Collector Pepper
Rino DD is the Italian 7-pot we pack for sauce work: smallish, elongated chinense pods with a scorpion-like tip, fruity, and well over 1,000,000 SHU.
CASA VERDE · HEAT PROFILE
Super hot
- Sweet
- Mild
- Medium
- Hot
- Super hot — this variety
The arrow marks the listed lower bound; heat can be higher.
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
CASA VERDE · GROWER’S NOTES
Get to know your pepper.
Rino DD is the Italian 7-pot we pack for sauce work: smallish, elongated chinense pods with a scorpion-like tip, fruity, and well over 1,000,000 SHU.
Casa Verde Note: This pepper is extremely interesting to us. We have not sampled this pepper extensively yet, so we will reserve some details for now. We really like the unique abstract characteristics of this pepper. So far, the flavor was very good and interesting, but it was hard to sample due to the heat. We will need to make sauces and so forth to really detail the notes of this variety.
Drax Diego made the cross. The filial generation is unknown, so treat the line as unstable. We use it in batch cooking, not as a table pepper.
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.
