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
A fiery classic with deep cultural roots, the Capsicum frutescens ‘Tabasco’ pepper is the famed variety behind the world-renowned Tabasco sauce. Its clean, sharp heat and tangy flavor have made it a staple of Southern kitchens and hot sauce traditions for generations. Unlike many modern hybrids, this heirloom variety retains the pure, natural balance of heat and flavor that defines authentic pepper craft.
The plants are vigorous and upright, reaching about 3–4 feet in height, with glossy green leaves and clusters of upright fruits that stand boldly above the foliage. Each slender pod measures roughly 1–2 inches, ripening through a brilliant spectrum of green to yellow-orange before turning a bold scarlet red. The ripening sequence itself creates a striking ornamental display, with fruits of many colors glowing simultaneously on the same plant.
In flavor, the Tabasco delivers a bright, vinegary sharpness with immediate heat that lingers cleanly on the palate—fiery but not overwhelming. Its thin walls make it perfect for fermenting and drying, while the high juice content lends itself naturally to sauces, vinegars, and hot pepper mashes. A small amount brings dishes to life, from Southern stews and beans to seafood boils and Cajun classics.
Originating from the Mexican state of Tabasco, this variety was carried into Louisiana by the 1800s, where it became the heart of one of the most iconic hot sauces in history. Today, it remains a symbol of tradition, craftsmanship, and the enduring love for peppers that bite back with elegance.
Timing: Start seeds 8–10 weeks before last frost
Depth: Sow seeds ¼ inch deep in sterile seed starting mix
Temperature: Keep medium 80–90°F for best germination
Germination Time: 10–21 days under optimal conditions
Light: After sprouting, provide 14–16 hours of strong light daily
Air Temperature: Maintain 70–80°F
Potting Up: Transplant seedlings into larger pots at the first true leaf stage
Feeding: Apply a quarter strength balanced fertilizer weekly
Soil Temperature and Transplant Timing
Do not transplant by calendar alone
Check soil at 2–4 inch depth
Soil must be at least 60–65°F for several consecutive mornings
Night air temperatures should stay at or above 55°F
Ideal root zone is 70–85°F for vigorous growth
How to check, insert a soil thermometer 2–4 inches deep, take early morning readings for a few days and average
Transplanting Outdoors
Hardening Off: Reduce shock by hardening off 5–7 days before transplant
Location: Choose full sun and rich, well drained soil with pH 6.0–6.8
Spacing: Plant 18–24 inches apart in rows 24–36 inches apart
Support: Stake or cage plants to handle heavy fruit set
How to Grow — Tabasco Pepper (Capsicum frutescens)
Watering:
Provide 1–1½ inches of water per week, especially during hot or dry weather.
Water deeply but less frequently to promote deep root growth and drought tolerance.
Best method: Use drip irrigation or soaker hoses to water at the soil level—this keeps leaves dry and reduces fungal risk.
If overhead watering is necessary, water early in the morning so foliage can dry before evening.
Note on heat levels: Slightly lean watering and fertilization increase capsaicin production and enhance heat, while excess moisture and nutrients can make peppers milder.
Fertilizing:
Start with a balanced fertilizer (such as 10-10-10) every 2–3 weeks during early vegetative growth.
Once flowers appear, switch to a low-nitrogen, high-potassium blend to encourage strong fruiting and spicier pods.
Compost or fish emulsion can also provide steady organic nutrition.
Weeding & Mulching:
Keep the area free of weeds, as they compete for water and nutrients.
Apply mulch (straw, compost, or black plastic early in the season) to:
Retain soil moisture
Suppress weeds
Regulate soil temperature
When hand-weeding, be gentle—pepper roots are shallow and easily disturbed, which can trigger blossom end rot or stress.
Sun & Heat Management:
Grow in full sun (6–8+ hours daily) for best yield and flavor.
In extreme heat (above 95°F / 35°C), provide light afternoon shade to improve blossom retention and reduce stress.
Spacing & Support:
Plant 18–24 inches apart in rows 24–36 inches apart to maintain airflow.
Tabasco plants have a naturally upright growth habit, but staking or small cages help support heavy fruit loads and prevent lodging during wind or rain.
Companion Planting:
Good companions: Tomatoes, basil, parsley, carrots, okra, beans, and cucumbers.
Avoid: Fennel and kohlrabi, which can inhibit pepper growth.
Peppers’ colorful fruit clusters pair beautifully with herbs and leafy vegetables, making an attractive and productive garden layout.
Container Growing:
Use 3–5 gallon pots with high-quality potting mix and good drainage.
Check moisture daily—containers dry faster than garden soil.
In midsummer, shade the sides of pots with cloth or mulch to prevent root overheating.
Fertilize lightly but regularly, as nutrients leach faster from container soils.
Harvesting
Pods can be picked green to red, but peak flavor and heat arrive at full maturity when fruits turn bright scarlet.
Use pruners or a sharp knife to cut peppers, leaving a small piece of stem attached to prevent tearing and plant stress.
Harvest regularly to encourage continuous fruit set.
Flavor & Nutrition
Tabasco peppers develop a cleaner, tangier bite as they ripen from green through orange to red.
Fully mature pods offer the best balance of heat and bright acidity, with optimal vitamin content.
Handling
Heat is moderate, but wear gloves when harvesting or processing larger quantities.
Avoid touching your face or eyes, and wash hands and tools after handling.
When blending or cooking in enclosed spaces, ventilate well since vapors can irritate eyes and lungs.
Storage & Preservation
Fermenting: Ideal for traditional pepper mashes. Mix ripe chopped pods with salt and ferment before blending with vinegar.
Drying: Thin walls dry readily. Air dry on racks, string by stems, or use a dehydrator on low heat, then grind into flakes or powder.
Freezing: Freeze whole or sliced pods in airtight bags for long term use.
Pickling and Infusions: Excellent in vinegar brines, oils, and hot sauces for clean, tangy heat.
Kitchen Use
Use sparingly to build brightness without overpowering.
Perfect for hot sauces, pepper mashes, pickled condiments, seafood boils, beans, soups, and rice dishes.
For balance, pair with tomato, citrus, pineapple, or mango to highlight Tabasco’s natural tang.
Insects & Mites
Aphids
(Leaf curling, sticky honeydew/sooty mold)
Controls: Blast colonies with water; apply insecticidal soap or neem oil; encourage beneficial insects such as lady beetles and lacewings.
Spider Mites
(Fine stippling, yellowing, and webbing in heat or drought)
Controls: Increase humidity, rinse leaf undersides, use horticultural oil or neem; introduce predatory mites if available.
Whiteflies
(Tiny white insects rising in clouds when disturbed; honeydew on leaves)
Controls: Use yellow sticky traps, vacuum early in the morning, and apply insecticidal soap or neem oil as needed.
Thrips
(Silvery streaks or distorted new growth; virus vectors)
Controls: Use blue or yellow sticky traps, remove weeds and spent blooms, apply spinosad or insecticidal soap.
Flea Beetles
(Small shot holes in leaves, especially on seedlings)
Controls: Protect young plants with row covers until flowering, apply diatomaceous earth at soil level, and use trap crops to divert beetles.
Pepper Weevil / Fruit Borers
(Premature fruit drop; internal fruit damage common in southern climates)
Controls: Harvest frequently, destroy dropped fruit, maintain strict field sanitation; consult local extension offices for pheromone trap options.
Cutworms
(Seedlings severed near soil line)
Controls: Place collars around stems, remove plant debris, and handpick larvae at dusk.
Caterpillars (Armyworms, Fruitworms, Hornworms)
(Chewed leaves and fruit damage)
Controls: Handpick visible caterpillars; apply Bacillus thuringiensis (Bt) early on small larvae.
Diseases
Bacterial Leaf Spot
(Small, water-soaked lesions turning brown and angular; leaf drop possible)
Prevention: Use disease-free seed, avoid overhead watering, rotate crops (3+ years free of Solanaceae), and sanitize tools.
Management: Remove affected foliage; apply copper-based sprays to protect new growth.
Anthracnose
(Sunken, moldy spots on ripening fruit)
Prevention: Mulch soil to prevent splash infection; maintain spacing for airflow; water at soil level.
Management: Remove infected fruit promptly; fungicides labeled for peppers may help.
Phytophthora Blight / Root Rot
(Sudden wilting, dark stem lesions, fruit rot in wet soils)
Prevention: Ensure excellent drainage, use raised beds, avoid overwatering, and rotate crops frequently.
Management: Pull and discard severely affected plants; never replant peppers in infected soil during the same season.
Powdery Mildew
(White powdery coating on leaves, often in late season)
Prevention: Maintain airflow and avoid over-fertilizing with nitrogen.
Management: Remove heavily infected leaves; use approved organic biofungicides for suppression.
Verticillium & Fusarium Wilts
(One-sided wilting or yellowing; brown streaking in vascular tissue)
Management: Rotate crops, solarize soil where possible, and remove infected plants—no effective in-plant treatment exists.
Mosaic Viruses (TMV, PVY, CMV)
(Mottled, puckered, or distorted leaves; stunted growth)
Prevention: Control aphid and thrips populations, remove infected plants, avoid handling tobacco before touching peppers, and disinfect tools regularly.
Blossom End Rot
(Dry, sunken black area on fruit tip)
Cause: Irregular watering or calcium uptake issues.
Fix: Keep moisture consistent, mulch to prevent drying, and avoid root disturbance.
Poor Fruit Set
(Low yield or dropped blossoms)
Cause: Extreme temperatures (>95°F or <55°F), drought, low light, or excess nitrogen.
Fix: Provide afternoon shade during heat waves, water consistently, and use moderate fertilization.
Sunscald
(White or tan patches on exposed fruit)
Fix: Maintain canopy coverage; avoid heavy pruning during fruiting.
Edema / Water Stress
(Corky or blister-like spots on leaves and stems)
Fix: Water consistently; avoid drastic wet–dry cycles.
Flavor / Heat Dilution
(Milder heat or watery flavor)
Note: Overwatering or heavy nitrogen can reduce capsaicin; mild stress during ripening enhances flavor and heat concentration.
Frequently Asked Questions (FAQs)
Q: How hot is the Tabasco Pepper?
Tabasco peppers average between 30,000–50,000 Scoville Heat Units (SHU)—hotter than cayenne but milder than superhots. Their heat is sharp and clean, with a distinct tangy flavor that makes them perfect for sauces.
Q: How long does it take to mature?
Tabasco peppers typically mature in 90–119 days from transplant, producing upright clusters of fruit that ripen from green to orange to bright red.
Q: How long does germination take?
Seeds usually germinate in 7–21 days when kept at 75–85°F (24–29°C). Steady warmth and moisture help ensure high germination rates.
Q: Do Tabasco peppers need special soil conditions?
They thrive in rich, well-draining loamy soil with a pH between 6.0–7.0. Consistent moisture and warmth at the root zone (70–85°F / 21–29°C) are ideal.
Q: What spacing do Tabasco peppers need?
Space plants 18–24 inches apart in rows 24–36 inches apart to provide airflow and room for their upright, bushy growth.
Q: Do I need more than one plant for pollination?
No. Tabasco peppers are self-pollinating, though good airflow or gently tapping blossoms can improve fruit set.
Q: Can I grow Tabasco peppers in containers?
Yes. They do very well in 3–5 gallon containers with drainage holes. Use high-quality potting soil, keep evenly moist, and protect roots from overheating in midsummer.
Q: How many peppers will one plant produce?
With proper care, a single plant can yield 50–100+ pods per season. The upright growth habit allows for dense fruiting along stems.
Q: How do I harvest them safely?
Harvest peppers when they reach full red color. Use scissors or pruners to clip pods, leaving a short stem attached. While the heat is moderate, gloves are still recommended when handling large amounts.
Q: What’s the best way to store or preserve Tabasco peppers?
Fermenting: The traditional method for hot sauces—blend or mash ripe pods with salt and age before mixing with vinegar.
Drying: Thin walls make them easy to dry for flakes or powder.
Freezing: Freeze whole or sliced for long-term storage.
Pickling: Excellent in vinegar brines for sauces or garnishes.
Q: Will peppers lose their heat when dried or cooked?
Slightly. Drying preserves most heat, but extended cooking can mellow it. The signature Tabasco tang remains even in sauces and stews.
Q: Are Tabasco peppers perennial?
Yes, in frost-free regions (Zones 10–12). In cooler climates, they can be overwintered indoors in bright light at 60–70°F (16–21°C) or grown as annuals.
Q: Why aren’t my peppers setting fruit?
Temperature extremes often cause poor fruit set—below 55°F (13°C) or above 95°F (35°C). Maintain steady watering and moderate fertilization to encourage blossoms and fruiting.
Q: Can Tabasco peppers cross-pollinate with other peppers?
Yes, they can cross with nearby Capsicum frutescens or Capsicum annuum varieties. Isolate plants by distance or bag blossoms if saving seed.
Q: How do I use Tabasco peppers in the kitchen?
They’re ideal for hot sauces, pepper mashes, pickled condiments, vinegars, and dried flakes. A few fresh pods can brighten soups, beans, seafood dishes, or stir-fries with tangy heat.
Q: Can Tabasco peppers be ornamental as well as edible?
Absolutely. Their upright clusters of multicolored fruit—green, yellow, orange, and red—make them as beautiful as they are flavorful.
Q: Are Tabasco peppers safe to handle and eat?
Yes, but avoid touching your eyes or face when handling raw pods. Always wash hands and tools after harvesting or processing.
Q: Why are my peppers not as hot as expected?
Heat level depends on sun exposure, watering, and soil fertility. Slightly lean conditions (less water and nitrogen) often enhance capsaicin concentration and overall pungency.
The Tabasco Pepper (Capsicum frutescens) traces its roots to the tropical lowlands of southern Mexico, where it was first cultivated by Indigenous farmers long before its fiery reputation spread across the globe. The name “Tabasco” comes from the Mexican state where this pepper originated, a region known for its fertile soils and humid heat—conditions perfectly suited for chili production.
In the 1800s, the variety was brought to Louisiana, where it became the foundation of one of the most iconic hot sauces in history. Generations of Southern growers refined its cultivation, selecting for the pepper’s distinct upright pods, juicy flesh, and balanced, tangy heat. From there, the Tabasco pepper became a symbol of Southern culinary identity, representing the fusion of Indigenous, African, and European foodways that define Creole and Cajun cuisine.
Culturally, the Tabasco pepper embodies the spirit of endurance and adaptability. It thrives in heat, tolerates humidity, and continues producing even in challenging conditions. Its vibrant red clusters have made it both a kitchen staple and a garden showpiece, bridging worlds between heritage agriculture and modern flavor. Today, to grow the Tabasco is to carry forward a living legacy of bold taste and craftsmanship—a pepper that forever changed how the world experiences heat.
Saving seeds from Tabasco Peppers (Capsicum frutescens):
1. Selecting Plants for Seed Saving:
Choose healthy plants with vigorous growth and abundant peppers.
Avoid plants showing signs of disease or poor growth.
2. Harvesting Seeds:
Timing: Allow the peppers to mature fully on the plant until they turn red and wrinkled.
Collection: Harvest the ripe peppers and cut them open to remove the seeds.
3. Cleaning Seeds:
Separation: Rinse the seeds to remove any remaining pepper flesh.
Inspection: Ensure seeds are clean and free from mold or pests.
4. Drying Seeds:
Place the seeds on a paper towel or screen in a well-ventilated, dry area. Allow them to dry completely for one to two weeks.
5. Storing Seeds:
Containers: Store seeds in labeled paper envelopes or airtight containers.
Storage Conditions: Keep in a cool, dry, and dark place.
Viability: Use seeds within two to three years for best results.
6. Testing Seed Viability:
Test by placing seeds on a damp paper towel in a plastic bag in a warm place and check for germination.
Tips for Successful Seed Saving:
Isolation: Maintain distance between different pepper varieties to prevent cross-pollination.
Pollinators: Encourage pollinators for better seed production.
Record Keeping: Keep detailed records of the process.
Uses and Benefits:
Tabasco Pepper (Capsicum frutescens) is known for its small, hot fruits and is the key ingredient in Tabasco sauce. It is often used in hot sauces and for adding heat to dishes.
Peppers provide vitamins, minerals, and antioxidants, supporting overall health. Tabasco Peppers are versatile in culinary applications, adding heat and flavor to dishes.
Shipped from U.S.A.
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 - Hot - Tabasco
$200 USD
$300
Unit price /
Unavailable
Description
A fiery classic with deep cultural roots, the Capsicum frutescens ‘Tabasco’ pepper is the famed variety behind the world-renowned Tabasco sauce. Its clean, sharp heat and tangy flavor have made it a staple of Southern kitchens and hot sauce traditions for generations. Unlike many modern hybrids, this heirloom variety retains the pure, natural balance of heat and flavor that defines authentic pepper craft.
The plants are vigorous and upright, reaching about 3–4 feet in height, with glossy green leaves and clusters of upright fruits that stand boldly above the foliage. Each slender pod measures roughly 1–2 inches, ripening through a brilliant spectrum of green to yellow-orange before turning a bold scarlet red. The ripening sequence itself creates a striking ornamental display, with fruits of many colors glowing simultaneously on the same plant.
In flavor, the Tabasco delivers a bright, vinegary sharpness with immediate heat that lingers cleanly on the palate—fiery but not overwhelming. Its thin walls make it perfect for fermenting and drying, while the high juice content lends itself naturally to sauces, vinegars, and hot pepper mashes. A small amount brings dishes to life, from Southern stews and beans to seafood boils and Cajun classics.
Originating from the Mexican state of Tabasco, this variety was carried into Louisiana by the 1800s, where it became the heart of one of the most iconic hot sauces in history. Today, it remains a symbol of tradition, craftsmanship, and the enduring love for peppers that bite back with elegance.
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.
