Capsicum chinense, 8 seeds. 2" long pods with a distinctive tail. Matures from green to yellow to red. Wear gloves when handling fruit. Start indoors 8 weeks before transplant date. 110 days to maturity. Open-pollinated, non-GMO 1 400 000 Scoville

***AS SEEN ON HOT ONES*** This is hot sauce back to basics, 93% Chocolate Bhutlah peppers and 7% vinegar. Incredible heat with a deep, earthy flavour. Ingredients: Chocolate Bhutlah Peppers & Vinegar Manufactured by Puckerbutt Pepper Company

This hot sauce is our ace in the hole at the tasting table, the one we pull out for the Nothing-Is-Hot-Enough customer. Ingredients: Vinegar, 6 million Scoville Chile Extract, Evaporated Cane Juice, Fresh Habanero Peppers, Garlic, Onion, 160,000 Scoville Cayenne Peppers, Spices, and Xanthan Gum. Manufactured by Ashley Food

***AS SEEN ON HOT ONES*** The one who started it all, the OG Last Dab with Smokin' Ed's Carolina Reaper is basically lightning in a bottle. The fruity sharpness of the Reaper is enhanced by savoury ginger and turmeric with a hint of tangy mustard. Dribble on wings, splash on pizza or eat by the spoonful, we won't judge you! Ingredients: Carolina Reaper peppers, distilled vinegar, ginger root, turmeric, coriander, cumin, dry mustard.  148 ml Manufactured by Puckerbutt Pepper Co

Capsicum chinense, 8 seeds. Smooth, thick-skinned bright yellow pods on 4' plants. Sweet, fruity flavour and extremely hot. Start indoors 8 weeks before transplant date. 90 days to maturity. Open-pollinated, non-GMO. 1 000 000 Scoville

Capsicum chinense, 10 seeds. Wrinkled, reddish-orange pods that are extremely hot. Wear gloves when handling fruit. Start indoors 8 weeks before transplant date. 120 days to maturity. Non-GMO 2 000 000 Scoville

Pure, dried & ground Scorpion & Reaper peppers. Ideal for making homemade hot sauce, seasonings and more.Ingredients: Dehydrated Scorpion/Reaper peppers & less than 2 % silicon dioxide to prevent caking. Net weight: 544 gManufactured by Southwest Specialty Foods

This collector's edition hot sauce comes with a secret testing spoon concealed in a bullet keychain.    Ingredients: Vinegar, Chile Extract, Evaporated Cane Juice, Fresh Habanero Peppers, Garlic, Onion, 160,000 Scoville Cayenne Peppers, Spices, and Xanthan Gum.    Manufactured by Ashley Foods

The world's hottest pepper, the Carolina Reaper needs to be handled with care. Well-tended plants can grow up to 5' tall, the pods up to 2" long with bright red bumpy skin and the classic stinger.Non-GMO, open-pollinated.8 seeds.

Chase the heat in these devilishly hot cheese balls, the latest in challenge items from Blazing Foods.Ingredients: Cheese balls (cornmeal, vegetable oil [contains one or more of the following: cottonseed oil, corn oil, sunflower oil or canola oil], whey, maltodextrin, cheese [semisoft & cheddar (pasteurized milk, cheese culture, salt, enzymes), milk fat, salt, whey protein concentrate, buttermilk solids, natural flavour, sodium phosphate, lactic acid, yellow #6, autolyzed yeast extract, yellow #5, disodium inosinate, disodium guanylate, artificial flavour), Carolina Reaper pepper, peppers (Ghost [Bhut Jolokia], 7-Pot Brain Strain, 7-Pot Douglah, Trinidad Moruga Scorpion, West Indies Scotch Bonnet, Red Savina), maltodextrin, spice.Manufactured by Blazing Foods 

If you've ever wondered how hot a Carolina Reaper really is, now's your chance to find out! Soak in warm water for 10-15 minutes to rehydrate.Ingredients: Dried Carolina Reaper peppers. Net weight: 7 gManufactured by Blazing Foods