Brazilian Starfish Pepper (Hot)

Capsicum baccatum

Approximately 25 seeds per pack.

Germination: 70%  Oct 2025 Packed for 2026

Origins & History

Brazilian Starfish Pepper (Capsicum baccatum, often sold as “Brazilian Starfish” or “Pitanga”) is an open-pollinated heirloom-type ají whose species background traces to the Andean region of South America. Research and syntheses of archaeological + genetic evidence place C. baccatum domestication at least ~4,000 years ago, with leading domestication regions discussed as lowland Bolivia and inter-Andean valleys of Peru, where peppers were selected and maintained by Indigenous peoples as valued culinary spices. Seed sources commonly note that while the baccatum species is Andean in origin, this particular “Starfish” type was selected and domesticated in Brazil, and has been conserved as a distinctive landrace/heirloom for its unique shape and flavor. These seeds were sourced from our friend Olivia Gamber.

Appearance & Characteristics

Brazilian Starfish is famous for its ribbed, star- or “spaceship”-shaped pods, typically around 1½–2 inches wide, maturing from green to a brilliant red when fully ripe. Plants are often described as bushy and productive, commonly reaching around 3–4 feet in good conditions. Flavor is frequently described as sweet, fruity, and lightly floral, and heat is usually medium—often cited in the broad ~10,000–30,000 SHU range (with real variation by strain and growing conditions).

Culinary Uses

Because the walls are typically juicy with a bright, fruity profile, Brazilian Starfish works well fresh (snacking, salads, salsas), and it really shines in pickling where the sweetness + gentle heat stay pronounced. It’s also commonly used for hot sauces and can be dried for flakes or seasoning powders.

Growing Tips 

Like most peppers, it’s a very tender warm-season perennial in frost-free climates, but is grown as an annual anywhere freezes occur. A practical rule: it can behave as a perennial in USDA Zones 9–11, and should be treated as an annual (or overwintered indoors) in cooler zones. Start seeds indoors 8–10 weeks before your last frost date; sow ¼ inch deep in a sterile seed-starting mix, keeping soil warm for reliable germination. Transplant outdoors only after nights are consistently warm and all frost danger has passed, in full sun and well-drained, fertile soil.

Harvesting Guidance

You can harvest pods green for a lighter, sharper pepper flavor, but for the sweetest fruity notes and fullest color, allow fruit to ripen fully red on the plant. Typical timing is roughly ~82–100 days from transplant (sometimes longer in cool seasons). Harvest by snipping peppers (or cutting a short stem) rather than tearing, which helps avoid branch breakage and encourages continued flowering/fruiting. If you want to save seed, choose a few perfect fruits and let them reach full maturity before extracting and drying seed.