Peter Pepper

It is a curious little pepper, the Peter Pepper. Some say it's sexy. Some say it's hot. Others say it is delicious. No matter who you are, you will agree it is an unusual Cajun pepper. One that makes every cooking and gift giving occasion an interesting experience

The fiery little Peter Pepper has long been considered too hot to eat! Native to Louisiana and Texas, this blistering capsicum forms pods which naturally and consistently contort themselves into a miniature replica of, well - take a look at its scientific name: Capsicum annuum var. annuum 'Peter' (Penis Pepper).

These interesting peppers are certainly a conversation piece for the gardener who has everything! Seeds are almost impossible to obtain, and most plants are grown from much coveted "private stock" - plants grown year after year for seeds alone.

Peter Peppers belong to the genus Capsicum. The name Capsicum comes from the Greek kapto, to bite, an allusion to the hot, biting taste of the fruits. Peter Peppers are hotter than the tabasco and at least 10 times hotter than the jalapeno.

Papa Jeabert's Founder:The founder of Papa Jeabert's, Inc., Phil Gremillion was born and raised in the heart of Cajun country - Lafayette, Louisiana, and grew Peter Peppers in his back yard from seeds given to him by his father.

Little is known about commercial cultivation of the Peter Pepper because it has always been grown as an ornamental. Papa Jeabert's was the first to grow Peter Peppers for commercial purposes. The first successful commercial field of Peter Peppers was grown by Papa Jeabert's under nursery shade cloth to protect the pepper plants from the sun.

Today the peppers are still grown under shade cloth, with the growing season lasting from late March through early October. A typical field might have 2,000 plants, set about 16 inches apart. Each Peter Pepper plant produces approximately 100 hot little peppers.