Collector Pepper
A rare South American Capsicum baccatum with remarkable colour variation and a fruity, aromatic flavour. Pods move through pale cream, lavender, yellow, orange and red as they mature, making this an exceptional collector pepper with real kitchen value.
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
- Heat
- 15000–50000 SHU
- Season
- 2027
CASA VERDE · GROWER’S NOTES
Get to know your pepper.
Aji Challuaruro Pepper Seeds
A rare South American Capsicum baccatum with remarkable colour variation and a fruity, aromatic flavour. Pods move through pale cream, lavender, yellow, orange and red as they mature, making this an exceptional collector pepper with real kitchen value.
What to Expect
- Fruit: elongated, tapered pods with thin skin and naturally varied colour stages.
- Flavour: sweet, fruity and apple-like with a gradual, lingering heat.
- Heat: approximately 15,000–50,000 SHU depending on the line and growing conditions.
- Kitchen use: fresh sauces, salsa, ceviche, pickling, drying and colourful seasoning blends.
Growing Notes
- Start indoors 8–10 weeks before the last frost.
- Transplant after nights are reliably warm and provide full sun.
- Plants may benefit from staking as the productive branches fill with pods.
Packet: 10+ seeds. Rare open-pollinated baccatum; colour and pod shape may vary naturally.
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.
