Seeds: When properly stored, planted, and cared for, we guarantee reasonable germination and true-to-type growth for one year from purchase.
Non-seed products: Free from defects in materials and workmanship for 30 days from shipment.
Excludes factors outside our control (extreme weather, pests, gardener error). If something’s off, contact us—we’ll make it right with a replacement, repair, or refund.
USDA “bioengineered (BE)” foods are those with detectable genetic material that was modified using in vitro recombinant DNA (rDNA) techniques, in ways
not obtainable through conventional breeding or found in nature. The USDA’s National Bioengineered Food Disclosure Standard uses “bioengineered” as the nationwide labeling term.
Detectable modified genetic material in the final food
Created via in vitro rDNA techniques (e.g., gene transfer)
Modifications not achievable through conventional breeding or nature
—seeds / pkt
( ~ g )
Description
Rich, velvety sweetness in a classic Italian shape. Corno di Toro Rosso, the famed “bull’s horn,” delivers bell-pepper comfort with deeper aroma and a succulent bite that sings when roasted. Expect honeyed red pepper, cherry-tomato notes, and a low-acid finish that makes everything from sheet-pan dinners to antipasti taste like summer.
The plants are vigorous and tidy, typically 2 to 3 feet tall with a well-branched habit that sets heavy clusters of long, elegant pods. Clean, dark foliage frames the fruit so the plants look ornamental well before ripening. Pods average 8 to 10 inches, smooth and tapered with thick, juicy walls that blister and peel beautifully over flame. They mature from glossy green to a saturated, ruby red that signals peak sweetness and perfume, and the firm flesh holds shape on the grill, in the pan, and in brine.
Bite into a fully colored pod and bright garden sweetness comes first, followed by a gentle, buttery finish and hints of roasted corn. In the kitchen, Corno di Toro Rosso shines for grilling, stuffing, and pan-frying; sliced into rings, it brings crunch and vivid color to salads, sandwiches, and pizzas. Charred and peeled, it purées into a silky, crimson sauce or soup; dried at peak color and ground, it yields a sweet, brick-red powder that lifts rubs, eggs, and roasted vegetables.
Rooted in Italian market gardens and beloved by cooks for its balance of flavor, texture, and yield, Corno di Toro Rosso is a pantry-building Capsicum annuum you’ll harvest by the armful. Grow it for dependable production, showpiece color, and the pure, joyful sweetness that makes simple meals feel special.
Timing: Start seeds 8–10 weeks before last frost. In cool or short seasons lean to 10 weeks for robust transplants
Depth: Sow ¼" (6 mm) deep in sterile, fine seed-starting mix. Firm lightly and mist
Temperature (germination): Maintain 80–88°F (27–31°C) using a thermostat-controlled heat mat for uniform sprouting
Germination Time: 7–14 days typical. Allow up to 21 days for slower lots
Moisture & Air: Keep evenly moist. Use a humidity dome initially and vent daily to reduce damping-off
Light (post-sprout): 14–16 hours per day. Lights 2–4" above canopy
Air Temperature (post-sprout): Days 70–82°F (21–28°C). Nights 62–70°F (17–21°C)
Potting Up: First true leaf to 2–3" cells, then up to 4–5" pots before transplant. Bury slightly deeper each step for stability without covering leaves
Feeding: Start ¼ strength balanced liquid fertilizer weekly at two true leaves. Increase to ½ strength after pot-up if foliage pales or growth slows. Add Ca/Mg if deficiency symptoms appear
Airflow/Conditioning: Gentle fan or daily brushing strengthens stems and lowers fungal risk
Soil Temperature & Transplant Timing
Check soil at 2–4" depth at dawn for 3–5 mornings
Soil minimum 65°F (18°C)
Night air minimum 55°F (13°C) for dependable set
Ideal root zone 70–85°F (21–29°C) for quick establishment and early flowering
Transplanting Outdoors
Hardening Off: 5–7 days of gradual exposure from shade to full sun and breeze
Site: Full sun with warm exposure and good drainage. Loam or sandy loam, pH 6.2–6.8
Bed Prep: Work in 1–2" compost plus balanced organic fertilizer. Avoid high nitrogen that delays ripening to red
Spacing: 16–20" (40–50 cm) between plants. 24–30" (60–75 cm) between rows
Support: Use stakes, cages, or Florida weave to support long fruits and prevent branches from snapping in wind
Mulch: After soils warm, apply black plastic or woven fabric for earliness and weed suppression. In very hot areas, switch to straw later to moderate root temperatures
Watering: Aim for 1–1.25" (25–30 mm) per week including rainfall. Maintain steady moisture to prevent blossom drop and skin checking
Season Extension: Row cover or low tunnels accelerate early vegetative growth. Remove or vent during bloom. Red ripening benefits from reflective mulch and warm, sheltered microclimates
Variety-Specific Notes
Crop time: 72–82 days from transplant to full-size green. 90–105 days to deep red with peak sweetness
Harvest cues: Smooth, thick-walled pods 7–10" long. Pick green for yield or allow full red for roasting quality and concentrated sugars
Culinary or preservation uses: Outstanding as an Italian frying pepper, for roasting, grilling, and peeling. Ideal for jarred roasted peppers, antipasti, and sweet paprika-style powder when fully red and carefully dried
Stress tolerances or sensitivities: More tolerant of heat than blocky bells but still sensitive to cold soils. Fruit-laden plants can lodge in wind without support
Troubleshooting
Leggy seedlings: Boost light intensity and avoid overly warm day temps after emergence
Slow coloring to red: Reduce excess nitrogen, ensure full sun and good airflow, maintain even moisture
Branch breakage under load: Stake or weave early, especially before fruit lengthens
Micro cracking after storms: Keep mulch in place and irrigation consistent. Harvest soon after heavy rain
Sunscald on red fruit: Maintain modest leaf cover. Provide temporary shade during extreme heat if needed
Aphids, thrips, mites: Rinse with water early day, improve airflow, use sticky cards and insecticidal soap when necessary
Fungal leaf spots: Water at soil level, space adequately, prune only lightly for airflow, and remove affected tissue promptly
How to Grow — Corno di Toro Rosso (Capsicum annuum — Italian “bull’s horn,” deep red sweet pepper)
Seed Starting & Transplant Timing
Sow indoors 6–10 weeks before last frost to secure a long ripening window to crimson red.
Germination range: 78–85°F (25–29°C) on a heat mat; emergence 7–14 days. Vent domes daily; bottom-water to limit damping-off.
Lighting: Provide 14–16 hrs/day under LED/T5 fixtures 2–4" over the canopy; rotate trays and use a small fan for sturdy stems.
First feed & pot-up: Begin ¼-strength balanced fertilizer at first true leaves; up-pot to 3–4" containers as roots fill cells.
Harden off 5–7 days.
Transplant after nights >55°F (13°C) and soil >60°F (16°C). Black plastic encourages early vigor and later aids uniform red color.
Amendments: Incorporate 2–3" compost plus a light organic base (e.g., 4-4-4). Add a pinch of sulfate of potash (K) to build sugars and color; in sandy soils include gypsum (Ca) for cell strength and to reduce BER.
Raised beds/fabric pots: Promote drainage and warm roots—key to the deep, jammy red finish valued for roasting.
Watering
Provide 1–1½ inches/week; more during flowering/fruit fill as needed.
Water deeply but infrequently to build resilient roots.
Best method: Drip/soaker at soil level reduces foliage wetness and disease.
If overhead watering is unavoidable, irrigate early morning so leaves dry by dusk.
Flavor note: Even moisture supports thick, sweet walls and prevents tip shrivel; large wet–dry swings can thin walls or cause sunscald on ripening red pods.
Fertilizing
During vegetative growth, apply a balanced fertilizer every 2–3 weeks.
At first bloom, shift to low-N, high-K feeding to prioritize flowers/fruit and promote sugar accumulation for roasting and salads.
Avoid late nitrogen spikes—these delay red coloration and push leaf over fruit.
Weeding & Mulching
Keep rows weed-free—pepper feeder roots are shallow.
Mulch (black plastic early, organic later) to:
Retain soil moisture
Suppress weeds
Stabilize soil temperatures
Hand-weed gently; root injury can trigger flower drop and BER.
Sun & Heat Management
Grow in full sun (6–8+ hrs) for yield and rich color.
In heat waves (>95°F / 35°C), provide light afternoon shade; maintain steady moisture to preserve pollen viability and prevent sunscald on long pods.
Spacing & Support
Space 18–24" apart in rows 24–36" apart.
Long, heavy pods ask for ring stakes or a small cage to prevent lodging and keep fruit straight, clean, and evenly lit.
Companion Planting
Good companions: Tomatoes, basil, parsley, carrots, okra, beans, cucumbers.
Avoid: Fennel and kohlrabi (suppress growth).
Interplant alyssum, dill, coriander to recruit hoverflies/lacewings that curb aphids and thrips—essential for blemish-free roasting peppers.
Container Growing
Use 10–15+ gallon pots with a high-quality, free-draining mix; larger volumes stabilize moisture for thicker walls and sweeter flavor.
Containers dry quickly—check moisture daily.
Shade pot sides mid-summer; elevate containers off hot surfaces. Fabric pots improve aeration and root temperature control.
Pruning & Training
Tip-pinch once early for branching and more flower sites.
Later, remove only interior congestion to keep airflow high and ripening even. Heavy pruning midseason slows the first red flush.
Season Extension
Row cover/low tunnels speed spring growth; remove/vent during bloom for pollination. In fall, a light frost cloth buys time for the final crimson turn used for roasting, strips, and drying.
Harvest & Seed Saving
Harvest fully red, glossy pods for peak sweetness and concentrated flavor; green stage offers a mild, grassy sweetness for frying.
Cut with pruners—long pods can tear nodes if pulled.
For seed, choose fully red, straight, uniform pods on vigorous plants. Dry seeds 7–10 days; store cool/dry. Isolate from other sweet frying annuum to keep the Corno di Toro Rosso line true.
Additional Tips — Corno di Toro Rosso (Capsicum annuum)
Harvesting
Ripeness cues: Pick when pods reach deep, glossy crimson and feel firm but supple. Green-stage harvests are fine for a crisp bite, yet true jammy sweetness lands at full red.
Clean cuts: Long, heavy pods can kink stems if pulled. Use sanitized pruners, leaving a short stem stub to protect branches and maintain bloom.
Frequent rounds: During peak color change, harvest every 2–3 days to prevent overripe wrinkling and to keep plants setting new fruit.
Indoor finish: Nearly red pods will finish in 1–2 days at room temperature on a breathable rack—useful in cool snaps.
Flavor & Nutrition
Profile: Intensely sweet, low-acid red pepper with a silky texture after roasting; superb raw, outstanding roasted or grilled.
Nutrition: At red maturity, pods concentrate vitamin C, lycopene-adjacent carotenoids, and polyphenols for both color and health benefits.
Cooking behavior: Walls become tender and peel effortlessly after blistering, ideal for sauces and antipasti.
Handling
Gentle crates: Avoid compressing loads; long pods scuff and bruise easily.
Peeling assist: For ultra-smooth purées, blister → steam → peel. A paper bag or covered bowl speeds skin release.
Storage & Preservation
Fresh storage: Keep unwashed pods in a paper-lined, vented box; wash just before use.
Roast & freeze: Broil or grill to blister, steam 10 minutes, peel, then freeze strips flat. Preserves peak-season flavor for winter cooking.
Sweet pickles: Red rings shine in sweet-sour brines with garlic and oregano.
Dehydrating: Dry at 115–120°F (46–49°C) for sweet flakes/powder; grind only as needed to preserve aroma.
Confit: Slow-cook strips in olive oil with garlic, thyme, and a pinch of chili; refrigerate and use within a week.
Fermentation: 2–2.5% salt mash for 7–10 days yields a sweet-savory red pepper paste; fold into romesco or spread on sandwiches.
Kitchen Use
Antipasti & salads: Roast, peel, and dress with olive oil, garlic, sherry vinegar, and parsley—serve with anchovy or burrata.
Pasta & pizza: Blend into rosso crema (roasted corno + cream) for gnocchi; layer on pizzas with fennel sausage and basil.
Stuffed peppers: Fill with herbed rice, farro, goat cheese, or sausage; bake until tender.
Blossom end rot — steady irrigation, mulch, balanced calcium.
Poor fruit set — temperature extremes, drought, or excess nitrogen. Shade cloth and watering steadiness help.
Sunscald — pale lesions on fruit; keep foliage canopy.
Edema — blistering from erratic watering; water consistently.
Flavor dilution — excess water/N reduce sweetness; moderate stress improves flavor concentration.
Monitoring & Prevention Checklist
Weekly scouting for pests/disease.
Drip irrigation at soil line.
Adequate spacing for airflow.
Mulch warmed soil.
Rotate out of Solanaceae for 3+ years.
Sanitize hands/tools; discard diseased pods.
Corno di Toro Rosso (Capsicum annuum) — FAQs
Q: How hot is Corno di Toro Rosso?
Sweet pepper. 0 SHU. Deep, sugary flavor when fully red with thick, tender flesh.
Q: How long does it take to mature?
About 75–100 days from transplant. Peak sweetness comes at rich red color.
Q: How long does germination take?
7–14 days at 75–85°F with steady moisture. Warmth is essential for uniform sprouting.
Q: Does it need special soil conditions?
Fertile, well-drained loam with pH 6.2–6.8. Even moisture supports long, heavy pods.
Q: What spacing should I use?
18–24 inches between plants, 24–30 inches between rows. Provide light staking to support fruit.
Q: Do I need more than one plant for pollination?
No. Self-pollinating. Air movement helps in humid climates.
Q: Can I grow Corno di Toro Rosso in containers?
Yes. A 7–10 gallon pot with a cage or stakes works well. Feed regularly through fruiting.
Q: How many peppers per plant?
Often 10–25 large horn-shaped pods per plant.
Q: How do I harvest and handle?
Snip pods at full red for maximum sweetness. Handle gently to avoid bruising thin skins after roasting.
Q: Best ways to store or preserve?
Excellent roasted and peeled for antipasti, preserved in oil or vinegar, or frozen in roasted strips. Fresh slices also freeze well.
Q: Does cooking change the flavor?
Roasting adds smoke and intensifies sugars. Quick sauté keeps fresh, bright notes.
Q: Is it perennial?
Typically annual. Can be overwintered indoors at 60–70°F in bright light after pruning.
Q: Why are my pods not coloring red?
Cool nights or low sun. Allow time and maximize sunlight for full ripening.
Q: Can it cross with other peppers?
Yes within Capsicum annuum. Isolate when saving seed to preserve horn shape and sweetness.
Q: How do I use it without overpowering a dish?
Its sweetness is gentle. Use as a roasted centerpiece, in stuffed preparations, or sliced fresh with olive oil and sea salt.
Q: Is it ornamental?
Yes. Long scarlet horns are dramatic on plants and in kitchen displays.
Q: Is it safe to handle and eat?
Yes. No heat. Wash produce and tools after prep as usual.
Q: Why are pods narrow or developing tip burn?
Irregular watering or calcium imbalance. Keep moisture consistent and avoid severe drought during fruit fill.
The Corno di Toro Rosso, or “Red Bull’s Horn,” shares its ancestry with the Indigenous peppers first cultivated in the Americas. Sweet, thick-walled chiles were selected alongside hot ones, valued for their versatility in both food and ceremony. When these peppers reached Italy in the sixteenth century, they were embraced and refined into forms that suited Mediterranean cuisine. Over generations, Italian farmers shaped the Corno di Toro type — long, curving peppers reminiscent of bull’s horns — into both red and yellow forms. The red variant, Rosso, became especially beloved for its depth of flavor and vivid color.
Indigenous farmers had long celebrated red fruits as symbols of vitality and abundance, and Italian farmers continued this tradition. The Corno di Toro Rosso was prized for its sweetness, size, and versatility. In markets, its scarlet pods drew the eye, promising flavor that could be eaten fresh, roasted, or stuffed. Farmers appreciated its abundant yields and reliable ripening, while cooks made it central to countless dishes.
In Italian kitchens, Corno di Toro Rosso peppers were roasted over flames, their skins blistered and peeled to reveal tender, smoky flesh. Stuffed with rice, meats, or cheeses, they became celebratory fare. Fried in olive oil, they formed rustic side dishes, while sliced fresh they added sweetness to salads. Preserved in oil, they carried the memory of summer into winter meals. Their size and shape made them particularly suited to stuffing, while their mild sweetness allowed them to complement a wide range of ingredients.
Culturally, the red form carried even stronger symbolic associations than the yellow. Red is tied to vitality, passion, and fertility in Mediterranean traditions, and the Corno di Toro Rosso embodied these themes. Its curving pods resembled bull’s horns, an ancient symbol of strength and abundance. In gardens and markets, they hung like scarlet banners, reminders of both nourishment and celebration.
Today, Corno di Toro Rosso peppers are grown worldwide, admired for their beauty, productivity, and flavor. Gardeners prize them for their ornamental and culinary qualities, while cooks value their versatility. They remain one of the classic Italian peppers, deeply tied to regional identity yet globally appreciated.
To grow Corno di Toro Rosso is to participate in a heritage that stretches from Indigenous American fields to Italian harvest festivals. Each red horn-shaped pod is both food and symbol, carrying the fire of ancestry and the abundance of tradition.
Goal: Maintain the classic red bull’s horn identity - thick-walled, 8 to 10 inch elongated, gently curved frying pepper with blunt tip, high sweetness, and clean color progression green → full glossy red - while ensuring purity within C. annuum and excellent seed vigor.
1) Selecting Plants for Seed Saving
Choose exemplars: Select 8 to 12 healthy, vigorous plants with upright habit and good lateral branching. Fruits should be long and uniform with a smooth shoulder, gradual horn taper, and blunt tip, typically 2 to 3 inches wide at the shoulder and 8 to 10 inches long. Seek plants that ripen evenly to a deep, glossy red with thick, juicy walls.
Cull off-types: Exclude plants producing short blocky fruits, very narrow stringy pods, thin walls, twisted or sharply kinked fruits, muddy brick red color, slow or patchy ripening, weak peduncles, or off flavors. Remove plants showing virus-like mosaics, poor fertility, or chronic sunscald.
Maintain breadth: Save seed across 6 to 8 mother plants to preserve length, wall thickness, sweetness, and uniform red maturity.
2) Harvesting Seeds
Timing: Allow pods to reach full saturated red on the plant. Holding 5 to 10 days past full color improves embryo completion and seed fill. Slightly over-red fruit is acceptable if sound and free of internal browning.
Collection: Clip with sanitized pruners. Harvest fully colored, unblemished pods from each mother plant and keep lots separate and clearly labeled.
3) Cleaning Seeds
Separation: Slit pods lengthwise and scrape seeds plus placenta into a labeled fine sieve or bowl.
Rinse: Rinse gently with lukewarm water, rubbing to remove placental tissue until water runs clear.
Dry-rub plus winnow option: With field-dry pods, crumble seed mass over mesh and winnow chaff. Finish with a brief rinse if needed.
Inspection: Remove pith and placenta fragments. Discard flat, pale, dark specked, or immature seeds.
4) Drying Seeds
Method: Spread seeds in a single layer on labeled coffee filters, paper plates, or mesh screens.
Environment: Warm 70 to 85°F (21 to 29°C), shaded, well ventilated area. Avoid direct sun and temperatures above 95°F (35°C).
Duration: 7 to 14 days, stirring daily until seeds are hard and free flowing. Optional 24 to 48 hour finish sealed with fresh silica gel to equalize moisture before final pack.
5) Storing Seeds
Packaging: Place fully dry seeds in paper envelopes within an airtight jar or foil pouch with silica gel.
Conditions: Cool, dark, dry. Refrigerator 35 to 45°F (2 to 7°C) recommended.
Viability: 3 to 5 years refrigerated, 5 to 8+ years when ultra dry and frozen. Always warm sealed containers to room temperature before opening to prevent condensation.
6) Testing Seed Viability
Paper towel test: Germinate 10 to 20 seeds on a damp towel in a vented bag at 78 to 82°F (25 to 28°C). Read at 5 to 10 days.
Targets: At least 85 percent germination for fresh annuum seed.
Priming (optional): 30 to 60 minutes in 0.5 to 1 percent H₂O₂ or mild kelp solution can improve synchronization in older seed.
Tips for Successful Seed Saving
Isolation: Corno di Toro Rosso is C. annuum and crosses readily with other annuum types. Use 150 to 300 ft isolation. For foundation purity, bag or cage select branches or hand pollinate.
Pollinators: Encourage beneficials generally. For bagged branches, tap or gently vibrate flowers daily during bloom for reliable set.
Record keeping: Document plant IDs, isolation method, harvest dates, red color uniformity, wall thickness, fruit length and shoulder width, peduncle strength, and any off-types. Photograph representative red pods for reference.
Selection cues: Prioritize plants with fast, uniform ripening to a deep red, thick crunchy walls, straight to gently curved horns with blunt tips, strong peduncles, and consistently sweet, aromatic flavor. Favor pods that resist sunscald and internal browning at full red.
Culinary Uses, deep-red roaster with jammy sweetness
Roasted red horn strips (signature): Char whole pods thoroughly, steam, peel, and slice. Dress with olive oil, garlic, and red wine vinegar; serve over beans and grains, tuck into tacos/quesadillas, or layer on sandwiches.
Peperonata rosso: Slow-cook red horns with onion, tomato, and herbs until silky and jamlike; spoon onto polenta, rice, or grilled bread.
Romesco & pipián rojo hybrids: Blend roasted Rosso with toasted pumpkin/sesame seed, garlic, smoked or sweet paprika, and a touch of rehydrated ancho/pasilla for a brick-red sauce that bridges Mediterranean and Mesoamerican techniques.
Stuffed & fire-baked: Fill with herbed rice/beans, mushrooms, or cheese; bake until tender and lightly blistered. Finish with lemon or vinegar.
Soups & salsas: Purée roasted Rosso with tomato, epazote, and a pinch of cumin for mellow, brick-red salsa; add to tomato soups to soften acidity and add body.
Sweet paprika & harissa base: Smoke lightly, dehydrate peeled strips, and grind into sweet paprika; or blend to a harissa-style paste with garlic, coriander, and caraway—adjust heat by adding a measured hot chile.
Grill & salad: Grill halves skin-side down until charred, peel, and slice into salads with corn, beans, and squash for color and sweetness.
Heat control tips: Naturally heatless; pair with a small serrano or cayenne for adjustable warmth, keeping Rosso as the sweet backbone.
Preservation and Pantry Value
Freezer workhorse: Roast/peel, portion in oil-tossed strips, and freeze flat; texture and flavor hold for months.
Dehydration & powder: Low-temp, high-airflow dehydration preserves aromatics; grind just before use for vivid, sweet powder.
Ferments & relishes: Lacto-ferment diced pepper for a tangy sandwich relish; ferment a roasted purée for complex, spreadable condiments.
Pickling: Roasted pieces and rings keep vivid red in brine; excellent for antipasti and market jars.
Flavor Benefits beyond heat
Berry-like, jammy sweetness with roasted caramel notes; contributes umami-like roundness and color.
Thick flesh emulsifies sauces naturally—less oil required for creamy mouthfeel.
Garden and Ornamental Benefits
Long, horn-shaped pods ripen green → crimson; high visibility for timely picking.
Reliable, heavy sets with strong peduncles; pods resist splitting and transport well.
Pairs beautifully with Giallo for two-tone harvests and displays.
Traditional and Practical Uses (Indigenous foodways focus)
Comal & smoke-drying continuity: Roasting on comales and hanging to dry are embedded in Indigenous kitchens; Corno di Toro Rosso’s thick walls respond beautifully, yielding sweet powders akin to non-pungent paprika for stews with corn and beans.
Nixtamal companions: Roasted red strips enrich tamales, gorditas, and calabacitas; sweet peppers balance bitter greens and bean pots in communal meals.
Trans-Atlantic story, Native roots: Position product pages to honor Capsicum’s American domestication while noting Italian market selection—centering Native techniques (roasting, seed-thickening, nixtamal pairings) that make these peppers sing.
Safety and Handling always
Use tongs and good ventilation when broiling/grilling; hot steam can scald.
For long-term oil packing, follow tested canning/acidification or keep refrigerated and use promptly.
Label clearly (“sweet/no heat”).
Suggested Pairings
Savory: onion, garlic, olive oil, bay, thyme, Mexican oregano.
Our seeds are grown and sourced from the US. They're then packed and shipped from Colerain NC.
Triple tested
We regularly test the quality and germination rate of our seeds. We're so confident that our seeds are backed by a 1 year warranty!
Soil Readiness
for Pepper Plants (Capsicum spp.)
Where to get a soil test
Best option: your state’s Cooperative Extension soil testing lab.
Tip: Arid/alkaline regions (e.g., AZ, NM, UT, parts of CA) often use Olsen (bicarbonate) for phosphorus.
Interprets P by extractant; assumes ppm. Results are approximate.
Enter at least one value above, then Calculate.
Summary
Recommended Amendments (per 100 sq ft)
How to Use
Mix P & K sources into top 3–6″ a week or two before planting.
If pH is low, apply lime 3–4 weeks pre-plant (or fall/winter).
Side-dress peppers with ~0.1 lb N / 100 sq ft at first bloom & fruit set.
Add 1–2″ finished compost yearly to build organic matter.
Container mix? Use a peat/coco-based mix with compost and slow-release organic fertilizer; pH is usually already correct.
Payment & Security
Payment methods
Your payment information is processed securely. We do not store credit card details nor have access to your credit card information.
Join Our Newsletter for Exclusive Savings!
Sign up for our newsletter to get a 30% discount code sent straight to your inbox. If it doesn’t appear right away, please check your inbox settings, and if you still need help, we’re here to assist!
Alliance of Native Seedkeepers
Pepper Seeds - Sweet - Corno di Toro Rosso
$200 USD
$600
Unit price /
Unavailable
Description
Rich, velvety sweetness in a classic Italian shape. Corno di Toro Rosso, the famed “bull’s horn,” delivers bell-pepper comfort with deeper aroma and a succulent bite that sings when roasted. Expect honeyed red pepper, cherry-tomato notes, and a low-acid finish that makes everything from sheet-pan dinners to antipasti taste like summer.
The plants are vigorous and tidy, typically 2 to 3 feet tall with a well-branched habit that sets heavy clusters of long, elegant pods. Clean, dark foliage frames the fruit so the plants look ornamental well before ripening. Pods average 8 to 10 inches, smooth and tapered with thick, juicy walls that blister and peel beautifully over flame. They mature from glossy green to a saturated, ruby red that signals peak sweetness and perfume, and the firm flesh holds shape on the grill, in the pan, and in brine.
Bite into a fully colored pod and bright garden sweetness comes first, followed by a gentle, buttery finish and hints of roasted corn. In the kitchen, Corno di Toro Rosso shines for grilling, stuffing, and pan-frying; sliced into rings, it brings crunch and vivid color to salads, sandwiches, and pizzas. Charred and peeled, it purées into a silky, crimson sauce or soup; dried at peak color and ground, it yields a sweet, brick-red powder that lifts rubs, eggs, and roasted vegetables.
Rooted in Italian market gardens and beloved by cooks for its balance of flavor, texture, and yield, Corno di Toro Rosso is a pantry-building Capsicum annuum you’ll harvest by the armful. Grow it for dependable production, showpiece color, and the pure, joyful sweetness that makes simple meals feel special.
Seeds look great and gorgeous colors. These glass gem seeds look healthy and a great value for the price. I will update you when I plant them on how many germinate.
The taste is great and the tomato is yellow in color 1-2 lb tomatoes.
Tomato Seeds - Indeterminate - Kentucky Beefsteak
D.F.
Seeds look great and gorgeous colors. These glass gem seeds look healthy and a great value for the price. I will update you when I plant them on how many germinate.
Corn Seeds - Flint -Glass Gem Corn
D.F.
Wow, what a pretty blue these seeds are. i can't wait to plant them and watch them grow. I will update you on how many germinate. The seeds look healthy.
Corn Seeds - Flour -Hopi Blue Corn
D.F.
Seeds look great 👍 and i haven't had a chance to plant any of them yet, but I will update you when I put them in a seed tray and see how many germinate.
