Calabrian Chili Pepper Seeds

Bring Calabrian-inspired heat to your garden with this Capsicum annuum pepper. The variety is described as smoky and fiery, making it a natural fit for sauces, pasta, pizza, and other Italian-inspired dishes. Enjoy the peppers fresh, or dry and grind them for homemade chili flakes and seasoning.

At a glance

• Variety: Calabrian Chilli
• Botanical name: Capsicum annuum
• Flavor: Bold heat with smoky character
• Uses: Fresh cooking, sauces, drying, and grinding
• Available sizes: 10, 25, 100, or 1,000 seeds

Start seeds indoors

Sow seeds about ¼ inch deep in warm seed-starting mix, 7–10 weeks before transplanting outdoors. Peppers need warmth to germinate; bottom heat can help, and sprouting may take up to 30 days. Keep the mix lightly moist and provide good air circulation.

Grow and care

Transplant only after the soil is consistently warm. Harden seedlings off gradually over one to two weeks before moving them into full sun. Plant in fertile, well-drained soil and keep moisture consistent without waterlogging the roots. These peppers can also be grown in containers; choose a roomy pot with drainage.

Harvest and enjoy

Cut peppers from the plant when fully mature and deeply colored, using scissors or pruners to protect the stems. Use them fresh in sauces and cooked dishes, or dry and grind them for a concentrated chili seasoning.