Wholesale Chili Peppers

NOV TO MAY

Wholesale Varieties: Jalapeno, Anaheim, Poblano, Serrano, Caribe, and Hungarian Wax


Chili peppers have been spicing up food for centuries and throughout all types of cuisine. No matter the dish you’re looking to prepare or the spice level that you’re going for, there’s sure to be the perfect pepper to kick up the spice factor. The spiciness and heat one experiences when biting into a chili pepper is due to a substance called capsaicin. This substance is created by pepper plants to defend against predators, keeping mammals away by making their taste buds burn and staving off microbes and fungi that could threaten the plant with disease or death. Depending on the type of pepper and its growing conditions, these capsaicin levels can fluctuate wildly. This spiciness doesn’t only register with taste buds and can cause some burning and discomfort on dry skin, cuts, and more sensitive areas of the face. Be sure to wear gloves when cooking with any sort of spicy chili pepper, as it is difficult to get the pepper oils off your hands with regular soap and water.

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Chili Peppers Wholesale Packages


The spiciest chili pepper that has ever been recorded was the Carolina Reaper, hitting a whopping 2.2 million SHU. This amount of spice could easily put someone in the hospital and the power of spicy chili peppers is not to be taken lightly. Pure capsaicin in its crystalline form registers in at 16 million SHU, leagues above any pepper that has ever been measured.

Wholesale Varieties: Jalapeno, Anaheim, Poblano, Serrano, Caribe, Hungarian


Spiciness level is measured in Scoville heat units and is determined by careful measuring of the chemistry of chili peppers. Some measurements of common peppers in SHU are as follows:

Bell pepper – 0 SHU
Banana pepper – 0 to 500 SHU
Jalapeño pepper – 2,500 to 8,000 SHU
Thai chiles – 50,000 to 100,000 SHU
Habanero pepper – 100,000 to 350,000 SHU

PRODUCT QUICK SELECT

SQUASH

Squash has been a very important vegetable in North, Central, and South American cultures for centuries. Due to its growability, nutritional value, and long growing season, the Squash and its different varieties are always a household favorite.

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HONEYDEW MELONS

Honeydew Melons are originally native to Africa, they began to spread throughout the world about 4,000 years ago. First finding immense popularity in Asia about 3,000 years ago, this succulent fruit is a favorite for most across the globe.

OCT TO JUNE
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WATERMELONS

The famous sweet, red fruit has been a signature part of cookouts, picnics, and fun-filled childhood afternoons for generations. It took watermelons centuries to become the desired fruit it is today, uses for watermelon include signature dishes.

AUG TO JULY
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MINI WATERMELONS

Watermelons have been a summertime staple for centuries and can be found in grocery stores all across the country. Mini Watermelons can now be found next to their larger brethren, they are often seedless and more desirable by consumers globally.

Oct thru Nov AND April - May
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GREEN BEANS

From steamed with butter and seasonings to baked into casseroles, green beans are a versatile and delicious vegetable that has become a dinnertime favorite. Just a quick search through any cookbook will reveal the popularity of the green bean.

NOV TO MAY
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TABLE GRAPES

From being served off the bunch for royal Egyptians to tossed in a fruit bowl adorning dinner tables, grapes have been present in human culture for ages. There are different color grapes, grapes with or without seeds, grapes for all palates.

MAY TO JULY
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TOMATOES

Tomatoes have been an important crop for humans and have made their way into cultures all across the world. They’re an extremely versatile ingredient that are able to take many forms in order to complete dishes needing the zing of a ripe tomato.

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CUCUMBERS

Cucumbers are believed to have originated thousands of years ago in India. The delicious table vegetable slowly spread across the globe, from ancient societies in western Asia to all the way to dinner plates of indigenous Native American tribes.

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ENGLISH CUCUMBERS

Cucumbers are a versatile and common vegetable that can be found in almost every salad or veggie tray. A special type is an English cucumber. At first glance, the English cucumber seems like a regular green veggie, but open one and it be amazed.

OCT TO JUNE
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PERSIAN CUCUMBERS

The Persian cucumber is considered the little sibling to the English cucumber: both have little to no seeds, are sweeter than traditional cucumbers, and have thin skins. They are significantly smaller than cucumbers, yet the taste is different.

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GREEN BELL PEPPERS

There are hundreds of different kinds of peppers, but the most popular just may be the green bell pepper. Known for its bell shape and several color varieties, bell peppers have become a popular ingredient in dishes from all types of cuisines.

DEC TO MAY
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COLORED PEPPERS

The bell pepper is the very definition of an ever changing fruit; only this fruit gets better with age. The formula for a colored bell pepper is essentially knowing when to harvest the fruit. Although all peppers grow from the same plant, their color and and price tag depend on time of harvest.

DEC TO MAY
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SWEET PEPPERS

Bright in color, but miniature in size, sweet mini peppers come in a trio of red, orange, and yellow. They are grown specifically for their mild flavour and their compact appearance. On average, a vine normally yields 150-250 pods per plant, each harvest.

DEC TO MAY
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CHILI PEPPERS

Chili peppers have been spicing up food for centuries and throughout all types of cuisine. No matter the dish you’re looking to prepare or the spice level that you’re going for, there’s sure to be the perfect pepper to kick up the spice factor.

NOV TO MAY
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