Build a pepper patch for blistered shishitos, grilled Japanese frying peppers, stir-fries, quick pickles and bright chili heat. The East Asian Pepper Pack gathers four Casa Verde pepper varieties with a clear kitchen purpose: mild, sweet frying peppers for everyday...
CASA VERDE · HEAT PROFILE
Sweet / Mild / Hot
- Sweet — this variety
- Mild — this variety
- Medium
- Hot — this variety
- Super hot
Mixed varieties: check each pepper’s page for its heat.
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.
Shop all pepper seeds in Canada
- Packet
- 4 seed packets
- Heat
- Mild to hot range
- Type
- Chef-curated pepper seed bundle
- Origin
- Japan / Thailand
- Best for
- Blistering, grilling, stir-fries, pickles, chili oil and sauces
- Packed for
- Packed for 2026
CASA VERDE · GROWER’S NOTES
Get to know your pepper.
East Asian Pepper Pack: Japanese Frying & Thai Chili Seed Bundle
Build a pepper patch for blistered shishitos, grilled Japanese frying peppers, stir-fries, quick pickles and bright chili heat. The East Asian Pepper Pack gathers four Casa Verde pepper varieties with a clear kitchen purpose: mild, sweet frying peppers for everyday cooking, plus a classic Thai chili for sauces, oils and heat.
What’s Inside the Pack
- Shishito Pepper — the classic Japanese frying pepper for blistering in a hot pan, serving with salt, citrus, sesame or soy.
- Fushimi Japanese Pepper — a long, slender Kyoto-style frying pepper with thin walls, gentle flavour and excellent pan-char potential.
- Manganji Pepper — a sweet Japanese pepper with bigger pods for grilling, stuffing, roasting and summer market-style plates.
- Red Thai Pepper — the hot counterpoint for chili oil, curry paste, vinegar, sauces and stir-fries that need real heat.
Why Grow This Pack?
- Built for cooking: every variety has a real kitchen job, from blistered snacks to sauces and stir-fries.
- Balanced heat: mostly mild Japanese frying peppers, with Red Thai for the hot end of the pantry.
- Canadian garden friendly: start indoors 8-10 weeks before last frost, transplant after nights are warm and grow in full sun.
- Chef-curated: selected for texture, flavour and the kind of harvest that actually gets used.
Growing Tips:
- Start indoors: peppers germinate best with steady warmth and patience.
- Harvest often: Japanese frying peppers are best picked regularly while glossy and tender.
- Use fresh: blister, grill, pickle, chop into sauces or dry the Thai chilies for winter cooking.
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.
