How to Grow Caloro Pepper From Seed
Updated July 2026
Caloro is a mild, waxy yellow chile that gardeners love for pickling. Its smooth, conical peppers ripen from a pale waxy yellow through orange to red, and at only about 500 to 2,500 Scoville heat units it delivers gentle warmth and tangy flavor rather than a fiery burn. It is easy to grow, productive, and perfect for anyone who wants a versatile pepper for the pickle jar.
This is the quick guide to Caloro. For the full step-by-step on starting seeds, transplanting, feeding, and troubleshooting peppers, see our complete guide to growing peppers from seed.
Quick start
Start seeds indoors about 8 weeks before your last frost, kept warm at 75 to 85F. Harden the plants off, then transplant them out 18 to 24 inches apart once nights stay above 55F. Give full sun, steady water, and a stake or cage to support the fruit. Pick the peppers pale waxy yellow from about 70 to 75 days for classic pickling, or leave them to ripen orange-red for a sweeter, warmer flavor.
Start seeds indoors about 8 weeks before your last frost, kept warm at 75 to 85F. Harden the plants off, then transplant them out 18 to 24 inches apart once nights stay above 55F. Give full sun, steady water, and a stake or cage to support the fruit. Pick the peppers pale waxy yellow from about 70 to 75 days for classic pickling, or leave them to ripen orange-red for a sweeter, warmer flavor.
Best tip
At a glance
Botanical nameCapsicum annuum
Plant typeWarm-season annual
USDA zones3 to 12 (grown as an annual)
SunFull sun (6 to 8+ hours)
Days to maturity70 to 75 days yellow; ~85 red
Height24 to 30 inches
Spacing18 to 24 inches apart
WaterRegular and deep; keep evenly moist
Uses
Frequently asked questions
How long does Caloro pepper take to grow?
Caloro peppers are typically ready to pick pale yellow about 70 to 75 days after transplanting, and a couple of weeks longer if you let them ripen orange-red. Start seeds indoors 8 weeks before your last frost to give them a strong head start.
How hot is a Caloro pepper?
Caloro is a mild pepper, roughly 500 to 2,500 Scoville heat units. That is a gentle warmth, milder than a jalapeno, which is exactly why it is such a popular pickling pepper.
When do I pick Caloro peppers?
Pick Caloro peppers pale waxy yellow when they reach full size, about 3 to 4 inches, for the classic tangy pickling flavor. If you prefer a sweeter, warmer taste, leave some on the plant to ripen through orange to red.
What is Caloro pepper best used for?
Caloro is best known as a pickling pepper. Sliced into jars it adds a mild tangy bite to sandwiches, subs, relishes, and giardiniera. Ripened red it turns slightly sweeter and works well in salsas and roasted dishes.
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