Few ingredients capture the spirit of South African cooking quite like the peppadew. Sweet, tangy, mildly spicy, and unmistakably vibrant — this little pepper punches well above its weight in the kitchen. And the good news for home gardeners? It's just as rewarding to grow as it is to eat.
In this post, we're covering everything you need to know about growing sweet piquanté peppers from seed in South African conditions, harvesting them at their peak, and cooking with them — including two recipes that showcase our Peppadew, Garlic & Onion Gourmet Salt, a bold, layered seasoning blend that brings the full flavour of this iconic pepper to your pantry.
What Is a Peppadew?
The peppadew is the trademarked name for the sweet piquanté pepper (Capsicum baccatum), a variety discovered growing wild in the Limpopo region of South Africa in the early 1990s. It's now one of the country's most recognisable food exports — those small, round, jewel-red peppers you find pickled in jars at every deli counter.
What makes them special is their flavour profile: genuinely sweet, with a fruity brightness and just enough heat to keep things interesting. They're not aggressively spicy — more of a warm tingle than a burn — which makes them incredibly versatile in the kitchen. Stuffed, roasted, blended into sauces, scattered over pizza, or simply eaten straight from the jar, peppadews have earned their place as a South African pantry staple.
Growing Peppadew Seeds in South Africa
Sweet piquanté peppers are warm-season crops that thrive in South Africa's long, hot summers. They're not difficult to grow, but they do need warmth, patience, and a little attention at the seedling stage. Get those conditions right, and you'll be rewarded with a prolific, beautiful plant that produces fruit well into autumn.
When to Sow
Start seeds indoors 8–10 weeks before your last frost date, or from August to October in most parts of South Africa. Peppers are slow to germinate and slow to establish — starting them early gives them the long growing season they need to produce a good crop. In frost-free coastal regions, you can sow as early as July.
Germination
Pepper seeds need warmth to germinate — ideally soil temperatures of 24–28°C. Sow seeds 5mm deep in a quality seedling mix, keep consistently moist (not wet), and place in the warmest spot you have. A heat mat or a warm windowsill works well. Germination typically takes 10–21 days, so don't give up if nothing appears in the first week.
Transplanting
Once seedlings have two sets of true leaves and nighttime temperatures are reliably above 15°C, they're ready to transplant outdoors. Harden them off first by placing them outside in a sheltered spot for a few hours each day over a week, gradually increasing their exposure. Transplant into well-prepared, fertile soil with good drainage, spacing plants 45–60cm apart.
Sun, Soil & Water
Peppadews need full sun — at least 6–8 hours of direct sunlight daily. They prefer rich, well-drained soil with a slightly acidic to neutral pH (6.0–7.0). Work in plenty of compost before planting. Water regularly and consistently, keeping the soil evenly moist but never waterlogged. Inconsistent watering leads to blossom drop and poor fruit set, so a drip system or regular hand-watering schedule is worth the effort.
Feeding
Feed with a balanced fertiliser at planting, then switch to a low-nitrogen, higher-potassium feed once flowers appear. Too much nitrogen produces lush foliage at the expense of fruit. A liquid tomato fertiliser works well for peppers at the fruiting stage.
Staking & Support
Peppadew plants can grow 60–90cm tall and become quite heavy with fruit. Stake them early — before they need it — to avoid disturbing the root system later. A single bamboo stake per plant is usually sufficient.
Pests & Problems
Watch for aphids on new growth (blast off with water or treat with neem oil), and keep an eye out for spider mites in hot, dry conditions. Fungal issues can arise in humid weather — ensure good airflow between plants and avoid overhead watering. Peppers are also susceptible to blossom end rot if calcium uptake is disrupted by inconsistent watering.
Harvesting Peppadews
Peppadews are ready to harvest when they turn from green to a deep, glossy red — typically 70–90 days after transplanting. They should feel firm and be about 3–4cm in diameter. Use scissors or secateurs to cut the fruit from the plant rather than pulling, which can damage the stem and surrounding branches.
The more you harvest, the more the plant produces — so pick regularly and don't let fruit overripen on the plant. A single well-grown peppadew plant can produce dozens of fruits over the season.
Preserving Your Harvest
The classic preparation is pickling: blanch the peppers briefly, remove the seeds (wear gloves — the oils can irritate skin), and pack into sterilised jars with a sweet brine of white wine vinegar, sugar, and salt. They keep for months and make wonderful gifts.
You can also roast them whole until charred and sweet, freeze them for use in cooked dishes, or dry them to make your own chilli flakes. And of course, the flavour of peppadew pairs beautifully with garlic and onion — which is exactly the combination we've captured in our Peppadew, Garlic & Onion Gourmet Salt.
For more on pairing homegrown produce with artisan seasonings, our post on gourmet salts and garden herbs is a great companion read. And if you're building out your edible garden more broadly, our rosemary growing and recipe guide covers another South African kitchen garden favourite in depth.
Cooking with Peppadew Gourmet Salt
Our Peppadew, Garlic & Onion Gourmet Salt is a bold, deeply savoury seasoning that layers the sweet heat of peppadew with the warmth of garlic and the mellow depth of onion. It's a finishing salt, a rub, a marinade base, and a braai seasoning all in one. Use it anywhere you'd reach for salt and want something with more character.
It's particularly good on grilled meats, roasted vegetables, eggs, corn on the cob, and anything coming off the braai. Here are two recipes that show it at its best.
Recipe 1: Peppadew Salt Grilled Chicken Thighs
Bone-in, skin-on chicken thighs are one of the most forgiving and flavourful cuts for the braai or oven. This simple preparation lets the Peppadew, Garlic & Onion Gourmet Salt do the heavy lifting.
Serves: 4
Time: 15 minutes prep + 35–40 minutes cooking
Ingredients:
- 8 bone-in, skin-on chicken thighs
- 2 tbsp olive oil
- 2 tsp Diamond Field Blooms Peppadew, Garlic & Onion Gourmet Salt
- 1 tsp smoked paprika
- Juice of 1 lemon
- Fresh parsley or coriander to serve
Method:
- Pat the chicken thighs dry with paper towel — this is key to crispy skin.
- Combine olive oil, Peppadew Gourmet Salt, smoked paprika, and lemon juice in a bowl. Add the chicken and toss to coat thoroughly. If time allows, marinate for 30 minutes to 2 hours in the fridge.
- Oven method: Preheat to 200°C. Place thighs skin-side up on a rack over a roasting tray. Roast for 35–40 minutes until the skin is deeply golden and the juices run clear.
- Braai method: Cook over medium-hot coals, skin-side down first, for 8–10 minutes until the skin is charred and releases easily. Turn and cook for a further 15–20 minutes until cooked through.
- Rest for 5 minutes, then scatter with fresh herbs and an extra pinch of Peppadew Gourmet Salt. Serve with a simple green salad and crusty bread.
Tip: The marinade also works beautifully on lamb chops or pork ribs.
Recipe 2: Peppadew Salt Roasted Corn with Herb Butter
This is summer on a plate. Sweet, charred corn finished with herb butter and a generous scatter of Peppadew, Garlic & Onion Gourmet Salt — it's the kind of side dish that steals the show at any braai.
Serves: 4
Time: 20 minutes
Ingredients:
- 4 ears of fresh corn, husks removed
- 80g soft butter
- 2 tbsp fresh coriander or parsley, finely chopped
- 1 tsp Diamond Field Blooms Peppadew, Garlic & Onion Gourmet Salt, plus extra to finish
- Juice of half a lime
Method:
- Mix the soft butter with chopped herbs, half the Peppadew Gourmet Salt, and lime juice. Set aside.
- Grill the corn directly over hot braai coals (or on a griddle pan over high heat), turning every 2–3 minutes, until charred in spots all over — about 10–12 minutes total.
- Remove from the heat and immediately rub generously with the herb butter, letting it melt into the kernels.
- Finish with an extra pinch of Peppadew Gourmet Salt and serve immediately.
Tip: Make a double batch of the herb butter and keep it in the fridge — it's also excellent on grilled fish, steak, or warm bread.
A Pepper Worth Growing
The peppadew is one of those ingredients that rewards you at every stage — from the satisfaction of nurturing a seedling into a fruit-laden plant, to the pleasure of cooking with something you grew yourself. Whether you're harvesting from your own garden or reaching for a jar of our Peppadew, Garlic & Onion Gourmet Salt, this is a flavour that belongs at the heart of South African home cooking.
And if you're inspired to start your edible garden this spring, our guide to attracting bees and butterflies will help you create the kind of biodiverse, pollinator-friendly space where food plants truly thrive.