The product corresponds to Pimenta Puma, a <em>Capsicum chinense</em> cultivar known for purple-tinged foliage and dark fruit ripening toward mustard orange. Specialist sources disagree about ancestry: some describe a probable hybrid involving Pimenta de Neyde, Kathumby, or a habanero without consistent evidence. The fiche therefore publishes no precise parent, breeder, or heirloom status. It retains only characteristics that agree across sources. Keep the original packet, isolate flowers when saving seed, and observe offspring before promising perfect stability. This caution protects the identity of the seed lot actually sold and avoids repeating an attractive but unverified origin story. Label saved seed with year and isolation method, then compare several plants before sharing it under the same name.
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Fruiting vegetable
Solanaceae
Organic fruiting vegetable seeds
Organic ‘Pimenta Puma’ pepper (Capsicum chinense)
Capsicum chinense
Pimenta Puma is a compact organic Capsicum annuum pepper valued for small upright fruit that changes from dark green tinged with purple to red. The plant brings lasting colour to containers, edible borders, and small gardens while producing genuinely culinary hot peppers. Specialist sources commonly indicate approximately 300,000 to 400,000 Scoville Heat Units and approximately timing that varies with conditions, both ranges best treated as variable guidance. Start seed early indoors, transplant after frost into full sun, and maintain even moisture without waterlogging soil. Wear gloves at harvest and taste cautiously. purple fruit is usable, while red indicates full maturity. A stable draining pot makes seasonal care easier.
Quantity
Approximately 10 seeds
Exposure
Full sun
Difficulty level
Moderate
Discover the plant
Family
Solanaceae
Genus
Capsicum
Species
chinense
Cultivar
Pimenta Puma
Type
Fruiting vegetable
Cycle
Annual in Quebec climates; frost-tender perennial where frost-free
Organic ‘Pimenta Puma’ pepper (Capsicum chinense) is a very hot cultivar combining dark foliage, changing fruit colour, and aromas associated with chinense peppers. Young plants may show extensive purple, while mature foliage becomes dark green tinged with violet. Elongated fruit begins dark, retains purple highlights, and ripens toward mustard orange, sometimes with darker markings. Consulted specialist sources publish approximately 300,000 to 400,000 Scoville Heat Units, with a broader range from some sellers. This value remains guidance and requires serious handling. Exact ancestry and line stability are described inconsistently, so the fiche assigns no precise parentage or unconfirmed origin story. Organic seed suits experienced growers seeking a distinctive edible display and very hot harvest.
Start seed indoors eight to ten weeks before the last frost, approximately 5 or 6 mm deep. Steady warmth, lightly moist mix without saturation, and intense light support emergence. Catalogues often report seven to ten days under ideal conditions, although a chinense pepper may take longer in cool media. Pot on as needed and harden plants gradually to sun and wind. 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. Install a stake before branches become loaded and avoid excessive nitrogen. Check containers daily during hot windy weather and maintain good airflow around foliage.
Several catalogues list approximately 90 to 100 days from transplanting, but use this range as variable guidance. Harvest when fruit reaches its characteristic mustard-orange colour, or use sound earlier fruit if the season is ending. Cut stems with a clean tool. Wear disposable gloves, protect eyes, ventilate the kitchen, and never taste raw fruit merely to estimate strength. Begin with a minuscule cooked amount in a complete preparation. Use Pimenta Puma in very hot sauces, carefully labelled dried blends, or a tested preserving recipe. Refrigerate cut fruit within two hours, keep every preparation away from children and pets, and clean tools and surfaces separately. Discard fruit showing mould or decay and label frozen portions with cultivar, date, and heat warning.
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
10°C (50°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
Dark green tinged with purple; young plants sometimes strongly purple
Foliage type
Herbaceous
Growth rate
Moderate to fast in warm conditions
Bloom period
Small greenish-white blossoms during the warm season
Fruiting
Dark purple ripening toward mustard orange, sometimes with darker markings
Harvest
Approximately 90 to 100 days from transplanting as guidance; harvest mustard orange
Garden associations
What to plant with it.
Good companions
Eggplant, carrot, onion, peas, tomato
Avoid planting with
Fennel, kohlrabi
Very hot sauces, labelled dried blends, and tested preserving recipes
From the garden to inspiration.
Bright Pimenta Puma sauce — Wear gloves and begin with one small red pepper. Remove the stem, mince it, and cook for two minutes with 5 mL (1 tsp) oil in a ventilated small saucepan. Add 250 mL (1 cup) crushed tomatoes, 30 mL (2 tbsp) chopped onion, 5 mL (1 tsp) vinegar, and a pinch of salt. Simmer for ten minutes, then taste a tiny amount with bread. Add a second pepper only if the heat is suitable. Serve with beans, eggs, or grilled vegetables. Refrigerate the sauce within two hours and use promptly. This preparation is not shelf-stable; follow a tested recipe for any room-temperature storage. Clean utensils carefully and label the container as hot. For a smoother texture, cool slightly and blend cautiously. Do not inhale steam directly or touch your face during cleanup. Keep the finished sauce away from children and pets, and mark the container with its preparation date.
Frequently asked questions
Everything toknow.
Consulted catalogues commonly place Pimenta Puma around 300,000 to 400,000 Scoville Heat Units, while one seller publishes 275,000 to 450,000. These figures indicate a very hot pepper but do not guarantee every fruit. Seed lot, maturity, light, temperature, and watering alter the experience. Wear disposable gloves, protect eyes, and ventilate the kitchen. Never taste raw fruit merely as a test. Begin with a minuscule cooked amount in a complete preparation, clearly label sauces, and keep them away from children and pets. Wash tools separately and avoid touching your face throughout preparation and cleanup. Refrigerate fresh sauce promptly and discard any preparation left unrefrigerated for an unsafe period.
Young Pimenta Puma fruit is dark with purple highlights. Full maturity is generally recognized by mustard-orange colour, sometimes still marked with purple or nearly black areas. The transition may appear rapid on an individual pepper. Observe several fruit instead of relying on one photograph. Cut stems with a clean tool and wear gloves. When cold nights approach, gather sound coloured fruit and use less advanced peppers cautiously. Record transplant date and first fully mustard-orange fruit to build a local reference for the following season. Refrigerate cut peppers promptly and discard any showing mould or decay. Keep every harvested batch clearly labelled with cultivar, colour stage, date, and a strong heat warning.
Yes. Its compact habit makes Pimenta Puma especially useful in a container. Choose a stable pot with open drainage holes and fill it with fertile airy potting mix. Place it in full sun after gradual hardening. Water deeply when the surface begins to dry, then let excess water drain freely. Check moisture more often during hot windy weather. Moderate feeding supports flowers and fruit without producing excessive foliage. Rotate the pot periodically for even light and add a small stake if branches become loaded. Before frost, harvest sound fruit or move the container briefly under protection. Inspect leaf undersides regularly and isolate a plant if genuine pest problems develop.
Several specialist catalogues indicate approximately 90 to 100 days from transplanting for Pimenta Puma. Use this range as guidance rather than a promise. Early indoor sowing, transplanting after frost, mild nights, and full sun support ripening. Cold, a small container, or insufficient light may delay mustard-orange colour. Record transplant date, first fruit set, and first fully ripe pepper. Before autumn frost, gather sound usable fruit or move a container temporarily under protection. These local observations will be more useful than one isolated number when planning the following season. Refrigerate cut or damaged fruit promptly and discard any showing decay. Keep harvest records with the original packet for later comparison.
Its strengths, naturally.
Plants that attract butterflies
Butterflies
