Collector Pepper
The Thunder Mountain Longhorn is an heirloom pepper (Capsicum annuum) from China's Leigongshan Mountains ("Thunder Mountain"). It is renowned for its slender, curled pods that can grow over 12 inches long. 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
Shop all pepper seeds in Canada
- Packet
- 10+ seeds per packet
- Heat
- 20000–40000 SHU
- Origin
- China
- Season
- 2026
FROM GARDEN TO KITCHEN
Longhorn, from seed to supper.
Three ways to put these long peppers to work: dried seasoning, vegetable noodles and a cooked pepper sauce. Start with a little and adjust the heat to taste.
01 / DRY AND CRUSH
A pinch for roasted potatoes.
Dry ripe peppers thoroughly, then crush them into flakes. Sprinkle a little over roasted potatoes, beans or vegetables and adjust to taste.
02 / COOK A QUICK STIR-FRY
Pepper warmth in every forkful.
Slice a small amount of pepper into noodles with mushrooms and bok choy. Toss everything together near the end of cooking for a simple vegetable meal.
03 / SIMMER A PEPPER SAUCE
A spoonful for roasted vegetables.
Cook a little pepper into a tomato-based sauce, then blend to your preferred texture. Serve a small spoonful with roasted cauliflower, eggs or beans.
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 Thunder Mountain Longhorn is an heirloom pepper (Capsicum annuum) from China's Leigongshan Mountains ("Thunder Mountain"). It is renowned for its slender, curled pods that can grow over 12 inches long.
- Flavor: Sweet, earthy, and fruity, with a complexity superior to a standard cayenne. Drying or smoking brings out a distinct, subtle smokiness.
- Heat: Medium heat, with a rating of 20,000–40,000 Scoville Heat Units (SHU).
- Origin: The Guizhou region of southern China.
- Culinary Uses: Often sun-dried, smoked, and ground into powder for seasoning, it is versatile enough for sauces, stir-fries, and as a topping for noodle dishes.
Want the curated set? This variety is also included in the Hot Sauce Garden Pack.
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.
