Hot Pepper Seeds - Cambuchi
80 Days to maturity (from transplant). Capsicum annuum. Cambuci Pepper Seeds. Non-GMO, annual, open-pollinated, heirloom, hot pepper with medium heat levels. 4000 to 6000 Scoville Heat Units. Suitable for growing in garden plots, raised beds, and greenhouses. This unique, flying saucer-shaped pepper is originally from Brazil and can often be confused with the Bishop Crown pepper. However, it is not as spicy as the bishop crown pepper and has a different fruity flavor. It is perfect for salads, salsas, jams, stuffings, and more! ~5,000 seeds/oz.
Download Free Vegetable Growing Guide PDF
Growing Non-GMO Cambuchi Hot Pepper Vegetable Seeds
Begin seeds indoors about eight weeks prior to the expected transplant date or six weeks before the last frost date. Keep the soil warm (about 80℉) until germination. Seeds will be weak, rot, or fail to germinate altogether in cold soil. Harden off the starts carefully before transplanting them outdoors. Plant outdoors in late spring/summer (when soil temperatures are at least above 60°F) in a hot and sunny location.
When growing in a cooler climate, cover the soil with black or red plastic to retain soil heat. Never allow the soil to dry completely. Applying a balanced fertilizer 2-3 times during the growing season promotes proper fruit development; high nitrogen will produce lush foliage and few fruits. Remove weeds quickly, especially in the early days; younger plants are in peril of being choked out.
Cambuchi Hot Pepper in the Vegetable Garden
Cambuchi Hot Peppers are perfect for any kitchen garden that is also an ornamental garden. These red bell-shaped peppers will blend in perfectly until they’re ripe; you can’t miss them!
Harvesting Cambuchi Hot Pepper
Cambuchi Hot Peppers are best harvested about 3” wide and bright red for consumption. Snip off the fruit at the intersection where it branches off from the main plant. They will keep in a cool, dry place for 2-3 weeks.
About Cambuchi Hot Pepper Garden Seeds
The Cambuci pepper’s texture is unmatched. It is apple-like in crunchiness but light and crisp enough to add to any dish!
The pepper pods hang down beautifully and are quite the spectacle in the garden!
Cambuchi Hot Peppers are one of Brazil’s most popular garden peppers. When researching specific growing instructions for this pepper you will often run into Portuguese!
Hot Peppers taste delightful when added to various dishes. They can even be dried and used like dried chili powder. They are lightly spicy and add the perfect dimension to many soups and sauces.
Although the spice level is similar to that of jalapeños, the flavor and texture are quite different! It is crunchier and also sweeter. After the initial heat dissipates, it has quite a fruity and pleasant flavor.
Tips From Our Gardeners
"If your peppers aren’t turning the red color indicating ripeness, but they are the proper size and shape, they may need a bit more sun to help that process along. Once they have begun the color change process, they can be harvested and continue to ripen indoors. This is a great trick to harvest the last few peppers before frost sets in!"
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- Lara Wadsworth, True Leaf Market Writer |
Cambuchi Hot Pepper Seeds Per Package:
300 mg - Wholesale - Approximately 52 Seeds
0.25 oz - Wholesale - Approximately 1,250 Seeds
1 oz - Wholesale - Approximately 5,000 Seeds
4 oz - Bulk Seeds - Approximately 20,000 Seeds
1 lb - Bulk Seeds - Approximately 80,000 Seeds
5 lb - Bulk Seeds - Approximately 400,000 Seeds
25 lb - Bulk Seeds - Approximately 2,000,000 Seeds
Non-GMO Cambuchi Hot Pepper seeds are available for Fast Free Shipping on orders over $75.
Basic Info
| Latin Name: | Capsicum annuum |
| Pepper Type: | Hot - These peppers all have some heat and usually rank at least 100, but usually 500 or more on the Scoville scale and have heat ranging from mild to extremely hot. |
| Cambuci Pepper Color: | Red, Orange, Green |
| Cambuci Pepper Flavor: | Sweet to medium |
Growing Info
| Hardiness Zone: | 4, 5, 6, 7, 8, 9, 10, 11 Technically a tender perennial, but commonly grown as an annual. Perennial in zones 10 and 11. |
| Days to Maturity: | 80 (from transplant) |
| Days to Germination: | 7-10 |
| Seeding Depth: | 0.25 inch |
| Plant Spacing: | 12-24 Inches |
| Row Spacing: | 24-36 Inches |
| Plant Height: | 18-24 Inches |
| Growth Habit: | Upright |
| Soil Preference: | Well-draining, loose (sandy loam), slightly acidic (6.5 pH), and moisture retaining. Too much nitrogen in the soil may lead to more foliage production and less fruiting, similar to tomatoes. Peppers also need sufficient amounts of phosphorus and calcium. We recommend using a balanced fertilizer for the best results. |
| Temperature Preference: | Warmer (70-85 F). During high heat, foliar and flower development slow or pause until temperatures return to the preferred range. |
| Light Preference: | Full Sun |
Other
| Direct Sow: | No |
| Start Indoors: | Yes. Start Indoors 6-8 weeks before your last spring frost date. Harden off and transplant when seedlings are 6-8 inches tall. Bury the stem slightly deeper than the root ball. Avoid planting hot and sweet peppers right next to each other, as they can cross-pollinate, potentially affecting the flavors of your harvested peppers. |
| Pepper Pollination: | Peppers have perfect flowers (male and female parts) and will self-pollinate. However, wind and pollinator activity may increase success rates of fertilization and fruit production. |
| Plant Width: | 18-24 Inches |
| Deer Resistant: | No |
| Scoville Heat Units: | 4000 to 6000 |
| Heat Level: | Medium - 2,500 to 30,000 on the Scoville Scale. Example: Jalapeno |
| Growth Speed: | Mid - Ready for harvest around 76 to 90 days from transplant. |
| Germination Temperature: | 80-90 F |
| Pests and Diseases: | Peppers are commonly susceptible to cutworms, aphids, flea beetles, bacterial spot, Phytophthora, sunscald, and blossom end rot. To avoid or reduce problems with pests and diseases, stick to a regular watering schedule (drip irrigation is preferred), plant into well-draining soils, and utilize practices such as crop rotation. When taking pest control measures, consider utilizing integrated pest management principles by using mechanical removal, biological control, and other cultural practices before turning to chemical agents. |
| Garden Size: | Greenhouse, Garden Plot, Raised Bed, Container |
| Pepper Use: | salads, sandwiches, stuffing, salsa, sauces, jam |
| Climate Tolerance: | Heat, Drought |