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
All the tropical perfume without the sting. Trinidad Perfume delivers the intoxicating floral-fruity aroma of a habanero with a whisper of warmth instead of a burn. Notes of mango, guava, and citrus bloom on the palate, letting you pile on flavor in salsas, sofritos, and sauces that everyone at the table can enjoy.
The plants are vigorous and tidy, reaching about 2 to 3 feet with a branching habit that loads stems with blossoms and lantern-shaped fruit. Glossy green foliage frames clusters of pendant pods, so the plants look ornamental long before ripening. Pods average 1½ to 2½ inches, gently ribbed and slightly wrinkled, maturing from pale green to a rich golden yellow. Thin to medium walls make them quick to cook down and easy to dry for fragrant flakes.
Bite into one and the first impression is fragrance: sweet tropical fruit, a hint of honey, and that classic chinense bouquet. Heat, if present at all, arrives as a soft glow and fades quickly, which is why these peppers shine in fresh relishes, rice and beans, roast chicken marinades, and fruit-forward hot sauce bases where aroma matters more than fire. Dried, they grind into a golden seasoning that lifts rubs, soups, and vinaigrettes with bright, citrusy complexity.
Native to the Caribbean and long grown around home gardens in Trinidad and nearby islands, Trinidad Perfume reflects a culinary tradition that prizes depth of flavor as much as heat. Gardeners worldwide treasure it as the “aroma habanero,” a variety with heritage, character, and crowd-pleasing versatility that turns everyday dishes into something memorable—no dare required.
Timing: Start seeds 8–10 weeks before last frost; chinense seedlings grow slowly at first.
Depth: Sow ¼" (6 mm) deep; lightly cover and mist.
Temperature: Medium 82–90°F (28–32°C) for best germination. Heat mat + dome strongly recommended.
Germination Time: 10–21 days typical; some seeds may require up to 25 days.
Moisture: Even moisture; avoid waterlogging. Vent domes daily.
Light (post-sprout): 14–16 hrs/day strong light; keep fixtures 2–4" above canopy.
Air Temp (post-sprout): Days 72–80°F (22–27°C), nights 65–72°F (18–22°C); avoid chill—chinense resents temps <60°F (16°C).
Potting Up: Transplant to 2–3" cells at first true leaf; up-pot to 4–5" pots before outdoor set. Plant slightly deeper to stabilize.
Feeding: Begin ¼-strength balanced fertilizer weekly at two true leaves; step to ½-strength after pot-up if growth lags. Add calcium/magnesium if leaves pale between veins.
Airflow: Gentle fan circulation reduces damping-off and toughens stems.
Soil Temperature & Transplant Timing
Transplant only when consistently warm.
Check 2–4" soil depth:
≥65°F (18°C) at dawn for several mornings.
Night air ≥60°F (16°C) preferred for chinense to hold blossoms.
Ideal root zone 70–85°F (21–29°C).
How to check: Use a soil thermometer each dawn for 3–5 days; average readings.
Transplanting Outdoors
Hardening Off: 5–7 days; protect from wind. Introduce sun gradually to avoid leaf scorch.
Location: Full sun; fertile, well-drained soil, pH 6.0–6.8. Choose the warmest microclimate (south-facing bed, near masonry).
Bed Prep: Mix in 2–3" compost and a balanced, slow-release organic fertilizer. Avoid excess nitrogen (leafy, late fruit).
Spacing: 18–24" between plants; 24–30" between rows. Plants are compact–medium but fruit heavily.
Support: Short stakes or small cages keep fruit off soil and prevent stem splits in storms.
Mulch: Apply after soil warms—straw/leaf mold or landscape fabric to stabilize heat and moisture.
Watering: Steady moisture without saturation. Aim for 1–1.25" per week incl. rain; avoid big swings.
Season Extension: Row cover (remove during bloom for pollination), low tunnels, or warm mulch accelerate early growth in cool springs.
Variety-Specific Notes (Trinidad Perfume)
Aroma, low heat: Near heatless; ideal for family gardens. Treat like other chinense for warmth needs.
Set sensitivity: Chinense is sensitive to cool nights; delay transplant if nights flirt with <60°F (16°C) to avoid flower/fruit abortion.
Crop time: Expect 75–95 days from transplant to first ripe fruit in warm conditions.
Troubleshooting
Slow germination: Raise medium temp to 86–90°F and keep evenly moist; viable seed may still emerge in week 3–4.
Yellowing seedlings: Light too weak or nutrient deficiency; increase light, start ¼-strength feed.
Blossom drop or stalled growth outdoors: Nights too cool or soil <65°F; add black mulch, use low tunnel, or wait a week before transplanting.
How to Grow — Trinidad Perfume (Capsicum chinense — ultra-aromatic, minimal heat)
Seed Starting & Transplant Timing
Start indoors 8–12 weeks before last frost; chinense types need warmer roots to thrive.
Germination: Keep at 80–90°F (27–32°C) on a heat mat. Expect 10–21 days; cooler temps slow germination.
Lighting: 14–16 hours/day under LED/T5 lights; keep fixtures close to prevent stretch.
Feeding & potting: Begin quarter-strength balanced feed at first true leaf; pot up to 3–4" containers when roots fill cells.
Hardening off: 7–10 days of gradual outdoor exposure.
Transplant only when nights are >60°F (16°C) and soil is warmed >65°F (18°C). Chinense sulks in cold soil—use black mulch/fabric to pre-warm beds.
Soil Preparation
Target pH: 6.2–6.8 in rich, well-drained soil.
Amendments: Work in compost plus a gentle organic fertilizer at planting. Incorporate extra potassium and calcium if your soil is light/sandy to prevent blossom end rot and support heavy fruiting.
Watering
Provide 1–1½ inches of water per week, ramping up during flowering and fruit fill.
Water deeply and less often to build resilient roots; avoid daily sprinkles.
Best method: Drip or soaker hose to keep foliage dry and disease pressure low.
If overhead watering is your only option, do it early morning so leaves dry before dusk.
Heat/Flavor note: A modestly lean regime (not drought) intensifies perfume; excess water/N can mute aromatics.
Fertilizing
During vegetative stage, apply a balanced fertilizer every 2–3 weeks.
At first blossoms, shift to low-N, high-K feeding to emphasize flowers & fruit rather than foliage.
Chinense tip: small, regular potassium boosts (e.g., sulfate of potash) help steady flowering and keep pods aromatic.
Weeding & Mulching
Keep beds weed-free—Trinidad Perfume is compact but shallow-rooted.
Mulch to:
Retain moisture
Suppress weeds
Stabilize soil temperature
Hand-weed gently; damaging feeder roots can trigger blossom end rot and flower drop.
Sun & Heat Management
Full sun is best for oil and aroma development.
Above 95°F (35°C), fruit set can drop. Provide light afternoon shade and maintain steady moisture to keep flowers viable. Warm nights (65–75°F / 18–24°C) are ideal for chinense.
Spacing & Support
Space 18–24" apart in rows 24–36" apart.
Although compact, plants load heavy with clusters; use a small cage or stake to prevent branches from lodging.
Companion Planting
Good companions: Tomatoes, parsley, basil, carrots, okra, beans, cucumbers.
Avoid: Fennel and kohlrabi (growth suppressant neighbors).
Add alyssum, dill, and calendula to attract hoverflies/parasitoids that keep aphids and thrips in check, improving fruit set and plant health.
Container Growing
Use 7–10+ gallon pots; 10 gal delivers steadier moisture and bigger yields.
Check moisture daily—containers heat and dry quickly.
Shade pot sides in midsummer to prevent root stress; fabric pots help keep roots aerated and warm evenly.
Pruning & Training
Minimal pruning: remove only crowded interior shoots to improve airflow. Hard pruning mid-season delays harvest.
Pinch once early if you need a lower, bushier habit for containers.
Season Extension & Overwintering
In cool climates, low tunnels or a temporary greenhouse push earliness.
Overwinter indoors in bright light at 60–70°F (16–21°C). Cut back by ~⅓, reduce watering, and resume feeding in late winter for an early jump.
Harvest & Seed Saving
Days to maturity: typically 80–100 days from transplant to bright golden-yellow pods.
Harvest with pruners to avoid branch damage.
For seed, choose fully colored, aromatic pods from vigorous plants. Dry seeds 7–10 days; store cool and dry. Isolate from hot chinense nearby if you want to keep the near-zero heat trait pure.
Stage & fragrance: You can pick at pale green for a floral, bell-like aroma, but true perfume emerges at bright yellow-gold with a faint translucence to the skin.
Cut for clean heals: Using sanitized pruners, leave a short stem; chinense pedicels tear easily and open a wound for bacteria if twisted off.
Throughput strategy: Frequent picking of colored pods stimulates new blooms, keeping plants loaded all season.
Flavor & Nutrition
Aromatics without burn: Expect honeysuckle, citrus blossom, and light tropical fruit—the classic chinense bouquet with virtually no heat.
Ripeness benefits: Full color increases beta-carotene and vitamin C and deepens the floral nose.
Bitterness check: If underripe, pith can taste slightly bitter; fully colored pods taste round and sweet.
Handling
Gentle but mindful: Heat is near-zero, but the placenta can still irritate sensitive skin. Use gloves when deseeding large batches.
Cross-contact caution: If processing hot habaneros the same day, prep Trinidad Perfume first or change boards/knives to keep sauces truly mild.
Storage & Preservation
Fresh storage: Refrigerate unwashed in a breathable clamshell. Wash right before use to preserve bloominess.
Roasting & peeling: Brief roast (broiler or skillet) to lift skins, then peel for ultra-silky purées—great for sweet, heat-free “habanero-style” sauces.
Dehydrating for aroma flakes: 110–120°F (43–49°C) low and slow to preserve volatile florals; crush into finishing flakes for salads and seafood.
Quick pickles: 3:2:1 vinegar:water:sugar with a pinch of salt; add citrus zest. Keeps the delicate perfume intact for tacos and cheeses.
Confits & oils: Gently warm slices in neutral oil (never simmer) with garlic and citrus peel; strain and refrigerate promptly. Use within a week for safety.
Kitchen Use
Flavor amplifier: Use anywhere you want habanero aroma minus the fire—ceviche, vinaigrettes, aioli, Caribbean slaws.
Pairings: Shines with citrus (lime, orange), stone fruit (peach), herbs (culantro, mint), and dairy.
Signature ideas:
Perfumed mojo: Blend with orange/lime, garlic, cumin, and olive oil for grilled fish or yuca.
Mild escabeche: Rings of Trinidad Perfume with carrot and onion for sandwiches and arepas.
Aromatic jam: Dice with mango and a splash of vinegar for a cheese-board chutney.
Growing & Pruning Tips
Warmth matters: C. chinense needs consistently warm roots (>70°F / 21°C). Use black mulch or fabric grow bags to warm soil.
Branch support: Plants are compact but set heavy clusters; add a small cage to keep fruit off soil.
Light pruning: Remove only congested inner shoots to improve airflow; hard pruning delays fruit by weeks.
Containers & Watering
Container choice: 7–10 gal works; fabric pots accelerate spring warm-up.
Irrigation rhythm: Keep even moisture—drought dulls perfume, waterlogging mutes flavor. Aim for a wet-front/dry-back cycle over 2–3 days in heat.
Companion Planting & Pollinators
Pollinator pull: Small blossoms benefit from hoverflies and native bees. Plant alyssum, calendula, and basil to improve set and reduce thrips pressure.
Seed Saving
For true mildness, save seed from several fully yellow, typical pods on one plant to avoid off-types. Isolate from hot chinense varieties to reduce cross-pollination risk and preserve the heatless trait.
Aphids (curling tips; honeydew/sooty mold)
Controls: Hard water spray; insecticidal soap/neem every 5–7 days; disrupt ant trails; sow nectar plants to recruit lady beetles/lacewings.
Spider mites (stippled leaves; fine webbing in heat/drought)
Controls: Boost humidity; rinse leaf undersides; rotate oil/neem; introduce predatory mites where possible.
Thrips (silvery streaks; crinkled new growth; virus vectors)
Controls: Blue cards; weed and blossom sanitation; spinosad or insecticidal soap; avoid mowing flowering weeds nearby during bloom.
Flea beetles (shot-holes on seedlings)
Controls: Row cover until flowering; diatomaceous earth rings; trap crops and weed control.
Cutworms (seedlings severed at base)
Controls: Stem collars; remove plant debris; handpick at dusk.
Caterpillars (fruitworms/armyworms) (chewed leaves/pods, frass)
Controls: Handpick; Bt on small larvae; keep borders mowed.
Pepper weevil / borers (sting marks; internal larvae; early fruit drop)
Controls: Frequent harvest; destroy dropped fruit; strict sanitation; consult extension on trapping windows.
Diseases
Bacterial leaf spot
Prevention: Clean seed; avoid overhead irrigation; rotate 3+ years; sanitize tools.
Management: Remove diseased leaves; copper protectants can help protect new growth.
Anthracnose
Prevention: Mulch to limit splash; adequate spacing; drip irrigation.
Management: Remove all infected fruit; use labeled protectants during warm, wet periods.
Phytophthora blight / root rot
Prevention: Raised beds; fast drainage; never over-water in heavy soils.
Management: Pull and discard affected plants; avoid replanting peppers in that spot.
Powdery mildew
Prevention: Air movement, moderate fertility.
Management: Remove worst leaves; biofungicides (e.g., Bacillus, potassium bicarbonate) can suppress.
Mosaic viruses (TSWV/CMV)
Prevention: Control thrips/aphids; rogue symptomatic plants early; clean hands and tools; avoid tobacco exposure.
Blossom end rot — keep soil moisture even; mulch; avoid heavy root disturbance; ensure balanced Ca/K.
Poor fruit set — chinense types dislike heat >95°F and nights <60°F; apply shade cloth in heat spikes and maintain steady irrigation.
Sunscald — retain foliage canopy; avoid harsh pruning during hot spells.
Edema — regularize watering; ensure containers drain freely.
Aroma dilution — overwatering/high N can mute the perfumed bonnet aroma; feed moderately for best bouquet.
Monitoring & Prevention — Quick Checklist
Inspect weekly (undersides/tender tips).
Irrigate at soil level; mornings only if overhead.
Keep spacing generous; prune only problem leaves.
Mulch warm soil; rotate 3+ years out of Solanaceae.
Sanitize tools and discard diseased fruit promptly.
Trinidad Perfume (Capsicum chinense) — FAQs
Q: How hot is Trinidad Perfume?
Very mild for a chinense, often 0–500 SHU. It delivers intense bonnet-style aroma with little to no burn.
Q: How long does it take to mature?
80–110 days from transplant. The pods ripen to golden yellow when fully mature.
Q: How long does germination take?
10–21 days at 80–90°F. Warmth and steady moisture are key.
Q: Does it need special soil conditions?
Fertile, well-drained soil, pH 6.0–6.8. Maintain an evenly warm root zone around 70–85°F.
Q: What spacing should I use?
18–24 inches between plants, 24–36 inches between rows, with light pruning for shape.
Q: Do I need more than one plant for pollination?
No. Self-pollinating, though airflow improves set.
Q: Can I grow Trinidad Perfume in containers?
Yes. Use a 7–10 gallon pot, regular feeding, and consistent watering. Staking helps in windy sites.
Q: How many peppers per plant?
Prolific. Expect 50–100+ pods in good conditions.
Q: How do I harvest and handle?
Snip with pruners at full yellow for peak perfume. Gloves are optional due to low heat, but still wise.
Q: Best ways to store or preserve?
Make fragrant sauces and relishes, pickle whole, or freeze chopped. Drying preserves aroma for spice blends.
Q: Will it lose aroma when cooked?
Gentle heat preserves more perfume. Add late in cooking or use raw in salsas to showcase aroma.
Q: Is it perennial?
Yes in Zones 10–12. Elsewhere, overwinter indoors after pruning and keep above 60°F in bright light.
Q: Why are my flowers dropping?
Heat stress above 95°F, cold nights, or overfertilization. Use shade cloth in heat waves and keep moisture steady.
Q: Can it cross with other peppers?
Possible with other C. chinense. Isolate if you plan to save seed.
Q: How do I use it without adding too much heat?
Use whole to perfume a pot, then remove, or mince finely into salads and ceviche for aroma without burn.
Q: Is it ornamental?
Yes. Lantern-like yellow pods and glossy foliage make beautiful container plants.
Q: Is it safe to handle and eat?
Yes. Mild, but avoid eye contact and wash hands after prep.
Q: Why is the flavor bland?
Harvested too early or grown too wet. Let pods ripen fully and avoid constant saturation.
Before steelpan bands and carnival costumes filled Port of Spain with color, the islands we call Trinidad and Tobago were home to the Kalinago and other Indigenous peoples who traded, farmed, fished, and tended their gardens with an intimacy born of island life. Chiles had found their way throughout the Caribbean long before European ships appeared on the horizon, and the gentle end of the flavor spectrum was not forgotten. In those early gardens, peppers with fragrant, floral, almost tropical aromatics were selected for nuance rather than burn. Among them were ancestors of what is now called Trinidad Perfume, a chinense type that carries the bouquet of a Scotch bonnet without the punishing heat.
When waves of history crashed upon the islands, the pepper’s story absorbed new rhythms. African, South Asian, and European traditions converged, while Indigenous knowledge continued to shape the land. Mildly pungent chiles with floral sweetness fit easily into the island palate because they could season fish, vegetables, and rice without overwhelming the dish or the eater. Elders would crush a pod between fingers, lift it to the nose, and smile at the scent that seemed to hold notes of papaya, pineapple, and green herbs. In community kitchens, women passed down these peppers along with cooking techniques, preserving a sensory inheritance that turned scarcity into celebration and everyday meals into medicine.
The pepper that would be known as Trinidad Perfume earned its name not by accident but by reputation. Cooks would use a whole pod to perfume a pot of callaloo or a coconut milk stew, then fish the pepper out before serving, leaving behind a lifted sweetness and a whisper of warmth. For families with children, elders, or those who simply preferred balance, this practice made the difference between a dish that excluded and a dish that gathered everyone in. On feast days, the pepper’s aroma mingled with thyme, chadon beni, and allspice, writing the islands’ identity into the air.
Through the twentieth century, as seed savers, market vendors, and backyard gardeners traded pods and stories, this gentle chinense line held its ground. In the shadow of ever hotter varieties that captured headlines, Trinidad Perfume stayed close to home, an island heirloom that spoke softly and carried a big aroma. Its shape often echoed Scotch bonnet kin, with squat, creased lobes and a jaunty cap, but the flesh was tender and fruit-forward, the burn a suggestion rather than a challenge. The pepper’s mildness made it a teaching tool for young cooks and a bridge for visitors learning island flavors.
As Caribbean foodways gained international attention, chefs and gardeners abroad sought peppers that captured authenticity without turning every meal into a trial. Trinidad Perfume answered that call. Seed packets crossed oceans, and in faraway climates, growers cherished plants that made great wreaths of lantern-like fruit. Home kitchens discovered the island trick of perfuming a pot, and sauce makers built condiments that foregrounded floral chinense notes over searing heat. In this way, the pepper extended hospitality, sharing the islands’ sense of proportion with a wider world.
Yet, for all its travel, the heart of Trinidad Perfume remains grounded in Indigenous and creole stewardship. It stands as proof that power in food is not measured only in Scovilles. Fragrance can be a form of strength, restraint a kind of generosity. To grow and cook with Trinidad Perfume is to honor generations who valued pleasure and inclusion, who gathered around pots that welcomed the whole community. The pepper’s greatest gift is not the absence of heat, but the presence of balance, a reminder that flavor is a chorus and that every voice matters.
Goal: Maintain the cultivar’s signature floral, fruity chinense aroma with little to no heat, preventing unwanted crosses with hot chinense types (habanero/bonnet/superhot).
1) Selecting Plants for Seed Saving
Choose exemplars: Pick 4–10 robust, disease-free plants with typical lantern/pumpkin-bonnet shapes, heavy set, and the distinct perfume without noticeable burn.
Cull off-types: Remove plants showing elongated habanero-like shapes, unexpectedly hot fruit, weak vigor, or virus-like symptoms.
Confirm flavor/aroma: Carefully taste a tiny sliver (gloves recommended) to verify aroma > heat.
2) Harvesting Seeds
Timing: Allow pods to ripen to saturated yellow (some strains turn golden) and hold an extra 7–14 days on the plant when possible for maximal seed maturity.
Collection: Select multiple perfect, fully ripe pods from several plants. Use sanitized pruners and label each plant’s fruit separately.
3) Cleaning Seeds
Separation: Halve pods; scrape seeds/placenta into a labeled sieve or jar.
Rinse: Wash gently with lukewarm water, rubbing to remove placenta.
Optional short fermentation (up to 24 hr): Reduces mucilage and surface microbes—stir once, then rinse thoroughly. Do not over-ferment; chinense embryos are sensitive.
Inspection: Discard damaged, very pale, or shriveled seeds; keep plump, tan/off-white kernels.
4) Drying Seeds
Method: Spread in a single layer on labeled coffee filters or mesh screens; provide steady airflow.
Environment: 70–85°F (21–29°C), shaded, low humidity; avoid direct sun and temps >95°F (35°C).
Duration: 7–14 days, stir daily. Properly dried seeds feel rock-hard and flow freely without clumping.
5) Storing Seeds
Containers: Paper envelopes inside an airtight jar or foil pouch with silica gel work best.
Conditions: Cool, dark, dry. Refrigeration 35–45°F (2–7°C) extends life markedly.
Viability: 3–5 years in the fridge is typical; 5–10 years if ultra-dry and frozen. Warm sealed containers to room temp before opening to prevent moisture shock.
6) Testing Seed Viability
Germ test: Place 10–20 seeds on a damp towel in a vented bag at 80–85°F (27–29°C); check at 7–14 days.
Benchmark: ≥80% germination is the goal. For older lots, prime seeds 8–12 hours in 0.5–1% H₂O₂ or a dilute kelp/fulvic soak to speed emergence.
Tips for Successful Seed Saving
Isolation: As a C. chinense, Trinidad Perfume readily crosses with other chinense (habanero, Scotch bonnet, superhot). Use ~300 ft (≈90 m) isolation plus blossom bagging/caging or hand pollination for the seed you’ll sell or keep as foundation stock.
Pollinators & set: Outside the bags/cages, encourage pollinators; inside bags, gently tap/vibrate branches daily during bloom to move pollen.
Record keeping: Log plant IDs, isolation method, harvest dates, aroma/heat notes, and any off-type observations. Photograph fruit and plants to document the line.
Trait protection: If any plant produces noticeably hot fruit, exclude it from seed saving to keep the heatless trait stable.
Culinary Uses, habanero-family aroma without the burn
Sofrito & sazón bases (signature): Dice with onion, garlic, culantro/cilantro, and sweet peppers; sweat gently in oil to build an aromatic base for rice, beans, stews, and braises. Delivers chinense perfume without painful heat.
Fresh salads & slaws: Thinly slice into mango or pineapple salsa, cabbage slaw, and tomato salads for tropical blossom notes that wake up the plate.
Fragrant rice & peas / pelau: Add chopped pods to the sauté step; aroma permeates rice and legumes without overwhelming spice.
Roasted & peeled: Char lightly, steam 10 minutes, peel, and slice for sandwiches, empanadas, and omelets—sweet, perfumed accents.
Glazes & chutneys: Purée roasted pods with citrus (orange/lime), vinegar, garlic, and a touch of sugar for brush-on glazes for grilled chicken, fish, or tofu.
Pepper jelly & relishes: Cook with apple/pineapple and pectin for an aromatic, family-friendly jelly; superb with cheese and crackers.
Table vinegar: Steep slit pods in cane vinegar for a floral, mild finishing splash.
Heat control tips: Usually near zero heat; any tingle resides in the pith—remove for the mildest result. Use generously to perfume dishes where heat-sensitive diners are present.
Preservation and Pantry Value
Freezer-ready sofrito: Batch-cook sofrito with Trinidad Perfume and freeze in cubes; pop into pots year-round.
Pickled rings: Keep crisp and highly aromatic for antipasti, sandwiches, and salads.
Dehydration & powder: Dry into a unique “aroma powder” that adds chinense bouquet without heat—blend into salt for finishing.
Ferments: Create mild, tangy pepper relishes and sauces ideal for broad audiences.
Flavor Benefits beyond heat
Big habanero-spectrum aromatics (citrus blossom, tropical fruit, honey) with virtually no burn—lets you deliver chinense character to kids, elders, and heat-averse customers.
Sweetness and perfume reduce the need for added sugar in glazes and sauces.
Garden and Ornamental Benefits
Compact–medium plants with heavy sets of small lantern/blocky pods finishing green → yellow → golden.
Productive over a long window; perfect for steady sofrito and pickling programs.
Tough, container-friendly plants suit home gardens and market growers.
Traditional and Practical Uses (Indigenous & Caribbean foodways focus)
Amerindian to Afro-Caribbean continuum: Capsicum domestication is Indigenous to the Americas; in the Caribbean, peppers anchor Creole and Indigenous-descended cuisines where sofrito/sazón bases, pickles, and pepper vinegars season maize, cassava, plantains, beans, and seafood.
Low-heat accessibility: Trinidad Perfume embodies a community-centered approach—keeping pepper aroma in the communal pot so everyone eats together, regardless of heat tolerance.
Hearth techniques: Comal-style/iron roasting, sun-drying, and stone/mortar grinding echo widespread Indigenous methods that prioritize storability and digestibility.
Safety and Handling always
Despite minimal heat, wash hands and tools after prep; avoid eye contact.
Use sterilized jars for pickles and follow tested guidelines for shelf-stable canning.
Herbs & extras: scallion, parsley; a touch of allspice or annatto for classic island profiles.
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.
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Alliance of Native Seedkeepers
Pepper Seeds - Hot - Trinidad Perfume
$200 USD
$600
Unit price /
Unavailable
Description
All the tropical perfume without the sting. Trinidad Perfume delivers the intoxicating floral-fruity aroma of a habanero with a whisper of warmth instead of a burn. Notes of mango, guava, and citrus bloom on the palate, letting you pile on flavor in salsas, sofritos, and sauces that everyone at the table can enjoy.
The plants are vigorous and tidy, reaching about 2 to 3 feet with a branching habit that loads stems with blossoms and lantern-shaped fruit. Glossy green foliage frames clusters of pendant pods, so the plants look ornamental long before ripening. Pods average 1½ to 2½ inches, gently ribbed and slightly wrinkled, maturing from pale green to a rich golden yellow. Thin to medium walls make them quick to cook down and easy to dry for fragrant flakes.
Bite into one and the first impression is fragrance: sweet tropical fruit, a hint of honey, and that classic chinense bouquet. Heat, if present at all, arrives as a soft glow and fades quickly, which is why these peppers shine in fresh relishes, rice and beans, roast chicken marinades, and fruit-forward hot sauce bases where aroma matters more than fire. Dried, they grind into a golden seasoning that lifts rubs, soups, and vinaigrettes with bright, citrusy complexity.
Native to the Caribbean and long grown around home gardens in Trinidad and nearby islands, Trinidad Perfume reflects a culinary tradition that prizes depth of flavor as much as heat. Gardeners worldwide treasure it as the “aroma habanero,” a variety with heritage, character, and crowd-pleasing versatility that turns everyday dishes into something memorable—no dare required.
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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.
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.
