About this seed

Sugar Rush Cream is a Capsicum baccatum pepper from Peru with tapered pods that ripen creamy-white to soft peach. It is sweet and fruity with moderate heat of about 5,000–15,000 SHU. The packet holds 5 seeds.

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

Tall plant, cream-to-peach pods

This is a large, branching plant, so give it room or a big container.

Plant height: about 90–120 cm
Pod: smooth and tapered, 5–7.5 cm long
Colour: pale green, ripening creamy-white or soft peach
Heat: about 5,000–15,000 SHU

Start indoors in soil at 24–29 °C

Start seed indoors 8–10 weeks before the last frost and hold the soil at 24–29 °C until the seedlings are up.

Planting out

Move plants outside only after the risk of frost has passed. Space plants 45–60 cm apart in full sun and fertile, well-drained soil, and water regularly without waterlogging. Ripe pods come about 90–110 days after transplanting, later than many annuum peppers.

In the kitchen

The pods are eaten fresh in salads, cooked into sweet-hot sauces, jams and preserves, and pickled.

What you get

The packet holds 5 seeds of Sugar Rush Cream, enough for five plants if every seed comes up. We do not state a germination percentage for this packet.

FAQ

How does it compare with Aji White Fantasy?

Both are Capsicum baccatum with pale pods. Sugar Rush Cream is hotter (about 5,000–15,000 against 1,000–5,000 SHU), with a longer 5–7.5 cm tapered pod and a taller 90–120 cm plant.

Why does it take so long to ripen?

This variety needs about 90–110 days after transplanting, on top of 8–10 weeks indoors, so start it early in the season.