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A picture of a Chilli Pepper 'Tepin'

Chilli Pepper 'Tepin'

Capsicum annuum 'Tepin'

Full Sun
Moderate care
Moderate watering
Tender

H1a

RHS hardiness

15°C

Minimum temperature

Expected size

Height
Spread

3m

Max

2m

1m

Min

1m

Flowering

  • spring
  • summer
  • autumn
  • winter

This plant has a mild fragrance

Overview

The small, round Chilli pepper 'Tepin' is a delightfully balanced chilli of delicious flavour and manageable ferocity, known for being really hot, but for its heat passing quickly. The tepin chilli is one of the oldest wild chillis, and is so called the "mother of all peppers". Attempts to cultivate have proven to be problematic. Its fruits, hand-picked from wild plants, are well known and used throughout the culinary world.

Common problems

Pests include aphids, beet armyworm, flea beetles, leafminers, leafroller, pepper weevil, spider mites, thrips, and corn earworm. Diseases include bacterial spot, damping-off, fusarium wilt, mosaic, phytophthora blight, powdery mildew, and southern blight.

    Companion plants

    Tomatoes, basil, beetroot, lettuce, carrots, celery, radish, sweetcorn

    Harvesting

    Harvest 60-70 days after planting. Most tepin chilles are harvested by hand from native plants which can grow 50 years old!

    Propagation

    Seed

    Seeds should be started indoors 8–10 weeks before the last Spring frost. It can be directly seeded in areas with a long, warm growing season.

    Special Features

    Crop rotation

    Medium Feeder

    Attracts birds

    The fruit is a favorite snack of wild birds.

    Drought resistant

    It’s very drought tough, though in dry hot summers, it welcomes supplemental water.

    Pot plant

    Plant can be grown in large container with good drainage holes.

    Uses

    Culinary

    Medicinal

    Fruit serves as natural painkiller, antibacterial agent and traditionally used to relieve stomach disorders, liniment for rheumatism, and to cure headaches.

    Edible

    The fruits are most often sun-dried and added to soft cheeses and cream sauces, or pickled with wild oregano, garlic and salt to be used as a condiment.