Growing Cascabella Hot Pepper Vegetable Seeds

Download Free Vegetable Growing Guide PDF

Growing Cascabella Peppers in the Vegetable Garden

Ideally, you’ll begin sowing indoors about 6-8 weeks before the last spring frost. The seeds should be planted in a light, well-draining seed starting mix, barely covered with soil; typically about 1/4 inch deep. These peppers require warmth to germinate effectively, so maintaining a soil temperature of around 80-90 F (27-32 C) will enhance germination rates. A heating mat can be particularly useful here.

After the seedlings emerge, which usually takes about 2-3 weeks, they need plenty of light to grow strong. If natural light is insufficient, supplementing with grow lights positioned a few inches above the plants for 14-16 hours a day will support their development. Once the seedlings have developed a few true leaves (another 2-3 weeks later) and are sturdy enough, and the threat of frost has passed, they are ready for transplanting outdoors.

When transplanting, choose a sunny spot with well-draining soil. Cascabella peppers thrive in temperatures between 70-90 F (21-32 C) but need consistent moisture. Transplant them into the garden at a spacing of about 18-24 inches apart to provide ample room for growth. Incorporating a layer of organic mulch can help retain soil moisture and regulate soil temperature.

For organic maintenance, apply a balanced, slow-release organic fertilizer at planting and periodically throughout the growing season. Regular watering is crucial, especially during dry spells, but be careful not to overwater as pepper plants dislike soggy feet. While not necessary, some gardeners choose to prune their plants to maximize yield and airflow, which can help prevent disease. You can do this by snipping off the smaller branches and just leaving the main stem and a few strong branches. This practice helps the plant focus its energy on producing larger, more robust fruits.

Harvesting Cascabella Peppers

Cascabella peppers are typically ready to harvest about 70-90 days after transplanting, depending on growing conditions. These peppers change color from green to yellow and finally to a vibrant red as they mature. Harvesting can begin once they are yellow—this is when they are crisp, mildly hot, and full of flavor. To harvest, gently pull the pepper from the stem or use a sharp pair of garden shears to snip it off. Be sure to wear gloves when handling these hot peppers to protect your skin from the capsaicin, especially if you are sensitive.

About Cascabella Pepper Garden Seeds

What makes Cascabella peppers particularly appealing is their versatility in cooking. They can be pickled, used fresh in salads, or cooked into sauces and salsas. The heat level of Cascabella is considerable but not overwhelming, making them suitable for a variety of dishes that require a moderate spice level.

Cascabella peppers are also well-suited for container gardening, making them a great option for those with limited space.

Originating from the hot pepper lineage, Cascabella is mildly hot (1,500-4,000 SHU) and adds a crunchy, zesty flavor to any culinary creation. This small, conical pepper typically matures to a yellow, orange, or red hue, depending on when it is harvested.

Tips From Our Gardeners

"Cascabella would be an interesting and delicious addition to a homemade salsa or pico when paired with a delicious heirloom tomato and yellow onion."

- Lara Wadsworth, True Leaf Market Writer