This small, mild pepper is great for roasting or grilling. Generally a mild pepper with the occasional fruit displaying heat. Typically harvested when the pepper is green but you can wait until it turns orange or red for a sweeter pepper.
Start indoors, seeding 5mm-1cm deep, early March-early April. Keep soil very warm, give lots of light, and transplant into bigger pots before plants become rootbound. Transplant out when weather is very warm and night lows are above 12 degrees C. 10-21 days to germination, 60 days to green peppers, 75 to red.
Certified organic in British Columbia. IOPA # 1606, 1105, 1920.