In the kitchen
- Fresh heat: Finely slice into noodles, stir-fries or salsa.
- Sauces: Blend small amounts with your favourite sauce ingredients.
- Dry seasoning: Dry thoroughly before crushing into flakes.
Collector Pepper
Grow this slender red chilli for fresh sauces, spicy stir-fries and dried chilli flakes. Its distinctive feature is the red colouring that extends into the calyx—the sleeve around the stem—giving the ripe peppers their “bleeding” appearance.
CASA VERDE · HEAT PROFILE
Hot
- Sweet
- Mild
- Medium
- Hot — this variety
- Super hot
Scoville range awaiting confirmation.
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.
No numeric marker is shown without a sufficiently clear range. For bundles, the highlighted categories refer to the different varieties.
A Scoville range has not been listed for this variety.
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Growing guides
Ships from Québec
- Packet
- 10+ seeds per packet
- Season
- 2027
CASA VERDE · GROWER’S NOTES
Get to know your pepper.
Bleeding Heart Rawit: red sleeves, plenty of kitchen possibilities
Grow this slender red chilli for fresh sauces, spicy stir-fries and dried chilli flakes. Its distinctive feature is the red colouring that extends into the calyx—the sleeve around the stem—giving the ripe peppers their “bleeding” appearance.
Packet
10+ seeds
Ripe colour
Red
Heat
Hot; varies by fruit
Kitchen uses
Sauces, stir-fries and drying
Why grow it?
A striking addition to a chilli collection that also earns its place in the kitchen. Slice a little into a stir-fry, blend into a fresh sauce, or dry the harvest for seasoning. Add gradually to suit your taste.
At a glance
Appearance: Slender, tapered red pods with red pigment extending into the calyx.
Crop: A warm-season pepper grown as an annual in Canadian gardens.
Harvest: Pick fully coloured red fruit for the mature appearance shown here.
Growing in Canada
Start indoors about 8–10 weeks before your last expected frost. Keep the seed-starting mix warm and evenly moist, then provide strong light after germination. Harden off gradually and plant outside after frost, when soil and nights are warm. Choose full sun, good drainage and a sheltered position. A container makes it easier to protect plants from cool weather.
Explore the pepper garden
Pepper seeds Canada2027 pepper seeds catalogueWhat does “bleeding” mean?
It describes the red pigment extending into the calyx around the stem. This unusual colouring is the visual hallmark of the pepper.
Are the ripe peppers white or red?
The peppers grown for this Casa Verde seed offering ripen red.
Can I grow it in a pot?
Yes. Use a generous container with drainage holes, a sunny position and consistent watering. Protect plants from frost.
What comes in the packet?
10+ seeds for growing pepper plants. This listing is for seeds, not fresh fruit or live plants.
Harvest note
Fruit shape, colour intensity and heat can vary. Wear gloves when preparing hot peppers and taste cautiously.
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.
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