mustard Pepper- Approx 1,460,000 Scoville Units $5

Species: Chinense
Origin: Trinidad
Heat: Nuclear

Another in the infamous Scorpion series, so you know that near-lethal heat is included! Heat is only slightly less than the classic Scorpion; flavor is mellow and often described as 'smoky.' This one has an unusual color, olive-green with traces of yellow-brown, somehow reminiscent of aged bronze. The shape is variable, but every fruit is folded, pleated or wrinkled--no two alike!

This is one of the most rare & desirable chilli variety from Trinidad Scorpion family to have in your garden. This is a natural mustard coloured variant of the red Trinidad Scorpion.This is not a hybrid chilli.Compare to the red version the mustard has more sweet aroma but comes with almost same screaming heat!

The high yield, unique colour and good beautiful pods made this plant really unique from all other Trinidad Scorpion varieties. The twisted and lumpy insane Pods can weigh up to 15 grams! The heat level is similar or sometimes even more blazing heat if you can grow them in hot & humid condition (which this season it was!)

Mystery Mix- Approx ?????? Scoville Units $5

Are you ready to test your luck?? I have various peppers that I don't have enough left f to grind a whole jar of or they are peppers I didn't grow enough of to even add to this list. I will mix 6 different peppers from mild to hot to give you a mix of heat and flavor. So do ya feel lucky, punk?

Why Hot Peppers are so great for you:

• Inflammation. And that's a good thing. We've known for quite a while that inflammation causes pain, but only in the last few years have we implicated it in leading to heart attacks.
• Colds. Peppers' many vitamins and antioxidants help boost the immune system.
• Vitamin A deficiency, which is common in economically developing countries. It causes trouble seeing at night and weakens your ability to fight off infections. Pepper has a lot of vitamin A, and unlike vitamin C, it sticks around in the dried form.
• Cancer. Peppers have many antioxidants. Some studies have shown that the capsaicin in peppers—an antioxidant and also the chemical that makes them hot—inhibits cancer cell growth in the colon and prostate, and a study in rats found it actually can kill pancreas-cancer cells. Another antioxidant in peppers, lycopene, is thought to aid the fight against bladder and cervical cancer as well.
• Obesity. Eating hot peppers has been shown to increase the body's metabolism for about 20 minutes after eating.
• Runny or stopped up noses. It can help the nasal congestion or drip from a cold or allergies.
• Headaches. One sniff of the spray up the nostril on the same side as a migraine has been known to stop the pain in its tracks.
• Nerve pain such as the type from postherpetic neuralgia that continues in some people well after a shingles attack, or diabetic neuropathy's tingling or pain in the feet. You'll have to use if for a few days since it works by depleting the nerves' pain-causing chemicals, and that takes time.

Pepper descriptions pulled from www.TheChileMan.org