Juanita Sweet Piquante Pepper Seeds Authentic – From Seed to Sensation: Spring into action with 10 Premium Heirloom Variety seeds

Description

Product Name: Juanita Sweet Piquante Pepper seeds

Juanita Sweet Piquante Peppa is a stabilized, open-pollinated cultivar of Capsicum baccatum, developed to replicate the flavor, shape, and culinary versatility of the original sweet piquanté pepper discovered in KwaZulu-Natal. This variety is known for its thick-walled, cherry-shaped fruit, low heat, and exceptional sweetness. It has been grown out and visually verified over multiple seasons in South Africa, where it performs reliably in both container and field settings. Its ornamental foliage and culinary adaptability make it a standout choice for growers seeking mild, flavorful fruit with strong phenotype consistency.

• Cultivar Name: Juanita Sweet Piquante
• Species: Capsicum baccatum
• Common Names: Sweet Piquante, Juanita Pepper, Peppadew (incorrectly called peppadew seeds and should instead be called juanita pepper seeds or sweet piquante seeds)
• Type: Heirloom

Origin & Lineage

Geographic Origin: The original sweet piquanté pepper was discovered in KwaZulu-Natal, South Africa, by Johan Steenkamp in the early 1990s. The Juanita cultivar was later developed through open-pollinated selections to mirror the flavor and appearance of the proprietary Peppadew® line. While commercial cultivation is centered in Limpopo, the genetic origin traces back to the east coast. The cultivar has since been stabilized through multi-season grow-outs in South Africa, where it thrives in subtropical climates with warm days and cool nights.

Cultural Significance: Since its discovery, the sweet piquanté pepper has become a staple in South African cuisine. It is widely used as pickled peppadew peppers, often served with cheese boards, cured meats, and fresh breads. Its popularity surged in the early 2000s, particularly as a pizza topping and salad garnish. The Juanita variant, being seed-accessible and non-proprietary, has allowed home growers and small producers to participate in this culinary tradition. Though not tied to ritual use, it has become emblematic of South African food innovation and seasonal harvest culture.

Lineage / Hybridizer History: Juanita Sweet Piquante is the name of the cultivar of Capsicum baccatum used in the production of Peppadew® products. The cultivar itself—Juanita—is grown for its thick-walled, cherry-shaped fruit, mild heat, and exceptional sweetness. Once harvested, the fruit is processed through seed removal, brining, and sweet pickling, and then marketed under the trademarked name Peppadew®. The Peppadew® brand refers specifically to the pickled peppadew peppers product, not the cultivar.

Heat Profile

• Scoville Rating (SHU): 100–500 SHU
• Perceived Heat: Sweet
• Heat Characteristics: The heat is nearly imperceptible, registering only a faint warmth on the palate. It is suitable for sensitive eaters and ideal for culinary applications where sweetness is prioritized over pungency. When cooked or pickled, the heat is further subdued, allowing the fruit’s natural sugars to dominate.

Flavor Profile

• Tasting Notes: Juanita Sweet Piquante delivers a bright, fruity sweetness with subtle floral undertones. The flavor is reminiscent of cherry, apple, and mild citrus, with a clean finish that enhances savory pairings.
• Aftertaste / Finish: The finish is smooth and slightly tangy, with no lingering heat.
• Ideal Pairings: Best paired with soft cheeses, cured meats, citrus dressings, and fresh herbs. It complements antipasti platters, sandwiches, and pickled vegetable medleys.
• Pod Review: https://www.youtube.com/watch?v=ODBcguciD68

Fruit Characteristics

• Shape: Rounded and slightly flattened, resembling a cherry tomato
• Size: Approximately 4–5 cm long, 2–3 cm diameter
• Color Stages: Immature: green → Ripe: glossy red
• Wall Thickness: Thick
• Texture & Skin: Smooth and firm with a glossy finish; retains texture during pickling and roasting

Plant Details

• Growth Habit: Bushy
• Plant Height & Width: Typically reaches 60–80 cm in height and 50–70 cm in width
• Foliage: Dark green, slightly pubescent
• Flower Color: White
• Days to Maturity: Approximately 120–150 days from germination to harvest
• Yield: High – estimated 80–120 pods per plant under optimal conditions

Cultivation Information

• Seed Count per Pack: 5 or 10 seeds (Presoaking Chilli Seeds)
• Germination Time: 7–14 days (Germinating Chilli Seeds)
• Optimal Germination Temp: 25–30°C (Essential guide to ideal temperatures and humidity for chilli seed germination)
• Light Requirements: Filtered sun
• Soil Preferences: Prefers well-draining soil with pH between 6.0 and 6.8, enriched with organic matter (Easy DIY soil mixes)
• Storage Tips: Store seeds in a cool, dry place in airtight containers to maintain viability for up to 24 months

Notable Compounds

• Capsaicinoid Content: Contains trace amounts of capsaicin and dihydrocapsaicin, contributing to its mild pungency
• Volatile Flavor Compounds: Includes limonene and esters that contribute to its fruity aroma and sweet finish
• Anthocyanins / Pigments: Red coloration is due to carotenoid accumulation; anthocyanin expression is minimal

Culinary & Cultural Use

• Traditional Uses: Commonly used in pickled peppadew peppers, served with cheese boards, sandwiches, and antipasti. Also suitable for stuffing, roasting, and fermenting
• Raw vs Cooked Flavor: Raw pods deliver a crisp, sweet flavor with minimal heat. Cooking enhances the sweetness and softens the texture, making it ideal for grilling and baking
• Regional Dishes: Frequently featured in South African antipasti platters, gourmet pizzas, and fresh salads. It has also been adapted into international dishes such as Mediterranean mezze and Latin American salsas
• Storage / Drying / Preserving Tips: Best preserved through pickling in vinegar brine with sugar and spices. Due to its thick walls, drying is less common, but fermentation yields a flavorful paste suitable for long-term storage