Start seed indoors eight to ten weeks before the expected last frost. Sow approximately 5 or 6 mm (1/4 in) deep in clean, lightly moist starting mix. A temperature of 24 to 29°C (75 to 85°F) supports emergence, which may take approximately one to three weeks depending on warmth and the seed lot. After germination, place seedlings under intense light and pot them on once sturdy enough. Harden plants gradually for about one week. Transplant only after frost danger has passed, when soil is warm and nights remain mild. Protect young plants from sudden cold and strong wind during their first days outdoors.
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Fruiting vegetable
Solanaceae
Organic fruiting vegetable seeds
Organic ‘Aci Sivri’ pepper (Capsicum annuum)
Capsicum annuum ‘Aci Sivri’
Organic ‘Aci Sivri’ is an old open-pollinated Turkish pepper. Very long, slender, tapered, often curved fruit changes from pale yellow-green to bright red. Firm relatively thin flesh suits grilling, pan cooking, salads, tested pickles, and drying. Heat varies greatly: specialist sources report approximately 5,000 to 50,000 Scoville Heat Units and describe fruit from moderate to very hot. Start seed indoors with steady warmth, then transplant after frost into full sun. Fertile freely draining soil, even moisture, and light support encourage harvest. Catalogues list approximately 75 to 90 days from transplanting. Harvest green for firm fresh use or red for fuller maturity and often greater heat.
Quantity
About 25 seeds
Exposure
Full sun
Difficulty level
Moderate
Discover the plant
Family
Solanaceae
Genus
Capsicum
Species
annuum
Cultivar
Aci Sivri
Type
Fruiting vegetable
Cycle
Annual in Quebec climates; frost-tender perennial where frost-free
Organic ‘Aci Sivri’ pepper (Capsicum annuum) is an old open-pollinated Turkish cultivar valued for productivity and broad adaptation. Very long, slender, tapered, often curved fruit changes from pale yellow-green to bright red. Relatively thin flesh remains firm and suits grilling, pan cooking, salads, tested pickles, and drying. Heat varies greatly from plant to plant or fruit to fruit: specialist sources report approximately 5,000 to 50,000 Scoville Heat Units and describe it from moderate to very hot. Taste every harvest cautiously. This organic seed introduces a Turkish culinary pepper whose elegant shape also provides strong visual interest in the vegetable garden. Fruit may be useful green or fully red according to the recipe.
Start seed indoors eight to ten weeks before the last frost, approximately 5 or 6 mm deep. Keep starting mix warm and lightly moist without saturation, then provide intense light immediately after emergence. Pot on before roots become crowded and harden plants gradually. Transplant only after frost danger has passed, soil has warmed, and nights remain mild. Select full sun, fertile soil amended with mature compost, and reliable drainage. Water deeply when the surface begins to dry, then mulch after soil warms. Light support helps branches carry numerous elongated fruit. Avoid excessive nitrogen, which promotes foliage at the expense of flowers and peppers. Inspect leaf undersides regularly and remove genuinely diseased material with clean tools.
Consulted catalogues list approximately 75 to 90 days from transplanting, depending on seed lot, climate, and colour stage. Harvest pale green for firm texture and fresh use, or wait for red colour, fuller maturity, flavour, and often stronger heat. Cut stems with a clean tool. Wear gloves if skin reacts to peppers, avoid touching eyes, and taste one small cooked portion before seasoning an entire dish. Grill or sauté fruit, add it to salads and Turkish dishes, or dry red peppers with a suitable method. Refrigerate fresh preparations and follow a tested recipe for any pickle or shelf-stable preserve. Label dried powder clearly because strength can vary substantially among harvests.
Planting guide
From planting to establishment.
Planting depth
5 to 6 mm (approximately 1/4 in)
Spacing / density
Space approximately 45 to 60 cm (18 to 24 in) apart
Establishment temperature
Approximately 24 to 29°C (75 to 85°F)
Establishment time
Approximately 7 to 21 days depending on warmth and seed lot
Best planting time
Transplant after frost danger when nights are mild
Propagation
Seed
Growing method
Sow indoors eight to ten weeks before the last frost, 5 or 6 mm (1/4 in) deep in clean, lightly moist starting mix. Maintain approximately 24 to 29°C (75 to 85°F) until emergence without saturating the medium. As soon as seedlings appear, provide intense light for a long daily period and maintain good air circulation. Pot on when plants are sturdy enough, then fertilize very lightly. About one week before transplanting, gradually expose plants to outdoor sun, wind, and temperatures. Set them out after frost danger in warmed, fertile, well-drained soil in full sun. Space plants 45 to 60 cm (18 to 24 in) apart. Water deeply when the surface begins to dry and apply mulch after soil has warmed. Avoid excess nitrogen, which promotes leaves at the expense of fruit. A small stake supports loaded branches. Harvest green peppers or wait for full golden yellow colour, then continue picking regularly until autumn cooling. Monitor aphids and spider mites, especially under cover, and begin with suitable cultural controls. Remove badly damaged material and keep tools clean between plants. Check undersides of leaves regularly and isolate affected container plants when practical. Record key dates.
Soil and care
The right conditions.
Exposure
Full sun
Soil pH
Approximately 6.0 to 6.8
Minimum temperature
12°C (54°F)
Watering
Water deeply when the soil surface begins to dry; maintain even moisture without saturation.
Soil type
Fertile, organic-rich, well-drained soil
Fertilization
Incorporate mature compost before planting, then apply balanced fertilizer for fruiting vegetables according to label directions and, ideally, a soil test. Avoid excess nitrogen, which promotes foliage at the expense of blossoms and fruit. In containers, divide applications into smaller doses because frequent watering leaches nutrients more quickly. Never fertilize completely dry potting mix.
Seasonal care
In late winter, sow indoors eight to ten weeks before the last frost and maintain steady warmth until emergence. In early spring, place seedlings under intense light, pot them on, and begin very light feeding only after establishment. As days become mild, harden plants gradually, then wait for warm soil and stable nights before transplanting. In early summer, water deeply when the surface dries, remove weeds, and apply mulch once soil is warm. Install a stake before branches become loaded. During flowering, avoid excess nitrogen and maintain even moisture. In summer, monitor pests, remove genuinely diseased leaves, and pick firm fruit at either green or golden yellow stage. In containers, check water daily during hot periods. In late summer, continue harvesting to support ripening of remaining peppers. Before the first cold nights, gather usable fruit or temporarily protect a container. After the season, remove diseased debris, clean tools, and rotate with crops outside the nightshade family. During prolonged rain, improve airflow and avoid unnecessarily wetting foliage. Remove damaged fruit promptly. Record first harvest dates and the plant response to watering so next year’s culture can be adjusted. Do not compost clearly diseased tissue unless the system reliably destroys plant pathogens. Store unused seed in a cool, dry, clearly labelled place. Review these notes before ordering seed and planning the next indoor sowing date.
Container growing
A controlled environment.
Recommended pot size
At least 15 to 20 L, approximately 30 to 35 cm (12 to 14 in) in diameter
Choose a stable container of at least 15 to 20 L, approximately 30 to 35 cm (12 to 14 in) in diameter, with several drainage holes. Fill it with airy vegetable potting mix amended with a moderate amount of compost. Install a small stake at planting so roots are not damaged later. Place the pot in full sun in the warmest sheltegolden yellow part of the patio. Water slowly until excess drains, then wait until the surface begins to dry before watering again. Check moisture daily during heat waves and never leave water standing in the saucer. After fruit set, use vegetable fertilizer at the labelled rate without multiplying applications. Rotate the pot when light comes mainly from one side. Pick firm green or golden yellow fruit regularly to lighten branches and support production. When nights cool, move the container temporarily to a bright protected place without treating the plant as cold hardy. Clean the container and tools at season’s end. Label the container and keep fruit beyond the reach of young children who might mistake it for a fruity hot pepper. During prolonged rain, shelter the pot enough to prevent waterlogging while preserving light and airflow.
Bloom and dimensions
The complete profile.
Flower color
White to greenish white
Foliage color
Green
Foliage type
Herbaceous
Growth rate
Moderate to fast in warm conditions
Bloom period
Small greenish-white blossoms during the warm season
Fruiting
Pale yellow-green ripening to bright red
Harvest
Approximately 75 to 90 days from transplanting; harvest pale green or red according to use
Garden associations
What to plant with it.
Good companions
Eggplant, carrot, onion, peas, tomato
Avoid planting with
Fennel, kohlrabi
Salads, pan cooking, grilling, Turkish dishes, tested pickling, drying, and flakes
From the garden to inspiration.
Grilled ‘Aci Sivri’ peppers with yogurt — Wash four pale-green fruit and wear gloves if skin reacts to peppers. First taste one tiny cooked piece to assess the seed lot’s strength. Coat peppers with 15 mL (1 tbsp) oil, then grill while turning until skin is marked and flesh is tender. Let cool slightly, remove stems, and cut into pieces. Combine 250 mL (1 cup) plain yogurt with one small grated garlic clove, a pinch of salt, and 15 mL (1 tbsp) lemon juice. Place peppers over yogurt and serve with bread. Refrigerate leftovers within two hours. This fresh preparation is not shelf-stable; follow a tested recipe for any pickle or room-temperature storage. Wash hands, knife, board, and grill tools carefully afterward. For a milder presentation, increase the yogurt after assessing heat without claiming the dish becomes non-pungent. Serve small clearly identified portions and use a clean spoon for every tasting. Record which plant supplied the peppers.
Frequently asked questions
Everything toknow.
Heat is known to vary greatly. Consulted specialist sources report approximately 5,000 to 50,000 Scoville Heat Units and describe some fruit as moderate and others as very hot. Plant, seed lot, maturity, and growing conditions may influence perception. Green peppers are often used fresh, but colour does not guarantee low heat. Wear gloves if skin is sensitive and taste one tiny cooked piece before seasoning an entire dish. Warn diners and label powders or flakes. If a recipe requires a sweet pepper, select a confirmed non-pungent cultivar instead of relying on ‘Aci Sivri’ variability. Keep hot preparations away from children and pets.
Yes. Harvest pale yellow-green when fruit reaches its characteristic length and remains firm. This stage suits salads, pan cooking, and Turkish-style grilling. Peppers left on the plant become bright red, develop fuller maturity, and work well for drying or flakes. Heat may increase but remains variable at every stage, so taste cautiously. Cut stems with a clean tool instead of pulling branches. Pick regularly and remove damaged peppers. Before cold nights, gather remaining sound fruit, then refrigerate cut or injured peppers promptly. Record colour and perceived heat to guide later harvests and recipes. Keep green and red harvests separately labelled so later recipes can account for their different maturity.
Yes. Choose a stable container of at least 15 to 20 L, approximately 30 to 35 cm (12 to 14 in) in diameter, and make sure it has several drainage holes. Fill it with airy vegetable potting mix amended with compost. Place the pot in full sun in a warm, sheltegolden yellow location, then water slowly when the surface begins to dry. Do not leave water standing in the saucer. Moderate fertilizer after fruit set supports the harvest without promoting only foliage. Rotate the container when needed for even light, add a small stake if branches bend under fruit, and check moisture daily during hot windy weather.
Consulted sources list approximately 75 to 90 days from transplanting. This range varies with seed lot, warmth, light, and chosen stage. A pale-green pepper intended for pan cooking or grilling may be usable earlier than a red fruit intended for drying. Treat the day count as guidance. Judge mainly by length, firmness, and colour, then cut stems cleanly. Record transplant date, first green harvest, and first red fruit. These local observations will improve the next indoor sowing schedule and help decide which peppers should remain to mature before cold nights. Gather every sound fruit when autumn cooling becomes persistent and refrigerate damaged peppers promptly.
Its strengths, naturally.
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