Pepper Seeds Canada

Short season, cool-night-tolerant varieties tend to perform best. Anything that matures under 75–85 days is gold for most Canadian zones — think jalapeños, Hungarian wax, banana peppers, shishitos, and many Aji varieties. Superhots can still work, but you’ll want a long indoor start (10–12 weeks) and consistent heat.

Heirloom” just means the variety has been open-pollinated and preserved over generations. Flavor-wise? Yes, heirlooms tend to be more interesting, aromatic, and less generic than store-breeders. Yield-wise? Hybrids may outperform them slightly. Most growers prefer heirloom peppers because you can save seeds and maintain genetic traits year after year.

At warm temperatures (26–30°C / 78–86°F), most peppers germinate in 7–14 days. Superhots (C. chinense types) can drag out to 21–30 days, which is completely normal. Cool soil temperatures slow germination dramatically — below 22°C, they can stall for weeks.

If you’re in Canada: Yes, unless you enjoy waiting a month for a sprout. Peppers originate from warm climates and really don’t wake up until the soil is above 26°C. A heat mat stabilizes temp, speeds germination, and reduces fungal issues from uneven moisture.

Most Canadian growers should start indoors early March to mid-April, depending on your frost date. Superhots? Start them late February — they’re slow divas that like extra time. The goal is to have sturdy 6–10 inch plants by transplant time.

Absolutely — peppers love containers because the soil warms faster. A 5–7 gallon pot is ideal for most varieties; superhots and big bells appreciate 10 gallons. Use a well-draining mix and feed every 1–2 weeks once flowering begins.

To choose the best pepper seeds, first determine your growing season (look for varieties with 60–75 days to maturity for shorter Canadian summers) and your culinary goals.

Use this quick guide to match your garden to your kitchen:

• For Short Seasons: Choose "Early" varieties like Early Jalapeño or Hungarian Hot Wax that ripen quickly.
• For Pots & Balconies: Select compact, determinate plants like Shishito, Biquinho, or dwarf Thai Chilies that thrive in 3-5 gallon containers.
• For Hot Sauce & Drying: Look for high-capsaicin varieties like Habanero, Cayenne, or Ghost Peppers that develop intense aroma and heat.
• For Fresh Roasting & Stuffing: Pick thick-walled varieties like Poblano, Bell Peppers, or Corno di Toro for their sweetness and texture.
• For "Sweet Heat": If you want the aroma of a habanero without the burn, try "heatless" habaneros like the Habanada.