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.



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  1. 2 out of 2 people found this helpful
    Richo Cech

    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
    3 onions
    1 carrot
    10 chilhuacle negro chilis
    3 guajillo chilis
    3 cinnamon sticks
    4 cloves
    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

    Upvote if this was helpful (2) Downvote if this was not helpful (0) Flag for removal

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