Peter Pepper Seeds
Phallic. Fantastic. Fully Edible

Peter Pepper Chilli Seeds

Peter Pepper Chilli Seeds

Phallic. Fantastic. Fully Edible: Heat Level: ★ ☆ ☆ ☆ ☆

Peter Pepper is an heirloom Capsicum annuum famous for its unmistakably anatomical pod shape. It’s been a talking point in American seed circles for over a century, partly because it reliably produces pods that look — well — exactly like what you think they look like.

There’s nothing crude about it; nature simply has a sense of humour, just as the Bhutanese do when they paint protective, spurting phalluses on their houses.

Despite the notoriety, it’s a genuinely good chilli. Heat sits in the comfortable medium range, the walls are thin and crisp, and the flavour is surprisingly bright — excellent for salsas, quick pickles, or drying into flakes.

Raised from seed, the plants grow vigorously with strong branching and a generous pod set, especially in warm summers or under glass.

Pods ripen from green to a glossy deep red, keeping their characteristic shape throughout development. Whether you’re growing it for its flavour, its productivity, or simply because it makes people smile,

Peter Pepper is a remarkably reliable and enjoyable variety to raise from seed.

Additional Information

▶ Packet Contents: Ten seeds per packet.

▶ Species: Capsicum annuum

▶ Heat Level: Typically 10,000–20,000 SHU (medium heat)

▶ Germination: 7–14 days at 22–28°C

▶ Seedling Growth: Fast-growing and sturdy; transplants easily and responds well to bright light

▶ Plant Habit: Upright annuum reaching 60–90 cm with good branching and reliable pod set

▶ Fruit Appearance: Thin-walled pods with the traditional elongated, lobed “Peter Pepper” form; ripen green to deep red

▶ Flavour Profile: Fresh, crisp capsicum flavour with a clean, medium intensity heat

▶ Growing Conditions: Suitable for greenhouse or outdoor growing in warm summers; thrives in containers

▶ Time to Harvest: Approximately 75–95 days from transplant

▶ Origin: Long-known heirloom annuum circulating in the southern United States

▶ How to Grow Chillies: Free 28-page booklet “How to Grow Chillies” included with every seed order

Coir Blocks

Classic Hots

Record-breakers

Cooks' Collection

World of Chillies was set up by Sarah Hunt in 2011 to promote chilli growing and the enjoyment of everything hot and spicy.

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▶ 1. Easy to Grow: Some chillies are just a joy to grow — compact, reliable, and happy in a pot (5). Others shoot off in all directions or sulk at the first sign of wind (1). I’ve given higher scores to the ones that do well here in the UK.

▶ 2. Ornamental Quality: A few of these are real show-offs, with pods that look like jewels or dramatic foliage that turns heads. Others are more practical than pretty. This score is just about how good they look on the patio or in the greenhouse.

▶ 3. Heat Level: This isn’t a technical SHU score — it’s just a kitchen-friendly 1 to 5. A 1 means very mild (like a jalapeño), a 5 is properly hot (think Bhut Jolokia). It should help you judge what you’re in for!

▶ 4. Hardiness: How well do they cope with our unpredictable summers? I’ve given higher scores to the tough ones that keep going through cool nights, wind, or patchy weather without much fuss.

▶ 5. Culinary Use: This one’s about how often I actually use them. Some are perfect for pickling, stuffing or powders — others look good but don’t end up in many meals. If it’s flavourful and versatile, it scores high.

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