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
Deep, mellow sweetness with a gourmet twist. Chocolate Bell ripens to a rich mahogany brown, developing a plush, low-acid flavor with hints of cocoa, dried cherry, and roasted corn. It brings classic bell pepper crunch with a more complex finish, turning simple salads, sheet-pan dinners, and stuffed peppers into something memorable.
The plants are sturdy and prolific, typically 2 to 3 feet tall with a well-branched, compact habit that sets generous clusters of blocky fruit. Lush green foliage frames large, three- to four-lobed pods that average 3½ to 5 inches across. They mature from glossy green to a deep chocolate brown that signals peak sweetness and aroma. Thick, meaty walls roast, blister, and peel beautifully, hold shape when stuffed, and keep a satisfying snap for raw snacking and pickling.
Bite into a fully colored pod and you’ll get bright garden sweetness first, followed by a smooth, almost nutty finish that plays well with smoke, olive oil, and herbs. In the kitchen, Chocolate Bell shines on antipasto boards, in fajitas and kebabs, and roasted for silky strips or puréed sauces. Dried at peak color and ground, it yields a warm, brick-brown powder that deepens rubs, soups, and roasted vegetables without heat. Selected for dependable yields, uniform shape, and exceptional flavor, this distinctive Capsicum annuum brings showpiece color and easy versatility to any garden or patio.
Timing: Start seeds 8–10 weeks before last frost. Cool or short seasons use 10 weeks for sturdy transplants
Depth: Sow ¼" (6 mm) deep in fine, sterile seed-starting mix. Firm lightly and mist
Temperature (germination): Maintain 80–88°F (27–31°C) with 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, not waterlogged. Use a humidity dome for the first several days and vent daily to reduce damping-off
Light (post-sprout): Provide 14–16 hours per day. Keep lamps 2–4" above the canopy and raise as plants grow
Air Temperature (post-sprout): Days 70–82°F (21–28°C). Nights 62–70°F (17–21°C)
Potting Up: At first true leaf, move to 2–3" cells, then to 4–5" pots 2–3 weeks before transplant. Set slightly deeper each step to stabilize the stem without burying leaves
Feeding: Begin ¼ strength balanced liquid fertilizer weekly at two true leaves. Increase to ½ strength after potting up if foliage pales or growth slows. Add Ca/Mg if interveinal chlorosis or early blossom end rot appears
Airflow/Conditioning: Run a gentle fan or brush tops daily to strengthen stems and reduce fungal pressure
Soil Temperature & Transplant Timing
Transplant based on soil readings, not dates
Measure 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 reliable fruit set
Ideal root zone 70–85°F (21–29°C) for quick establishment
Transplanting Outdoors
Hardening Off: 5–7 days, moving from bright shade to partial sun to full sun with light breeze exposure
Site: Full sun. Fertile, well drained loam with pH 6.2–6.8. Warm, sheltered beds help size and color on thick walls
Bed Prep: Incorporate 1–2" compost plus a balanced organic fertilizer per label. Avoid excess nitrogen which delays flowering and color
Spacing: 18–22" (45–55 cm) between plants. 30–36" (75–90 cm) between rows for larger canopies
Support: Use sturdy cages or a single stake to support heavy clusters and prevent branch breakage
Mulch: Apply after soils warm. Black plastic or woven ground cover promotes earliness and suppresses weeds. In hot regions, straw can moderate peak heat once soils are warm
Watering: Provide a steady 1–1.25" (25–30 mm) per week including rainfall. Water at soil level and avoid drought then soak cycles that cause blossom drop or micro cracking
Season Extension: Row cover or low tunnels speed early growth. Remove or vent during bloom to ensure pollination. Reflective mulch can improve interior coloring on dense canopies
Variety-Specific Notes
Crop time: 72–82 days from transplant to full-size green. 90–105 days to glossy chocolate brown
Harvest cues: Blocky 3–4 lobed bells with very thick walls. Color transition green to bronze to deep chocolate brown. Brown stage has rich sweetness and unique flavor for roasting
Culinary or preservation uses: Excellent for stuffing, roasting, grilling, and fresh salads. Fully brown fruits peel well after roasting and dehydrate into sweet, mahogany flakes or powder
Stress tolerances or sensitivities: Sensitive to cold soils and cool nights. Dark skins can absorb heat quickly, increasing sunscald risk on exposed pods during heat waves
Troubleshooting
Leggy seedlings: Increase light intensity and keep post-sprout day temps near 75–78°F
Slow or uneven coloring to brown: Reduce excess nitrogen, ensure full sun and steady moisture, and improve airflow
Misshapen bells or zippering: Often from temperature swings at pollination. Keep conditions steady and avoid high N
Branch breakage under load: Stake or cage early before heavy sets develop
Micro cracking after rain: Maintain mulch and consistent irrigation. Harvest soon after heavy rainfall
Sunscald on brown fruit: Retain leaf cover and consider 20–30 percent shade cloth during extreme heat
Aphids, thrips, mites: Rinse early day, improve airflow, deploy beneficials, and use insecticidal soap if needed
Fungal leaf spots: Water at the base in the morning, widen spacing for airflow, and remove affected leaves promptly
How to Grow — Chocolate Bell (Capsicum annuum — rich brown bell, sweet and nutty)
Seed Starting & Transplant Timing
Start indoors 6–10 weeks before last frost; brown-pigment bells appreciate a warm, unhurried start for thick walls and uniform lobes.
Germination target: Keep media at 78–85°F (25–29°C) on a heat mat with a humidity dome; emergence usually 7–14 days. Vent domes daily and bottom-water to limit damping-off.
Lighting: Provide 14–16 hours/day under LED/T5 lights placed 2–4" above seedlings; rotate trays weekly 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 once roots bind the cell.
Hardening off: 5–7 days of gradual outdoor exposure.
Transplant only after nights are >55°F (13°C) and soil is >60°F (16°C). Black mulch/landscape fabric pre-warms beds and later helps speed the green→mahogany color break.
Amendments: Incorporate 2–3" finished compost into the top 8–10". At planting, add a light organic base (e.g., 4-4-4), plus a pinch of sulfate of potash (K) for wall thickness and gypsum (Ca) if soils are sandy—to reduce blossom end rot (BER).
Bed architecture: Raised beds and wide rows enhance drainage and root warmth, key for uniform brown pigmentation.
Watering
Provide 1–1½ inches/week, adding a second deep irrigation during fruit fill in hot, dry weather.
Water deeply but infrequently to promote deep rooting; avoid frequent, shallow sprinkles.
Best method: Drip/soaker hoses at soil level keep foliage dry and disease pressure low.
If overhead irrigation is used, water early morning so leaves dry by evening.
Quality note: Even moisture supports thick, crunchy walls and reduces internal cracking as fruits bulk to full blocky size.
Fertilizing
Feed a balanced fertilizer every 2–3 weeks during vegetative growth to build a sturdy frame.
When buds appear, transition to low-N, higher-K feeding to emphasize flowers/fruit and to power the green→chocolate pigment pathway.
Avoid late nitrogen surges—excess leaf shades pods and slows the brown turn.
Weeding & Mulching
Keep beds weed-free—bells have shallow feeder roots that resent competition.
Mulch (black plastic early, organic later) to:
Retain soil moisture
Suppress weeds
Stabilize soil temperature
Hand-weed gently; root injury raises BER risk and can stall set.
Sun & Heat Management
Plant in full sun (6–8+ hrs) for yield and clean, even brown color.
During heat spikes (>95°F / 35°C), provide 30–40% afternoon shade and steady moisture to preserve pollen viability and prevent sunscald on coloring fruit.
Spacing & Support
Space 18–24" apart in rows 24–36" apart.
Chocolate Bell loads up heavily; use small cages or ring stakes to prevent limb splits and keep fruit off soil for smooth skins.
Add alyssum, dill, coriander to attract hoverflies/lacewings that curb aphids/thrips—important for blemish-free bells.
Container Growing
Use 10–15+ gallon pots with a high-quality, free-draining mix; larger volumes stabilize moisture for thicker walls and richer flavor.
Containers dry faster—check moisture daily.
Shade pot sides mid-summer; elevate containers for airflow. Fabric pots aid aeration and temperature control.
Pruning & Training
Tip-pinch once early to encourage branching and more flower sites.
Later, thin only interior congestion to improve airflow and even coloring; heavy midseason pruning delays the first big flush.
Season Extension
Row cover/low tunnels hasten spring growth; vent/remove during bloom for pollination. In fall, a light frost cloth buys time for the green→mahogany turn.
Harvest & Seed Saving
Pick when bells are fully chocolate-brown and glossy for nutty sweetness and highest vitamins; green harvests are crisp but less complex.
Cut with pruners, don’t pull—blocky bells tear nodes easily.
For seed, choose fully brown, 3–4-lobed uniform fruits from vigorous plants. Dry seeds 7–10 days, store cool/dry. Isolate from other bells to maintain the chocolate phenotype.
Additional Tips — Chocolate Bell (Capsicum annuum)
Harvesting
Ripeness cues: Harvest when fruits turn a rich mahogany-brown across the entire surface with a glossy sheen and firm, thick walls. “Half-chocolate” panels (green streaks lingering near shoulders) taste slightly bitter—wait for uniform chocolate color for the classic sweet, earthy profile.
Cut, don’t tug: Thick crowns are attached to brittle junctions—use sanitized pruners, leaving a short stem stub to protect the node and reduce disease entry.
Cadence: Once color breaks, pick every 2–3 days. Frequent harvest encourages continued bloom and prevents overmature softening.
Finish indoors: Nearly chocolate bells will finish in 24–48 hours on a breathable tray at room temperature; this evens color if cool nights slow ripening.
Flavor & Nutrition
Profile: Deep molasses, cocoa husk, and roasted nut tones with low acidity and a gentle sweetness—more complex than red or yellow bells.
Nutrition: Dark pigmentation signals elevated polyphenols, alongside robust vitamin C; at full maturity, carotenoids (including capsanthin/capsorubin) are substantial.
Cooking behavior: Thick walls roast to a silky, jammy texture that purées beautifully without watery dilution.
Handling
Gentle crates: The glossy chocolate skin scuffs easily—use shallow totes and avoid stacking heavy produce on top.
Knife technique: For neat dice, split along the natural lobe seams, remove the seed block in one piece, then panel and slice.
Storage & Preservation
Fresh storage: Keep unwashed bells in a paper-lined, vented container; rinse just before use to avoid condensation that shortens shelf life.
Roast & peel: Broil or grill until blistered; steam 10 minutes in a covered bowl, peel, and seed. The cocoa-like aroma deepens with roasting.
Freezing: Roast/peel strips, IQF flat, then bag for winter sauces and sandwiches.
Pickling: Chocolate color holds in sweet-sour brines; add bay, garlic, and mustard seed.
Dehydrating: Dice or strip; dry at 115–120°F (46–49°C) to leathery. Pulse into sweet-bitter flakes or grind for “chocolate bell powder.”
Confit (short-term): Slow-cook in olive oil with garlic, thyme, and a touch of balsamic; refrigerate and use within a week (cool promptly).
Fermentation: 2–2.5% salt mash; 7–10 days creates a mellow, umami-laden brown pepper paste—blend with toasted walnuts for a romesco twist.
Kitchen Use
Roasted applications: Exceptional in antipasti, panini, pasta sauces, and blended soups.
Cocoa–chili mole riff: Fold roasted chocolate bell into a light mole with ancho/pasilla for sweetness without extra heat.
Marinated strips: Olive oil + capers + parsley + lemon zest over grilled meats or roasted mushrooms.
Velouté: Purée roasted bells with stock and a splash of cream; finish with espresso salt.
Growing & Pruning Tips
Color development: Full sun and balanced feeding are key; excess nitrogen delays chocolate color and pushes leafy growth.
Canopy management: Use a small cage or ring stakes; large, thick-walled fruit can bend branches.
Airflow: Light interior thinning post-first set improves even coloring and reduces fungal pressure.
Containers & Watering
Container size: 10–15 gallons for lobe uniformity and thick walls.
Irrigation rhythm: Keep even moisture; wild wet–dry swings cause blossom-end rot and internal hollowing. Mulch stabilizes moisture and temperature.
Companion Planting & Pollinators
Allies: Basil, oregano, thyme, alyssum, marigold draw pollinators and beneficials (hoverflies/lacewings) that suppress aphids and thrips.
Seed Saving
Selection: Choose fully chocolate, four-lobed, uniform fruits from vigorous plants.
Isolation: Separate from other annuum sweets if you want to preserve the chocolate trait and blocky form.
Dry & store: Air-dry seeds 7–10 days; store airtight with desiccant in a cool, dark place; label with year and plant notes (flavor, thickness, yield).
Common Pests & Problems — Chocolate Bell (Capsicum annuum)
Insects & Mites
Aphids (curled leaves, sticky honeydew, sooty mold)
Controls: Blast aphids off with water; use neem/soap sprays; eliminate ants; attract lacewings and lady beetles.
Spider mites (stippling, bronzing, fine webbing in heat)
Controls: Maintain humidity with mulch; rinse leaf undersides; rotate neem and oils. Predatory mites are effective indoors.
Whiteflies (swarm on disturbance; sticky honeydew)
Controls: Hang yellow sticky traps; vacuum infested leaves in morning; spray neem/soap; keep weeds down.
Blossom end rot — uneven irrigation causes Ca deficiency; mulch and steady water fix it.
Poor fruit set — heat/cold extremes, excess nitrogen, or drought. Shade cloth and steady irrigation help.
Sunscald — tan patches on fruit; preserve leaf canopy.
Edema — blisters from watering swings; regulate irrigation.
Flavor reduction — lush growth can dilute rich flavor; moderate stress sharpens sweetness.
Monitoring & Prevention Checklist
Weekly scouting.
Soil-level irrigation.
Provide wide spacing.
Mulch warmed soil.
Rotate out of Solanaceae for 3+ years.
Sanitize tools and discard diseased pods.
Chocolate Bell (Capsicum annuum) — FAQs
Q: How hot is Chocolate Bell?
Sweet bell pepper, 0 SHU. Flavor is sweet with a subtle earthy note when fully chocolate-brown.
Q: How long does it take to mature?
About 75–95 days from transplant. Peppers color from green to rich brown; full color equals best flavor.
Q: How long does germination take?
7–14 days at 75–85°F. Cooler soils delay and reduce germination.
Q: Does it need special soil conditions?
Fertile, well-drained soil with pH 6.2–6.8. Warm, evenly moist roots prevent blossom end rot and thin walls.
Q: What spacing is best?
18–24" between plants, 24–30" between rows. Provide a small cage or stake for heavy fruit.
Q: Do I need more than one plant for pollination?
No. Self-pollinating, but airflow improves set and shape.
Q: Can I grow Chocolate Bell in containers?
Yes. 7–10 gallon pots with consistent feeding and watering. Good drainage is essential.
Q: How many peppers per plant?
Commonly 6–16 medium-large bells, more with long seasons and steady care.
Q: How do I harvest without damaging fruit?
Cut with pruners, leaving a short stem. Harvest at uniform brown for full sweetness and distinctive color.
Q: Best ways to store or preserve?
Roast/peel and freeze, pickle strips, dehydrate for sweet flakes, or dice and freeze raw for sauces.
Q: Does cooking change the sweetness?
Roasting intensifies sugars and highlights the earthy, cocoa-like undertone; quick cooking keeps crunch.
Q: Is it perennial?
Annual in most climates; can be overwintered indoors at 60–70°F with bright light after pruning.
Q: Why are my fruits green-shouldered or blotchy?
Uneven sun or cool nights. Allow additional time and rotate fruits to even color; maintain warmth.
Q: Can it cross with other peppers?
Yes within C. annuum. Isolate if saving seed to keep brown color and blocky form.
Q: How do I use it without overpowering a dish?
It’s sweet and gentle—ideal roasted with garlic, folded into grains, or served fresh in salads and sandwiches.
Q: Is it ornamental?
Yes. Deep brown fruits are visually striking on the plant and in mixed-color harvests.
Q: Is it safe to handle and eat?
Yes. There’s no heat. Wash produce and tools after prep.
Q: Why are walls thin or fruits small?
Nutrient or water stress during fruit fill. Provide steady moisture and balanced feeding with adequate potassium/calcium.
Indigenous peoples of Central and South America first cultivated sweet peppers as companions to maize, beans, and squash, selecting for qualities that brought sweetness, thickness, and balance to their diets. Among the variations they nurtured were peppers that ripened to unusual colors, including deep browns. These dark fruits carried both culinary and symbolic meaning, associated with fertility, earth, and transformation. From these ancient traditions emerged the foundation for modern sweet peppers, including the Chocolate Bell.
The Chocolate Bell reflects both ancient diversity and modern breeding. Developed as a variant of blocky bell peppers, it ripens from green to a rich, chocolate-brown hue. Its unusual color echoes the ancestral dark-fruited peppers cultivated by Indigenous farmers, but it was refined through modern selection for uniformity, sweetness, and adaptability. The result is a pepper that bridges the deep past of Indigenous domestication with the contemporary fascination for novelty and beauty.
In kitchens, Chocolate Bell peppers are prized for their thick, sweet flesh and striking appearance. Roasted, their skins blister and peel to reveal a smoky, earthy sweetness. Sliced raw, they add crunch and color to salads and relishes. Stuffed, they hold their shape well, carrying rice, meats, or cheeses with elegance. Their color makes them stand out in markets and gardens alike, where they are often described as ornamental as well as edible.
Symbolically, the Chocolate Bell resonates with themes of earth and richness. Its deep brown hue recalls the soil itself, the source of fertility and sustenance. In Indigenous traditions, dark foods carried associations with depth, continuity, and the cycles of life, and the Chocolate Bell reflects this lineage. For modern growers, it also symbolizes diversity and creativity, proof that peppers can embody both ancient heritage and contemporary innovation.
Today, Chocolate Bell peppers are cultivated worldwide, valued by gardeners for their beauty and by cooks for their flavor. They demonstrate the continuity of Indigenous seed stewardship, the creativity of modern plant breeding, and the cultural importance of peppers as both sustenance and symbol. To grow them is to celebrate both tradition and novelty, planting pods that darken into earthy richness as they ripen.
Goal: Maintain the distinctive chocolate-brown bell identity, blocky 3 to 4 lobed bell, 4 to 5 inch tall and wide, very thick walls and rich sweetness, clean color progression green → olive-brown → fully chocolate, while ensuring purity within C. annuum and excellent seed vigor.
1) Selecting Plants for Seed Saving
Choose exemplars: Select 8 to 12 vigorous, disease-free plants with upright architecture and strong peduncles. Fruits should be blocky with 3 to 4 well formed lobes, smooth shoulders, thick walls at least 4 to 6 mm, and a uniform transition to deep chocolate-brown at maturity with minimal green cast.
Cull off-types: Exclude plants with conical or elongated fruit, collapsed lobes, thin walls, patchy muddy brown that never fully chocolate, persistent green shoulders, bitter or grassy flavor at maturity, weak peduncles, or very late uneven ripening. Remove plants with virus-like mosaics, blossom end rot tendency, sunscald cracking, or internal placental browning.
Maintain breadth: Save seed from multiple mother plants to preserve blocky shape, wall thickness, and the saturated chocolate maturity color.
2) Harvesting Seeds
Timing: Allow bells to reach full chocolate color on plant. Holding 5 to 10 days past full color improves embryo completion and seed density. If nights are cool or late season, fruit that has just begun to deepen toward red-brown may be included if interiors are sound.
Collection: Clip with sanitized pruners to protect nodes. Select fully colored, unblemished fruits from each selected plant. Keep each mother plant’s lot labeled and separate throughout processing.
3) Cleaning Seeds
Separation: Quarter or slit bells lengthwise. Scrape seed and placenta into a labeled fine sieve or bowl.
Rinse: Rinse gently with lukewarm water, rubbing to free placental threads until water runs clear and seeds settle.
Dry-rub plus winnow option: With field-dry bells, crumble seed mass over mesh and winnow chaff. Finish with a brief rinse if needed for a polished lot.
Inspection: Remove pith and placental tissue. Discard flat, pale, greenish, or dark specked seeds and any with off odors.
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 space. Avoid direct sun and temperatures above 95°F, 35°C.
Duration: 7 to 14 days, stirring daily until seeds are hard and freely flowing. Optionally equalize moisture by sealing with fresh silica gel for 24 to 48 hours before final packing.
5) Storing Seeds
Packaging: Place fully dry seeds in paper envelopes inside an airtight jar or foil pouch with silica gel.
Conditions: Cool, dark, dry. Refrigerator 35 to 45°F, 2 to 7°C, recommended for longevity.
Viability: 3 to 5 years refrigerated, 5 to 8 plus years when ultra dry and frozen. 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 a mild kelp solution can synchronize older seed.
Tips for Successful Seed Saving
Isolation: Chocolate Bell is C. annuum and will cross with other annuum types. Use 150 to 300 ft isolation. For foundation purity, bag or cage selected branches or hand pollinate.
Pollinators: Encourage beneficials generally. For bagged branches, tap or gently vibrate flowers daily during bloom to ensure set.
Record keeping: Track plant IDs, isolation method, harvest dates, chocolate color uniformity, wall thickness, lobe count and definition, and any off-types. Photograph representative chocolate bells next to a ruler.
Selection cues: Favor plants producing square, well filled bells that finish a deep, even chocolate with minimal green shoulder, very thick crunchy walls, and sweet, aromatic flavor. Prioritize pods that remain firm at full color and show low incidence of internal placental browning.
Culinary Uses, cocoa-hued bell with deep sweetness
Fresh salads & crudités (signature): Dice or julienne raw for salads, slaws, and veggie platters. Chocolate Bell’s ripe brown stage brings gentle molasses/raisin notes and striking color contrast next to greens and golden bells.
Roasted & peeled: Char whole pods over flame or broiler until skins blister. Steam 10 minutes, peel, deseed, and slice. Toss with olive oil, garlic, and a splash of cider or sherry vinegar for antipasti; fold into tacos, tortas, grain bowls, and bean salads.
Stuffed & baked: Thick, blocky walls hold shape—fill with herbed rice/beans/cheese or seasoned meats. Bake covered, then uncover to caramelize edges.
Jammy stews & ragùs: Sweat diced pepper with onion and garlic; add tomato and long-simmer for a sauce with natural sweetness and low acidity. Great over polenta, beans, or pasta.
Romesco/pipián-style spreads: Purée roasted Chocolate Bell with toasted pumpkin or sesame seed, garlic, a touch of ancho or pasilla (optional), and olive oil—serve with vegetables, fish, or grilled mushrooms.
Salsa morena (mild): Blend roasted brown bell with roasted tomato, onion, and lime for a gentle, caramel-toned salsa; add a measured serrano for heat if desired.
Sweet “paprika” powder: Smoke lightly, dehydrate peeled strips, and grind to a mahogany sweet powder that deepens rubs and chili without heat.
Heat control tips: Naturally heatless; add warmth by pairing with a small amount of hot chile while keeping Chocolate Bell as the sweet base.
Preservation and Pantry Value
Freezer staple: Roast/peel, pat dry, and freeze in flat packs. Thaws into silky strips for sandwiches, omelets, and sauces.
Dehydration & powder: Thick flesh dries best as peeled strips under steady airflow. Grind just before use to capture chocolatey aromatics.
Ferments: Lacto-ferment diced pepper (2–3% salt) for tangy relishes; blend with garlic and herbs for spreadable condiments.
Pickling: Roasted strips or rings keep handsome color in clear brines for months under refrigeration.
Flavor Benefits beyond heat
Deep sweetness with hints of cocoa, raisin, and roasted malt when fully mature; lends umami-like roundness and color to sauces.
Thick pectin-rich walls emulsify purées—less oil or dairy needed for creamy texture.
Garden and Ornamental Benefits
Large blocky fruits ripen green → chestnut/chocolate brown; high visual appeal in mixed harvests.
Strong peduncles and thick walls resist splitting; reliable yields for markets and CSAs.
Excellent for field rows and large containers; pods hang clear of soil splash.
Traditional and Practical Uses (Indigenous foodways focus)
American domestication, modern hue: While the chocolate color is a modern market trait, sweet Capsicum annuum is Indigenous to the Americas. Roasting on comales, stone-grinding on metates/molcajetes, and pairing with nixtamalized maize (tortillas, tamales) keep preparation rooted in ancestral technique.
Maize–bean–squash companions: Roasted brown strips enrich calabacitas, bean stews, and tamal fillings—dishes centered on Indigenous agricultural systems.
Seed-and-sauce lineages: Seed-thickened sauces (pipián) with roasted peppers reflect enduring Indigenous knowledge of nutrient-dense condiments.
Safety and Handling always
Ventilate when broiling/roasting; steam and char can irritate.
For oil-packed roasts, follow tested canning/acidification or keep refrigerated and use promptly.
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.
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Alliance of Native Seedkeepers
Pepper Seeds - Sweet - Chocolate Beauty Bell
$200 USD
$600
Unit price /
Unavailable
Description
Deep, mellow sweetness with a gourmet twist. Chocolate Bell ripens to a rich mahogany brown, developing a plush, low-acid flavor with hints of cocoa, dried cherry, and roasted corn. It brings classic bell pepper crunch with a more complex finish, turning simple salads, sheet-pan dinners, and stuffed peppers into something memorable.
The plants are sturdy and prolific, typically 2 to 3 feet tall with a well-branched, compact habit that sets generous clusters of blocky fruit. Lush green foliage frames large, three- to four-lobed pods that average 3½ to 5 inches across. They mature from glossy green to a deep chocolate brown that signals peak sweetness and aroma. Thick, meaty walls roast, blister, and peel beautifully, hold shape when stuffed, and keep a satisfying snap for raw snacking and pickling.
Bite into a fully colored pod and you’ll get bright garden sweetness first, followed by a smooth, almost nutty finish that plays well with smoke, olive oil, and herbs. In the kitchen, Chocolate Bell shines on antipasto boards, in fajitas and kebabs, and roasted for silky strips or puréed sauces. Dried at peak color and ground, it yields a warm, brick-brown powder that deepens rubs, soups, and roasted vegetables without heat. Selected for dependable yields, uniform shape, and exceptional flavor, this distinctive Capsicum annuum brings showpiece color and easy versatility to any garden or patio.
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.
