Peppadew

A delightful mix of natural sweetness and mild fruity heat, amplified by the signature sweet-tangy pickling brine that adds zest and crunch.

Peppadew peppers are the pickled form of a sweet piquanté cultivar of Capsicum baccatum, a species native to South America but commercially developed in South Africa. These small, cherry tomato-sized peppers feature bright red skin, thick juicy flesh, and a round shape about one inch across. This makes them far milder than common hot peppers like jalapeños yet more flavorful than bell peppers. Their crisp texture and balanced sweet-spicy-tangy profile make them a favorite for direct snacking, often stuffed with cheese, or incorporated into salads, pizzas, sandwiches, and appetizers. Grown under strict agricultural guidelines in the Limpopo province, the peppers are harvested at peak ripeness for optimal flavor and consistency.

Discovered in the early 1990s by Johan Steenkamp in the garden of his holiday home in Plettenberg Bay, Eastern Cape, South Africa (on land previously owned by a botanist). He propagated the seeds on his farm in Tzaneen, Limpopo province, secured plant breeder's rights, founded Peppadew International in 1995, and trademarked the name 'Peppadew' for commercial pickled products. The pepper has since become popular worldwide.

How hot is Peppadew?

Capsi’s sourced range is 280–650 SHU (Official breeder). Capsi uses a sourced range and a trust tier, not a single marketing number. How we verify heat: https://web.thecapsi.app/learn/heat-and-capsaicin/how-we-measure-heat

What does Peppadew taste like?

A delightful mix of natural sweetness and mild fruity heat, amplified by the signature sweet-tangy pickling brine that adds zest and crunch.

How do I grow Peppadew?

Peppadew: about 120 days to maturity, subtropical climate, full sun, hardiness zones 9-11.

What can I substitute for Peppadew?

pickled cherry peppers, pimentos, sweet pickled pepperoncini, roasted red bell peppers (with added honey for sweetness)