Collection: The United States of America

Hot peppers are a prominent feature in American agriculture and culinary culture, with the United States producing and consuming a diverse range of spicy varieties annually. Major growing regions include California, Florida, and Georgia, which account for most of the country’s commercial production. Capsicum annuum is the most commonly cultivated species, but ultra-hot peppers like the Carolina Reaper (Capsicum Chinense) and ghost pepper (Bhut Jolokia) have gained popularity among enthusiasts and specialty growers.

Jalapeño, Serrano, Cayenne, and Anaheim are foundational peppers widely grown and used in American foods, ranging from salsa to pickled snacks. Superhot varieties such as Carolina Reaper and Pepper X originated in the United States and have set records for heat, surpassing 2,000,000 Scoville Heat Units (SHU). These peppers are valued not just for their intensity, but also for unique flavors and their use in competitive eating and specialty sauces.

The demand for hot peppers is steadily rising, with U.S. consumption projected to reach 120,000 metric tons by 2026, although overall production is expected to decrease due to reductions in farming acreage. American pepper production competes globally, ranking among the world’s top producers and exporters of hot peppers. In the U.S., hot peppers are a dynamic agricultural and culinary staple, blending tradition with innovation in breeding and usage. They contribute significantly to specialty markets, including hot sauce manufacturing, dried spice production, and the interests of collectors focused on rare hybrids.