Pepper, Chilhuacle Negro, packet of 10 seeds, organic
Family: Nightshade (Solanaceae)
Perennial in Zones 10-12, otherwise grown as an annual, 90 to 100 days to harvest
(Chilhuacle Negro Pepper) Rare Mexican Pepper from the region of Oaxaca, moderately hot, with a complex, deep, fruity taste and an unusually dark, chocolate brown caste to the bell-like, dangling fruits. Used mainly in production of mole, the peppers are also great when chopped into in stir-fry. Plant prefers full sun, rich soil and a humid environment. Thick-stemmed plants do great in regular garden culture or in containerized culture. Plants are very handsome, robust and resilient.
10 seeds/pkt., Certified Organically Grown
Traditional usage (TWM): flavor enhancement, circulation stimulant, antibacterial, vermifuge, against shock, life extension, prophyllactic to cancer and heart disease.* Source of capsaicin.
* American Heart Association Scientific Sessions Report, Presentation P1036
- Consumption of chili pepper may reduce the relative risk of cardiovascular disease mortality by 26%, according to an analysis of diet and mortality data from four large, international studies.
- Chili pepper consumption was associated with a 25% reduction in death from any cause and 23% fewer cancer deaths, compared to people who never or only rarely consumed chili pepper.
Admin Richo Cech –
2 cups whole cooked chickpeas with liquid to cover
1 tablespoon Lemon Juice
2 tablespoons sesame tahini
1 clove garlic
3 pieces (5g) chilhuacle negro pepper skins (more or less to desired color)
Salt to taste
directions: Place all ingredients in a blender and blend to a thick hummus. If ingredients will not blend, add sufficient water until they vortex.
Mole de Chilhuacle Recipe
32 oz sesame seeds
16 oz soaked almonds
8 oz soaked peanuts
4 large paste tomatoes
12 cloves garlic
10 chilhuacle negro chilis
3 guajillo chilis
3 cinnamon sticks
1 tablespoon oregano
8 oz powdered paprika peppers
2 oz honey
4 oz olive oil
8-10 cups chicken broth
salt and black pepper to taste
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