Chilli Pepper 'Tepin'
Capsicum annuum 'Tepin'
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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.
Harvest 60-70 days after planting. Most tepin chilles are harvested by hand from native plants which can grow 50 years old!
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.
The fruit is a favorite snack of wild birds.
It’s very drought tough, though in dry hot summers, it welcomes supplemental water.
Plant can be grown in large container with good drainage holes.
North America, Mexico, Arizona, Texas, and New Mexico.
Warm to hot
Soil PH preference
Fruit serves as natural painkiller, antibacterial agent and traditionally used to relieve stomach disorders, liniment for rheumatism, and to cure headaches.
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.
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.
Tomatoes, basil, beetroot, lettuce, carrots, celery, radish, sweetcorn