Saint Augustine

Family: Solanaceae Hot Pepper

A slow, fragrant heat blooms with each glossy bite—Saint Augustine peppers bring a bright, citrusy snap followed by a lingering, specialty-hot warmth.

At maturity, the fruits hang in graceful clusters, with smooth, thick-walled skin that feels crisp and substantial, turning from deep green to a vivid, sunlit red. Grow for bold fresh flavor and for standout roasting and drying, where their intense character shines in sauces and pickles.

Light: Full SunMaturity: 75 DaysHabit: Bush

Botanical illustration of Saint Augustine

Planting schedules and alerts are optimized for Columbus (Zone 6b).

Crop Dates

Milestone	Date
Start Indoors	Mar 7th
Last Frost	Apr 25th
Transplant / Sow Outdoors	Jun 20th
Harvest Begins	Sep 3rd
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	75
Sun Requirements	Full Sun
Growth Habit	Bush
Support Needed	Stake
Planting Depth	Normal
Germination Temp (°F)	80
Min Soil Temp (°F)	60
Min Night Temp (°F)	50
Harden Off (days)	10

Culinary Notes

Chef's Note

Saint Augustine’s heat rises with a citrusy brightness and then lingers, so it plays best when you want flavor before fire. The thick-walled, crisp skin holds up to roasting and drying without turning hollow, making it ideal for sauces, pickles, and grindable hot pepper flakes.

Best Uses

roast and peel for smoky, citrus-tinged sauces
quick pickle slices or rings to keep them snappy
dry (or oven-dry) for grinding into punchy finishing spice
slice and toast in oil for a fragrant heat base in sautés

Flavor Profile

bright citrusy snap slow-blooming, fragrant heat thick crisp skin with a juicy interior lingering specialty-hot warmth

Kitchen Pairings

lime garlic smoked salt black beans cider vinegar dark chocolate

Frequently Asked Questions

What pest or disease most often affects Capsicum chinense (Saint Augustine) and what should I do?

Spider mites and thrips commonly flare up on hot, dry pepper plants and can cause stippled leaves and distorted new growth. Rinse foliage with a strong spray of water, then use insecticidal soap (especially under leaves) and repeat every 5–7 days until new growth is clean. If you see wilting with brown stem lesions, suspect bacterial wilt or blight and remove affected plants to prevent spread.

How often should I water Saint Augustine during the main growing phase?

Water so the soil stays evenly moist but not waterlogged, typically about once every 2–3 days during warm active growth depending on container size and rainfall. Aim to re-water when the top 1 inch (2–3 cm) of soil feels dry, because Capsicum chinense is prone to flower drop when the root zone swings between dry and soggy. Use mulch to reduce evaporation and keep moisture steady around the roots.

How can I tell when Saint Augustine peppers are ready to harvest?

Harvest when the pods are fully sized and have turned their mature color (often red, orange, or yellow depending on your specific fruits), with firm walls and a glossy skin. Taste one pepper: when it’s developed full heat and flavor and the pepper separates cleanly from the plant with minimal tugging, it’s ready. From transplant, plan roughly 75 days to maturity, with frequent picks improving continued production.