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
Golden, silky, and irresistibly sweet. Corno di Toro Giallo, the classic Italian “bull’s horn,” delivers bell-pepper sweetness with richer aroma and a tender bite that melts when roasted. Think honeyed corn, mild citrus, and a low-acid finish in pods that look like sunshine on the plate—made for frying, grilling, stuffing, and fresh snacking.
The plants are vigorous and tidy, usually 2 to 3 feet tall with a well-branched habit that sets generous clusters of long, elegant fruit. Clean, dark foliage frames pendant pods so the plants read ornamental well before ripening. Pods average 8 to 10 inches, smooth and tapered with thick, juicy walls that blister and peel beautifully. They mature from glossy green to a luminous golden yellow, holding shape on the grill and in the pan while staying succulent in jars and salads.
Bite into a fully colored pod and bright sweetness comes first, followed by a gentle, buttery finish and a whisper of floral perfume. In the kitchen, Corno di Toro Giallo shines on sheet pans and antipasto boards, stuffs neatly for oven bakes, and slices into rings with a satisfying snap. Charred and peeled, it purées into a velvet-textured golden sauce or soup; dried at peak color and ground, it yields a sweet, saffron-hued 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 Giallo 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. Cool or short seasons use 10 weeks for sturdy transplants
Depth: Sow ¼" (6 mm) deep in a fine, sterile seed-starting mix. Firm lightly and mist
Temperature (germination): Maintain 80–88°F (27–31°C) on 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, never waterlogged. Use a humidity dome the first several days with daily venting to limit damping-off
Light (post-sprout): 14–16 hours per day. Position lamps 2–4" above 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: Move from dense flats to 2–3" cells at first true leaf. Step to 4–5" pots 2–3 weeks before setting out. Plant slightly deeper at each step to stabilize stems without burying leaves
Feeding: Begin ¼ strength balanced liquid fertilizer weekly at two true leaves. Increase to ½ strength after potting up if leaves pale or growth slows. Add Ca/Mg if interveinal chlorosis appears
Airflow/Conditioning: Run a gentle fan or brush tops daily to strengthen stems and reduce fungal pressure
Soil Temperature & Transplant Timing
Transplant by soil readings, not the calendar
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 with warm exposure and good airflow. Fertile, well drained loam, pH 6.2–6.8
Bed Prep: Incorporate 1–2" compost plus a balanced organic fertilizer per label. Avoid excess nitrogen which delays flowering and slows color change
Spacing: 16–20" (40–50 cm) between plants. 24–30" (60–75 cm) between rows
Support: Long, heavy pods can pull branches. Stake, cage, or use a light Florida weave to prevent lodging and keep fruit clean
Mulch: Apply after soils warm. Black plastic or woven fabric boosts earliness and suppresses weeds. In hot regions, straw helps moderate peak heat once soils are warm
Watering: Provide a steady 1–1.25" (25–30 mm) per week including rain. Water at soil level. Avoid drought then soak cycles which cause blossom drop or skin checking
Season Extension: Early row cover or low tunnels accelerate spring growth. Remove or vent during bloom for pollination. Reflective mulch improves interior fruit coloring on tall canopies
Variety-Specific Notes
Crop time: 70–80 days from transplant to full-size green. 85–95 days to rich yellow
Harvest cues: Long, curved horn-shaped pods 7–9" with smooth, thick walls. Pick glossy green for yield, or at full golden yellow for peak sweetness and frying quality
Culinary or preservation uses: Excellent for frying, roasting, grilling, and fresh strips. Ideal for jarred roasted peppers, marinated salads, and sweet yellow pepper powder when gently dehydrated
Stress tolerances or sensitivities: Sensitive to cold soils and chilly nights. Yellow stage shows sunscald more readily, so maintain modest leaf canopy over clusters
Troubleshooting
Leggy seedlings: Increase light intensity and keep post-sprout day temps near 75–78°F
Slow coloring to yellow: Reduce excess nitrogen, ensure full sun and good airflow, maintain steady moisture
Branch breakage under load: Stake or weave early, especially before pods lengthen
Skin checking after storms: Maintain mulch and consistent irrigation. Harvest promptly after heavy rains
Sunscald on yellow fruit: Retain leaf cover. Temporary 20–30 percent shade cloth during extreme heat can help
Aphids and thrips: Rinse undersides early day, improve airflow, deploy beneficials, and use insecticidal soap if needed
Fungal leaf spots: Water at soil level early morning, widen spacing for airflow, and remove affected leaves promptly
How to Grow — Corno di Toro Giallo (Capsicum annuum — Italian “bull’s horn,” yellow sweet pepper)
Seed Starting & Transplant Timing
Start indoors 6–10 weeks before last frost to maximize season length for extra-long pods.
Germination target: Maintain 78–85°F (25–29°C) on a heat mat with a humidity dome; emergence typically 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; a gentle fan strengthens stems.
First feed & pot-up: Begin ¼-strength balanced fertilizer at first true leaves; up-pot to 3–4" containers once roots knit.
Hardening off: 5–7 days of gradual sun/wind exposure.
Transplant when warm: Nights >55°F (13°C) and soil >60°F (16°C). Black mulch/landscape fabric pre-warms soil and keeps long fruit clean.
Amendments: Work 2–3" compost into top 8–10", plus a light organic base (e.g., 4-4-4). For thicker, sweeter walls and golden pigment, add a pinch of sulfate of potash (K); in sandy soils, include gypsum (Ca) to reduce blossom end rot (BER).
Bed design: Raised beds and wide rows improve drainage and root warmth—key for uniform, straight bull-horns.
Watering
Provide 1–1½ inches of water per week, especially during flowering and fruit fill.
Water deeply but infrequently to drive roots down; avoid shallow, frequent sprinkles.
Best method: Drip or soaker hoses at soil level minimize leaf wetness and disease.
If overhead irrigation is used, water early morning so foliage dries by evening.
Flavor note: Consistent, moderate moisture enhances sweetness and crunch; big wet–dry swings can thin walls and cause tip curl.
Fertilizing
Feed a balanced fertilizer every 2–3 weeks during vegetative growth for a strong frame.
At first bloom, shift to a low-N, high-K program to prioritize flowers/fruit and speed clear golden color.
Avoid late nitrogen surges—excess foliage shades pods, delaying ripening and reducing sugar build.
Hand-weed carefully; root disturbance predisposes plants to BER and flower drop.
Sun & Heat Management
Plant in full sun (6–8+ hrs) for yield and clean golden color.
In heat waves (>95°F / 35°C), provide 30–40% afternoon shade and maintain even moisture to preserve pollen viability and prevent sunscald on yellowing pods.
Spacing & Support
Space plants 18–24" apart in rows 24–36" apart.
Long, heavy pods can bow branches—use ring stakes or a small cage to prevent lodging and keep fruit straight and off the soil.
Interplant alyssum, dill, coriander to attract hoverflies/lacewings that reduce aphids/thrips, preserving blemish-free frying peppers.
Container Growing
Use 10–15+ gallon pots for maximum length and sweetness; fill with a high-quality, free-draining mix.
Containers dry faster—check moisture daily.
Shade pot sides mid-summer and elevate containers off hot patios. Fabric pots improve aeration and root-zone temperature.
Pruning & Training
Tip-pinch once early to encourage branching and more flower sites.
Later, remove only interior congestion to improve airflow and even coloring. Heavy midseason pruning delays the first big flush.
Season Extension
Row cover/low tunnels accelerate early growth; vent/remove during bloom for pollinators. In fall, light frost cloth can finish the last golden flush for grilling and salads.
Harvest & Seed Saving
Harvest at clear, glossy golden-yellow for peak sweetness and aroma; green bull-horns are excellent for sautéing but less sweet.
Cut, don’t pull—long pods can tear nodes if yanked.
For seed, select fully golden, straight, uniform pods from vigorous plants; dry seeds 7–10 days and store cool/dry. Isolate from other sweet annuum frying types to preserve Corno di Toro Giallo traits.
Additional Tips — Corno di Toro Giallo (Capsicum annuum)
Harvesting
Ripeness cues: Harvest when pods reach a clear, lemon-to-deep-gold color with glossy skin and firm walls. You can pick green for a crisper, grassy sweetness, but the iconic honeyed, low-acid flavor peaks at full gold.
Cut don’t pull: Long bull-horn pods can crease or split if yanked. Use sanitized pruners and leave a short stem stub to protect nodes and keep the next flush coming.
Successive rounds: Begin light harvests as pods size up, then increase frequency (every 2–3 days) once color begins to break. Frequent picking keeps plants flowering and pods uniform.
Finish indoors: Nearly-gold pods will finish in 24–48 hours at room temp on a breathable tray—handy when cool nights slow color outdoors.
Market shine: Wipe pods with a dry cloth (no water) before display; moisture dulls the natural sheen and shortens shelf life.
Flavor & Nutrition
Profile: Silky, bell-like sweetness without the bell’s bitterness, with notes of yellow tomato and pear. Excellent raw and exceptional when roasted.
Nutrition: Full gold corresponds to elevated carotenoids (lutein/zeaxanthin), vitamin A, and vitamin C—great for salads and kids’ snacks.
Cooking behavior: Medium walls blister fast and peel easily, concentrating sugars while staying supple (not mushy).
Handling
Gentle totes: Long pods scuff easily; use shallow crates and avoid stacking heavy produce on top.
Knife choice: For perfect rings or long strips, use a sharp chef’s knife or serrated tomato knife to avoid skin tearing.
Storage & Preservation
Fresh storage: Keep unwashed pods in a paper-lined, vented container in the crisper; rinse just before use to prevent condensation.
Roast & peel: Broil or grill until skins blister, then steam 10 minutes in a covered bowl; peel for silky strips.
Freezing: After roasting/peeling, IQF strips (freeze flat on a tray, then bag) retain flavor and texture.
Pickling: Makes sweet-hot refrigerator pickles; golden rings hold color beautifully in jars.
Dehydrating: Slice into ¾-inch strips; dry at 115–125°F (46–52°C) to leathery. Grind for a sweet yellow “paprika” powder or pulse into pizza flakes.
Confits & oil-pack (short-term): Slow-cook strips in olive oil with garlic and thyme; refrigerate and use within a week (chill promptly for safety).
Fermentation: 2–2.5% salt mash with garlic and basil for a mellow gold pepper paste in 7–10 days; fold into aioli or vinaigrettes.
Kitchen Use
Raw: Julienne into salads, antipasti, grain bowls, and slaws; pairs beautifully with lemon and soft cheeses.
Peperonata (classic): Sauté gold peppers with onions and olive oil; finish with vinegar and parsley for an iconic Italian side.
Stuffing: The elongated cavity fits rice-herb pilaf, sausage, quinoa + feta, or chickpea fillings.
Pasta & pizza: Char strips and toss with garlic, anchovy, capers, and parsley; layer on pizzas with mozzarella and basil.
Support: Use ring stakes or a small cage; long pods bow branches as they size up.
Airflow: Light interior thinning after first set promotes even coloring and reduces fungal pressure.
Feeding: Heavy nitrogen late delays golden color. Favor a balanced or K-forward feed (e.g., 5-10-10) mid-season to support sugars and firmness.
Containers & Watering
Container size: 10–15 gallons promotes uniform pod length and sustained sweetness.
Moisture rhythm: Keep evenly moist; wide wet–dry swings can thin walls and introduce mild bitterness. Mulch stabilizes root temperature and moisture.
Companion Planting & Pollinators
Allies: Basil, oregano, thyme, alyssum, marigold attract pollinators and beneficials (hoverflies/lacewings) that suppress aphids and thrips.
Seed Saving
Selection: Save from fully golden, straight, uniform pods on vigorous plants.
Isolation: Separate from other annuum sweets (bells, Marconi, corno rosso) if you want to preserve classic corno giallo traits.
Dry & store: Air-dry seeds 7–10 days; store airtight with desiccant, cool and dark; label with year and plant notes.
Common Pests & Problems — Corno di Toro Giallo (Capsicum annuum)
Insects & Mites
Aphids (curled tips, honeydew accumulation, sooty mold)
Controls: Blast off with water; neem or soap sprays; disrupt ant trails; encourage natural predators.
Spider mites (stippling and bronzing; webs in drought)
Controls: Raise humidity; rinse undersides; rotate oils/neem. Predatory mites indoors are effective.
Whiteflies (tiny white swarms when disturbed)
Controls: Yellow sticky cards; vacuum in mornings; apply neem or soap sprays; control weeds.
Thrips (silver streaking, twisted leaves; vectors of viruses)
Controls: Blue sticky cards; sanitation; spinosad or soap sprays.
Flea beetles (tiny pits in seedling leaves)
Controls: Row covers; diatomaceous earth; trap crops like radish.
Cutworms (seedlings cut down at base)
Controls: Collars; remove debris; handpick at dusk.
Caterpillars (fruitworms, armyworms) (chewed leaves and pods)
Controls: Handpick; Bt on small larvae; mow surrounding weeds.
Blossom end rot — caused by inconsistent watering; maintain steady irrigation and mulch.
Poor fruit set — extreme heat or cold, drought, or excess nitrogen. Shade cloth and balanced moisture help.
Sunscald — tan lesions on fruit; preserve canopy.
Edema — blistering from erratic irrigation; regulate water cycles.
Flavor reduction — lush growth dilutes sweetness; moderate stress sharpens flavor.
Monitoring & Prevention Checklist
Weekly scouting, especially undersides.
Drip irrigation preferred.
Proper spacing for airflow.
Mulch warmed soil.
Rotate out of Solanaceae for 3+ years.
Sanitize tools and discard diseased pods.
Corno di Toro Giallo (Capsicum annuum) — FAQs
Q: How hot is Corno di Toro Giallo?
Sweet pepper. 0 SHU. Expect mild, fruity flavor with thick, tender walls.
Q: How long does it take to mature?
Around 75–95 days from transplant. Harvest green for grilling or wait for full golden color for maximum sweetness.
Q: How long does germination take?
7–14 days at 75–85°F. A heat mat and even moisture increase success.
Q: Does it need special soil conditions?
Fertile, well-drained soil, pH 6.2–6.8. Consistent moisture and full sun produce large, curved pods.
Q: What spacing should I use?
18–24 inches between plants, 24–30 inches between rows. Light staking keeps long fruits off the soil.
Q: Do I need more than one plant for pollination?
No. Self-fertile blossoms. Wind and pollinators help, but one plant will fruit.
Q: Can I grow Corno di Toro Giallo in containers?
Yes. A 7–10 gallon pot with a cage supports heavy fruit loads. Feed regularly.
Q: How many peppers per plant?
Often 10–25 large horn-shaped pods, sometimes more in long warm seasons.
Q: How do I harvest without damaging pods?
Cut with pruners and leave a short stem. Harvest at bright yellow for signature flavor and texture.
Q: Best ways to store or preserve?
Roast and peel for salads and jars, pickle strips, or freeze roasted pieces. Dried strips make sweet pepper flakes.
Q: Does cooking change the flavor?
Roasting amplifies sweetness and softens texture. Quick sauté preserves crunch.
Q: Is it perennial?
Generally annual. Overwinter indoors after pruning if desired.
Q: Why is fruit set inconsistent?
Temperature swings and drought stress. Keep moisture steady and provide light shade in extreme heat.
Q: Can it cross with other peppers?
Yes within Capsicum annuum. Isolate if saving seed to maintain horn shape and sweetness.
Q: How do I use it without overpowering a dish?
Its flavor is gentle. Use roasted strips with cheese, olives, and herbs, or stuff and bake for centerpiece dishes.
Q: Is it ornamental?
Golden horn-shaped pods are highly decorative on plants and in harvest baskets.
Q: Is it safe to handle and eat?
Yes. As a sweet type there is no heat. Wash produce and utensils after prep.
Q: Why are pods thin or sunscalded?
Nutrient or water stress and sudden exposure. Keep foliage healthy and introduce more sun gradually after pruning.
Peppers were first cultivated by Indigenous peoples of the Americas, where sweet and hot varieties were both valued for their roles in food, healing, and ceremony. When chiles traveled to Europe in the sixteenth century, Italian farmers quickly recognized their potential. Over centuries, they developed unique sweet pepper strains adapted to Mediterranean soils and culinary traditions. Among them were the Corno di Toro types — literally “horn of the bull” — named for their long, curving shape. The yellow form, Corno di Toro Giallo, ripens to a brilliant golden hue that has become a symbol of Italian harvests.
Indigenous farmers in the Americas had long selected peppers for sweetness and thickness, ensuring they could be roasted, dried, or eaten fresh. Italian farmers echoed this practice, refining peppers into forms that matched their cuisine. Corno di Toro Giallo peppers became popular in markets, where their golden pods promised sweetness and abundance. Farmers appreciated their productivity and versatility, while cooks valued their ability to complement tomatoes, olive oil, and herbs with mild, fruity flavor.
In Italian kitchens, Corno di Toro Giallo peppers were roasted whole, their skins blistered and peeled to reveal tender flesh. Sliced into salads or grilled, they offered sweetness and color. Stuffed with rice, meats, or cheeses, they became celebratory dishes at family gatherings. Their long, curving shape made them particularly suited to these preparations, while their mildness allowed them to be eaten in generous quantities. Preserved in oil or vinegar, they brightened winter meals with the memory of summer sunlight.
The golden color carried symbolic meaning as well. In Mediterranean traditions, yellow foods were linked to vitality, fertility, and prosperity. Corno di Toro Giallo peppers embodied these associations, their curved pods hanging like golden horns in gardens and markets. They were both practical food and emblem of abundance, sustaining households while brightening tables.
Today, Corno di Toro Giallo peppers are grown worldwide, prized by gardeners for their ornamental beauty and by cooks for their culinary versatility. Their sweet, mild flavor makes them suitable for children and elders alike, echoing the ancient value of peppers as communal foods. They remain deeply tied to Italian culinary heritage while also belonging to the global story of chile culture.
To grow Corno di Toro Giallo is to carry forward a history that begins in Indigenous American fields and blossoms in Mediterranean kitchens. Each golden horn-shaped pod is a reminder of the adaptability of peppers, their ability to cross oceans and centuries while remaining symbols of abundance and joy.
Goal: Maintain the distinctive yellow bull’s horn identity - thick-walled, 8 to 10 inch elongated, gently curved frying pepper with blunt tip, sweet flavor, and clean color progression green → rich golden yellow → amber late season - while ensuring purity within C. annuum and excellent seed vigor.
1) Selecting Plants for Seed Saving
Choose exemplars: Select 8 to 12 robust, disease-free plants with tall, sturdy frames and balanced branching. Fruits should be long and uniform with a smooth shoulder, gradual horn-like taper, and blunt tip, typically 2 to 3 inches wide at the shoulder and 8 to 10 inches long. Prioritize plants that ripen to a saturated golden yellow with even coverage and thick, juicy walls.
Cull off-types: Exclude plants producing short blocky bells, very narrow stringy pods, thin walls, twisted or kinked fruits beyond a gentle curve, muddy or greenish yellow maturity color, weak peduncles that drop fruit, or very late and uneven ripening. Remove any plants showing virus-like mosaics, blossom end rot tendency, or chronic sunscald.
Maintain breadth: Save seed across 6 to 8 mother plants to preserve fruit length, wall thickness, sweetness, and the clear golden maturity color.
2) Harvesting Seeds
Timing: Allow pods to reach full golden yellow on the plant. Holding 5 to 10 days past full color improves embryo completion and seed density. Late season ambered fruit can be included for maximum maturity if sound.
Collection: Clip pods with sanitized pruners to avoid tearing nodes. Harvest fully colored, blemish-free pods from each selected 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 free placental threads until water runs clear and seeds settle.
Dry-rub plus winnow option: With field-dry pods, crumble seed mass over mesh and winnow chaff. Finish with a quick rinse if needed for a polished lot.
Inspection: Remove pith and placental tissue. Discard flat, pale, dark specked, or immature seeds.
4) Drying Seeds
Method: Spread 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 setting. 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 packing.
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 for longevity.
Viability: 3 to 5 years refrigerated, 5 to 8+ 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: Corno di Toro Giallo is C. annuum and will cross with other annuum, including bells, frying types, and hot peppers. 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, progression to full gold, wall thickness, fruit length and shoulder width, peduncle strength, and any off-types. Photograph representative golden pods next to a ruler.
Selection cues: Favor plants that set long, straight to gently curved horns with thick, crisp walls and a saturated golden color without green shoulders. Prioritize uniform sweetness, strong peduncles, and pods that resist sunscald and internal browning when fully yellow.
Culinary Uses, sun-yellow roasting and frying pepper with velvety flesh
Fire-roasted & peeled (signature): Char whole pods over a flame or under a broiler until skins blister deeply. Steam 10 minutes, peel, deseed, and slice into ribbons. Dress with olive oil, lemon, capers, and parsley for antipasti; fold into tacos, tortas, or grain bowls for a sweet, citrusy lift.
Skillet “frying pepper”: Cut lengthwise into long strips; sauté hot with olive oil and salt until edges caramelize. Splash with vinegar or lemon, then finish with garlic and herbs. Serve with eggs, beans, or grilled fish.
Stuffed & baked: Fill whole peppers (or halves) with herbed rice, barley, fresh cheese, or spiced beans. Bake until tender; drizzle with tomato or tomatillo sauce for layered sweet-savory flavor.
Peperonata gialla: Slow-stew yellow horns with onion, tomato, and a little vinegar until glossy. Spread on bread, spoon over polenta/beans, or use as a taco filling with black beans.
Salsas & relishes (heat-optional): Blend roasted Giallo with yellow tomato/tomatillo, garlic, lime, and cilantro for a luminous, mild salsa base; add minced serrano for heat to taste.
Romesco/pipián crossovers: Purée roasted strips with toasted pumpkin seed or almond, garlic, and olive oil for creamy sauces that honor both Mediterranean and Mesoamerican seed-thickened traditions.
Grill companion: Split, brush with oil, and grill until char-marked; finish with lemon and flaky salt. Excellent with fish, chicken, mushrooms, or summer squash.
Heat control tips: Naturally heatless. If you want gentle warmth, blend with a small amount of jalapeño/serrano; keep the Giallo as the sweet body.
Preservation and Pantry Value
Freezer staple: Roast/peel, pat dry, and freeze in flat, labeled packs. Strips thaw cleanly for sandwiches, omelets, and sauces.
Dehydration & sweet paprika: Smoke lightly (optional), then dehydrate peeled strips until brittle and grind for a golden sweet “paprika” that builds color and roundness without heat.
Pickling: Yellow rings or roasted pieces quick-pickle beautifully; color remains striking in clear brines.
Lacto-ferments: Ferment chopped pepper (2–3% salt) for bright, tangy relishes; blend with a touch of hot chile for scalable heat.
Jarred roasts: Pressure-can following a tested recipe, or pack under oil for refrigerated short-term use.
Flavor Benefits beyond heat
Honeyed, citrus-tinted sweetness; low bitterness even fully ripe.
High pectin and thick walls yield plush body in purées, reducing the need for cream or heavy oil.
Garden and Ornamental Benefits
Long, curved pods ripen green → clear yellow, highly visible for pick harvests.
Excellent peduncle strength and pendant set keep fruits off soil; productive in field rows and large containers.
Mixed harvests (yellow with red horns) elevate CSA and market displays.
Traditional and Practical Uses (Indigenous foodways focus)
American origins, Italian selection: While “Corno di Toro” reflects Italian market breeding, sweet Capsicum annuum is Indigenous to the Americas. Core techniques—comal roasting, smoke-drying, stone-grinding on metate/molcajete, pairing with nixtamalized maize—translate directly: roasted yellow strips in calabacitas, tamal fillings, or bean stews marry sweetness with staple crops.
Seed-and-sauce knowledge: Seed-thickened sauces (pipián/ajvar/romesco analogs) echo Indigenous practices of using pumpkin/sesame seed with chile and roasted peppers for nutrient-dense condiments.
Seasonal storage: Drying peeled strips and hanging strings of peppers parallel longstanding preservation cycles that align with stored corn, beans, and squash.
Safety and Handling always
Ventilate when broiling/roasting; hot steam and char can irritate.
For oil-packed roasts, keep refrigerated and follow tested acidification protocols.
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 - Corno di Toro Giallo
$200 USD
$600
Unit price /
Unavailable
Description
Golden, silky, and irresistibly sweet. Corno di Toro Giallo, the classic Italian “bull’s horn,” delivers bell-pepper sweetness with richer aroma and a tender bite that melts when roasted. Think honeyed corn, mild citrus, and a low-acid finish in pods that look like sunshine on the plate—made for frying, grilling, stuffing, and fresh snacking.
The plants are vigorous and tidy, usually 2 to 3 feet tall with a well-branched habit that sets generous clusters of long, elegant fruit. Clean, dark foliage frames pendant pods so the plants read ornamental well before ripening. Pods average 8 to 10 inches, smooth and tapered with thick, juicy walls that blister and peel beautifully. They mature from glossy green to a luminous golden yellow, holding shape on the grill and in the pan while staying succulent in jars and salads.
Bite into a fully colored pod and bright sweetness comes first, followed by a gentle, buttery finish and a whisper of floral perfume. In the kitchen, Corno di Toro Giallo shines on sheet pans and antipasto boards, stuffs neatly for oven bakes, and slices into rings with a satisfying snap. Charred and peeled, it purées into a velvet-textured golden sauce or soup; dried at peak color and ground, it yields a sweet, saffron-hued 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 Giallo 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.
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.
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.
