Kitchen Pepper
No Heat Primo is for cooks who want the wild Primo look and fruity Capsicum chinense aroma without the burn. The wrinkled red pods bring tropical fragrance, glossy colour, and seasoning-pepper depth to sauces, salsas, ferments, powders, marinades, and fresh...
CASA VERDE · HEAT PROFILE
Sweet
Scoville range awaiting confirmation.
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.
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Start very early indoors and grow in the warmest protected spot available. Containers, black pots, low tunnels, or greenhouse culture help ripen fruit in short seasons.
CASA VERDE · GROWER’S NOTES
No Heat Primo is for cooks who want the wild Primo look and fruity Capsicum chinense aroma without the burn. The wrinkled red pods bring tropical fragrance, glossy colour, and seasoning-pepper depth to sauces, salsas, ferments, powders, marinades, and fresh cooking.
The culinary reason is simple: superhot-style aroma in a pepper you can use generously.
Grow No Heat Primo when you want chinense perfume without building every dish around heat. It gives sauce makers, chefs, and home cooks the visual drama of a Primo-type pepper with a sweet heat level that works by the handful.
Fast facts for planning the garden and the kitchen.
Build the pepper patch around what you cook.
Quick answers for cooks and Canadian growers.
A sweet red pepper base with fruity, tropical, floral chinense aroma. Think habanero-style fragrance and Primo-style appearance, without the intense burn.
Yes. No Heat Primo is especially useful for heatless hot sauce and mild fermented pepper sauce because you can use enough ripe pods to build body, colour, aroma, and pepper flavour.
Most superhot-looking peppers are difficult to use in everyday cooking because the heat dominates. No Heat Primo keeps the dramatic shape and chinense aroma while making the pepper useful for salsa, sauces, ferments, powders, marinades, and fresh cooking.
Start seeds indoors 10-12 weeks before transplanting. In Canada, chinense peppers benefit from warm germination, strong light, and the warmest outdoor growing position available after frost risk has passed.
Seed note: No Heat Primo is listed as an open-pollinated heatless Primo-type pepper. Rare pepper selections can show natural variation in pod shape, tail expression, and plant habit. Save seed only from fully ripe pods on healthy plants that show the shape and heat level you want to continue.
Use your harvest in these recipes. Check the variety notes and substitutions in each recipe.
