Chiltepin Chilli Seeds (10 seeds)

Chiltepin

Heat: Hot (50,000–100,000 SHU)

100 Days. A wild Capsicum annuum often called the "mother of all peppers," the Chiltepin is widely regarded as the ancestor of nearly every domesticated chilli in the Americas. Native to the Sonoran Desert and northern Mexico, it has grown wild for thousands of years and holds the distinction of being the only chilli pepper native to the United States. In 1997 it was named the official native pepper of Texas — a fitting honour for a plant so deeply woven into the food traditions of the American Southwest and Mexico.

The tiny, round fruits measure just 0.6–1 cm across and ripen from green to vivid red. In Mexico, the heat of the Chiltepin is described as arrebatado — "rapid" or "violent" — because despite its fierce intensity, the burn is short-lived, spiking quickly and fading cleanly, leaving behind a smoky, fruity finish. It has been used for generations in salsas, soups, stews, and bean dishes, and is traditionally sun-dried and kept on the table as a seasoning.

Plants grow vigorously to around 1 metre, forming a dense, bushy habit with masses of small white flowers followed by abundant fruit. A living piece of pepper history and a rewarding variety for the serious chilli grower.

Harvest: Pick when fruits are fully red for peak heat and flavour.
Flavour: Smoky, fruity, and fiery with a sharp, intense heat that fades quickly.

10 Seeds