Home > Heirloom Vegetable Seeds > Pe-T > Pepper Heirloom Seeds > Hot Peppers > Tobago Seasoning Pepper Seeds
Tobago Seasoning Pepper Seeds Tobago Seasoning Pepper Seeds Tobago Seasoning Pepper Seeds

Tobago Seasoning Pepper Seeds


Market price: $4.25
Our price: $2.99
Quantity Price
Quantity 374 item(s) available
add to wishlist

Tobago Seasoning Pepper Seeds (90-98 days)

Capsicum chinense

.25 grams of pepper seed package/Seed Package Contains Approx. 30-40 seeds.


Also known as Trinidad seasoning peppers.

This great heirloom pepper comes to us from the Caribbean Islands. 

Tobago is traditionally used as a jerk sauce in the islands. 

It is also used in many dishes because of its mild spicy flavor. 

Fruit is 1 1/4" wide and about 2-3" long. 

Peppers turn green, to orange and finally to red when they are ready. 

Tobago pepper has a Scoville Heat rating of 500. 

Interesting video below from the Hippy Seed Co.


Seed Planting Depth

Seeds per gram

Germination Temperature

Days to Germination

Row Spacing

Plant Spacing

100' Row Yield


¼" 110-130 75-85° 7-10 24" 12-18" 40 lb. Full

Planting Tips for Heirloom Hot Peppers:

Start these vegetable seeds indoors about 6-8 weeks before your last frost date.  Be sure to keep them in a warm place so that the soil temperature stays above 75°.  Young heirloom pepper plants like it to stay warm and will develop best if kept happy.

Only transplant after the heirloom pepper seedlings have shown several sets of their true leaves and only once you are sure the outside soil temperature is consistently above 65°.  

Heirloom seeds are hardy, but always take care with your garden seeds to give them the appropriate amount of moisture - don't let the vegetable seeds dry out prematurely, and don't overwater and possibly have them rot.


4 cups of hot peppers (serrano, jalapeno, Thai, etc.)
1 1/2 cup vinegar
1 1/2 cup water
3 cloves garlic, crushed
1/2 onion chopped
2 TBSP black peppercorns
2 TBSP salt
2 TBSP sugar
2 TBSP coriander seeds
Cut the large peppers into 1/4 inch rings and simply pierce the very small peppers a few times, or you can cut all peppers into 1 inch pieces.  this will depend on how you wish to eat them.
Pack the peppers into 1 qt jar.
Place all remaining ingredients into a pot or medium sauce pan and bring to a boil.
Reduce heat and let simmer for 5 minutes.
Pour the hot brine into the jar of peppers, place lids, and seal.
Serve within a month, and refrigerate after opening.
Note** To seal the jar you can either place it on a canning rack or directly into a pot with the water filled up to cover the whole jar.  Bring to a boil for 10-15 minutes.
: *
: *
: *