About this seed

Cherry Red is a hot pepper (Capsicum annuum, family Solanaceae) with round, cherry-like fruits 2–4 cm across that ripen from green to vivid red. Heat is mild to moderate with a sweet, tangy taste. The packet holds 5 seeds.

Also known as: Chili pepper, Mirchi (Hindi), Milagai (Tamil), Mulaku (Malayalam), Chile (Spanish), Piment (French), Peperoncino (Italian), Pimenta (Portuguese), Chili (German), Prik (Thai).

Fruit and plant

Fruit: round, 2–4 cm across, 10–15 g, smooth and glossy.
Colour: green, ripening to red.
Heat: mild to moderate.
Plant: compact and bushy, 60–90 cm; suits beds and containers.

Kitchen use

Round, thick little fruits are made for pickling whole and for stuffing. Slice them onto salads, pizzas and grilled dishes, or use them as a garnish.

Sow warm, about 6 mm deep

Keep the soil at 18–35 °C, the optimum range for this species. At 25–35 °C seedlings usually appear in about 8–9 days. Sow about 6 mm deep and start indoors 8–10 weeks before the last frost date. These figures are typical for Capsicum annuum, not measured on this lot.

Planting out and harvest

Move the plants outdoors when the weather is reliably warm and frost is over. Space them 40–50 cm apart in full sun and well-drained, fertile soil, water regularly and mulch. Fruit is typically ready 75–85 days after transplanting, counted from the day the plants go outside.

Keeping spare seed

Pepper seed of this species stays usable for about 2 years when stored cool, dark and dry. We do not state a germination percentage for this packet.

What you get

5 seeds of Hot Pepper Cherry Red.

FAQ

How hot is it?

Mild to moderate; no SHU figure is on record for this variety.

What is it used for?

Mostly pickling and stuffing whole.

When is it ripe?

When the fruit turns red, typically 75–85 days after transplanting.