Here is the Capsicum Cardenasii Wild Pepper, Scoville units: 10,000 to 30,000 +/- SHU. This version of Capsicum Cardenasii Wild Pepper is NOT from the USDA and is a heavy producer. It originates from the high Andean mountains of Bolivia to Peru and is diploid with 2n=2x= 24 chromosomes. It is closely related to C. eximium and a member within the C. pubescens complex or Purple corolla clade. This small pea sized pepper variety has a small berry type fruits getting to 1/8 inch round and turns from green to red skin when fully ripe. Berries may stay on the plant long after ripening. Plants can get to 6+ feet wirey bush and tend to be a stringy and wide plant with woody branches but if pruned they tend to stay smaller. Pods have a very hot wild bird pepper flavor with a very nice fiery burn that is very satisfying but some peppers may be very hot! We found this to be a more productive then other varieties of Capsicum Cardenasii and easy to grow in northern climates. Usually fruits first year but sometimes it don't so you need to over winter. Capsicum Cardenasii is considered to be self-incompatible so you need to pollinate the flowers with the flowers from another plant of the same species but we successfully pollinated many flowers from flowers of the same plant. flowers will not self pollinate so you have to pollinate them your self. Seeds are can be difficult to start and may need GA 3 treatment but once started they are very hardy. Plants grow well in full or partial sun and can live for many years in pots and tend to stay around 24 inches tall and ornate. VERY RARE! A must grow for any collector! Open pollinated, wild, Mid to late season, green to red, perennial, advanced grow, 75 to 100+ days to overwinter for many years. LOT4 TAG# 203-2023
Capsicum Cardenasii Wild Pepper
RETURN & REFUND POLICY
See Returns & Refunds page for more details.
See our shipping page for more details.
Pepper Review Video
Peppers require a long warm season to produce fruits, taking from 58 to 100 days to mature. Although grown as an annual throughout most of the country, peppers survive as perennials in U.S. Department of Agriculture plant hardiness zones 9b, 10 and 11. Ornamental, sweet and hot peppers all require the same conditions for germination and fruit production.
1. Start pepper seeds six to eight weeks before you plan to plant them outside. Use planting trays or pots with drainage holes and a separate water tray to allow excess moisture to drain.
2. Wash planting trays or pots with hot water and soap. Mix nine parts water with one part bleach and rinse the containers with the mixture to remove any bacteria and fungus.
3. Fill the planting container with seed starting mix. Use a packaged soilless blend or make your own using one-third peat, one-third sand and one-third vermiculite.
4. Broadcast the pepper seeds across the seed starting medium. Cover them with a light layer of the medium about twice as thick as the seed width.
5. Mist the planted container with room temperature water until the starting mix feels damp all the way through. Cover the tray or pots with a humidity dome or plastic film.
6. Place the planters in a warm location. Pepper seeds need temperatures around 70 to 80 degrees F to germinate. Use a seed starting heat mat with thermostat to ensure consistent and accurate temperatures.
7. Check the peppers daily for moisture levels and seedlings. Mist as needed to keep the soilless mix moist. Germination takes seven to 14 days for most varieties of peppers. Remove the plastic cover when seedlings appear.