Cubanelle Capsicum

Capsicum annuum (nightshade)

Also known as: Cuban Pepper, Italian Frying Pepper, Aji Cubanela

A classic frying pepper thought to have originated in Italy before becoming firmly established in Cuba, the Dominican Republic, and Puerto Rico, where it earned its name. Long, tapering, slightly wrinkled pods start a pale yellow-green and ripen through to a vivid orange-red, with thin walls, a crisp bite, and a sweet, mild flavour that occasionally carries the faintest touch of warmth. Prized for frying, roasting, and stuffing, and just as good sliced raw into salads — a genuine kitchen all-rounder, with no two pods ever looking quite the same.

Days to harvest 65–80 days
Fruit size 15–20cm, tapering, thin-walled
Sowing depth 5mm
Germination 7–14 days at 24–29°C
Spacing 45–60cm apart
Aspect Full sun, well-drained soil
Frost tolerance Frost sensitive — needs reliably warm nights

Growing notes

Choose a full-sun spot with good drainage and shelter from strong wind. This variety is fairly easy-going once established, needing only steady moisture and regular picking to keep production up. Suits pots from 20–30L

Soil preparation: Well-drained soil with plenty of compost worked in.

Support: Rarely needed given the compact habit, though a light stake can help once plants are carrying a full load.

Watering & feeding: Water consistently — thin-walled fruit is more prone to stress in dry conditions. Feed lightly and regularly with a liquid fertiliser once flowering begins.

Harvest: Pick once fruit is firm and full-sized. Most often picked pale yellow-green for frying, though it's just as sweet left to ripen fully to orange-red. Cut rather than pull to avoid snapping stems.

Timing: Expect first harvest around 65–80 days after transplanting, with regular picking encouraging continued flowering and fruit set.

Key features

  • Open-pollinated heirloom, likely Italian in origin
  • Long, tapering, thin-walled fruit
  • Sweet, mild flavour with occasional gentle warmth
  • Ripens from pale yellow-green to orange-red
  • Naturally irregular, wrinkled shape — no two alike
  • Excellent fried, roasted, stuffed, or raw

Short season tips

Best started indoors on heat mats — this variety needs 24–29°C soil to germinate reliably. Sow 8–10 weeks before the last frost or purchase as 6–8-week-old seedlings. Transplant into the garden only once soil temperature has reliably warmed to at least 15°C. Avoid disturbing roots when transplanting — capsicums resent being moved and stall easily. A reliable, easy-going choice that copes well even where the growing season isn't perfectly long.

  • Spring
  • Summer

Frost sensitive — needs reliably warm nights

  • Basil (particularly good for capsicums) Marigolds Onion Parsley
  • Other nightshades (tomatoes, eggplants, potatoes) Fennel

Believed to have originated in Italy as a sweet frying pepper, later becoming deeply established in Cuba, the Dominican Republic, and Puerto Rico, where its Caribbean name took hold. Introduced to the United States in the late 1950s, it's since become a staple across Italian, Caribbean, and Mediterranean kitchens, valued for its versatility, sweetness, and naturally irregular, character-filled shape.