Bishops Crown Seeds

The chilli that looks like a crown — and cooks like a classic

Bishop’s Crown (also known as Christmas Bell, Joker’s Hat, or Friar’s Hat) is a true showpiece chilli: a winged, three-sided pod shape that genuinely resembles a bishop’s miter/crown.  It’s typically classified as Capsicum baccatum (var. pendulum), which matters for flavour — baccatum types often bring a brighter, fruitier character than many annuum peppers. 

The best part is that it’s not just pretty. Bishop’s Crown is widely described as sweet and fruity when fully ripe, and it’s a brilliant “kitchen pepper” because the wings are often mild, while the central core near the seeds carries most of the heat.  That makes it unusually flexible: you can slice the wings for gentle flavour, or include the core when you want proper bite.

Origins are described differently depending on source — some references place it in South America and note links through Brazil/Portuguese movement, while others mention Barbados as a common location it’s found or sold from.  For NZ growers, the practical takeaway is simple: it’s a vigorous plant with lots of pods, fantastic for eating fresh and preserving.

Why it’s worth growing in NZ:
• Visual impact in the garden and on the plate (those pods are conversation starters). 
• Sweet, fruity flavour that suits everyday cooking. 
• Versatile heat — mild wings, hotter core gives you control.

Bishop’s Crown is a baccatum pepper, and while it’s not as slow as many superhots, it still loves a warm start. In NZ, getting seedlings strong early means earlier fruit set and more time for pods to ripen properly.

NZ sowing window (indoors)
• Late August–September: ideal for most of NZ
• September–early October: cooler southern regions
• Earlier than August: only if you have stable warmth + strong light (otherwise seedlings stall)

Germination temperature range
NZ guidance notes chillies/capsicums need constant soil temperatures of at least 23°C to germinate, with warmer helping performance.  For Bishop’s Crown, aim for 23–29°C at the seed mix level (a heat mat is your best friend in late winter).

Typical germination time
Expect roughly 10–20 days under stable warmth. If temperatures dip overnight, germination can drag out. 

Seed-starting steps
• Use a fine, free-draining seed-raising mix in trays or small pots.
• Sow 5–8 mm deep and water gently to settle.
• Keep moisture even (damp, not wet). A humidity lid helps early, but vent daily.
• Maintain steady warmth (heat mat/propagator), and move seedlings into bright light immediately once they emerge.
• Pot on when roots fill the cells and plants have several true leaves.

Troubleshooting
• Slow/no germination: almost always temperature instability — stabilise warmth first. 
• Seedlings collapsing (damping-off): too wet + stale air — vent more, water from below, thin crowded seedlings.
• Leggy growth: light too weak — increase intensity and reduce distance to the light source.

A strong seedling stage is the easiest way to turn Bishop’s Crown from “cute plant” into “bowl-after-bowl harvest”.

Bishop’s Crown can become a reasonably large plant in warm conditions, so set it up for success: sun, shelter, airflow, and a steady root zone.

Sun, shelter, airflow
• Aim for 6–8+ hours of sun daily.
• Choose wind shelter where possible (NZ wind can chill plants and reduce flower retention).
• Keep spacing generous so foliage dries quickly after rain.

Soil guidance (including pH)
Pepper production guidance commonly targets pH 6.0–6.8 with fertile, well-drained soil.  Add compost to improve structure, and avoid waterlogged spots (raised beds help if your soil holds water).

Pot vs ground
• Pots: great for NZ because you can chase warmth. Aim for 20–30 L for strong yields and fewer watering swings.
• In-ground: choose your warmest bed; allow room because some references describe plants approaching 0.8–1.2 m tall. 

Feeding, watering, staking/pruning
• Water deeply, then let the surface dry slightly before watering again (avoid “drought then flood”).
• Feed lightly while establishing; once flowering starts, switch to a fertiliser that supports fruiting rather than pure leaf growth.
• Stake if your site is breezy — a loaded plant can get heavy with fruit. 
• Light pruning to open the centre improves airflow, but don’t overdo it.

NZ-specific considerations
Transplant outdoors after frost risk and once nights are reliably mild. In cooler microclimates, pots let you move the plant to a north-facing wall or under cover during cold snaps, which can extend ripening well into autumn.

Bishop’s Crown is a rewarding harvester because the pods are easy to spot and the plant often produces heavily.

Ripeness cues
Pods typically ripen green to red (some sources also describe transitional colour stages in between).  Look for:
• Full colour change (especially for sweetest flavour)
• Firm pods with a stronger aroma
• Crisp, thin flesh (a common description for this variety) 

How to pick without damaging the plant
• Use snips/secateurs and cut with a short stem.
• Avoid pulling; branches can tear when plants are loaded.

How to maximise yield
• Harvest regularly once pods reach your preferred stage. Picking encourages more flowering and keeps the plant productive. 
• Keep watering consistent during heavy fruiting to reduce flower drop.
• Continue light feeding through summer if plants are setting lots of pods.

Post-harvest handling
• Fresh: use wings sliced into salads or tacos for gentle fruitiness; include the core when you want the heat. 
• Drying: a popular use — fully ripe pods dry well for flakes/powder. 
• Freezing: slice and freeze in small portions for sauces/stews (texture softens, flavour holds).
• Fermenting: excellent for bright, fruity hot sauces; baccatum peppers tend to keep a lively flavour in ferments.

Timing note
Days-to-harvest figures vary by source and how they count (from emergence vs transplant). You’ll see figures around 90–110 days in multiple places.  In NZ, treat those as planning guides and harvest by colour + firmness + aroma.

Bishop’s Crown is a classic “mild-to-medium” chilli — flavour-forward, with adjustable heat depending on how you prep it.

Scoville range
Multiple sources consistently cite 5,000–30,000 SHU.  That’s a broad band because the pepper’s heat is not evenly distributed.

Why heat varies
A key trait repeatedly noted: the wings have very little heat, while the core and area near the seeds are hotter.  Ripeness, season warmth, and plant stress also influence how hot it tastes.

Flavour descriptors beyond “hot”
Expect a sweet, fruity flavour that becomes more pronounced as pods ripen from green to red.  This is why Bishop’s Crown is so useful — you can cook with it like an ingredient rather than a dare.

Who it’s for
• Beginner: yes — especially if you mostly use the wings. 
• Everyday cooks: brilliant for pickling, stuffing, salsas, and sauces. 
• Chilli lovers: include the core for a stronger kick without going superhot.
• Superhot chasers: not the aim — this is a flavour + versatility pepper.

If you want a chilli that can be family-friendly or punchy depending on how you prep it, Bishop’s Crown is one of the best.

Bishop’s Crown will face the same common chilli issues in NZ gardens, especially in warm sheltered spots where pests can build quickly.

Common chilli issues in NZ
• Aphids: curled new growth, sticky honeydew
• Whitefly: tiny insects that flutter when disturbed
• Spider mites: speckling/dull leaves; webbing in heavier infestations (often under cover)
• Fungal issues/leaf spot: more likely with wet foliage and poor airflow
• Root problems/root rot: usually from poor drainage and overwatering

Prevention first
• Give plants sun and airflow; don’t crowd.
• Water the soil, not the leaves.
• Use free-draining mix in pots and ensure pots never sit in water.
• Inspect weekly: leaf undersides and new tips are where infestations start.

Organic controls
• Insecticidal soap for aphids/whitefly/mites (repeat applications often needed).
• Neem-based products can help with sucking pests; follow label directions.
• Yellow sticky traps to monitor flying pests like whitefly.
• Prune off heavily infested tips and dispose of them.

Warning signs
Sticky residue, distorted new growth, speckling, or sudden wilting in wet soil. The earlier you act, the easier it is to keep the plant flowering and fruiting right through the season.

Bishop’s Crown is famous for how well it cooks — sweet fruitiness, controllable heat, and a shape that invites stuffing.

10 dish ideas
• Stuffed “crowns”: fill wings with cream cheese/herby ricotta; grill or roast. 
• Pickled rings: slice wings and pickle for burgers and sandwiches. 
• Salsa: dice with tomatoes, onion, coriander; add core for extra heat. 
• Hot sauce: simmer with vinegar, garlic and onion; blend smooth. 
• Chilli jam: sweet fruit notes suit jammy preserves (add core for heat).
• BBQ (NZ-friendly): add chopped pods to a honey–soy glaze for chicken wings.
• Fish: citrusy salsa with grilled fish or prawns.
• Dry flakes/powder: dehydrate ripe pods, grind (ventilate well). 
• Relish: cook down with capsicum, onion and vinegar for a bright relish.
• Summer salads: thinly sliced wings for flavour without overwhelming heat. 

Handling tips
Heat is concentrated near the seeds. If you’re feeding a mixed crowd, remove the core and use mostly wings; if you want more punch, include some core in the mix.