A medium heat
Scoville range ~4000–6000 SHU, which would be similar to mild jalapeños in heat and more than fundamentally sweet peppers.
Often described as sweet and fruity with little real heat
Cambuci pepper tastes crisp and juicy with a sweet, slightly tangy, fruity flavor (often compared to green apple or bell pepper) and little to no heat, though some strains may have a mild jalapeño-like warmth.
Seed Count: .170mg approx. 27-30 seeds
Zones: 5-11, More challenging in zones 5-6
Start 8–10 weeks before last frost (or anytime indoors in warm regions). Cambuci seeds can be slow, so patience helps.
Soak seeds in room temperature water for 12–24 hours (optional but helpful).
Sow (¼ in) deep in seed-starting mix.
Keep soil moist, not wet..
Germination time: 10–25 days
Seedlings: 14–16 hours of strong light daily
Outdoors: Full sun (at least 6–8 hours)
Transplant when: Plants are 15–20 cm (6–8 in) tall
Soil: Well-draining
Plants grow (2–3 ft) tall - Branchy, productive plants
Staking or light support helps when fruit sets
Flowers are white with green/yellow markings (typical baccatum trait)
Self-pollinating, but: Gentle shaking or outdoor airflow improves fruit set. Bees help a lot outdoors 🐝
Harvesting
Fruits mature from green → red, Fully ripe red fruits have the best aroma and sweetness.
Harvest regularly to encourage more production
⏱ Time to harvest: 90–120 days from transplant
Pests & diseases
Common issues:
Aphids, Whiteflies, Spider mites
Prevention: Good airflow, Avoid overwatering
Overwintering (optional)
In warm climates or indoors:
Prune back by ⅓–½
Keep in bright light
Reduce watering
Cambuci can live multiple years.
