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Criolla Sella Pepper

Criolla Sella Pepper

Productive heirloom pepper with thin-walled pods — ideal for drying, powders, and flakes.

Rare, flavorful, and grown for gardens that like it a little louder.

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  • 🔥 Heat Level

    Medium

  • 🌡️ Scoville (SHU)

    5,000–30,000 SHU

  • 🌿 Species

    Capsicum annuum

  • 🎨 Fruit Color

    Green to deep red

  • ⏳ Days

    70–80 days

  • 🪴 Container

    Yes

The Variety

Criolla Sella is a productive heirloom pepper known for its thin-walled fruits and suitability for drying. This variety produces large numbers of small, elongated peppers that ripen from green to deep red.

It’s a great choice for gardeners interested in making their own dried peppers, flakes, or powders, offering both strong yields and practical use.

Flavor & Heat

Criolla Sella delivers a medium level of heat with a clean, slightly earthy flavor. When dried, the flavor becomes more concentrated, making it ideal for spice blends and seasoning.

It’s well suited for drying whole, crushing into flakes, or grinding into powder for long-term use.

Garden Notes

Plant outdoors after the danger of frost has passed and temperatures have warmed. Criolla Sella performs best in full sun with fertile, well-drained soil and consistent watering.

Plants are highly productive and produce large numbers of peppers, making them ideal for bulk harvest. Suitable for garden beds, raised beds, and containers. Allow fruits to fully ripen to red before harvesting for drying.

🌱 Before You Plant

🌱 Check Night Time Temps

Peppers are warm-season plants and need heat to thrive.

Do not plant outdoors until after the danger of frost has passed and nighttime temperatures stay consistently mild.

Planting too early can slow growth and delay your harvest. Give peppers full sun, warm soil, and a little patience — they’ll take off when the season is right.

🌶️ Why Loud Peppers

We grow peppers across the full spectrum — from modern hybrids to traditional varieties.

Criolla Sella represents heritage — a pepper rooted in culture, flavor, and regional identity.

This is where history meets heat.

From soil to scorch.