Pepper, Chilhuacle Negro, packet of 10 seeds, organic

$3.95

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.

 

 

In stock

Share your thoughts!

Let us know what you think...

What others are saying

  1. One person found this helpful
    Richo Cech

    Admin Richo Cech

    CHOCOLATE HUMMUS
    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 (1) Downvote if this was not helpful (0) Flag for removal

    Something wrong with this post? Thanks for letting us know. If you can point us in the right direction...

×

Login

Register

A link to set a new password will be sent to your email address.

Continue as a Guest

Don't have an account? Sign Up