Pepper - Penis

Add some spice... and humor to your vegetable garden!

The Penis pepper (also known as Peter Pepper) is THE variety that brings a smile as much as it heats you up! Famous for its surprising anatomical shape, this unique pepper turns every harvest into a lively conversation. But beyond its amusing appearance, it's a high-quality hot pepper that deserves a place in your Quebec garden.

Why choose the Penis pepper from the Seigneurie Seedlings?

✅ Rare variety in Quebec – Hard to find in stores, grown locally

✅ Balanced heat – Moderate to high spiciness (15,000-30,000 Scoville Heat Units), perfect for thrill-seekers

✅ Distinctive fruity flavor – Ideal for homemade sauces, marinades and Mexican dishes

✅ Generous production – Vigorous plants that produce abundant bright red fruit

✅ Seeds produced in Quebec – Adapted to our climate, without chemical pesticides

Culture in Quebec (zone 4b and above)

The Penis pepper is easy to grow in pots or in the ground. Start your seedlings indoors 8-10 weeks before the last frost (mid-March for the Gatineau/Outaouais region). Transplant after the risk of frost has passed, to a sunny, sheltered location. The plants reach 60-90 cm in height and produce fruits that ripen from green to bright red (75-90 days).

Producer's advice

💚 Perfect for curious beginners – similar cultivation to classic peppers

🌶️ Ideal as an original gift for gardeners with a sense of humor

🔥 Excellent for making your own homemade hot sauces

Culinary uses

Dried, fresh, powdered, or in sauce – this versatile chili adds heat and character to your dishes. Perfect for salsas, meat marinades, homemade hot oils, or simply to impress your guests!

🌱 CULTURE

Indoor sowing:

• Start 8-10 weeks before the last frost (mid-March for Outaouais/Gatineau)
• Germination temperature: 24-29°C
• Germination: 10-21 days
• Depth: 0.5 cm

Transplantation:

• After all risk of frost (late May - early June in Quebec)
• Spacing: 45-60 cm between plants
• Rich, well-drained soil, pH 6.0-7.0
• Exposure: full sun (minimum 6 hours/day)

Interview :

• Water regularly but not excessively (the soil should be moist but not waterlogged).
• Mulch is recommended to retain moisture.
• Fertilize every 2-3 weeks (balanced fertilizer or compost)
• Staking is recommended for plants laden with fruit

Harvest :

• 75-90 days after transplantation
• Green fruits: milder taste
• Ripe red berries: full flavor and maximum tang
• Pick with scissors to avoid damaging the plant

Adaptation to the Quebec climate:

✅ Performs very well in zone 4b and warmer conditions

✅ Can be grown in pots (ideal for bringing indoors before autumn frosts)

✅ Variety tested locally by Les Semis de la Seigneurie

🌟 MAIN FEATURES

• Common name: Penis pepper, Peter pepper
• Botanical name: Capsicum annuum
• Type: Hot pepper
• Heat level: 15,000-30,000 Scoville Heat Units (moderate to high)
• Color at maturity: Bright, vibrant red
• Shape: Elongated and anatomical (3-10 cm)
• Plant height: 60-90 cm
• Days to maturity: 75-90 days after transplanting
• Flavor: Tangy, fruity, slightly sweet
• Uses: Fresh, dried, powdered, in sauce
• Hardiness zone: Annual (all zones) - Grown as an annual in Quebec
• Seed origin: Produced in Quebec by Les Semis de la Seigneurie
• Free from chemical pesticides

💡 USAGE SUGGESTIONS

In the kitchen:

• 🌶️ Homemade hot sauces – Blend with tomatoes, garlic, vinegar and spices
• 🥗 Fresh Salsas – Finely chop with tomatoes, onions, coriander and lime
• 🍖 Meat marinades – Perfect for grilled chicken, pork or beef
• 🫙 Preserves and marinades – As pickles or in olive oil
• 🧂 Chili powder – Dry and grind for homemade seasoning
• 🍕 Spicy oil – Infuse in olive oil for pizzas and pasta

In the garden:

• 🎁 Original gift – Plant or seeds for gardeners with a touch of humor
• 📸 Visual attraction – Conversation guaranteed during visits to the vegetable garden
• 🌿 Companion planting – Plant near tomatoes, basil, carrots
• 🪴 Pot cultivation – Ideal for balconies or terraces (minimum 15-20 L pot)

Conservation :

• Drying: Thread onto a string and hang in a dry, well-ventilated place
• Freezing: whole in airtight bags (up to 1 year)
• In oil: store in olive oil in the refrigerator (2-3 months)
• In powder form: dry completely, then grind and store in an airtight container