Collector Pepper
Grow Aji Fantasy Peach for peach-coloured peppers with crunchy flesh and a fruity character. Slice them into salsa, use them in small stuffed bites or blend them into a sauce with a noticeable kick.
CASA VERDE · HEAT PROFILE
Medium
- Sweet
- Mild
- Medium — this variety
- Hot
- Super hot
Understanding the heat
A diamond marks the midpoint of a listed range, or the listed value when only one number is given. An arrow marks a stated limit. These are variety guides, not measurements of our seed lot. This guide uses unequal numerical bands: sweet 0; mild up to 10,000; medium 10,000–50,000; hot 50,000–800,000; super hot from 800,000 SHU (display capped at 3 million). Heat varies between fruits and with growing conditions.
Shop all pepper seeds in Canada
- Packet
- 10+ seeds per packet
- Maturity
- Peach-coloured ripe pods; allow time for full colour
- Heat
- 5000–30000 SHU
- Plant habit
- Leave room for branching plants; support laden stems
- Origin
- Finland
FROM GARDEN TO KITCHEN
Aji Fantasy Peach, from seed to supper.
Peach-coloured pods bring crunch and a fruity character to fresh salsa, small stuffed bites and blended sauces. Start with a little: these peppers have a noticeable kick.
01 / MAKE A FRESH SALSA
Pineapple, peach pepper and lime.
Fold a little diced pepper into pineapple, red onion and lime juice. Adjust the pepper to taste, then spoon the salsa over tacos or grilled vegetables.
02 / BAKE STUFFED BITES
Little peppers, creamy ricotta.
Halve the pods, remove the inner membranes and fill with ricotta. Bake until the filling is hot and lightly golden. Removing the membranes may reduce heat; it does not make these peppers heatless.
03 / BLEND A PEPPER SAUCE
A bright sauce with a warm kick.
Soften the peppers with a little onion, then blend with lime juice and enough liquid for a spoonable sauce. Add a small amount to roasted vegetables, fish or rice bowls and adjust to taste.
AI-generated culinary illustrations. Serving inspiration, not photographs of our harvest. Select a photo to enlarge.
CASA VERDE · GROWER’S NOTES
Get to know your pepper.
From seed to kitchen
Aji Fantasy Peach
Grow Aji Fantasy Peach for peach-coloured peppers with crunchy flesh and a fruity character. Slice them into salsa, use them in small stuffed bites or blend them into a sauce with a noticeable kick.
At a glance
Species
Capsicum baccatum
Kitchen use
Salsa, stuffing and sauces
Ripe colour
Peach
Packet
10+ seeds
Why grow it?
Its peach colour works well in a fresh preparation where the cut pepper stays visible. Taste before adding it generously; this is not a no-heat snacking pepper.
In the kitchen
- Dice into a fruit salsa and adjust the quantity to taste.
- Fill halved pods for small cooked or fresh bites.
- Blend into a sauce or marinade for vegetables, fish or poultry.
Growing and harvesting
Start indoors around 8–10 weeks before your local frost-free planting date. Harden plants off gradually; plant into warm soil and keep moisture steady without waterlogging.
Leave room for branching plants; support laden stems.
Allow pods to develop their peach colour on the plant. Shape, colour and heat can vary; a long warm season helps fruit reach its ripe stage.
Explore the seed collection
Pepper seeds CanadaFrequently asked questions
Is it mild enough to eat freely as a snack?
Do not assume that. It is listed as medium heat; taste a small piece first and use less if needed.
Does removing seeds remove all the heat?
No. Removing the inner membranes may reduce heat, but it does not make the remaining flesh reliably heatless.
Will every plant produce identical fruit?
Variation is possible. The breeder describes Peach Fantasy as a developing selection, so uniform fruit and a fixed heat level should not be promised.
Peach Fantasy belongs to the Fantasy breeding work associated with Fatalii in Finland. That history does not establish the source or generation of this seed lot. The displayed Scoville range is an estimate, not a harvest guarantee.
Cook your harvest
Use your harvest in these recipes. Check the variety notes and substitutions in each recipe.
Start indoors 8–10 weeks before last frost. Germinate at 26–30 °C on a heat mat; peppers stall below 22 °C. Pot up to 10–15 cm before hardening off outside after nights stay above 12 °C.
Feed balanced through bloom, then bump potassium for fruiting. Stake taller varieties. More detail in our full Canadian growing guide.
Match the pepper to the technique: thin-walled varieties blister fast in a hot pan; thick-walled ones roast or stuff beautifully; fruit-forward ones make balanced sauces and pickles. The variety's flavour profile is your shortcut — see Choosing the right pepper for a use-case guide.
