Sweet Pepper Seeds,
Aji Cachucha

Start seeds indoors 8–10 weeks before your last expected frost date. Transplant outdoors after the danger of frost has passed and nighttime temperatures stay above 60°F. In warm climates, direct seeding is possible but less common. If you’re not sure how to find your first and last frost dates, consult our blog post 'Our Experts Answer Questions, Share Resources.'

Sow seeds 1/4 inch deep in seed-starting mix and keep them warm—ideally around 80°F—for optimal germination. Use a heat mat if needed. Keep the soil moist but not soggy. Once seedlings develop two sets of true leaves, transplant them into larger containers until ready for hardening off and outdoor planting.

Choose a location with full sun and rich, well-draining soil. Amend soil with compost or a balanced organic fertilizer before transplanting. Water consistently, especially during fruiting, but avoid waterlogging. Fertilize monthly with a phosphorus-rich blend. Watch for aphids or flea beetles and manage with organic treatments like neem oil if needed.

• Choose fully ripe, mature fruits that have developed their final color.
• Cut open the pepper and remove seeds.
• Spread seeds on a screen or paper towel in a warm, dry place out of direct sunlight.
• Stir daily to ensure even drying.
• Once completely dry, store in an airtight container in a cool, dark place.
• Label with variety and year. Seeds remain viable for up to 4 years.