Tabasco Pepper
Capsicum annuum
Fiery red pepper, 30,000–50,000 Scoville, intense heat with fruity notes.- Rich in capsaicin with documented analgesic and antimicrobial properties
- Excellent source of vitamin C and beta-carotene, boosting immunity
- Stimulates thermogenesis and promotes healthy blood circulation
Origine des graines : Pays-Bas
Certification bio NL-BIO-01.528-0006532.2025.002
GTIN : 3770042795079
Plant Profile
Cultivation Calendar
Growing Tips
Tabasco Pepper Sowing: Conditions and Method
The Tabasco pepper is a species extremely demanding in heat whose germination requires a constant substrate temperature of 25 to 30°C. Start seeds indoors as early as January or February to benefit from a long growing season. Use specialized, light and well-draining sowing compost, pre-moistened. Sow 2 to 3 seeds per cell at 5 mm depth and cover with a film or transparent lid to create a greenhouse effect. A heat mat under the cells is strongly recommended to maintain warmth at root level. Without sufficient heat, germination may take several weeks or not occur at all.
Germination and Young Plant Management
Germination occurs between 10 and 21 days depending on seed freshness and the warmth maintained. As soon as the first shoots appear, remove the cover to prevent fungal diseases and expose plants to intense light — a grow light is recommended in January and February. Keep the heat mat until the 4 true-leaf stage. Do not transfer plants outdoors until after 25 May and only if night temperatures regularly exceed 15°C. In regions with short summers, greenhouse or polytunnel cultivation is recommended for good production. Fruiting requires approximately 90 to 100 days after planting.
- Temperature: 25–30°C essential, heat mat indispensable
- Humidity: Slightly moist substrate, good ventilation
- Light: Grow light recommended in January–February
- Transplanting: 4–6 true leaves, May–June
Key Points
- Temperature: 25–30°C, heat mat indispensable
- Humidity: Slightly moist substrate
- Light: Intense light or grow light
- Transplanting: 4–6 true leaves, May–June
Planting Conditions and Soil Preparation for Tabasco Pepper
Plant Tabasco pepper in open ground only when the soil temperature has durably reached a minimum of 18°C and all frost risk has passed — generally late May to early June in France. Choose the warmest and sunniest position in the garden, preferably against a south-facing wall or fence to benefit from thermal reflection. Prepare the soil by incorporating well-matured compost and a handful of slow-release organic fertilizer. Slightly acidic soil (pH 6.0 to 6.8) rich in organic matter is ideal. Water the day before planting to hydrate root balls and facilitate removal from pots without damaging roots.
Planting Out and Early Care
Plant each pot at the same depth as the container, maintaining a spacing of 45 to 60 cm between plants for good air circulation. Install a solid stake at planting time to anticipate the future fruit load. Water copiously at planting, forming a basin around each plant. Mulch with 7 to 10 cm of straw or chopped hay to maintain soil warmth and reduce watering. In the event of cold winds or persistent cool nights, protect young plants with a frost fleece for the first two weeks.
- Depth: Same depth as in container
- Spacing: 45–60 cm between plants, 60 cm between rows
- Watering: Generous at planting, then regular and moderate
- Mulching: 7–10 cm to maintain soil warmth
Key Points
- Depth: Same as container
- Spacing: 45–60 cm between plants
- Watering: Generous at planting
- Mulching: 7–10 cm to retain warmth
Watering, Fertilization and Tabasco Pepper Management
Tabasco pepper requires regular but moderate watering: excess water causes flower and immature fruit drop. Keep the soil slightly moist without allowing it to become waterlogged. During periods of intense heat and fruiting, slightly increase water inputs while ensuring good drainage. Regular fertilization every 15 days with an organic fertilizer rich in potassium and phosphorus (tomato-type fertilizer) promotes abundant fruiting and well-colored peppers. Nitrogen input should remain limited to concentrate energy on fruit production rather than vegetative growth. Stake main stems as soon as they reach 40 cm.
Health Management and Pest Protection
The main pests of Tabasco pepper are aphids, red spider mites (in hot, dry conditions) and whiteflies. Inspect the underside of leaves regularly and treat early with potassium soap or neem oil solution. In humid, cool weather, monitor for powdery mildew and blight; improve ventilation around plants and avoid foliar watering. Crop rotation is important: do not plant solanaceae (tomatoes, aubergines, potatoes) in the same location for 3 years. Greenhouse cultivation significantly improves yields in regions with short summers.
- Soil type: Rich, slightly acidic pH 6.0–6.8, well-drained
- Care: Organic fertilization every 15 days, regular staking
- Watering: Regular and moderate, avoid excess, water at base
- Prevention: 3-year rotation, monitor aphids/mites, neem oil
Key Points
- Soil type: Rich, slightly acidic pH 6.0–6.8, drained
- Care: K-P fertilization every 15 days, staking
- Watering: Regular and moderate, never excess
- Prevention: 3-year rotation, monitor mites and aphids
Tabasco Pepper Harvest and Ripening
Tabasco peppers reach full maturity by progressing from green through yellow and orange to bright glossy red, 90 to 100 days after transplanting. Harvest can be done at any ripening stage depending on the intended culinary use: green peppers are fresher and slightly less hot, while red ones are more intense and sweeter. Always use protective gloves during harvesting and avoid touching eyes or mucous membranes. Cut peppers with clean scissors leaving 1 cm of stem to extend shelf life. Production is continuous from August until the first frosts.
Storage and Processing of Harvested Peppers
Tabasco peppers keep 2 to 3 weeks in the refrigerator in a perforated bag. For long-term preservation, several methods are available: drying (peppers can be threaded on a string and air-dried or oven-dried at 70°C for 6 to 8 hours), freezing whole or as purée, or fermentation to prepare a homemade Tabasco sauce. Lacto-fermentation of peppers in salt water for 3 to 4 weeks produces a hot sauce with complex aromas and naturally long shelf life. Dried and ground peppers constitute a precious condiment keeping for 1 to 2 years.
- Period: August–first frosts, continuous harvest by stages
- Stage: From green (mild) to bright red (maximum heat)
- Method: Clean scissors with 1 cm stem, protective gloves mandatory
- Storage: 2–3 weeks refrigerator, drying or freezing long-term
Key Points
- Period: August–first frosts
- Stage: Green to red depending on use
- Method: Clean scissors, gloves mandatory
- Storage: 2–3 weeks fridge, drying or fermentation
Intense Heat and Culinary Uses of Tabasco Pepper
The Tabasco pepper (30,000 to 50,000 Scoville units) is renowned for its intense and persistent heat combined with fruity and slightly acidic aromas. It is the variety historically used in the famous McIlhenny sauce. Used fresh, it is finely sliced into Mexican salsas, spiced chutneys and marinades. A few slices in a bottle of vinegar produce an exceptional hot condiment after 2 weeks of maceration. Green Tabasco peppers can also be prepared as pickles in cider vinegar, offering long preservation and a spicy touch to accompany cheeses and charcuterie.
Nutritional Properties and Safe Handling
Like all hot peppers, Tabasco is rich in capsaicin, an alkaloid with documented analgesic, thermogenic and antimicrobial properties. It is also an excellent source of vitamins C and A and antioxidants. Capsaicin stimulates thermogenesis and may contribute to weight management. When handling, always wear gloves as capsaicin penetrates the skin and can cause severe burns. If contact with eyes occurs, rinse thoroughly with cold water. To reduce heat in the mouth, consume milk, oil or bread — water is ineffective as capsaicin is not water-soluble.
- Flavor profile: Very hot (30,000–50,000 SHU), fruity, slightly acidic
- Classic uses: Homemade hot sauce, salsas, marinades, pickles
- Best pairings: Prawns, eggs, bloody mary, strong cheese, grilled meats
- Storage: 2–3 weeks fridge, drying, fermentation, freezing
Key Points
- Flavor profile: Very hot, fruity, acidic (30,000–50,000 SHU)
- Classic uses: Homemade sauce, salsas, pickles, marinades
- Best pairings: Prawns, eggs, bloody mary, grilled meats
- Storage: Fridge 2–3 weeks, fermentation or drying