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Non-GMO
Easy to Grow
Heirloom

Anaheim Pepper

Quick Facts:

  • Popular mild chile pepper
  • Named after Anaheim, CA
  • Ripens green to red with a mild heat level
  • Popular for roasting and chile rellenos
  • 80 days from transplant

View full description

Quantity: Packet (25 Seeds)

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We ship to all areas of North America including the United States, its territories and outlying islands, and Canada. International orders may incur an additional charge to cover the handling of customs paperwork. Returns are accepted within 30 days of receipt. Full warranty information can be found here.

Anaheim Mild Chile Pepper

More about Anaheim

Capsicum annuum

The Anaheim pepper is a popular mild chile named after the California city that brought it to fame.   Popular in Mexican and Tex-Mex cuisines, Anaheim is beloved for its long, slender, glossy-skinned peppers which feature a unique smoky, sweet and tangy flavor that is enhanced by roasting.  They also boast a hint of spiciness (500 to 2500 on the Scoville scale) that adds a touch of excitement without lingering too long on the tongue.  In the garden, Anaheim is a delight to grow with robust plants that bear heavy yields of 8-inch-long peppers in ceaseless abundance from mid-summer until the first frosts of fall.

The history of the Anaheim pepper dates back to 1890's when Emilio Ortega brought some... More

Less

Capsicum annuum

The Anaheim pepper is a popular mild chile named after the California city that brought it to fame.   Popular in Mexican and Tex-Mex cuisines, Anaheim is beloved for its long, slender, glossy-skinned peppers which feature a unique smoky, sweet and tangy flavor that is enhanced by roasting.  They also boast a hint of spiciness (500 to 2500 on the Scoville scale) that adds a touch of excitement without lingering too long on the tongue.  In the garden, Anaheim is a delight to grow with robust plants that bear heavy yields of 8-inch-long peppers in ceaseless abundance from mid-summer until the first frosts of fall.

The history of the Anaheim pepper dates back to 1890's when Emilio Ortega brought some seeds of a popular New Mexico chile to Anaheim California and began growing the peppers the garden of his adobe home.  Ortego discovered that if the peppers were harvested young and then roasted and peeled, they could be canned and stored for later use.  Beginning with glass jars and a home cookstove, Emilio and his wife worked out a way to preserve the peppers in metal cans and a new business was born.  By 1901, their second year of business, Ortega was selling 24,000 cans annually and was looking to expand.

Over a hundred years later, we all still recognize the Ortega name and still carry a certain fascination for this beloved California pepper.  Commonly used today for making green chile sauces to serve on burritos, enchiladas, and tacos, the Anaheim chili has found a whole host of new uses; from pork stews to green chile frittata.  Dried Anaheim peppers, known as "California chilis" or "chile seco del Norte" have also become popular for spice blends and rubs.  With their ease of growth and multitude of uses, there's no doubt that Anaheim chiles deserve a try in any garden, and our premium Anaheim pepper seeds are sure to get you off to a great start.  Anaheim peppers mature roughly 80 days from transplant.  Each packet contains a minimum of 25 seeds.

 

Capsicum annuum

The Anaheim pepper is a popular mild chile named after the California city that brought it to fame.   Popular in Mexican and Tex-Mex cuisines, Anaheim is beloved for its long, slender, glossy-skinned peppers which feature a unique smoky, sweet and tangy flavor that is enhanced by roasting.  They also boast a hint of spiciness (500 to 2500 on the Scoville scale) that adds a touch of excitement without lingering too long on the tongue.  In the garden, Anaheim ... read more

read less

Capsicum annuum

The Anaheim pepper is a popular mild chile named after the California city that brought it to fame.   Popular in Mexican and Tex-Mex cuisines, Anaheim is beloved for its long, slender, glossy-skinned peppers which feature a unique smoky, sweet and tangy flavor that is enhanced by roasting.  They also boast a hint of spiciness (500 to 2500 on the Scoville scale) that adds a touch of excitement without lingering too long on the tongue.  In the garden, Anaheim is a delight to grow with robust plants that bear heavy yields of 8-inch-long peppers in ceaseless abundance from mid-summer until the first frosts of fall.

The history of the Anaheim pepper dates back to 1890's when Emilio Ortega brought some seeds of a popular New Mexico chile to Anaheim California and began growing the peppers the garden of his adobe home.  Ortego discovered that if the peppers were harvested young and then roasted and peeled, they could be canned and stored for later use.  Beginning with glass jars and a home cookstove, Emilio and his wife worked out a way to preserve the peppers in metal cans and a new business was born.  By 1901, their second year of business, Ortega was selling 24,000 cans annually and was looking to expand.

Over a hundred years later, we all still recognize the Ortega name and still carry a certain fascination for this beloved California pepper.  Commonly used today for making green chile sauces to serve on burritos, enchiladas, and tacos, the Anaheim chili has found a whole host of new uses; from pork stews to green chile frittata.  Dried Anaheim peppers, known as "California chilis" or "chile seco del Norte" have also become popular for spice blends and rubs.  With their ease of growth and multitude of uses, there's no doubt that Anaheim chiles deserve a try in any garden, and our premium Anaheim pepper seeds are sure to get you off to a great start.  Anaheim peppers mature roughly 80 days from transplant.  Each packet contains a minimum of 25 seeds.

 

Boy holding slice of watermelon
Kids eating watermelon

How to Grow Chile Peppers

Peppers perform best in well-drained soil that contains plenty of organic matter and adequate phosphorous and calcium. Mulching plants with poly, paper, or natural materials will ensure consistent moisture throughout the root zone.

For earliest harvest, start seeds indoors 6-8 weeks before the last frost. Sow seeds 1/4" deep in well moistened, sterile seed-starting mix. The ideal temperature for pepper seed germination is 85 degrees. For best results, place a grower's heat mat beneath trays until germination has occurred. Under ideal conditions, germination should occur in 10-14 days. Super hot chiles can take up to a month to germinate. Be sure to keep the soil moist, but not soggy, until germination has occurred. Placing a plastic dome over the trays will eliminate a need for frequent watering during the germination period.

After danger of frost has passed, set transplants 18-24" apart in rows 24-36" apart. Ensure that plants receive 1-2" of water per week. Avoid over-application of nitrogen as this can cause vegetative growth at the expense of fruit set.

Insect Pests

Biological controls such as Bacillus thuringiensis can be effective in controlling climbing cutworms. Aphids, flea beetles, and other hard-shelled insects can be controlled with an insecticidal soap solution.

Diseases & Other Problems

To prevent common pepper diseases like Phytopthora and bacterial spot, avoid watering plants at night or on cool, cloudy days. Excess nitrogen and/or insufficient phosphorous can cause pepper plants to become bushy and produce few blossoms.

Peppers can be harvested at any time but should be picked before they become soft or overly mature. Harvesting regularly will encourage further fruit set. Peppers can be stored in the refrigerator for 4 to 5 days. Alternatively, they can be dried by hanging them or placing them on a screen or basket in a warm, well-ventilated location until completely dry.

CONSIDERATIONS:

Select disease-free plants that are true-to-type. Pepper plants are prone to cross pollination by bees, so precautions should be taken to prevent pollination by insects. Covering plants with mosquito netting is an effective method to protect against pollen contamination.

HARVESTING SEED:

Harvest mature, disease-free fruit that have developed their final color. Cut open fruit and use a gloved hand to remove the seed. Dry on a coffee filter or paper towel. Store in an airtight container until ready to use.

Note: We have noticed that pepper juice can leach through gloves. It is wise to double up if you are processing a large number of peppers or superhot chiles.

SEED LONGETIVITY:

Pepper seeds will remain viable for three years when stored under ideal conditions.

Little boy gardening

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