Kitchen Pepper
Inca Red Drop brings small red peppers and a fruity bite to fresh salsa, cooked sauces and refrigerator pickles. Chop the fruit into rice or bean dishes when you want pepper flavour in small, easy-to-distribute pieces.
CASA VERDE · HEAT PROFILE
Medium
- Sweet
- Mild
- Medium — this variety
- 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
- Origin
- Peru
- Season
- 2026
FROM GARDEN TO KITCHEN
Inca Red Drop, from seed to supper.
Small fruity peppers for salsa, comforting beans and refrigerator pickles.
01 / MAKE A FRUITY SALSA
Pineapple with a small pepper kick.
Fold a little finely chopped Inca Red Drop into pineapple, tomato and onion. Finish with lime and adjust gradually; a small amount can season a whole bowl.
02 / SEASON BEANS AND RICE
Everyday comfort with fruity heat.
Simmer a little chopped pepper with tomatoes, onion and cooked pinto beans. Spoon over rice for a simple meal, adjusting the pepper gradually as the sauce cooks.
03 / PREPARE REFRIGERATOR PICKLES
Little peppers for a tangy side.
Use the small ripe peppers in a tested refrigerator-pickle recipe with vinegar and garlic. Serve sparingly with sandwiches or rice bowls. Keep refrigerated; not a shelf-stable preserve.
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.
Fruity cooking pepper · 10+ seeds per packet
Inca Red Drop pepper seeds
Inca Red Drop brings small red peppers and a fruity bite to fresh salsa, cooked sauces and refrigerator pickles. Chop the fruit into rice or bean dishes when you want pepper flavour in small, easy-to-distribute pieces.
At a glance
Crop
Capsicum baccatum
Fruit
Small, drop-shaped; red when ripe
Flavour
Fruity with noticeable heat
Packet
10+ seeds
Why grow it?
The small fruit is useful for finely chopped salsa and spoonable condiments. Grower descriptions associate the variety with Peru and describe fruity flesh, but they differ on numerical heat ranges.
In the kitchen
- Fresh salsa: Finely chop a small amount with tomato, onion and lime, then adjust the heat to taste.
- Cooked sauce: Simmer chopped peppers into a tomato or vegetable sauce for rice, beans or grilled food.
- Refrigerator pickles: Follow an appropriate refrigerator-pickle recipe and keep the finished pickles refrigerated. Do not use it as a shelf-stable canning method.
Growing and harvesting
- Start indoors: Provide warm seed-starting conditions and bright light after emergence.
- Transplant: Harden plants off and wait until frost risk has passed and the soil and nights are warm.
- Site: Choose full sun, well-drained soil and steady moisture.
- Harvest: Allow the fruit to reach red for its ripe stage. Start indoors and provide a warm growing position; size, yield and ripening time vary with the plants and the season.
Explore the catalogue
Pepper seeds CanadaPepper germination guideExplore Aji AmarilloCommon questions
How hot is Inca Red Drop?
Casa Verde keeps it in the Medium category. Published grower estimates differ, so we do not give a precise Scoville range for this lot. Start with small amounts when cooking.
Is it related to Aji Charapita?
We do not have evidence of a specific parentage or direct breeding relationship. A similar small-fruited appearance does not establish one.
Can I grow it in a pot?
Use a large container with drainage in a sunny position. Keep moisture steady and add support if fruiting branches need it; a fixed compact size is not promised.
Seed note: 10+ seeds per packet. The variety’s association with Peru does not establish where this seed lot was grown or independently certify heirloom provenance.
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.
