capsicum annuum - SHU: 25.000
Peter’s Pepper Red (Capsicum annuum) is a unique and visually striking chili variety renowned for its unusual shape, which has garnered it the nickname "Peter Pepper." This novelty chili is not only a conversation starter in gardens but also a functional addition to culinary adventures. Its vibrant red fruits and moderate heat make it a fascinating and versatile plant.
Peter’s Pepper Red originates from the southern United States and Mexico and has a history steeped in folklore and novelty gardening. Its distinct shape has made it a popular choice among chili enthusiasts and collectors. Despite its unconventional appearance, this chili variety is valued not only for its aesthetic appeal but also for its flavorful fruits.
Peter’s Pepper Red is a compact, bushy plant that typically grows to a height of 60-90 cm (24-36 inches). The fruits are its standout feature, shaped in a way that often draws laughter and intrigue, maturing from green to a deep red. Each fruit measures approximately 7-10 cm (3-4 inches) in length and has a smooth, firm skin.
The flavor is sweet and fruity with a moderate heat level, measuring around 10,000-25,000 Scoville Heat Units (SHU). This makes it suitable for a wide range of culinary applications. The plant produces abundantly and thrives in warm climates, making it a favorite among chili growers.
Sowing: Start seeds indoors 8–10 weeks before the last frost. Sow seeds 0.5 cm (1/4 inch) deep in seed-starting mix and maintain a temperature of 25–30°C (77–86°F) for optimal germination. Transplant seedlings outdoors after the danger of frost has passed, spacing plants 45–60 cm (18–24 inches) apart.
Soil: Prefers fertile, well-draining soil with a slightly acidic to neutral pH (6.0–7.0). Incorporate compost or organic matter to promote healthy growth and fruit production.
Watering: Water consistently to keep the soil evenly moist but not waterlogged. Reduce watering slightly as the fruits begin to mature to enhance their flavor and heat.
Care: Plant in full sun for the best growth and yield. Provide stakes or cages to support plants as they grow tall and heavy with fruit. Fertilize every 4–6 weeks with a balanced fertilizer during the growing season.
Harvesting: Fruits are ready for harvest approximately 90–100 days after transplanting, maturing from green to bright red. Use scissors or shears to gently remove the peppers to avoid damaging the plant. Peter's Pepper Red can be used fresh, in salsas, or dried for powders. Regular harvesting encourages continued fruit production.
Peter’s Pepper Red combines novelty with flavor, making it a versatile ingredient in the kitchen. The peppers can be used fresh to add a mild heat and fruity flavor to salads, salsas, and appetizers. They are excellent for pickling, allowing their vibrant color and shape to stand out in jars.
When cooked, the peppers impart a subtle heat and sweet flavor to stir-fries, sauces, and stews. They can also be stuffed with cheese or meat for a playful and delicious appetizer. Dried and ground into powder, Peter’s Pepper Red can be used as a seasoning for soups, marinades, and rubs, adding a unique touch to various dishes.
