Capsicum Chocolate, known botanically as Capsicum annuum, is a striking variety of sweet pepper that originated through careful plant breeding rather than from a single wild source. While capsicums themselves are native to Central and South America, where they have been cultivated for thousands of years, the chocolate-coloured types are more recent introductions, appearing in seed catalogues during the late twentieth century as growers experimented with new shades and flavours. The rich brown skin of these peppers, often with a glossy sheen, makes them stand out in the garden and on the plate, while the flesh inside is usually a deep red when fully ripe.

Medicinally, capsicums have long been valued for their high vitamin C content and antioxidant properties. They are rich in carotenoids and flavonoids, which support immune health and help protect cells from damage. Unlike hot chillies, which contain capsaicin, the chocolate capsicum is sweet and mild, making it easy to enjoy raw or cooked while still providing nutritional benefits. Traditionally, capsicums in general have been used to stimulate digestion and improve circulation, though the sweet types are primarily grown for their culinary value rather than as strong medicinal herbs.

How to grow:

Growing Chocolate Capsicum from seed is rewarding in Australian conditions, particularly in the warmer months.

Seeds should be started indoors or in a greenhouse during late winter or early spring, as they need warmth to germinate. But you can start seeds all through spring and summer once it gets warmer.

Sow them in seed-raising mix, cover lightly and keep moist at a temperature of around 20–25°C.

Germination may take up to two weeks.

Once the seedlings are large enough to handle, transplant them into pots or directly into the garden after the danger of frost has passed.

Choose a sunny, sheltered position with fertile, well-drained soil, and space plants about 40–50 cm apart.

Regular watering and feeding with a potassium-rich fertiliser will encourage healthy growth and good fruiting. The plants will produce glossy brown peppers throughout summer and into autumn, and the fruit can be harvested when the skins turn fully chocolate-coloured and firm.