A curated four-variety collection for growers who want unusual shapes, fruity flavour and South American pepper character in one small collector patch.
CASA VERDE · HEAT PROFILE
Medium / Hot
- Sweet
- Mild
- Medium — this variety
- 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.
A Scoville range has not been listed for this variety.
Shop all pepper seeds in Canada
- Packet
- 4 seed packets
CASA VERDE · GROWER’S NOTES
Get to know your pepper.
Rare Pepper Collector Pack
A curated four-variety collection for growers who want unusual shapes, fruity flavour and South American pepper character in one small collector patch.
What’s Inside the Pack
- Aji Amarillo — fruity Peruvian pepper for sauces, pastes and bright salsas.
- Charapita — tiny, aromatic pods with a lively fruity heat.
- San Marzano Giant Yellow Rocoto — thick-walled Andean pepper with distinctive flavour and texture.
- Brazilian Starfish — star-shaped pods with bright colour and fruity heat.
Best For
- Rare pepper collectors and curious cooks.
- Fruity sauces, salsas and fresh tasting experiments.
- Andean and South American pepper projects.
- Gardeners who want unusual shapes and stories.
Growing Notes
- Start peppers indoors 8–10 weeks before the last frost.
- Transplant after nights are reliably warm and provide full sun.
- Use each variety’s product page for specific spacing and harvest notes.
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.
