CHILHUACLE NEGRO SEEDS

Capsicum annuum

ORGANIC

Grown primarily for drying, the ripe pods of these peppers have complex flavor and mild heat that is not unlike the other Mexican drying peppers we offer, Pasilla and Mulato. Chilhuacle Negro in comparison has less substantial flesh that can be more easily dried and ground into a powder, making it useful as a flavorful spice in the kitchen. Use it as you would smoked paprika, and in combination with raw cacao powder and ground allspice on grilled and roasted meats.

These peppers are very late to ripen, but are tolerant of cool nights, having been selected by Adaptive Seeds in Oregon over several seasons. In the Northeast especially they should be started early indoors, at least 8-10 weeks before the last spring frost. Tuck seeds just below the surface of moist soil and mist generously with warm water. Kept warm (around 80°F) in bright light seeds will usually germinate within two weeks. Prick out seedlings with true leaves to grow on in individual 3" pots at warm room temperature in bright light. Fertlize weekly with dilute fish emulsion and allow to dry out slightly between waterings. Harden off thoroughly and transplant into warm fertile soil in full sun as soon as all danger of frost has passed.

Expect the first ripe pods in around 85 days. Allow pods to ripen completely on the plants before harvesting. Witholding water late in the season will hasten ripening. If frost threatens, pull entire plants and hang in a warm dry space to encourage continued ripening.

Packet contains at least 30 seeds.