Here is the NOT Capsicum parvifolium Pepper, Capsicum sp., Scoville units: 10,000 to 15,000 SHU. This Peppers origins are unknown at this point. First of all the Capsicum parvifolium was re-classified as Capsicum caatingae Barboza & Agra in recent years. The problem with classifying this variety is the true C. parvifolium flower is purple and the flower for this pepper is like a baccatum flower. HRSeeds has done a lot of research on this pepper and we are on the fence at this point. There is info out there showing flowers that look exactly like the "NOT Capsicum parvifolium Pepper" but other images indicate the true Capsicum parvifolium is a purple flower variety. We believe it may be a cross between a wild baccatum and a C. praetermissum or it could very well be a sub species of Capsicum parvifolium. Either way they are a good productive variety with fruits from .2 to .5 inches long with a red flesh when ripe. Plants reach about 4 feet tall and do well in pots. Fruits are green to red and heat range from low heat to medium heat. We found these to be great for pickling and fresh eating too! All we can say at this point is give it a grow for yourself and see what you come up with! Open pollinated mid season 70 to 85+ days.

NOT Capsicum parvifolium Pepper

SKU: 8306-10
  • Quantity

    10 seeds


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  • 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.


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