Collector Pepper
Grow KSLS Lemon Starburst for lemon-yellow, saucer-shaped peppers with fruity, citrus-like flavour and substantial heat. Use measured amounts in hot sauce, salsa or dried seasoning.
CASA VERDE · HEAT PROFILE
Hot
- Sweet
- Mild
- Medium
- Hot — this variety
- 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.
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- Packet
- 10+ seeds per packet
- Maturity
- Harvest lemon-yellow ripe pods; allow a warm growing season
- Heat
- 100000–200000 SHU
- Plant habit
- Branching plants; support stems carrying developing pods
- Origin
- USA
FROM GARDEN TO KITCHEN
KSLS Lemon Starburst, from seed to supper.
Its yellow pods bring fruity, citrus-like flavour and substantial heat. Start with a small amount in sauce, salsa or dried seasoning, then adjust to your taste.
01 / BLEND A FRUITY SAUCE
Golden colour, lively heat.
Blend a little ripe pepper into a mango-based hot sauce. The fruit balances the pepper’s intensity; add the pepper gradually and taste before serving.
02 / CHOP A FRESH SALSA
A little pepper goes a long way.
Finely mince a small amount into pineapple, cucumber and red onion. Finish with lime and serve freshly made alongside tacos or grilled vegetables.
03 / MAKE A DRIED SEASONING
A small pinch of yellow-pepper heat.
Dry the pods thoroughly using a reliable drying method, then crush or grind them. Add a small pinch to rice, soups or roasted vegetables and adjust after tasting.
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.
From seed to kitchen
KSLS Lemon Starburst
Grow KSLS Lemon Starburst for lemon-yellow, saucer-shaped peppers with fruity, citrus-like flavour and substantial heat. Use measured amounts in hot sauce, salsa or dried seasoning.
At a glance
Species
Capsicum chinense
Heat
Substantial heat; taste and dose carefully
Ripe colour
Lemon yellow
Packet
10+ seeds
Why grow it?
The bright fruit and citrus-like aroma suit sauces where the pepper is a main flavour. Begin with a small amount and adjust after tasting.
In the kitchen
- Blend into a fruit-based hot sauce.
- Finely chop a small amount into salsa or a marinade.
- Dry and grind for seasoning used sparingly.
Growing and harvesting
Start indoors with warmth and bright light. Harden plants off and transplant after frost risk has passed into warm, well-drained soil. Leave room for branching and support stems carrying fruit.
Allow the pods to become lemon yellow. Growing conditions affect ripening; there is no verified maturity-day figure for this seed lot.
Explore the seed collection
Pepper seeds Canadahow to choose sweet and hot pepper seedsFrequently asked questions
Who developed it?
Khang Starr developed the cross from MOA Scotch Bonnet and Bahamian Goat peppers.
Does hybrid mean these are F1 seeds?
No. A variety can originate from a cross and be selected through later generations. We have not established the generation of this seed lot.
Is it a casual snacking pepper?
Treat it as a hot pepper. Its fruity flavour does not make the heat mild or predictable.
The listed Scoville range is a guide, not a laboratory test of this seed lot or your harvest. Fruit shape, ripening and heat can vary.
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.
