Corbaci

Pepper

90d to harvest

Sweet Frying Corbaci peppers arrive with a glossy, lantern-bright sheen and a crisp, juicy bite that turns beautifully tender when heated. Their flavor is pleasantly sweet with a gentle, peppery warmth—never sharp—making them ideal for sizzling in the pan and for showcasing in vibrant, colorful dishes. Grow Corbaci for abundant, uniform fruits that lend a confident, garden-to-table look from first harvest through the season.

Crop Dates

Milestone	Date
Start Indoors	Mar 27th
Last Frost	May 15th
Transplant / Sow Outdoors	Jul 10th
Harvest Begins	Oct 8th
Harvest Ends	Sep 1st

Crop Details

Trait	Value
Days to Maturity	90
Sun Requirements	Full Sun
Growth Habit	Upright
Support Needed	Stake
Planting Depth	Normal
Germination Temp (°F)	80
Min Soil Temp (°F)	60
Min Night Temp (°F)	50
Harden Off (days)	10

Frequently Asked Questions

What pest or disease commonly affects Capsicum annuum (Corbaci) and what should I do if I see it?

Watch for aphids and thrips, which can distort young Corbaci pepper leaves and spread viruses. Spray the undersides of leaves with insecticidal soap early in the morning, repeat every 5–7 days for 2–3 rounds, and remove heavily infested tips. If you see wilting with dark stem lesions, suspect bacterial/fungal stem problems—remove affected plants and avoid wetting foliage to slow spread.

How often should I water Corbaci peppers during the main growing phase?

During flowering and fruit set, keep soil evenly moist but not soggy—about 1–2 inches (2.5–5 cm) of water per week depending on heat and container size. Water deeply when the top 1 inch of soil dries, aiming at the base of the plant; peppers (Capsicum annuum) are sensitive to both drought stress and overwatering. Consistent moisture helps prevent blossom-end issues and keeps fruit from stalling.

How can I tell when Corbaci peppers are ready to harvest?

Harvest at 90 days to maturity, when pods are long, firm, and reach the expected size for Corbaci. For the classic sweet flavor, pick when fruits fully develop color (typically green to red depending on your target stage) and the skin is glossy. If you gently tug and the pepper releases with minimal resistance, it’s ready—leaving overripe peppers on too long can reduce new fruit set.