Capsicum annuum

Pepper

Our wide array of fabulous peppers, both sweet and hot, offers one of the richest sources of nutrients in the plant kingdom. Hot peppers contain capsaicin, which revs up your metabolism and reduces general inflammation in the body.

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The Growing Guide

Soil Temp for Germ 70–90°F
Seed Depth ¼"
Days to Emergence 8–25
Soil Temp for Transplant 65°F
Plant Spacing 12–18"
Row Spacing 24–30"
Fertilizer Needs High
Minimum Germination 70%
Seeds per Gram ≈ 140
Seed Life 2 years

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More About The Seeds & Plants

Pepper Disease Resistance Key

Bacterial Leaf Spot Bacterial disease causing dark, wet spots on leaves.
Phythium Root Rot Fungal disease causing water-soaked roots, wilting, stunting.
Potato Y potyvirus Viral disease causing mosaic patterns and necrosis.
Root-Knot Nematode disease causing galls, stunting on plant roots.
Tobacco Etch Virus Viral disease causing etch patterns, mosaic on leaves.
Tobacco Mosaic Virus Viral disease causing mosaic patterns, mottled leaves.
Tomato Mosaic Virus Viral disease causing mottled leaves, stunted growth.
Tomato Spotted Wilt Virus Viral disease causing bronze spots, wilting, stunted growth.

* Numbers indicate specific disease race.

More About

Capsicum annuum

Days to maturity are calculated from date of transplanting and reflect edible green fruit.

Culture
• Peppers are warm-season annuals that grow best in composted, well-drained soils with a pH of 5.5-6.8
• Extra calcium and phosphorus are needed for highest yields
• Plants perform best when grown in raised beds and covered with plastic mulch
• Row cover young plants, remove after blossoms form
• Peppers grow slowly in cool soils; do not transplant before weather has stabilized
• Peppers set fruit best between 65-85°F

Direct Sowing
• Not recommended

Transplanting
• Start seeds in trays 8-12 weeks before anticipated transplant date
• Once seedlings have 2 sets of true leaves, up-pot to a 4 inch pot
• Use 1/2 cup TSC's Complete fertilizer and a shovelful of compost around each plant
• Fertilize with Age Old Bloom when plants begin to flower

Insects & Diseases
• Common insects: Flea beetles, aphids
• Insect control: Pyrethrin or row covers
• Common diseases: See chart below
• Disease prevention: 3-4 year crop rotation

Harvest & Storage
• Peppers are generally fully ripe and have the most flavor and vitamins when they turn red, yellow, purple, or orange
• Store at 45-55°F and 95% relative humidity

KEY TO PEPPER DISEASE RESISTANCE AND TOLERANCE
HR indicates high resistance.
IR indicates intermediate resistance.
BLS* | Bacterial Leaf Spot
Pc | Phythium Root Rot
PVY* | Potato Y potyvirus
RK | Root-Knot
TEV | Tobacco Etch Virus
TMV* | Tobacco Mosaic Virus
ToMV* | Tomato Mosaic Virus
TSWV* | Tomato Spotted Wilt Virus
* Numbers indicate specific disease race.

Team-Endorsed Essentials

Our Team’s Favorite Pepper This Season

All the flavor, none of the fire—Notta-Hotta peppers are an employee favorite. Crunchy, aromatic, and pleasantly sweet, they deliver the look and depth of “chiles” without the burn. Prolific, easy-growing plants load up with uniform fruits perfect for fresh snacking, sautés, and gentle salsas.

NOTTA HOTTA

Vegetable | pepper | habanero

From $10.65

85-90 days. This new introduction from Oregon State University boasts the floral and fruity fragrance and flavors you love about habaneros without the heat. Landing between 500 to 1000 on the Scoville scale, Notta Hotta peppers are elongated and smooth with a waxy pale yellow/green color that ripens to orange and then red. Consistent and better adapted for a wide range of climates, compared to other heatless habaneros, we believe you will see success regardless of where you are in the country. With its branching habit, and full leaf canopy the plant ensures good coverage, preventing sun scald damage, while producing an abundance of the finest fruit.