Organic Cubanelle Pepper Seeds

Reproducible Organic Seeds – Early Old Variety

The Italian sweet pepper with a delicate flavour and crunchy flesh

Organic Cubanelle Pepper Seeds from Kokopelli seeds

This ancient variety, likely native to Italy, is one of the most popular sweet peppers in the Mediterranean tradition. The Cubanelle produces elongated, conical fruits measuring 8–15 cm, with thick, crisp flesh that ripen from green to yellow-orange to deep red. The flavor is sweet and delicate, lacking any spiciness, with a texture that makes it perfect for both fresh eating and cooking. The compact plants (40–60 cm) ripen early and produce generously, adapting well to both open-ground and potted cultivation. Known in Italy as "Friariello" or "Friarelli" and in Spanish as "Ají Cubanela," this pepper was introduced to the United States in 1958, where it quickly conquered the market for its culinary versatility. Reproducible organic seeds allow the perpetuation of this historic cultivar, a guardian of authentic flavors and horticultural biodiversity.
 
 
 

The roots of this pepper are deep in the Italian-Mediterranean tradition

The Cubanelle belongs to the Solanaceae family (Capsicum annuum) and is one of the oldest sweet pepper varieties grown in the Mediterranean basin. Its Italian origins are evidenced by the name "Friariello," traditionally used in Southern Italy, particularly in Campania, where these peppers are fried and eaten as a typical side dish. In 1958, this variety crossed the Atlantic and was catalogued in the United States under the name "Cubanelle," likely due to its similarity to Caribbean peppers. The Spanish name "Ají Cubanela" attests to the spread of this cultivar even in Hispanic communities. Today, this pepper represents a bridge between Mediterranean and New World culinary traditions, a symbol of biodiversity and a shared gastronomic heritage.
 
 
 

Growing the Cuban Pepper

Technical Characteristics

• Botanical name: Capsicum annuum
• Type of pepper: Sweet (0 Scoville – no heat)
• Precocity: Early variety
• Plant height: 40-60 cm (compact)
• Fruit length: 8-15 cm
• Form: Elongated conical
• Ripe color: Green → Yellow-Orange → Red
• Texture: Thick and crunchy pulp
• Sachet contents: 25 reproducible organic seeds
• Year of cataloging: 1958 (United States)

Semina

Sow in pots or in a tray between February and April, in a sheltered, well-lit environment, maintaining a constant temperature between 20-25°C. Sow 8-10 weeks before transplanting. Solanaceae require warmth to germinate: use a heating mat if necessary. Use light, rich, and well-drained organic soil. Keep the substrate moist but never soggy.
 
 

Transplanting and Earthing Up

Transplant into the ground only after the last frosts (late April-May), when the soil has warmed and nighttime temperatures consistently exceed 12-15°C. Recommended spacing: 30 cm along the row, 60 cm between rows. Plant the seedling up to the first true leaves to encourage the development of adventurous roots along the stem. This earthing-up technique strengthens the plant and improves its stability. Water generously at transplanting to encourage rooting.
 
 

Supports

Despite its compact size (40-60 cm), it's advisable to use small supports or low cages to support the branches as they become laden with fruit. Use bamboo canes or wooden stakes 60-80 cm high. Tie gently with natural raffia or soft ribbons.
 
 

Exposure and Soil

Requires full sun (minimum 6-8 hours per day). Solanaceae require light and warmth to produce abundantly. It prefers humus-rich or slightly gravelly soils, provided they are well-drained, loose, rich in organic matter, and well-heated. Ideal pH: 6-7. Add well-rotted compost or manure before transplanting. Avoid compacted or clayey soils that retain too much moisture.
 
 

Irrigation and Crop Care

Medium watering requirements: Water regularly at the base, especially during flowering and fruit formation. Avoid wetting the foliage to prevent fungal diseases. In cool or rainy climates, it is preferable to grow in a tunnel or greenhouse. Mulch the soil with straw or compost to retain moisture and heat. Apply organic fertilizer every 3-4 weeks during growth.
 
 

Collection

From June to October, in staggered fashion. The fruits can be harvested at different stages of ripeness:

• Green: Crisper and slightly herbaceous flavour, ideal for frying
• Yellow-Orange: Intermediate flavor, sweet
• Ripe red: Maximum sweetness and aroma, perfect for salads and preserves

Cut with scissors or a knife, leaving a piece of the stem attached to the fruit.
 
 
 

In the Kitchen: Traditional Italian Peppers

The Cubanelle is one of the most versatile peppers in the kitchen, the protagonist of countless traditional Italian and Mediterranean recipes:

• Neapolitan side dish: Classic Campanian side dish, fried in a pan with garlic, extra virgin olive oil and a pinch of salt. Ideal with sausage o organic semi-wholemeal country bread
• Stuffed peppers: Stuffed with rice, extra biodynamic ground, tomato and aromatic herbs, baked in the oven
• Fresh summer salads: Raw in strips with tomatoes, red onions, basil e red wine vinegar from biodynamic Lambrusco grapes
• Stewed peppers: Stewed with tomatoes, onions and Origan, perfect for organic Senatore Cappelli striped fusilli or as a side dish
• Grilled: On the grill or in the oven, seasoned with oil, salt and parsley
• Preserves in oil: Roasted, peeled and preserved with vinegar, garlic and Slow Food salted Salina capers
• Sautéed: Aromatic base for sauces, ragùs and soups
• Pizza and focaccia: Thinly sliced ​​as a topping together with mozzarella cheese e olive

Their thick, crunchy flesh makes them ideal for quick pan-frying, maintaining a pleasant texture even after frying. Their sweet, never-bitter flavor makes them perfect even for those who don't like peppers that are too bold.
 
 
 

The Producer: Kokopelli seeds

Kokopelli is an international association committed to defending food biodiversity and promoting patent-free, reproducible organic seeds. For over twenty years, Kokopelli has protected and distributed thousands of heirloom varieties of vegetables, grains, flowers, and aromatic plants, protecting them from extinction and restoring seed sovereignty to farmers and horticulturalists. Each Kokopelli seed represents an act of cultural resistance and a bridge to the future of biodiversity.
 
 
 

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