Collector Pepper
The Sugar Rush Stripey pepper (Capsicum baccatum) is a uniquely striped, sweet, and moderately spicy variety that arose as a natural mutation of the Sugar Rush Peach pepper. It is celebrated for both its exceptional flavor and striking visual appeal. CASA VERDE · HEAT PROFILE Medium 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.Understanding the heat
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- Packet
- 10+ seeds per packet
- Maturity
- Allow a long warm season for ripe, striped fruit
- Heat
- 25000–50000 SHU
- Plant habit
- Tall plants; provide a stake and room to grow
- Origin
- Variety lineage: Finland, Wales and the USA
FROM GARDEN TO KITCHEN
Striped colour. Three ways to bring the heat.
Try Sugar Rush Stripey in refrigerator pickles, with cheese and crackers, or blended into hot sauce. Start with a small amount and adjust to your taste.
01 / PICKLE
A colourful bite for sandwiches.
Use sliced peppers in refrigerator pickles for sandwiches, burgers or a cheese board. Keep refrigerated and follow a tested refrigerator-pickle recipe.
02 / SERVE FRESH
A little heat on the cheese board.
Add a small slice to cheese and crackers for a fresh pepper accent. Taste a little first so you can choose the amount of heat in each bite.
03 / MAKE HOT SAUCE
Blend the stripes into a sauce.
Turn ripe peppers into a hot sauce to spoon over tacos, eggs or grilled vegetables. Add a little at a time and let the pepper lead the flavour.
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.
The Sugar Rush Stripey pepper (Capsicum baccatum) is a uniquely striped, sweet, and moderately spicy variety that arose as a natural mutation of the Sugar Rush Peach pepper. It is celebrated for both its exceptional flavor and striking visual appeal.
- Flavor: Sweet and fruity, often with notes of tropical fruit. It has a distinctive crunchy texture and clean flavor profile, making it stand out from many other medium-heat peppers.
- Heat: The listed range is 25,000–50,000 SHU. This falls in the Medium band of our heat guide: use small amounts at first and adjust to taste. Heat varies with growing conditions.
- Origin: The Sugar Rush line began at Fatalii in Finland and was developed further by Chris Fowler in Wales. Striped fruit was later found on a Sugar Rush Peach plant in the USA. Published accounts differ on the exact dates. Striping can vary between plants; this is variety history, not our seed-production location.
- Appearance: The long, tapering pods have a whimsical, somewhat squiggly shape. They ripen from a pale peachy or cream color to a final orange-peach with unique, vertical red stripes.
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Culinary Uses:
- Pickling: Its thick, crunchy walls make it an excellent candidate for pickling.
- Fresh: Delicious sliced fresh and served with cheese and crackers.
- Hot Sauce: The fruity flavor and manageable heat lend themselves to making excellent, flavorful hot sauces.
- Dehydrating: The peppers can be dried and ground into a unique and flavorful powder.
Want the curated set? This variety is also included in the Hot Sauce Garden Pack.
Growing and harvest: Start indoors and allow a long warm growing season. Support tall plants with a stake. Let the pods develop their ripe peach-orange colour and red stripes; not every plant will show identical striping.
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.
