Eden Seeds
Chilli Paprika Seeds
$3.90
Unit price perCapsicum annuum
Paprika is a productive Chilli producing elongated, somewhat flattened fruits reaching approximately 15 cm long on upright, bushy plants to around 90 cm tall. Fruits mature to a rich red and are generally mild when fresh, developing their characteristic concentrated flavour when fully ripened, dried and ground.
Paprika is best known as the source of the brilliant red powdered spice used extensively in Hungarian, Spanish, Balkan and Central European cooking. The ripe fruits can also be eaten fresh, roasted or added to sauces and stews, but their real value comes when the red flesh is thoroughly dried and ground into a richly coloured seasoning. Depending on how it is prepared, homemade paprika can range from mild and sweet to considerably more pungent.
Although peppers originated in the Americas, paprika became deeply embedded in European food culture after their introduction in the 16th century. Hungary in particular developed an extraordinary tradition around paprika, selecting peppers specifically for colour, flavour and varying levels of heat.
Plants perform best through a long, warm growing season in full sun with fertile, well-drained soil. Allow fruits intended for drying to ripen completely to red on the plant wherever possible for the deepest colour and fullest flavour.
Approximately 25 seeds per packet
Heat: Mild, with greater pungency possible when dried and ground with the internal membranes and seeds
When to Plant (Australia)
Tropics: Most of the year
Subtropics: Late winter to summer
Mild climates: Spring to early summer
Cold climates: Start under protection in late winter to spring and transplant after the last frost
Planting / Sowing
Sow approximately 5 mm deep into trays or pots and keep warm and consistently moist during germination. Chilli seed germinates best with steady warmth.
Transplant seedlings once the danger of frost has passed and the soil has warmed, spacing approximately 40–50 cm apart in full sun and fertile, well-drained soil. Maintain consistent moisture during flowering and fruit development.
For fresh use, harvest once fruits have reached a useful size. For homemade paprika, allow fruits to ripen fully to a deep red before harvesting, then dry thoroughly before grinding into powder.
Maturity: approximately 80–120 days.
Due to quarantine restrictions, TAS has an 800g limit per each seed variety and WA has a 10,000 seeds limit per variety.
Chilli Paprika Seeds
$3.90
Unit price per
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Capsicum annuum
Paprika is a productive Chilli producing elongated, somewhat flattened fruits reaching approximately 15 cm long on upright, bushy plants to around 90 cm tall. Fruits mature to a rich red and are generally mild when fresh, developing their characteristic concentrated flavour when fully ripened, dried and ground.
Paprika is best known as the source of the brilliant red powdered spice used extensively in Hungarian, Spanish, Balkan and Central European cooking. The ripe fruits can also be eaten fresh, roasted or added to sauces and stews, but their real value comes when the red flesh is thoroughly dried and ground into a richly coloured seasoning. Depending on how it is prepared, homemade paprika can range from mild and sweet to considerably more pungent.
Although peppers originated in the Americas, paprika became deeply embedded in European food culture after their introduction in the 16th century. Hungary in particular developed an extraordinary tradition around paprika, selecting peppers specifically for colour, flavour and varying levels of heat.
Plants perform best through a long, warm growing season in full sun with fertile, well-drained soil. Allow fruits intended for drying to ripen completely to red on the plant wherever possible for the deepest colour and fullest flavour.
Approximately 25 seeds per packet
Heat: Mild, with greater pungency possible when dried and ground with the internal membranes and seeds
When to Plant (Australia)
Tropics: Most of the year
Subtropics: Late winter to summer
Mild climates: Spring to early summer
Cold climates: Start under protection in late winter to spring and transplant after the last frost
Planting / Sowing
Sow approximately 5 mm deep into trays or pots and keep warm and consistently moist during germination. Chilli seed germinates best with steady warmth.
Transplant seedlings once the danger of frost has passed and the soil has warmed, spacing approximately 40–50 cm apart in full sun and fertile, well-drained soil. Maintain consistent moisture during flowering and fruit development.
For fresh use, harvest once fruits have reached a useful size. For homemade paprika, allow fruits to ripen fully to a deep red before harvesting, then dry thoroughly before grinding into powder.
Maturity: approximately 80–120 days.
Due to quarantine restrictions, TAS has an 800g limit per each seed variety and WA has a 10,000 seeds limit per variety.
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