KSPS Peach Starburst
Species: Capsicum Baccatum · Flavor: Very Sweet, Fruity Citrus, Tangerine/Peach · Scoville Heat Units: 100,000+ · Origin: USA · Pod size: Up to 3-inches long · Main Uses: Pepperheads, Hot Sauce · Seeds/Pouch: 10+ Seeds · Casa Verde Not...
- Packet
- 10
- Origin
- USA
Species: Capsicum Baccatum
Flavor: Very Sweet, Fruity Citrus, Tangerine/Peach
Scoville Heat Units: 100,000+
Origin: USA
Pod size: Up to 3-inches long
Main Uses: Pepperheads, Hot Sauce
Seeds/Pouch: 10+ Seeds
Casa Verde Note: This pepper has been on the radar for a while. It was very highly anticipated and did not disappoint. Very sweet, fruity flavor with a sharp heat. Everything you would want from a super hot Also, the plant was beautiful and produced such beautiful pods. Even if we disliked super hot, we would grow this variety just for the experience. Can’t emphasize this enough; these are really beautiful pods.
The KSPS Khang Starr Peach Starburst Pepper is a unique and rare chili pepper variety that was developed by Khang Starr, a renowned pepper breeder. This pepper variety is named after its beautiful peach color and its unique starburst shape with pointed edges.
The peach starburst pepper is a small pepper, typically measuring about one inch in length and half an inch in width. It has smooth and glossy skin that is slightly wrinkled and thin, making it easy to chop or slice. The heat level of this pepper ranges from 100,000 to 150,000 Scoville heat units, making it moderately hot.
In terms of flavor, the peach starburst pepper has a bright and fruity taste with subtle citrusy and floral notes. The flavor is well-balanced, with a pleasant heat level that complements the fruity taste without overpowering it.
Start indoors 8–10 weeks before last frost. Germinate at 26–30 °C on a heat mat; peppers stall below 22 °C. Pot up to 10–15 cm before hardening off outside after nights stay above 12 °C.
Feed balanced through bloom, then bump potassium for fruiting. Stake taller varieties. More detail in our full Canadian growing guide.
Match the pepper to the technique: thin-walled varieties blister fast in a hot pan; thick-walled ones roast or stuff beautifully; fruit-forward ones make balanced sauces and pickles. The variety's flavour profile is your shortcut — see Choosing the right pepper for a use-case guide.


























