Kitchen Pepper
Banjarmasin is a mild Indonesian pepper for fresh salsa, rice dishes and dried seasoning. Let its elongated fruit ripen red for sweet pepper flavour with some warmth; mild does not mean heatless.
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.
Shop all pepper seeds in Canada
- Packet
- 10+ seeds per packet
- Maturity
- Allow a warm season; harvest fully coloured pods.
- Heat
- 1500–3000 SHU
- Origin
- Indonesia
CASA VERDE · GROWER’S NOTES
Get to know your pepper.
10+ seeds per packet
Banjarmasin pepper seeds
Banjarmasin is a mild Indonesian pepper for fresh salsa, rice dishes and dried seasoning. Let its elongated fruit ripen red for sweet pepper flavour with some warmth; mild does not mean heatless.
At a glance
Heat
Mild · existing catalogue range 1,500–3,000 SHU
Flavour
Sweet pepper character
Fruit
Elongated pods, ripening green to red
Packet
10+ seeds
Why grow it?
Grow Banjarmasin when you want a red cooking pepper that can move between fresh dishes and the spice cupboard. Try small amounts first, then choose how much warmth suits your dish.
In the kitchen
- Salsa and salad: Slice or chop ripe peppers, starting with a small amount.
- Rice and beans: Cook chopped pepper with onions and other aromatics.
- Dried seasoning: Dry fully ripe pods for a red pepper seasoning; avoid breathing the dust when grinding.
Growing and harvesting
- Start indoors: Give seedlings warmth and bright light.
- Transplant: Harden plants off gradually; wait until frost risk has passed and nights are warm.
- Care: Keep moisture steady in well-drained soil.
- Maturity: Harvest timing for this seed lot is unconfirmed. Allow a margin before autumn frost.
Explore by culinary use
Pepper seeds CanadaHot sauce pepper seedsChoosing peppers for Canadian gardensCommon questions
Is Banjarmasin heatless?
No. It is a mild chili, so it can still add piquant warmth.
How precise is the heat range?
Published grower ranges differ. Our displayed range is a catalogue reference, not a laboratory test or a guarantee for every fruit.
Will it ripen by a fixed date in Canada?
No harvest date is guaranteed. Plan indoor sowing around local conditions and allow enough warm weather for red fruit.
Seed note: Indonesia describes the variety’s association, not the production location of this seed packet. Fruit size, yield and ripening depend on the plant and growing conditions.
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.
