Tangerine Tiger Pepper

🌶️ Tangerine Tiger Pepper
Capsicum chinense
An explosion of color, sweetness… and striped surprises!

📜 History & Origin

The Tangerine Tiger pepper is a rare and playful chinense variety developed to combine visual appeal, productivity, and gentle heat. Its small fruits—sometimes whimsically shaped—ripen to a vivid orange adorned with subtle red striping at full maturity, evoking the coat of a mandarin-colored tiger. While their wild look suggests intense heat, these little gems are surprisingly mild, ranging from 100 to 1,000 Scoville units—perfect for those who enjoy aromatic peppers without the burn.

Originating from a selective North American cross, this variety has gained popularity in urban gardens and farmers’ markets for its fruity flavor, bright color, and excellent yields.

🌱 Germination & Care

✅ Growing Conditions (Canada & Quebec)

• Indoor sowing recommended: February to April
• Ideal germination temperature: 26–30 °C (79–86 °F)
• Germination time: 10–21 days
• Transplanting (ground or greenhouse): After all risk of frost has passed (late May to mid-June)
• Exposure: Full sun
• Soil: Rich, well-drained, slightly acidic (pH 6–6.8)
• Spacing: 40 cm (16″) between plants

💡 Northern tip
In Quebec climates, early indoor sowing with a heat mat is strongly recommended to ensure a good harvest. A greenhouse, mini-greenhouse, or protective cover can extend fruiting into autumn.

✅ Edibility & Safety

Tangerine Tiger fruits are fully edible and safe. No part of the plant is known to be toxic. The seeds and inner membranes carry the cultivar’s mild heat but remain gentle compared to classic habaneros. Enjoy without worry—even for sensitive palates.

🍽️ Cuisine & Cocktails

🌮 Simple Ideas

• Creamy spread with mild pepper: Finely chop 2 Tangerine Tigers and mix with goat cheese, a drizzle of honey, and a pinch of thyme.
• Crunchy salad: Thinly sliced pepper with green mango, fresh cilantro, lime juice, and cashews.

🧑‍🍳 Refined Recipe

Mild Criollo Ají with Tangerine Tiger & Costeño Cheese

Inspired by Colombia’s Caribbean coast

Ingredients

• 8–10 Tangerine Tiger peppers (mild, seeded)
• 150 g grated costeño cheese (or feta if unavailable)
• 1 small red onion
• 1 garlic clove
• 1 small green (or half-ripe) mango
• 1/2 cup chopped fresh cilantro
• 2 tbsp lime juice
• 1 tbsp cane vinegar
• 2 tbsp vegetable oil
• Salt & pepper to taste

Preparation

1. Lightly dry-roast the Tangerine Tiger peppers in a hot pan to release aromas; roughly chop.
2. Finely dice the onion, garlic, and mango.
3. Combine all ingredients in a mortar (or bowl), gently crushing to release juices and aromas.
4. Add grated cheese, lime juice, vinegar, oil, and cilantro; mix well.
5. Chill 15–30 minutes before serving.

🍽️ Perfect with

• Crispy patacones (fried plantains)
• Grilled arepas
• As an exotic accent for tofu or chicken skewers

🥭 The contrast between the pepper’s fruity sweetness and the salty costeño cheese creates an addictive condiment—smooth, aromatic, and lightly tangy—sure to surprise guests.

🍹 Mild & Colorful Cocktail

Sun Tiger

• 3 cl infused Tangerine Tiger juice (mild pepper blended & strained)
• 2 cl agave syrup
• 1 cl yuzu juice
• Sparkling water or Prosecco

Serve over ice with an orange slice.

🛒 Bring a touch of sweet jungle to your garden

The Tangerine Tiger Pepper is the perfect ally for colorful dishes, shareable plates, and creative gastronomy—all the flavor, none of the burn.