Hot Chilli Pepper Caloro Seeds

About Hot Chilli Pepper Caloro Seeds

'Caloro' is a plump, waxy yellow chile (Capsicum annuum) traditionally grown for pickling and canning. These Caloro pepper seeds produce heavy sets of cone-shaped, 3–4 inch pods that ripen from pale yellow to orange-red, delivering a bright, tangy warmth (about 500–2,500 Scoville). It's the classic pepper behind sliced "banana" and hot-cherry style pickles.

Who it's for

Great for home canners and gardeners who want a reliable, mild-to-medium chile for pickling, relishes, and fresh salsas.

How & when to plant

Start indoors 8–10 weeks before your last frost. Sow 1/4 inch deep in warm soil at 75–85°F; expect germination in 10–21 days. Harden off and transplant after nights stay above 55°F, spacing plants 18–24 inches apart in full sun. Grow as an annual; best in USDA zones 4–11 with a warm season.

Harvest

Pods are ready in about 75–80 days from transplant. Pick yellow for the mildest, tangiest flavor or let them ripen to orange-red for more heat and sweetness. Harvest often to encourage continued pod set.

Benefits & uses

Caloro is prized for pickling, canning, and stuffing, and adds a bright kick to salsas, sandwiches, and antipasto. The thick, waxy walls hold up beautifully in brine.

Frequently asked questions

Is Caloro a hot pepper?
It's mild to medium—roughly 500–2,500 Scoville, similar to a hot banana or Hungarian wax pepper.

What is Caloro best used for?
It's a classic pickling and canning pepper, excellent sliced into jars or stuffed.

When should I harvest?
Around 75–80 days; pick yellow for milder flavor or red for more heat.