Santaka Chile Pepper is a compact, productive cultivar of Capsicum annuum that reaches 24 to 36 inches tall and delivers ripe peppers in just 70 to 80 days. This variety thrives in full sun and space-efficient gardens, maturing quickly enough to reward both seasoned growers and those new to peppers. Plant it 24 inches apart in warm soil (at least 70°F), and you'll have a prolific producer that handles the heat without complaint.
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Santaka peppers mature in under 80 days, making them one of the faster chile varieties you can grow. The compact plant size (24 to 36 inches) fits easily into containers or tight garden spaces while still producing generously. Starting seeds indoors 8 to 10 weeks before your last frost gives you the longest season possible, though even late sowings reward patient growers in mild climates with a fall or winter harvest.
Santaka peppers are used fresh and dried, particularly valued in Asian cuisines for their moderate heat and ability to dry well for storage and grinding into powder. They work in salsas, stir-fries, and dishes calling for a straightforward chile flavor without extreme heat.
No timeline data available yet for this variety.
Start seeds indoors 8 to 10 weeks before your planned transplant date. Maintain soil temperature at 70°F for germination (though 70 to 90°F is ideal). Sow seeds 1/4 inch deep in moist seed-starting mix. Keep the soil warm and consistently moist until seedlings emerge; germination can take 1 to 2 weeks.
Transplant seedlings outdoors 2 to 4 weeks after your average last frost date, once daytime temperatures are reliably at least 70°F and nighttime temperatures stay above 55°F. Harden off seedlings by gradually exposing them to outdoor conditions over 7 to 10 days before transplanting. Space plants 24 inches apart in full sun.
For mild climates only, direct sow outside 2 to 4 weeks after your average last frost date, when soil temperature is at least 70°F. In mild climates, you may also sow in late summer for a fall or winter crop.
Santaka peppers reach maturity in 70 to 80 days from transplanting. Harvest peppers when they reach full size and desired color (typically red at full maturity, though they can be picked at earlier stages). Cut peppers from the plant using a knife or pruners to avoid damaging branches. Mature peppers have thicker walls and deeper flavor than immature green peppers.
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