Caloro Pepper Seeds – Non-GMO Heirloom

(about 500–2,500 Scoville). It's the classic pepper behind sliced "banana" and hot-cherry style pickles. Who it's for Great for home canners and gardeners who want a reliable, mild-to-medium chile for pickling, relishes, and fresh salsas. How & when to plant Start indoors 8–10 weeks before your last frost. Sow 1/4 inch deep in warm soil at 75–85°F; expect germination in 10–21 days. Harden off and transplant after nights stay above 55°F, spacing plants 18–24 inches apart in full sun. Grow as an annual; best in USDA zones 4–11 with a warm season. Harvest Pods are ready in about 75–80 days from transplant. Pick yellow for the mildest, tangiest flavor or let them ripen to orange-red for more heat and sweetness. Harvest often to encourage continued pod set. Benefits & uses Caloro is prized for pickling, canning, and stuffing, and adds a bright kick to salsas, sandwiches, and antipasto. The thick, waxy walls hold up beautifully in brine. Growing guide: New to this variety? Read our full guide, How to Grow Caloro Pepper From Seed , for step by step sowing, spacing, and harvest tips.