About this seed

Peter Pepper Red is a collector's chili (Capsicum annuum, family Solanaceae) known for its wrinkled, curved, oddly shaped fruit. It carries medium heat at 10,000–23,000 Scoville heat units. 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

Wrinkled, curved fruit 8–12 cm long with fairly thick walls
Ripens from green to red
Plants grow 60–90 cm tall
Slightly sweet, earthy flavour; used in salsas, hot sauces, pickles, stuffed or grilled

Sow into soil at 18–35 °C

Start the seed indoors 6–8 weeks before the last frost. Seedlings appear in about 8–9 days when the soil is 25–35 °C; 18–35 °C is the soil range that suits pepper germination, so keep the tray inside it until the first leaves show. Cover the seed with about 6 mm of seed-starting mix.

These figures are typical for the species (emergence was measured with seed about 13 mm deep); they are not a test of this packet.

Planting out

Transplant once the soil stays above 20 °C. Give plants full sun, 45–60 cm between plants and 60–90 cm between rows, in fertile, well-drained soil at pH 6.0–7.0. Keep it evenly moist without waterlogging. Feed with a balanced fertiliser during leafy growth and a phosphorus-rich one from flowering.

What you get: 5 seeds per packet. Pepper seed usually stays usable for about 2 years when kept cool, dark and dry, so you can sow part of the packet and keep the rest. That is a general figure for the species; we do not state a germination percentage for this packet.

FAQ

When is the fruit ready?

Pick when the peppers are fully red and firm to the touch; that is when the flavour and heat are at their fullest.

Can the fruit be stuffed?

Yes. The thick walls hold up to stuffing and grilling.