Kitchen Pepper
Nadapeño gives poppers, fresh salsa and pickled pepper rings a jalapeño-style flavour without the usual chili heat. Here, “sweet” describes the heat category; expect a savoury pepper character rather than sugary fruit.
CASA VERDE · HEAT PROFILE
Sweet
- Sweet — this variety
- Mild
- Medium
- Hot
- 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.
Shop all pepper seeds in Canada
- Heat
- 0–0 SHU
- Origin
- USA
FROM GARDEN TO KITCHEN
Nadapeño, from seed to supper.
Enjoy jalapeño-style flavour without the usual heat in baked bites, fresh salsa and refrigerator pickles.
01 / STUFF AND BAKE
Creamy pepper bites with a crisp top.
Halve and core the peppers, then fill with cream cheese and a little breadcrumb topping. Bake until the peppers soften and the filling is hot.
02 / DICE INTO SALSA
Fresh crunch with avocado and corn.
Mix finely diced Nadapeño with avocado, corn and tomato. Dress with lime juice and serve freshly made with tortilla chips.
03 / MAKE REFRIGERATOR PICKLES
Pepper rings for sandwiches and bowls.
Slice into rings and prepare with onion using a refrigerator-pickle recipe. Keep refrigerated; this serving idea is not a shelf-stable canning method.
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.
Heatless jalapeño type
Nadapeño pepper seeds
Nadapeño gives poppers, fresh salsa and pickled pepper rings a jalapeño-style flavour without the usual chili heat. Here, “sweet” describes the heat category; expect a savoury pepper character rather than sugary fruit.
At a glance
Crop
Capsicum annuum
Heat
Selected for no heat
Seed type
Open-pollinated cultivar
Harvest
Green or ripe red
Why grow it?
Choose Nadapeño when jalapeño flavour belongs in the dish but heat does not. Casa Verde’s earlier growing note describes pods that can be on the smaller side, so size the filling to the fruit.
In the kitchen
- Poppers: Halve and core the peppers, add a cheese or cooked-grain filling and bake until tender.
- Fresh salsa: Dice with tomato and onion, or stir into guacamole just before serving.
- Pepper rings: Slice for a refrigerator pickle using a suitable recipe; keep refrigerated.
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: The breeder gives approximately 55 days to green fruit and 80 days to ripe red fruit, counted from transplanting. Cooler conditions can extend those reference times.
Explore the catalogue
Pepper seeds CanadaPepper germination guideNo-Heat Pepper PackCommon questions
Is Nadapeño a hybrid?
No. A. P. Whaley, the breeder, identifies Nadapeño as open-pollinated.
Is it the same as an ordinary jalapeño?
It has a similar culinary role and shape, but it was selected to remove the heat.
Can I save seed?
Use ripe fruit from healthy, true-to-type plants. Avoid unwanted crossing if you want saved seed to maintain the variety.
Seed note: breeder descriptions identify the cultivar; they do not independently verify this packet’s seed source. Plant growth and harvest size 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.
