PADRON PEPPER (Capsicum annuum) makes for a fun pepper roulette game. "Some are hot and some are not." Renowned heirloom from Spain and named for the region where they are grown, they are a mainstay tapas all over that country and Portugal. Although most are quite mild and extremely tasty with a clean smoky flavor, one in 15 will be spicy hot (and extremely tasty). Harvest them when they are a scant 1"-1.5"; if allowed to grow to their full size of 2"-3" they will all be hot. Best way to eat is just to fry them at high heat in a heavy skillet in olive oil until they blister then serve covered in very good sea salt. Pop them in and enjoy - they are addictive! I put one of the hot ones in with a pork tenderloin and it was absolutely delightful! 60 days. 10 seeds.
ABOUT GROWING PEPPERS: Whether Sweet or Heat, peppers must be started indoors and really appreciate bottom warmth (80 degrees) and grow lights for vigorous starts. Be sure to pick varieties that will have sufficient time to complete their growth in your area. Also, hot peppers will be hotter as the temperature rises, so if you want heat and live in the north, buy the hottest varieties available so you won't be disappointed. Vice versa for the south. Use gloves when handling hot pepper seeds and some of the hot peppers themselves. Start peppers indoors 8 weeks before transplanting. Sow seeds 1/4" deep. Keep soil moist. Peppers may take up to two weeks to pop up. When weather warms (daytime soil near 80 degrees and nighttime temps above 50 degrees) you can transplant into rich prepared soil in a sunny position, about 18'' apart and, if in rows, about 24'' apart. I like to give my peppers some support, usually a stake or cage, as productive plants can keel over from the weight of their fruit. Consider spacing your peppers around your vegetable garden, as they can be helpful in warding off furry invaders of your greens and such. Use organic mulch to fend off weeds and keep soil moist in hot dry summers. Peppers need regular moderate watering, but water from below. Peppers are so versatile. You can use fresh, cook them in a variety of ways, dry many varieties easily, and freeze many varieties for later cooking.