A classic Italian frying pepper with long, smooth, gently curved orange pods and thick, sweet flesh. Corno di Toro is excellent for roasting, grilling, pan-frying, stuffing and fresh summer salads.
CASA VERDE · HEAT PROFILE
Sweet / Mild
- Sweet — this variety
- Mild — this variety
- Medium
- Hot
- 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.
Shop all pepper seeds in Canada
- Packet
- 10+ seeds per packet
- Season
- 2027
CASA VERDE · GROWER’S NOTES
Get to know your pepper.
Corno di Toro Orange Pepper Seeds
A classic Italian frying pepper with long, smooth, gently curved orange pods and thick, sweet flesh. Corno di Toro is excellent for roasting, grilling, pan-frying, stuffing and fresh summer salads.
What to Expect
- Fruit: long, tapered bull-horn peppers with smooth glossy skin and a pointed tip.
- Flavour: sweet, fruity and mild, becoming richer as the pods ripen orange.
- Heat: sweet to very mild; usually little to no heat.
- Kitchen use: frying, roasting, grilling, stuffing, antipasti and fresh eating.
Growing Notes
- Start indoors 8–10 weeks before the last frost.
- Transplant after nights are reliably warm and provide full sun.
- Harvest green for a crisp savoury flavour or orange for maximum sweetness.
Packet: 10+ seeds.
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.
