Our Peppers

At Springs Fireplace, peppers are not just an ingredient — they’re the foundation of everything we do.

From citrusy Ajis to tangy Tesuques and earthy Aleppos, we grow rare varieties that carry both cultural significance and distinct flavor — not just hot heat. Each pepper brings its own character — smoky, floral, sweet, or fiery — and we treat that complexity with care.

We source the seeds and cultivate our peppers with a trusted network of regional farmers who follow the Farmer’s Pledge — a commitment to better-than-organic practices. That means we rotate our fields, use nutrient-dense cover crops to restore the land between harvests, and never spray harmful chemicals.

Why go to all this trouble? Because we believe the best-tasting food comes from well-stewarded soil — and that every pepper has a story worth preserving.

Tesuque

A New Mexican landrace with over 300 years of cultivation near a single pueblo outside Santa Fe. Tesuque delivers a bright, fruity flavor with a slow-building burn and deep cultural roots. We brought this pepper east to share a taste most people have never had — and now can’t forget.

Aleppo

With its origins in Syria, Aleppo was once a prized pepper on the Silk Road. Known for its notes of raisin, sun-dried tomato, and subtle cumin, we began growing it when war threatened its cultivation in the Middle East — hoping to keep its rich flavor and story alive.

Aji Limon

This citrusy yellow chile from the Andes Mountains of Peru is often used to bring heat and zip to ceviche. Its signature zing is followed by a gentle, slow-blooming heat that lets its brightness shine without overwhelming the dish.

Aji Amarillo

The richer cousin of Aji Limon, Aji Amarillo is tropical, fruity, and most sought after as the iconic Amarillo paste. It’s notoriously hard to find fresh in the U.S., so we started growing it ourselves — and never looked back.

Divialino

Native to Abruzzo, Italy, this tiny, fire-red pepper first won us over at a Milan restaurant, where it was served whole with scissors to cut it fresh onto the plate. We saved the seeds from that meal and began growing them here — spicy, clean, and unforgettable.

Espelette

This beloved Basque pepper has notes of sundried tomato and citrus — perfect for seasoning everything from eggs to fish to roast chicken. We found our first seeds drying in a butcher’s doorway in Paris and now grow them for our signature Crushed Espelette.

Charapita

A fiery little comet from the Peruvian jungle, Charapita is the world’s most expensive pepper. Don’t let its size fool you — this pepper delivers a tropical burst of fruit and a streak of cayenne-like heat. We call it pepper caviar.

Sicilian / Puglia

Said to be siblings split by volcanoes, these Italian seasoning peppers bring a kiss of salt, spice, and sunshine to grilled dishes. We grow both varietals — honoring their regional roots and their subtle differences.

Guajillo

A staple in Mexican cuisine, Guajillo is smokey, tangy, and just sweet enough — a complex chile with backbone. It's fruity undertones and medium heat, are versatile enough for anything from authentic tacos to experimental marinades.