Tabasco Pepper Seeds – Iconic Louisiana Hot Sauce Pepper (Capsicum frutescens)

Tabasco is one of the world's most recognized hot peppers — the very variety behind the legendary Louisiana hot sauce. This Capsicum frutescens produces an abundance of slender, upright peppers on tall, ornamental plants that reach 2–4 feet. Peppers ripen from yellow-green through orange to bright red, delivering sharp, clean heat with a distinctly fruity, vinegary character.

About Tabasco Pepper

Originally cultivated in Tabasco, Mexico and made famous by the McIlhenny Company in Louisiana, this variety has been a cornerstone of hot sauce culture for over 150 years. The peppers are thin-walled and juice-rich — ideal for mashing into hot sauces and fermented pepper mashes. Plants are prolific, highly ornamental, and grow beautifully in containers or full garden beds in full sun.

Culinary Uses

• Ferment and blend into classic Louisiana-style hot sauce
• Use fresh or dried in salsas, marinades, and chili
• Dry and grind into a sharp, fruity chili powder
• Pickle in vinegar for a fiery table condiment
• Add whole to soups and stews for slow-building heat

Growing Tips

• Start indoors 8–10 weeks before last frost. Sow seeds ¼" deep in warm, moist organic seed-starting mix.
• Germination takes 1–4 weeks. Use a heat mat (80–85°F) for best results.
• Soak seeds in room-temperature water for up to 24 hours before planting to accelerate sprouting.
• Avoid peat plugs and standard potting soil — use organic seed-starting mix to prevent moisture-related fungal issues.
• Full sun required — at least 6–8 hours of direct sunlight daily for best pepper production.
• Companion plants: Marjoram, tomato, and marigold.
• Container friendly — grows well in large pots (5+ gallons) for patios or indoor growing.

Care Requirements

• Spacing: 18–24" apart in well-drained, fertile soil.
• Water: 1" per week; consistent moisture during fruiting. Soaker hoses work well.
• Fertilizer: Compost at planting; compost tea or liquid feed every 2–3 weeks for first 6 weeks, then every two weeks through the season.
• Harvest: Cut with garden scissors when peppers reach full red color for maximum heat and flavor.