26–30 °C
Sow indoors 8–10 weeks before last frost. Germinate at 26–30 °C — below 22 °C the seeds stall for weeks.
SHOP BY CATEGORY · PEPPER SEEDS
Pepper Seeds Canada
Buy pepper seeds in Canada, including hot pepper seeds, sweet pepper seeds, rare chilies, heirloom peppers, and short-season varieties selected for Canadian gardens.
14 varieties in stock
About Pepper Seeds Canada
Shop pepper seeds in Canada from Casa Verde Seeds, a small Quebec seed shop focused on flavour-first varieties for cooks, growers, and home gardeners. This collection includes sweet peppers, mild frying peppers, hot chilies, rare heirlooms, and superhots selected for short-season Canadian gardens.
Use this page to browse pepper seeds by heat level, cooking use, and garden style, from Habanada and Biquinho to jalapeno, aji, habanero, ghost pepper, and specialty ornamental peppers. We prioritize flavour, germination quality, and varieties worth growing in a real kitchen garden in Canada.
Packed in Québec
Orders are prepared in Vaudreuil-Dorion.
Ships across Canada
See current shipping terms before ordering.
Packet details
Variety pages identify available seed, maturity, and growing information.
Growing support
Use our Canadian guides or contact Michael.
Shop by heat.
Tap a level to filter the grid below. Counts are live.
Grow Zones
Find seeds for your zone
Choose your Canadian garden zone to filter seeds tagged for your climate. Zone helps with climate fit; for annual seeds, also check days to maturity and when to start indoors.
Showing recommended seeds for
Prioritize short-season varieties, check days to maturity, and start indoors when the product page recommends it. Annual vegetables still depend on frost dates, season length, heat, and microclimate.
Rocoto Yellow Pepper Seeds
Price
$6.00
Sale price
$6.00
Price
Unit price
HotPubescens
85-100 days from transplant · 10+ seeds per packet
Sold out
San Marzano Giant Yellow Rocoto
Price
$5.00
Sale price
$5.00
Price
Unit price
HotSolanaceae
105 · 10
In stock
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A MINI BUYING GUIDE
Choosing the right pepper.
If you're exploring flavour profiles, start with the heat level. If you already know what you're cooking, jump straight to the use case below. Every link lands on a live-filtered view of the pepper collection.
Frying
Frying fast?
Thin walls blister in seconds: Shishito, Padrón, Criolla de Cocina.
See frying peppers → RawRaw & aromatic?
Perfume without burn: Habanada, Biquinho, Sweet Spanish.
See raw-eating picks → StuffingStuffing or roasting?
Thick walls hold cheese and grain: Poblano, Craig's Grande Jalapeño, Jimmy Nardello.
See stuffing peppers → SauceSauce with gentle glow?
Fruit-forward, heat comes late: Aji Mango, Tam Jalapeño, Habanero El Remo.
See sauce peppers → ContainersContainers & balconies?
Compact, productive — pots from 5 to 10 gallons: Shishito, Biquinho, Habanada.
See container peppers → PicklingPickling jars?
Crisp, shape-holding — crunch survives the brine: Early Jalapeño, Tam Jalapeño, Biquinho.
See pickling peppers →QUICK GROWING TIPS · CANADA
From seed to sweet heat.
Six rules that turn a short Canadian summer into a full pepper harvest. More detail in the blog.
14–16 h / day
Bright LEDs, lamps 2–3 inches above canopy. Leggy seedlings = not enough light, not more fertilizer.
Nights > 12 °C
Harden off 7–10 days before moving outside. Peppers sulk if the soil hasn't warmed — wait another week if in doubt.
Airy mix, balanced feed
Coco / compost / perlite. Balanced feed through bloom, then bump potassium (K) for fruiting.
Tap the blossoms
Indoors, tap blossoms weekly and run a gentle fan. Outdoor bees do the work themselves.
How to grow peppers in Canada
The chef-approved method from seed to harvest — our longest growing-tips read.
Read the guide →PEPPER SEED FAQ
Questions growers actually ask.
What pepper seeds grow best in Canada?
Short season, cool-night-tolerant varieties tend to perform best. Anything that matures under 75–85 days is gold for most Canadian zones — think jalapeños, Hungarian wax, banana peppers, shishitos, and many Aji varieties. Superhots can still work, but you'll want a long indoor start (10–12 weeks) and consistent heat.
Are heirloom pepper seeds better?
"Heirloom" just means the variety has been open-pollinated and preserved over generations. Flavor-wise? Yes, heirlooms tend to be more interesting, aromatic, and less generic than store-breeders. Yield-wise? Hybrids may outperform them slightly. Most growers prefer heirloom peppers because you can save seeds and maintain genetic traits year after year.
How long do pepper seeds take to germinate?
At warm temperatures (26–30°C / 78–86°F), most peppers germinate in 7–14 days. Superhots (C. chinense types) can drag out to 21–30 days, which is completely normal. Cool soil temperatures slow germination dramatically — below 22°C, they can stall for weeks.
Do hot pepper seeds need heat mats?
If you're in Canada: Yes, unless you enjoy waiting a month for a sprout. Peppers originate from warm climates and really don't wake up until the soil is above 26°C. A heat mat stabilizes temp, speeds germination, and reduces fungal issues from uneven moisture.
When should I start pepper seeds indoors in Canada?
Most Canadian growers should start indoors early March to mid-April, depending on your frost date. Superhots? Start them late February — they're slow divas that like extra time. The goal is to have sturdy 6–10 inch plants by transplant time.
Can I grow peppers in containers in Canada?
Absolutely — peppers love containers because the soil warms faster. A 5–7 gallon pot is ideal for most varieties; superhots and big bells appreciate 10 gallons. Use a well-draining mix and feed every 1–2 weeks once flowering begins.
How do I choose the best pepper seeds for my garden?
Two questions to answer first: how long is my season (look for 60–75 days-to-maturity in short Canadian summers), and what am I cooking with them. Then match the garden to the kitchen:
- Short season: Early Jalapeño, Hungarian Hot Wax.
- Pots & balconies: Shishito, Biquinho, compact Thai chilies (3–5 gal containers).
- Hot sauce or drying: Habanero, Cayenne, Ghost Pepper.
- Fresh roasting / stuffing: Poblano, Bell, Corno di Toro.
- Sweet heat (aroma without burn): Habanada — a heatless habanero.
