Karlo Paprika - Organic


Karlo Paprika - Organic

(70 days) Open-pollinated. This pepper looked so much like Feher Ozon in our trials that we got to wondering if it was also a paprika pepper. Well, it turns out any pepper can make paprika. Hot peppers make hot paprika, sweet peppers make sweet paprika and if you smoke the peppers when you dry them, you get smoked paprika. Karlo is semi-hot and semi-sweet for the perfectly balanced homemade paprika. The thick-walled light yellow to red fruits hold up well in roasting and in the traditional use as a stuffing pepper. The beautifully shiny pointed 3½–5" fruits, at least a dozen per plant, have been reselected since the ’80s for cold tolerance and productivity from the old Garden City Seed variety of the same name. NEW!

3758 Karlo - Organic
Item Discounted
A: 0.2g for $2.70  
B: 0.4g for $4.00  
C: 1g for $6.00  
D: 2g for $8.00  
E: 4g for $12.00  
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Additional Information


Capsicum annuum

For all peppers, days to full-color maturity are from transplanting date.

~160 seeds/g. Capsicum comes from the Greek kapto which means ‘bite.’

Culture: Very tender, will not tolerate frost, dislike wind, will not set fruit in cold or extremely hot temperatures or in drought conditions. Start indoors in March or April. Set out in June. Black plastic highly recommended. Row cover improves fruit set in windy spots. Pick first green peppers when they reach full size to increase total yield significantly. Green peppers, though edible, are not ripe. Peppers ripen to red, yellow, orange, etc.

Minimum germination soil temperature 60°, optimal range 68-95°.


  • BLS: Bacterial Leaf Spot
  • CMV: Cucumber Mosaic Virus
  • TMV: Tobacco Mosaic Virus

Seed-saving tips: Use only the first fruits for seed; allow only 3–4 fruits per plant to grow and remove all others. Fewer fruits = larger seeds = greater seed viability. Later fruits often have germination rates of only 60%.