Collector Pepper
Grow Aji Margarantino Yellow for aromatic yellow peppers to chop into a sauce, cook with vegetables or dry for seasoning. Fruity flavour and generally gentle heat suit dishes where pepper aroma should remain prominent.
CASA VERDE · HEAT PROFILE
Mild
- Sweet
- Mild — this variety
- Medium
- 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.
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- Packet
- 10+ seeds per packet
- Maturity
- Harvest yellow-ripe pods; timing varies with growing conditions
- Heat
- 500–2000 SHU
- Plant habit
- Branching plants; support fruiting stems as needed
FROM GARDEN TO KITCHEN
Aji Margarantino Yellow, from seed to supper.
Cook its golden pods with onion, chop them fresh or turn fully dried peppers into seasoning. Start with a little and taste as you go; mild does not mean heatless.
01 / BUILD A COOKING BASE
Golden peppers, softened onion.
Slice the peppers and cook gently with onion and garlic. Stir the softened mixture into beans, rice or a cooked tomato sauce, adjusting the pepper quantity to taste.
02 / CHOP A FRESH SALSA
Yellow pepper against ripe tomato.
Mix small pieces of pepper with tomato, cucumber and red onion. Add lime juice and serve freshly made with tacos or grilled vegetables. Taste the pepper before deciding how much to chop.
03 / MAKE PEPPER SEASONING
A golden pinch for everyday cooking.
Use fully dried, brittle pods to make coarse flakes or a finer seasoning. Sprinkle a small amount over eggs, roasted vegetables or rice, then taste before adding more. Follow a reliable pepper-drying method before grinding.
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 Margarantino Yellow
Grow Aji Margarantino Yellow for aromatic yellow peppers to chop into a sauce, cook with vegetables or dry for seasoning. Fruity flavour and generally gentle heat suit dishes where pepper aroma should remain prominent.
At a glance
Species
Capsicum chinense
Heat
Mild; listed range 500–2,000 SHU
Ripe colour
Yellow
Packet
10+ seeds
Why grow it?
Choose this yellow seasoning pepper for colour and aroma. Taste a small piece before using it in a dish intended to be mild.
In the kitchen
- Chop into a fresh salsa or cooked sauce.
- Cook with onion and garlic as a seasoning base.
- Dry thoroughly before grinding into pepper seasoning.
Growing and harvesting
Start indoors before your local frost-free planting date. Harden plants off, then grow in sun with good drainage and regular moisture. Allow room for branching and support stems as needed.
Wait for the fruit to develop its yellow ripe colour. Ripening depends on warmth and growing conditions; no verified day count is available for this seed line.
Explore the seed collection
Pepper seeds CanadaFrequently asked questions
Is it a heatless pepper?
No. It is listed as mild, and the Scoville range is a guide rather than a guarantee for every fruit.
Can I grow it in a container?
Use a roomy container with drainage and keep moisture consistent. A container still needs adequate light and growing space.
When are the peppers ripe?
This selection is sold for yellow-ripe fruit. Allow the colour to develop fully on the plant.
Similar seasoning-pepper names and colour selections do not establish identical seed lines. We have not verified a specific breeder or generation for this lot.
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.
