Lime habanero is a chic, fresh version of hot and sour, like a classed-up spring break with yacht rock and a private cabana.

cucumber, cilantro, cream, garlic, herbs

Blueberry habanero is dark and complex and adds a velvety earthiness to cozy, savory dishes and to dense sweets!

balsamic vinegar, bacon, smoke, molasses, sage

Mesmerizing and seductive, tart cherry habanero is passive aggressive, hiding sour snark under its luscious sweetness.

juniper, black pepper, saffron, mushroom

Bright, cheerful little pineapple habanero brings major beach vibes to make every dish extra fun and summery!

chili powder, black pepper, lemon, coconut

The infamous Carolina Reaper is the hottest chili pepper currently certified on earth, packing around 2,000,000 scovilles. We curate our own private seed stock that, with careful selection, produces hotter and hotter peppers with every growing season. After feedback from our crying, delighted customers that our Reapers consistently burn out other producers’, we suspect ours may tip the scales slightly above 2,000,000 scovilles. With heat that waits for the deep Carolina Reaper flavor to be fully appreciated before it starts to climb, this pepper will tearfully satisfy the most brazen and discerning capsaicin aficionados!

Dr. Screaborpion is a hybrid of The Sweatshop Carolina Reaper and Trinidad Scorpion, and rings in around 1,500,000 to 2,000,000 scovilles. These peppers combine the white hot sting that hit the tip of the tongue immediately after the first bite that scorpion fans love with the slower building heat and flavor of The Sweatshop Carolina Reaper. Named after another infamous doctor, these peppers are more than happy to accommodate any request for death by spiciness!

Bell Greapers are a hybrid of sweet bell pepper and, you guessed it, The Sweatshop Carolina Reaper! Their initial flavor is pleasantly unassuming, with deliciously sweet bell pepper notes. You’ll think we oversold their heat and will be about to double down on your net bite when the reaper comes through and starts to build to its recognizable inferno! With between 1,000,000 and 1,500,000 scovilles, they are *ever so slightly* less hot than a standard Trinidad Scorpion, and look just a snuggle friendlier (we assure you, then are not). These peppers are an absolute pleasure for the varsity level heat lover in search of a super hot pepper with a different delicious flavor. Celestino loves them as a pizza topping!

We really went off the deep end with this hybrid! Cherry Creapers are a cross of The Sweatshop Carolina Reaper and a sweet cherry tomato! They’re adorably tiny, weirdly juicy little fellas that look like cute cherry tomatoes on the outside, but are FURIOUS with everyone and everything! With the longest heat build of any of our hybrids, Cherry Creapers first deliver a surprisingly sweet, cherry tomato flavor. They politely wait 15 to 20 seconds for the pleasantness to be enjoyed, then the reaper heat comes through and develops the flavor into a fully rounded, complex, super hot experience. With between 500,000 and 1,000,000 scovilles, Cherry Creapers are just a hair less hot than ghost peppers. Spice veterans will love their complex flavor. Charlie loves their cute little faces!

Scoville units (sometimes just called “Scovilles”) are a measure of chili pepper spiciness named after their inventor, Wilbur Scoville. Scovilles are determined by dissolving dried, ground pepper in alcohol, then counting the number of dilutions required so that a panel of taste testers can *just barely* detect any heat: one dilution equals one Scoville. A bell pepper is 0 Scovilles, because the panel of tasters can’t detect any heat even in the undiluted sample. A Carolina Reaper is 2,000,000 Scovilles, because the sample must be diluted 2,000,000 times before the panel stops being able to detect any heat.

All of our seasonings are made without any of the major food allergens (milk, eggs, fish, shellfish, tree nuts, peanuts, wheat (gluten), soybeans, and sesame). Production is done in a commercial kitchen where other products are made with flour, but we never process or package at the same time flour is being used and none of our equipment is used for flour. Because of our production environment, we can’t officially declare that our products are gluten free, but Charlie has celiac so you can better believe we’re obsessive and will be testing in the future. We do use alliums (onion family members: onion, garlic, shallot, etc.) in many of our seasonings, so if you have sensitivities to them reach out to us to ask which products you may want to avoid.

Because our products are dried completely, they’re perfectly shelf stable just as they are: We don’t use preservatives, chemical additives, or chemical treatments of any kind. We actually think they’re super gross and you can tell them we said that.

Abso-diddly-dootley!

Charlie has celiac and develops most of the recipes. Since she can’t taste test anything she develops that isn’t gluten free, most of our recipes start out that way. That said, they can all absolutely be made with yummy glutenins and gliadins if you are a human whose immune system will not eat your body when exposed to them!

Celestino is the handsome fellow with the cool black hair, sweet beard, and insatiable capsaicin tolerance. He’s the food production and regulations expert! Charlie is the nerd lady with the cool orange hair and medium-to-hot capsaicin tolerance. She’s the plant breeding and farm things expert! 

Our hybrids (standard and private stock) that are available now were dried before we got our food production facility license. Our operating procedures are the same now as they were then, but we got our license after we processed our 2021 harvest. We always want to do things absolutely correctly so that we always get an A+, so our current stock of hybrids are regulated under cottage food law, and thereby can’t be shipped. You can still order them and pick them up from us in person either at the Mickle Center in Des Moines, IA’s Sherman Hill neighborhood, or from our second pick up location in Des Moines’s East Village. Since we now hold our processing license, all of our future crops will absolutely be available for shipping anywhere in the United States!