Graines de poivre anciennes et rares

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.

Common causes:

• Cold nights (below 12°C) shut down flowering
  
• Too much nitrogen = beautiful leaves, zero peppers
  
• Lack of pollination for indoor/greenhouse setups
  
• Heat waves above 32°C can cause flower drop
  

Fixes: stabilize temperatures, switch to a bloom fertilizer, and give plants consistent moisture.