Collector Pepper
Grow Zebrange for striped orange-and-red peppers to slice into fresh salsa, serve with cheese or use as a colourful garnish. Its appeal is the combination of fruity flavour, crisp flesh and patterned pods.
CASA VERDE · HEAT PROFILE
Mild
- Sweet
- Mild — this variety
- Medium
- Hot
- Super hot
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.
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- Packet
- 10+ seeds per packet
- Maturity
- Watch for orange-red stripes; harvest timing varies
- Heat
- 5000–10000 SHU
- Plant habit
- Leave room for branching growth; support fruiting stems
- Origin
- Variety history: Belgium; seed-lot origin unconfirmed
- Season
- 2026
FROM GARDEN TO KITCHEN
Zebrange, from seed to supper.
Put its orange-and-red stripes to work on a cheese plate, in a fresh salsa or in refrigerator pickles. Taste a small piece first and use the amount that suits your heat preference.
01 / SLICE FOR A CHEESE PLATE
Stripes with a savoury pairing.
Serve thin slices beside firm cheese and crackers. Keep the pepper separate so each person can choose how much heat to add.
02 / CHOP A FRUIT SALSA
Colour, crunch and a squeeze of lime.
Dice a little pepper into pineapple, cucumber and red onion. Add lime juice and serve fresh with grilled fish, beans or tacos.
03 / MAKE REFRIGERATOR PICKLES
Striped slices, a tangy bite.
Slice the peppers with red onion for a chilled sandwich topping. Follow a tested refrigerator-pickle recipe and keep refrigerated; this is not a shelf-stable canning recipe.
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.
From seed to kitchen
Zebrange pepper seeds
Grow Zebrange for striped orange-and-red peppers to slice into fresh salsa, serve with cheese or use as a colourful garnish. Its appeal is the combination of fruity flavour, crisp flesh and patterned pods.
At a glance
Kitchen use
Fresh salsa, pickling, garnish
Heat
Mild · estimated 5,000–10,000 SHU; varies
Ripe appearance
Orange and red striping
Packet
10+ seeds
Why grow it?
Choose Zebrange when the cut pepper will stay visible on the plate. Taste a small piece before deciding how much to add.
In the kitchen
- Dice into mango or pineapple salsa.
- Slice into a fresh garnish for tacos or seafood.
- Serve a few slices alongside cheese or add to refrigerator pickles.
Growing and harvesting
- Start indoors: Give seedlings warmth and bright light, then harden off gradually before planting outside.
- Plant out: Wait until frost risk has passed and nights are reliably warm.
- Support: Leave room for branching growth and support stems if they bend under fruit.
- Harvest stage: Watch for the orange-red striped appearance described for this variety. Ripening depends on growing conditions; a verified harvest-day figure is not yet available for this seed line.
Explore the seed collection
Pepper seeds CanadaGrowing peppers from seedPepper germination checklistQuestions about Zebrange
Is Zebrange a heatless pepper?
No. Our 5,000–10,000 SHU estimate falls in Casa Verde’s Mild band. Published estimates differ, and this is not a laboratory result for our seed lot. Taste a small piece before serving.
How should I plan the harvest?
Start indoors and allow time for the striped pods to ripen. We do not yet have a verified harvest-day figure for this seed line.
Does it have proven pest resistance?
We do not have verified resistance data for this seed line. Monitor it for pests as you would other peppers.
Harvest timing, flavour and heat vary with growing conditions.
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.
