VegetablePepper
Cambuchi Pepper
Cambuchi peppers are flying saucer-shaped hot peppers that trace their roots to Brazil, where they've been cultivated for generations. These 18- to 24-inch upright plants produce peppers with a distinctive appearance and moderate heat level of 4000 to 6000 Scoville Heat Units, quite different from the spicier Bishop Crown pepper they're often mistaken for. Ready to harvest in 80 to 89 days from transplant, they thrive across hardiness zones 4 through 13 and flourish in full sun whether you're growing them in garden beds, raised beds, or under glass. The real draw here is their fruity flavor profile combined with manageable heat, making them genuinely unique among hot pepper varieties.
Photo © True Leaf Market
Growing Conditions
USDA Zone
4-13
Sunlight
Full Sun
Water
Moderate
Soil
Well-drained, Fertile Loam
Growth Stats
24 in
Height
TypeUpright
Spacing
24
Plant Profile
Sunlight
Full Sun
Water
Moderate
Zones
4-13
Size
24in H x ?in W
Growth
—
Care
High
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Highlights
The Cambuchi's flying saucer shape is unmistakable once you see it in the garden, immediately distinguishing it from conventional peppers. While many mistake it for the Bishop Crown pepper, the Cambuchi delivers a distinctly fruity taste alongside its moderate heat, making it versatile enough for cooks who want flavor without overwhelming spice. These open-pollinated heirlooms are compact enough for containers yet vigorous enough to produce prolifically in larger gardens, and their Brazilian heritage speaks to their reliability and character.
Common Uses
The fruity flavor and moderate heat of Cambuchi peppers make them excellent for fresh eating out of hand, sliced into salads, or roasted to bring out their natural sweetness. They work well in salsas, sauces, and cooked dishes where you want genuine pepper flavor to shine through without overwhelming heat. Many gardeners also use them for drying and grinding into a mild chili powder that adds complexity to spice blends.
Growing Timeline
No timeline data available yet for this variety.
Care Instructions
Start Indoors
Start Cambuchi pepper seeds indoors 6 to 8 weeks before your last spring frost. Sow seeds 1/4 inch deep in seed-starting mix, maintain soil temperature around 70 to 80 degrees Fahrenheit, and keep soil consistently moist. Germination typically occurs within 7 to 14 days under these warm conditions.
Transplant Outdoors
Transplant seedlings outdoors after your last frost date when soil has warmed to at least 60 degrees Fahrenheit, though they prefer soil temperatures closer to 65 to 70 degrees. Harden off seedlings by gradually exposing them to outdoor conditions over 7 to 10 days. Space plants 24 inches apart in rows spaced 36 inches apart.
Harvesting
Cambuchi peppers are ready to harvest 80 to 89 days after transplanting. Pick them when they've reached full size and their characteristic flying saucer shape is evident, whether at the mature color or slightly earlier for a milder flavor. Use sharp scissors or pruning shears to cut peppers from the plant rather than pulling, which can damage branches. You can harvest at any stage of ripeness, but waiting for full maturity develops their fruity character more completely.
Pruning
Pinch off the central growing tip when seedlings are 6 inches tall to encourage branching and a bushier plant with more flowering sites. Once plants are established in the garden, remove any damaged or diseased branches, and thin crowded interior growth to improve air circulation and reduce disease pressure. Remove the first flower buds that appear to redirect energy into plant development rather than early fruit set.
Growing Calendar
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Companion Planting
Pests & Diseases
Ecology & Traits
Edible
Scientific Classification
Capsicum baccatum
Family
Solanaceae
Genus
Capsicum
Growth Habit
Upright
History & Origin
“The Cambuchi pepper originates from Brazil, where it developed as a traditional heirloom variety. Its distinctive flying saucer shape and fruity flavor profile reflect decades of cultivation and seed saving within Brazilian growing communities. As an open-pollinated variety, it carries the genetic stability of a pepper that has been grown true to type for generations, allowing home gardeners and farmers to save seed and maintain its unique characteristics year after year.”