Jamaican Hot Chocolate, Habanero Pepper

Previous

Scotch Bonnet Orange Pepper Seeds, Orange Pepper, Jamaican Bahamian Pepper Seeds

Next
  • On sale!
Pepperoncini Golden Greek Pepper, Mild Hot Pepper Seeds - [ Shop Canadian Seeds Online ] - Pepper Seeds -
search
  • Pepperoncini Golden Greek Pepper, Mild Hot Pepper Seeds - [ Shop Canadian Seeds Online ] - Pepper Seeds -
  • Pepperoncini Golden Greek Pepper, Mild Hot Pepper Seeds - [ Shop Canadian Seeds Online ] - Pepper Seeds -
  • Pepperoncini Golden Greek Pepper, Mild Hot Pepper Seeds - [ Shop Canadian Seeds Online ] - Pepper Seeds -

Pepperoncini Golden Greek Pepper, Mild Hot Pepper Seeds

Reference: OC3-VG-PGGP

$2.99

Volume discounts

Quantity Unit price You Save
3 $2.69 Up to $0.90
5 $2.39 Up to $2.99
Quantity
IN STOCK, SHIPS IN 1-2 DAYS

Seed Count

Pepperoncini peppers are a type of chili pepper that are mildly spicy and tangy. They are typically yellow-green in color, with thin skin and a crisp texture. 

Size: Pepperoncini peppers are usually 2–3 inches long 

Color: They are yellow-green in color, but can turn red as they ripen 

Taste: They are mildly spicy and tangy, with a sweet flavor 

Texture: They have a crisp texture and slightly wrinkled skin 

Pepperoncini peppers are often pickled and used in salads, sandwiches, and antipasto platters 

They can also be eaten raw or served with dips or breads 

Pepperoncini peppers are commonly used as a garnish for Bloody Mary cocktails 

Type Peppers
Family Nightshade Family
Temperature Soil 65-80F
Temperature Daytime 70-90F
Temperature Evening 60+F
Lighting Full Sun, 6-8 Hours/Day
Water Heavy, 6 Gallons/Day
Maturity Moderate, 65-85 Days Harvest
PH Neutral 5.5-7.0
Zones 4A-11B
Plant Placement 6 Plants, 3  Row

Peperoncini (or pepperoncini), common names Tuscan peppers, sweet Italian peppers and golden Greek peppers, are a variety of the species Capsicum annuum. While called peperoncini in American English, in Italy these particular kind of peppers are called friggitello (plural friggitelli) or more generally peperone (plural peperoni) like other sweet varieties of peppers, while the term peperoncini (singular peperoncino) is used for hotter varieties of chili peppers. The Greek varieties are sweeter and less bitter than the Italian varieties grown in Tuscany. Peperoncini are mild with a slight heat and a hint of bitterness, and are commonly pickled and sold packaged in jars. Peperoncini grow on a bushy plant that reaches 30 inches (77 cm) in height and produces sweet green peppers that turn red when mature. Usually picked at 2 to 3 inches (5 to 8 cm) long, these bright green, wrinkled peppers taper to a blunt, lobed end.

The many varieties of sweet and hot peppers thrive on full sun and warm weather. Cold temperatures can weaken pepper plants and they may never fully recover, so don’t rush to plant in the spring. Be certain to use the black side of the mulch covers to speed soil warming and early growth, but be careful, as they can also overheat the plants in certain climates. Peppers can be temperamental if temperatures are too hot or too cool. Nighttime temperatures below 60°F or above 75°F can reduce fruit set. Peppers need a steady supply of water for their best performance, so be sure to check water levels each day. Like tomatoes, you may find blossom end rot on your peppers, which can be easily corrected. Peppers are prone to sun scald, so moving them to partial shade can help if temperatures become too hot. Sweet peppers can be cut up and eaten raw, roasted and marinated, sauteed; or used in stews, soups, and stir fry. Hot peppers can be pickled, added to stew, used in stir fry, and are excellent when dried and ground to be used as a seasoning to give nearly any dish a little kick.

COMMON PESTS: Aphids, Flea Beetles

SUSCEPTIBLE TO: Mosaic Virus, Blossom End Rot, Sun Scald

V-PGGP

Specific References