Sugar Rush Stripey Seeds

Introducing the Sugar Rush Stripey chilli – a showstopper in any garden and a true conversation starter in the kitchen. This rare Capsicum baccatum variety is renowned for its eye-catching striped skin, bursting with flavour and personality. Originally developed by growers in Wales and refined over seasons for improved stability, the Sugar Rush Stripey delivers a playful blend of peachy sweetness and medium heat, wrapped in dazzling streaks of red, orange and gold.

Propagation begins with optimal indoor germination. Use trays with well‑draining, NZ‑sourced seed‑raising mix, moist (but not wet), and maintain a constant 24–27 °C using heat mats. Germination takes approximately 14–28 days (). Prick out seedlings once they develop true leaves, transplanting into 7–10 cm pots with nutrient‑rich potting mix. For hobbyists, space pots on south‑facing windowsills or under LED grow lights with 14–16 hours of light daily. Commercial growers should use climate‑controlled greenhouses, ensuring stable temperatures (20–25 °C) and adequate ventilation to prevent mould and encourage sturdy growth. As plants mature, gradually acclimatise them to outdoor summer conditions (October–March) before planting out.

Once outdoors (after Auckland’s last frost, typically late September), choose a site with full sun (at least 6 hours daily) and well‑draining soil enriched to pH 6.0–6.8. Mix in compost or well‑rotted manure to support their lush fruiting habit. Space plants 60 cm apart in rows 90 cm apart to allow airflow and simplify maintenance. Mulch with organic bark or straw to retain moisture and suppress weeds. Water consistently, especially during dry spells, to maintain soil moisture at around 1–2 cm deep—use drip irrigation or soaker hoses. Feed fortnightly with a balanced 5:5:5 NPK plus calcium, switching to a lower nitrogen, higher potassium formulation once flower buds appear. Stake taller plants (1.2–1.5 m) to support fruit and minimize wind damage.

Sugar Rush Stripey rewards patience. Pods begin creamy‑peach, developing red or deep orange stripes as they ripen . Most mature between 110–120 days after transplanting in NZ, expect ripe fruit from late January through March. Harvest when stripes are bold and glossy. Use clean shears to cut the pedicel, avoiding damage to the plant. Regular harvesting stimulates further fruit set. For dried chillies or powder, pick when fully ripe and string or dry in mesh racks around 30 °C. To extend the season, lightly frost‑protect plants if autumn chills arrive early.

Our Sugar Rush Stripey offers a balanced heat around 25,000–50,000 SHU comparable to cayenne peppers. Heat develops as fruit ages; most is concentrated near the placenta and seeds removing these parts will create a gentler, sweeter experience. Variation may occur due to ongoing breed stabilization, with some pods leaning milder and others slightly hotter. For those exploring further, check our range of companion chilli seeds mild, medium or super‑hot each carefully described for SHU, flavour notes and kitchen usage.

Stripey plants are generally robust but may be vulnerable to common NZ pests like aphids, thrips and white‑fly. Prevent infestations by introducing beneficial insects (ladybirds, lacewings) and encourage birdlife. For heavier populations, use horticultural‑grade neem oil or insecticidal soap. Diseases such as blossom end rot can emerge if soil calcium is low top‑dress with finely ground lime or shell‑meal and maintain consistent soil moisture. Rotate crops annually, plant in well-aerated soil, and avoid overhead watering to reduce fungal issues (e.g., powdery mildew). Remove any damaged or diseased leaves promptly, and sterilise tools between plants to minimise spread.

Bring vibrant NZ flavour to your table with Stripey chillies:
• Fresh salsa: finely diced curb‑ripened pods, coriander, lime, red onion.
• Stuffed bites: halved and filled with local cream cheese perfect appetisers alongside a crisp sauvignon blanc.
• Tangy hot sauce: blend with garlic, vinegar, a touch of raw honey and a splash of NZ apple cider.
• Pickles: quick‑pickle in white wine vinegar with mustard seeds—ideal for sandwiches, cheese boards or winter sandwiches.
• Chilli jam: peachy sweetness meets heat serve with brie on crackers at your next platters.
• Drying & powder: slow‑dry in dehydrators and grind into spice dust for sauces, rubs or artisan crackers.