Italian Pepperoncini

Sweet

Italian Pepperoncini peppers were brought to Italy in the 1500s and were first grown as ornamentals because they were thought to be possibly poisonous. They later became part of Calabrian (southern Italian) cuisine. The wrinkled, thin-skinned fruit grows about 1 inch wide and 3 to 5 inches long. Green fruit is bright, fruity, slightly sweet, tangy, and mildly warm, making them excellent for pickling. Red ripe fruit is much sweeter and is often eaten fresh in salads, on pizzas and sandwiches, or served on antipasto boards. Although classified as sweet, fruit will produce some heat. Heirloom.

Heat level: 100 - 500 SHU

Plant height: 24 - 36 inchs

Harvest 65 - 75 days from transplant

25 seeds

Did you know? Humidity can reduce the viability of pepper seeds over time, causing  seeds to stagnate. That’s why every seed pack includes a silica gel packet to help keep the seeds dry and fresh. To save seeds for next year, place the seed packet and silica gel packet together in a quart-size freezer bag, seal it, and store it in the refrigerator. Do not freeze. 

Share your pepper photos or favorite pepper recipe—and get free seeds!

Pepper photos: Please use photos on the Pequin pepper page as a guide. Submit one photo of your plant bearing fruit and another showing the pepper(s) in your hand. In return, you may choose any three seed varieties currently in stock. Exclusions apply.

Recipes: Submit your favorite pepper-dish recipe along with a photo of the finished dish and choose any three seed varieties currently in stock. Submit an authentic ethnic recipe to receive five seed packs. Exclusions apply.

Please send to: hotheadseedco@gmail.com