Capsicum annuum

Available for purchase from 1 July 2025  

Doux d’Espagne, also known as Spanish Mammoth, is a traditional sweet pepper that dates back to before 1860, long favoured in the bustling Parisian markets of the 1880s. Originally cultivated in regions such as Algeria and Valencia, this heirloom remains beloved for its impressive size and old-world flavour. The variety produces large, three-sided conical fruits that mature from green to a glossy, vibrant red, growing up to 20 cm in length on sturdy, compact plants.

Its flavour is rich, sweet and deeply satisfying, with thick, juicy flesh that lends itself beautifully to both raw and cooked applications. These peppers shine when roasted, grilled or fried, and are an excellent choice for stuffing thanks to their robust walls. They're equally at home in fresh summer salads or slow-cooked into sauces and traditional red pepper pastes.

Start Doux d’Espagne seeds indoors 8 to 10 weeks before your last frost. Sow 5 to 8mm deep in a fine, well-draining Germination Mix. For best results, maintain soil temperatures between 20 and 25 °C. Soaking seeds in a mild hydrogen peroxide solution or priming with the Livingseeds OsmoPrimer for several hours before sowing can enhance germination speed and uniformity.

Transplant into fertile, well-drained soil in full sun once night temperatures remain consistently above 12°C. Plants grow to around 60 to 90cm and produce generously over a long season. Light afternoon shade may be beneficial in extreme heat. Fruits are ready to harvest 70 to 90 days from transplanting, with deep red colour and firm flesh indicating peak ripeness. Regular picking encourages continuous production through the season.

Standard packet contains approx. 25 seeds

Petite packet contains approx. 10 seeds