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selection of approximately 25 organic ‘Aleppo’ hot pepper seeds showing a compact productive plant bearing elongated fruits ripening from green to glossy red among green foliage. The image helps identify this fruity, mildly sweet, moderately hot Capsicum annuum for warm gardens, greenhouses, and large containers in Canada. The pictured fruit is shown at full red maturity.

Fruity organic hot pepper with moderate heat Solanaceae

Organic hot pepper seeds

Organic ‘Aleppo’ hot pepper

Name: Organic ‘Aleppo’ hot pepper ( Capsicum annuum )
Brand: Biologiquement vôtre
SKU: BIOV-SEMENCES
Price: 4.49 CAD
Availability: InStock

Capsicum annuum

Product code : BIOVO-0067

Organic ‘Aleppo’ pepper produces elongated fruit that ripens from green to glossy red. Its moderate heat and fruity profile suit sauces, marinades, and dried flakes. Start seeds early with warmth, transplant after frost, and grow in full sun in rich, well-drained soil. The selection contains approximately 25 organic seeds. Because the exact Scoville rating for this selection is not published, increase recipe quantities gradually and wear gloves during harvest and preparation. Plants reach approximately 60–75 cm and suit a warm garden, greenhouse, or large deep container. Harvest regularly to follow ripening, keep every batch clearly identified, and wash tools and hands after handling fruit.

Quantity: Approximately 25 seeds per selection
Exposure: Full sun
Life cycle: Annual vegetable in Quebec climates

Common nameAleppo pepper

FamilySolanaceae

GenusCapsicum

Speciesannuum

CultivarAleppo

TypeFruity organic hot pepper with moderate heat

Botanical nameCapsicum annuum

Heirloom varietyYes

Organic ‘Aleppo’ hot pepper (Capsicum annuum) produces elongated fruit that ripens from green to glossy red. Its moderate fragrant heat supports a fruity flavour without dominating a dish. Appreciated as coarse flakes, this pepper also suits sauces, marinades, stews, and fresh preparations. Dense foliage and progressive ripening add ornamental interest to a warm vegetable garden. The selection contains approximately 25 organic seeds, a practical quantity for starting several plants and retaining the strongest seedlings for the garden or large containers. Bright colour also makes fruit at full maturity easier to identify during harvest.

Sow indoors from February through April, 0.5–1 cm deep, approximately eight to ten weeks before the last frost. Maintain 24–30°C until emergence, generally in 10–21 days, then place seedlings under strong light. Harden plants gradually and transplant only after frost into rich, warm, well-drained soil in full sun. Water deeply once the surface begins to dry and feed moderately; excessive nitrogen encourages foliage at the expense of flowering and ripening. Provide steady warmth, good airflow, and support before developing fruit makes the branches heavy. Add a light mulch only after the soil and root zone have warmed thoroughly.

Plants reach approximately 60–75 cm tall and spread 40–50 cm. Harvest begins around 90 days after sowing, depending on growing conditions. Pick green fruit for a more vegetal profile or wait for full red colour for richer, fruitier, more aromatic flavour. The exact Scoville rating for this selection is not published; begin with a small amount in recipes and adjust after tasting. Wear gloves while cutting, avoid contact with eyes, and clearly label dried flakes, sauces, frozen harvests, and any preparation that contains hot pepper. Chill fresh fruit promptly and wash hands, gloves, tools, and boards after handling.

Sowing guide

It all startswith a seed.

Sowing depth

Approximately 0.5 to 1 cm (¼ to ⅜ in)

Spacing / density

Approximately 40 to 50 cm (16 to 20 in) between plants and 60 to 75 cm (24 to 30 in) between rows

Germination temperature

Approximately 24 to 30°C (75 to 86°F)

Germination time

Approximately 10 to 21 days

Sowing period

Indoors, 8 to 10 weeks before the last frost

Propagation

Seed

Growing method

Sow 0.5–1 cm deep in light mix eight to ten weeks before last frost. Maintain 24–30°C and even moisture until emergence, then provide 14–16 hours of strong light. Pot up at several true leaves without deeply burying the stem. Harden for 7–10 days and transplant once soil is warm and nights remain above approximately 12°C. Space 40–50 cm apart, water immediately, stake if needed, and remove first flowers only if the plant remains very small. After transplanting, water deeply, tie plants loosely, and protect temporarily from cold wind. Mulch only once soil is warm. Inspect leaf undersides for aphids, whiteflies, and mites, especially under protection. During flowering, maintain steady moisture and avoid excessive nitrogen. Harvest often with gloves and clean scissors to support production without breaking branches. Allow fruit to reach uniform glossy red colour for the fullest fruity character, then keep peppers cool and dry. As nights cool, protect plants or move containers under shelter. Discard every mouldy, rotten, or abnormal-smelling fruit. Wash hands, tools, boards, and containers after handling, and keep labelled hot preparations away from children and pets. Keep every plant labelled and record harvest dates for later comparison.

Soil and care

The right care,at the right time.

Soil pH

Approximately 6.0 to 6.8

Care level

Moderate

Watering

Keep seed-starting mix evenly moist during germination without saturating cells, then let the surface dry slightly between waterings once seedlings establish. After transplanting, water deeply at soil level once the top two or three centimetres begin to dry. Alternating drought and excess water causes blossom drop, stalled fruit, and uneven tissue. Mulch only once soil is warm, water in the morning, and avoid wetting foliage. In containers check daily during heat but never leave standing water in the saucer.

Soil type

Choose deep, loose soil rich in mature compost and very well drained, able to retain even moisture without remaining cold or waterlogged. Peppers succeed at slightly acidic to neutral pH around 6.0–7.0. Warm the bed before transplanting and avoid fresh manure. In heavy soil, use a raised bed. Rotate away from tomatoes, eggplants, potatoes, and other peppers where soil disease has occurred. A soil test guides amendments without excess.

Fertilization

Incorporate mature compost before planting and use balanced organic fertilizer only according to a soil test or label. During establishment, moderate nutrition supports sturdy plants. Once flowering begins, avoid high-nitrogen doses that produce many leaves but delay fruit set and ripening. If a container plant pales despite proper watering, apply one low balanced liquid dose and reassess. Never feed dry mix, do not allow salts to accumulate, and stop late applications when remaining warm-season time cannot ripen new fruit.

Moisture

Consistent soil moisture without saturation; good air circulation around the foliage.

Seasonal care

In spring keep seedlings warm under strong light and pot up before roots circle cells. Harden gradually then transplant after frost. In summer mulch once soil is warm, tie plants loosely if bending, and harvest regularly. Monitor aphids, whiteflies, and mites, especially under protection. In autumn move containers inside during cold nights or cut loaded branches to finish colouring indoors; discard diseased or rotten fruit. After hardening, transplant during calm weather and water immediately. Check ties after wind and remove only badly damaged leaves. During hot periods, inspect containers daily but let the surface dry slightly between waterings. Once fruit begins forming, maintain moderate nutrition and keep branches supported. Harvest each pepper separately at the desired stage. In late summer, avoid stimulating new growth that cannot mature. Before moving a pot indoors, inspect foliage carefully so pests are not introduced. After the season, clean tools, stakes, and containers, then record sowing, transplanting, and first-harvest dates that produced the best results. Keep every batch labelled, separate ripe from damaged fruit, and wash contacted surfaces after handling. At the end of the crop, discard diseased fruit, remove roots, and rotate the site with a different plant group. Store cleaned gloves and tools separately, and keep every hot preparation closed and clearly identified. Before indoor overwintering experiments, isolate the plant temporarily and inspect it repeatedly for pests. Keep harvests clearly labelled and wash tools after handling.

Container growing

A garden,within reach.

Recommended pot size

Large deep well-drained container, one plant per pot

Use a large deep container per plant, at least 30 cm deep, with numerous holes. Fill with rich but well-drained mix and place in the warmest sunniest location available. Install a stake at planting so roots are not injured later. Water deeply once the surface dries, feed lightly but regularly according to the label, and rotate the pot weekly for even growth. Move it indoors or protect it when nights approach 12°C. Raise the container slightly and empty the saucer after every watering. Tie branches with soft supports and check them as the plant grows. During heat waves, inspect moisture morning and evening without keeping the mix saturated. Avoid moving the pot abruptly between shade and full sun. Harvest ripe fruit regularly, clean scissors after use, and label batches. In autumn, move the pot into a very bright protected location before a cold night, away from children and pets. After the season, remove roots and clean the container before reuse. Keep harvested peppers cool and dry, wear gloves when processing, and wash every contacted surface thoroughly. Inspect foliage before bringing the pot indoors so aphids, whiteflies, or mites are not carried into the protected growing area.

Bloom and dimensions

Its place,in your garden.

Mature height

Approximately 60 to 75 cm (24 to 30 in)

Width / spread

Approximately 40 to 50 cm (16 to 20 in)

Flower color

White to greenish white

Foliage color

Green

Foliage type

Simple herbaceous foliage

Growth rate

Fast

Growth habit

Vigorous upright branched productive plant

Fragrance

Fruity, mildly sweet, aromatic flavour with moderate heat

Bloom period

Small white to greenish-white flowers appear during the warm season. Peppers can self-pollinate, while light air movement and insect visits may support pollen transfer. Extreme heat, cold nights, water stress, or excessive nitrogen can cause blossom drop. Maintain steady growth, ventilate protected spaces, and avoid insecticides on open flowers while pollinators are active. Support branches before developing fruit becomes heavy.

Fruiting

The plant bears elongated fruits that ripen from green to glossy or burgundy red. Flavour becomes fruitier and more aromatic with maturity. No exact Scoville rating is published for the selection. Harvest with gloves and clean scissors without pulling branches, then keep fruit cool and dry or dry it completely before storage. Label every batch by colour and date. Carefully.

Days to maturity

Approximately 90 days after sowing according to the commercial profile

Harvest

Harvest with gloves once fruit reaches useful length. Green fruit has a more vegetal flavour; for flakes and richest aroma, await uniform red colour and firm flesh. Cut the stem with clean scissors without pulling branches. For drying, split fruit, remove damaged parts, and fully dehydrate in a suitable appliance before grinding. Avoid inhaling dust, clean surfaces, and store flakes in one airtight clearly labelled container.

Garden associations

In goodcompany.

Companion plants

Low flowers and herbs may occupy nearby space when they do not deprive the pepper of sun, water, airflow, or root room. Their blooms can support insects that also visit pepper flowers. Keep one clear path for watering and harvest, and avoid excessive density. This arrangement organizes the garden but does not guarantee protection from pests or diseases. Rotate away from related solanaceous crops when soil problems have occurred. Keep hot fruit away from crops harvested by children or pets.

Plants to avoid

Avoid close rotations with tomatoes, eggplants, potatoes, and other peppers where soil disease or heavy pest pressure has occurred.

Recipe idea

From the gardento your plate.

Edible parts

Fruit

Aleppo pepper flakes — Wear gloves and work in a well-ventilated room. Wash and fully dry sound red fruit. Remove stems, open peppers without touching your face, and arrange them in a dehydrator according to the appliance instructions. Continue until fruit is completely dry and brittle. Grind coarsely without inhaling dust, then place flakes in a clean, dry, closed, clearly labelled jar. Begin with a small pinch in soups, roasted vegetables, or marinades. Do not dry mouldy, rotten, or abnormal-smelling fruit. Clean the appliance, tools, and surfaces thoroughly, then keep the jar away from children and pets. For shelf-stable sauces or pickles, use a separately tested preserving recipe. Do not use an oven without adequate airflow or leave a heating appliance unattended. Let flakes cool before closing the jar to prevent condensation. Mark the preparation date, store in a dry location, and discard the contents if moisture, mould, or an unusual odour appears. Never inhale pepper dust or allow it near eyes.

Frequently asked questions

Your questions,answered.

Is Aleppo pepper extremely hot?

Its heat is described as moderate and aromatic, but the exact Scoville rating for this selection is not published. Intensity can vary with the seed harvest, fruit maturity, and growing conditions. Even without a confirmed numerical rating, this pepper may irritate skin and eyes. Wear gloves, taste a tiny amount, and increase gradually in a recipe. This distinction helps choose the proper harvest and use. For a milder fruity profile, wait for full red colour; for a more vegetal note, use green fruit. Always retain the selection label with seedlings, saved fruit, frozen batches, and dried flakes. Keep every stage clearly identified. Keep every stage clearly identified.

What is the difference between green and red fruit?

Green fruit is edible and has a more vegetal fresh sometimes sharper flavour. As it ripens red it develops more sweetness, fruitiness, and the aromatic profile sought for Aleppo flakes. Heat may also seem different. Harvest green if cold approaches or for one fresh recipe, but await uniform red colour and firm flesh for drying and storage. Values published elsewhere for Aleppo are only indicative and do not confirm this selection’s heat. Cooking does not necessarily remove capsaicin. Ventilate, avoid vapour, and wash gloves, tools, boards, and containers after use. Begin every recipe with a very small measured amount and increase gradually. Cooking does not necessarily remove capsaicin.

Why start the seed so early?

The plant needs a long warm season before producing and colouring an abundant crop. Sowing eight to ten weeks before last frost gives sufficiently advanced plants once nights become safe. Starting much earlier may create root-bound tall stressed plants. Maintain 24–30°C until emergence, then use strong light and pot up as needed before hardening. Label every pot, maintain airflow, and avoid saturating warm growing mix. Compact sturdy plants recover better after transplanting than long fragile stems. Harden gradually, pause during cold or strong wind, and transplant only after nights remain mild and the soil has warmed. Protect young plants temporarily from wind. Protect young plants temporarily from wind.

How can flakes be prepared safely?

Wear gloves, work in a ventilated place, and never touch your face. Split sound fruit, remove damaged areas, and fully dehydrate until clearly brittle; flexible fruit may still contain too much water. Grind without inhaling dust, let it settle before opening the appliance, and wash surfaces. Store dry in one labelled airtight jar and discard every batch showing moisture, mould, or abnormal odour. Chill or process red fruit promptly. For drying, continue until peppers are completely dry before storage. Discard any mouldy, rotten, or abnormal-smelling fruit. Label green and red batches separately, clean scissors after harvest, and keep every batch away from children and pets. Chill or process red fruit promptly. Discard any mouldy, rotten, or abnormal-smelling fruit.

Can Aleppo be grown in a container?

Yes. Choose a large deep heavy well-drained container able to support a 60–75 cm plant, with rich mix and a stake. No exact volume is confirmed for this selection, so favour ample root space instead of an arbitrary minimum. Place in full sun against a warm wall, check moisture daily during heat, feed moderately, and move under protection during cold nights to help the final fruit turn red. In containers, give Organic ‘Aleppo’ hot pepper a light fertile mix and numerous drainage holes. Water when the surface dries, rotate the pot if light is uneven, and never allow standing water. Adequate soil volume reduces rapid moisture changes and helps roots remain cooler during summer heat.

Wildlife and pets

Life,around your plants.

Supporting wildlife

Pepper flowers can self-pollinate, while bees and other small insects may visit blossoms and support pollen transfer. Low nearby flowers provide additional resources without competing with the plant. Avoid insecticides on open blossoms, maintain airflow, and keep hot fruit and harvested peppers away from children and pets.