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Gaia
Capsicum annuum
Organic 'Bird's Eye' Chilli Pepper Seeds (Capsicum annuum). This compact, prolific pepper produces many slender, pointed fruit measuring 2.5 to 5 cm and held upright on the plant. The peppers ripen from green to vivid red and develop a bold, slightly citrusy flavour followed by lingering heat. Gaia rates this specific seed lot at 5,000 to 30,000 Scoville Heat Units. Fruit suits fresh dishes, drying, pickling, and spice blends. The open-pollinated heirloom performs well in containers and small gardens. Each packet contains approximately 25 certified organic seeds for Canadian growing conditions. For practical seed starting, growing from seed succeeds best when the verified product depth, moisture and temperature guidance is followed.
Sow Bird’s Eye chilli seeds indoors 6 to 8 weeks before planting out. Place them about 6 mm deep in a light seed-starting mix and maintain steady warmth, ideally from 27 to 31°C. Germination generally takes 7 to 21 days. Once seedlings emerge, provide bright light and good air circulation. Harden the plants off gradually at about 18 to 19°C, as Gaia recommends, then transplant after the soil is warm and all danger of frost has passed. Keep the growing mix consistently moist during establishment without saturating the roots or leaving standing water. Use the product details as a clear guide on how to start seeds while keeping the growing medium evenly moist, never saturated. For indoor seed starting, count back from local conditions and frost dates to decide when to start indoor seeds. Give every pepper seedling bright light after emergence and harden plants off gradually before outdoor planting.
Grow plants in full sun and warm, fertile, well-drained soil. Space them about 30 to 46 cm apart with 61 to 76 cm between rows. Plants reach approximately 61 to 91 cm tall and 46 to 61 cm wide. Harvest normally begins after 75 to 90 days. Pick the first pepper promptly to encourage production, then harvest green or red fruit regularly according to the intended use. Wear gloves while picking and slicing, wash utensils and work surfaces afterward, and avoid touching the eyes, face, or sensitive skin because capsaicin can cause irritation.
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