Anaheim Chile Pepper Seeds | Mild Heat, High Yield | Caribbean Garden Seed

Anaheim Chile Pepper Seeds

One of the most beloved mild-heat peppers in North America, the Anaheim Chile has deep roots in New Mexico cultivation dating back centuries. Brought to Anaheim, California in 1896 by entrepreneur Emilio Ortega, this versatile pepper quickly became a kitchen staple — prized for its rich, earthy flavor and gentle warmth. Whether roasted, stuffed, dried into ristras, or eaten fresh, the Anaheim delivers bold flavor without overwhelming heat.

Seed Details

• Botanical name: Capsicum annuum
• Also known as: New Mexico Pepper 'Anaheim,' California Chili, Magdelena, Chile Colorado
• Days to maturity: ~80 days
• Heat level: Mild — 500–2,500 SHU
• Fruit size: 6–8" tapered pods, maturing from dark green to deep red
• Plant size: 18–24" tall | 12–18" spacing
• Seed count: ~3,500 seeds per oz
• Plant type: Annual

Starting Your Seeds

Start seeds indoors 8 weeks before your last expected frost. Sow ¼" deep in peat pots and maintain soil temperature at 80–85°F for optimal germination. Provide 12–16 hours of light daily using a grow light or sunny windowsill.

Transplant outdoors when daytime temps reach 60–65°F and nights stay above 50°F. Harden off seedlings by exposing them to outdoor conditions for a few hours each day before transplanting. Space plants 12–16" apart. Anaheim peppers also thrive in containers and raised beds.

Growing Tips

• Keep soil evenly moist — avoid drought stress during fruit set
• Mulch around the base to retain moisture and suppress weeds
• Provide afternoon shade if plants wilt under intense summer heat

Harvesting

Harvest at the green stage to encourage continued production, or leave on the vine to ripen to red for a sweeter, slightly hotter flavor. Always use clean scissors or a knife — never pull — to protect fragile stems. Anaheim peppers are exceptionally versatile: enjoy them fresh, roasted, canned, or dried.

Saving Seeds

Peppers cross-pollinate readily, so isolate plants or use caging to preserve varietal purity. Allow fruit to fully ripen, then slice open and remove seeds. Spread on a dry surface for ~2 weeks, then store in a cool, dry location. Properly stored seeds remain viable for up to 2 years.