Mild – ChilliChump Seeds

Zebrange

mrscc — Wed, 28 Jan 2026 12:48:52 +0000

The Zebrange is a visually striking chilli bred for its bold striping and gentle heat. This Capsicum annuum produces elongated pods with green skin marked by yellow stripes, ripening through orange to red as the pattern softens. Heat is mild, similar to a jalapeño, with a fresh, slightly sweet flavour that works well raw or lightly cooked. Pods are crisp and medium walled, making them useful for slicing, pickling and quick sautés. Developed in France, plants are compact and productive, setting fruit early in the season. I grow Zebrange for colour as much as yield, and it earns space for both.

Species: Capsicum annuum
Scoville (SHU): 2,000–5,000
Origin: France
Time to Fruit: 80–90 days
Culinary Uses: Fresh use, pickling, light cooking

Capperino F1

mrscc — Wed, 28 Jan 2026 12:37:55 +0000

The Capperino F1 is a compact plant producing thick-skinned, round chillis. This was a heavy cropper for me. The round pods (about the size of a golf ball) ripen from green to bright red, with thick walls and mild heat. Flavour is clean, sweet and crisp, making it well suited to fresh eating, roasting and pickling whole. Plants stay tidy and set fruit early. I like Capperino F1 for its consistency and for harvesting in volume without taking up much space. Please note it is an F1 hybrid, but it has been producing consistently for me.

Species: Capsicum annuum
Culinary Uses: Fresh eating, stuffing, roasting, pickling
Parentage: F1 hybrid

Apache

Shaun aka ChilliChump — Fri, 07 Nov 2025 16:44:01 +0000

The Apache chilli is a compact, bushy Capsicum annuum that reaches around 35 to 50 cm tall. It produces small, bullet-shaped pods about 5 to 7 cm long, ripening from green to bright red. Heat levels sit around 70,000 to 80,000 SHU, giving a clean, sharp burn. I grow the Apache in smaller pots where it crops heavily even in cooler summers. The flavour is bright and slightly sweet when fully ripe, good for sauces, salsas, and quick pickles. Bred in the UK, it performs well in containers or sheltered outdoor beds and fruits reliably through the season.

Species: Capsicum annuum
Origin: United Kingdom
Time to Fruit: Around 90–110 days from transplant
Culinary Uses: Hot sauces, salsas, pickling, stir-fries
Parentage: Standard annuum cultivar

Vampire

Shaun aka ChilliChump — Fri, 07 Nov 2025 11:36:05 +0000

The Vampire chilli is a striking Capsicum annuum with dark foliage and glossy pods that start black before ripening to deep red. Heat ranges between 15,000 and 30,000 SHU, offering a medium burn and bold, clean flavour. The sleek, fang-shaped pods hang neatly against the dark leaves, giving a dramatic contrast as they mature. Plants grow vigorous and bushy, producing a strong crop through summer. I find it both ornamental and productive, well suited to large pots or open ground.

Species: Capsicum annuum
Scoville (SHU): 15,000–30,000
Time to Fruit: Around 90–100 days from transplant
Culinary Uses: Fresh dishes, sauces, drying, grilling

https://chillichumpseeds.com/wp-content/uploads/2025/11/Vampire_early_season.mp4

Inca Berry

Shaun aka ChilliChump — Fri, 07 Nov 2025 10:45:14 +0000

The Inca Berry is a compact Capsicum baccatum producing small, upright pods that ripen from green to red. Heat is moderate, with a crisp, citrus flavour typical of baccatum types. Originally from the Andean region, it thrives in cooler conditions and fruits well in longer seasons. Plants can reach 80–100 cm and are generous croppers. I find the Inca Berry works well fresh in salsas and lightly pickled, where its tangy edge comes through clearly.

Species: Capsicum baccatum
Origin: Andes, South America
Time to Fruit: 100–120 days
Culinary Uses: Salsas, pickling, drying

Aleppo

Shaun aka ChilliChump — Fri, 24 Oct 2025 14:52:15 +0000

The Aleppo is a medium-heat chilli prized for its rich, fruity flavour and mild spice. Its conical pods mature from green to deep red and are typically dried and flaked to make the famous Aleppo pepper used in Middle Eastern and Mediterranean cooking. This Capsicum annuum variety thrives in warm conditions and produces abundant fruit throughout summer.

Species: Capsicum annuum
Scoville (SHU): 10,000–30,000
Origin: Aleppo region, Syria
Time to Fruit: 80–100 days
Culinary Uses: Drying, flake production, seasoning, sauces

Peppapeach Stripey

Shaun aka ChilliChump — Mon, 20 Oct 2025 16:37:58 +0000

The Peppa Peach Stripey is a Capsicum baccatum variety discovered in 2021 by Matt Layton as a natural striped mutation of the original Peppapeach, which was developed by Chris Fowler. The pods are small and rounded, typically 3–7 cm long, ripening from pale yellow or soft peach tones to a peach base streaked or speckled with red. The flavour is sweet and fruity with mild heat, around 1,000 SHU. Compact plants, growing 60–90 cm tall, are highly productive and well suited to pots or small beds.

Species: Capsicum baccatum
Scoville (SHU): ~1,000 (mild)
Origin: USA, 2021 – mutation of Peppapeach by Matt Layton; Peppapeach originally bred by Chris Fowler in Wales
Culinary Uses: Fresh salads, salsas, drying, pickled
Parentage: Peppapeach (Sugar Rush Peach heritage)

CC Chonky Cayenne

Shaun aka ChilliChump — Mon, 20 Oct 2025 15:07:28 +0000

The CC Chonky Cayenne is a selectively bred variant of the traditional cayenne, developed for its larger, meatier pods while retaining the classic cayenne heat and flavour. Reaching 30,000–50,000 SHU, its fruits are perfect for sauce making thanks to their increased flesh. This Capsicum annuum variety grows vigorously and fruits reliably through the season, making it a solid choice for home growers and sauce makers alike.

Species: Capsicum annuum
Scoville (SHU): 30,000–50,000
Time to Fruit: 75–90 days
Culinary Uses: Sauce making, drying, general cooking
Parentage: Selectively bred cayenne variant

Chinesicher Runzelhaut

Shaun aka ChilliChump — Mon, 20 Oct 2025 14:52:27 +0000

The Chinesischer Runzelhaut is a new variety for me this year, and it quickly proved itself. It fruited very early and produced an abundance of large, heavily wrinkled pods that turn a rich red when ripe. These striking, twisted chillies are not just visually impressive but also deliver a moderate heat with a clean, slightly sharp flavour. It’s great for fresh dishes, pickling or mild sauces. A compact Capsicum annuum from China, it grows well in pots or beds with good light and regular warmth.

Species: Capsicum annuum
Heat level: moderate
Origin: China
Time to Fruit: Early (fast to mature)
Appearance: Large, heavily wrinkled red pods
Culinary Uses: Fresh dishes, pickling, light sauces
Parentage: Traditional variety

Piment d’Espelette

Shaun aka ChilliChump — Mon, 02 Dec 2024 14:01:16 +0000

The Piment d’Espelette is a cherished chilli pepper from the Basque region of France, renowned for its mild heat and distinctive flavour. Maturing to a vibrant red, these peppers are traditionally dried and ground into a fine powder, offering a sweet, fruity taste with subtle smoky undertones. With a Scoville rating of up to 4,000 SHU, they provide a gentle warmth, enhancing dishes without overwhelming heat. Integral to Basque cuisine, Piment d’Espelette is used in a variety of dishes, including the classic piperade. This Capsicum annuum variety thrives in the unique climate of Espelette, where it’s harvested in late summer and celebrated annually during the Espelette Pepper Festival.

Species: Capsicum annuum
Scoville (SHU): Up to 4,000
Origin: Espelette, France
Time to Fruit: Late summer harvest
Culinary Uses: Seasoning for meats, stews, sauces; key ingredient in piperade
Parentage: Pure strain