The Cascabella pepper is a small, medium hot “Hungarian Hot Wax” pepper type. It is 1500-4000 Scoville Heat Units (SHU). Plants grow 45-61 cm (18-24") tall and 41cm (16”) wide and have dark emerald green leaves on a sturdy bush habit. Peppers are a short pendant type that average 2.5-7 cm (1¾-2½”) long by 2-2.5 cm (½-1”) wide. They have thick flesh and mature from green to yellow to orange and finally red. Often used for pickling and for salads when the peppers are yellow.
Start seeds indoors 8-10 weeks before the last expected frost date in your area. Plant in well-draining soil in a warm, sunny location after the danger of frost has passed. Space plants 30-45cm (12-18”) apart. Peppers prefer slightly acidic soil with a pH of 6.0-6.8. Fertilize with a balanced fertilizer once a month during the growing season. Water regularly, making sure the soil stays moist but not waterlogged. Harvest peppers when they reach full size and have reached their mature color.
Soil Conditions: Well-drained soil. Soil pH: 6.0-6.8. Planting Depth: Start seeds indoors 8-10 weeks before the last expected frost date in your area. Germination: 7-14 days. Height at Maturity: 30-90cm (12-36”) tall. Days to Maturity: 60-100 days. Watering: Keep soil evenly moist. Sun/Shade: Full sun. Spacing after Thinning: Space plants 30-45cm (12-18”) apart.