HOT CHILTEPIN PEPPER SEEDS/Wild, Native/15/25/50/100/Omega Homestead (#1C)

$1.7 Buy It Now or Best Offer
free,30-Day Returns

Seller Store omegahomestead
(732) 99.6%,

Location: Sanford, Florida
Ships to: US,
Item: 155812806128

Return shipping will be paid by:Buyer
All returns accepted:Returns Accepted
Item must be returned within:30 Days
Refund will be given as:Money back or replacement (buyer’s choice)
Climate:Highland,Humid Continental,Humid Subtropical,Mediterranean,Sub-Tropical
Common Name:pepper
Indoor/Outdoor:Outdoor
Color:Red
Growth Habit:Clumping
Soil Type:Loam,Peat,Soil rich in nutrients
Fresh:Fresh
Season of Interest:Summer
Type:Vegetable Seeds
Life Cycle:Perennial
Watering:Medium
Genus:Capsicum
Sunlight:Full Sun,Medium Sun
Features:Edible
Cultivating Difficulty:Easy
Country/Region of Manufacture:United States

Shipping: We ship quickly, usually within 24 hours excluding weekends and holidays with USPS First-class mail, in a business size envelope. Tracking not included at this time. Large orders may be split and shipped in more than one envelope, or multiple orders combined into one. Once shipped the speed of delivery time is out of our control, so please allow up to 10 business days to allow the postal service a little extra time while they overhaul their system. Satisfaction guaranteed! Sometimes things happen but we try to make it right. Please message, we will respond quickly are very easy to work with! Quality control & freshness: If we hear back that someone’s seeds failed to germinate, we do an additional germination test on them. Anything over an 80% germination rate is considered satisfactory. Our seeds are US sourced, and ones from our own gardens are noted in the listings. We grow many crops from these seeds ourselves and trust the quality and purity, however, buyer assumes responsibility and we are not responsible for any crop damage due to microorganisms or other problems. Positive feedback appreciated, we love our customers and give positive in return! Thank you. Chiltepin Peppers – Wild, Tiny U.S. Native Hot PeppersDescription/TasteChiltepin chile peppers are very small pods, measuring less than one centimeter in diameter, and have a round to oval shape. The skin is glossy, smooth, and taut, ripening from green to red, with some varieties transitioning into a dark, almost black hue, before turning bright red when mature. Underneath the surface, the flesh is crisp with a fruity aroma, encasing a central cavity filled with very small seeds. They have a bright, subtly tangy, and citrus-forward, smoky flavor with an immediate, pungent heat that quickly dissipates. Botanically classified as Capsicum annuum, are tiny, very hot peppers that belong to the Solanaceae or nightshade family. The round, berry-like peppers are the only variety to be native to North America and are believed to be one of the oldest Capsicum annuum species in existence. They have intense heat, ranging 50,000-100,000 SHU on the Scoville scale, and the name Tepin comes from the Nahuatl Mexican word for “flea,” which is in reference to the pepper’s small size. The fiery pods are also known by many different names, including Chiltepin and Chile Tepin, and the peppers are a variety of bird pepper, which is a name derived from bird’s widely consuming the pepper in the wild. Chiltepin chile peppers are not commercially cultivated and are only found growing naturally or in home gardens. Decreed the official “native pepper” of Texas in 1997, the small peppers have become embedded in southwestern culture and are a gastronomic symbol of Sonoran and Tex-Mex cuisine. Nutritional ValueA good source of vitamins A, C, and K, as well as beta-carotene and potassium. The small peppers also contain large amounts of iron, magnesium, and capsaicin, which is a chemical compound that triggers the brain to feel the sensation of heat or spice. Capsaicin has been shown to provide anti-inflammatory benefits and has been used topically in traditional indigenous medicine to reduce pain. ApplicationsThey can be used in their young, green state to make tangy, spicy vinegar, but the pods are most often utilized when mature and are dried in the sun for extended use. Once dried, the peppers can be ground into powder or flakes and used as a spicy seasoning for soups, stews, chilis, and egg-based dishes. The seasoning can also be sprinkled over ice cream, used as a preservative for meat, or incorporated into sauces, marinades, and dry rubs. In addition to seasoning, Chiltepin chile peppers can be added to soft cheeses, salsas, and oils, or pickled with spices and salt to create a tangy, spicy condiment. In Sonora, Mexico, Chiltepin chile peppers are commonly used in aguachile, which is a ceviche typically made with shrimp, fresh herbs, onions, cucumber, and lime juice. They are also a popular ingredient used in flavoring Tex-Mex cuisine in the southern United States. Chiltepin chile peppers pair well with asparagus, cucumber, tomatoes, herbs such as cilantro, mint, and Mexican oregano, polenta, meats such as pork, beef, and poultry, seafood, and rice. The fresh peppers will keep up to one week when stored whole and unwashed in the refrigerator. Dried peppers will keep for at least one year when stored in a cool, dry, and dark place. Ethnic/Cultural InfoIn northern Mexico, the Tepin chile pepper’s heat is locally known in Spanish as arrebatado, meaning “rapid” or “violent,” referring to the pepper’s immediate spice that quickly diminishes. The small and spicy chile has a long, rich history along the United States and Mexico border as many of the plants are found growing naturally on nearby mountainsides and in canyons, living for over fifty years. In these desert regions, Chiltepin chile peppers are highly used in traditional dishes, medicines, and folklore of the Opatas and Yaqui people of Sonora in northern Mexico, and the O’odham people of southern Arizona. The wild-harvesting traditions are still practiced in the modern-day, where communities camp near the pepper plants and spend days harvesting the pods by hand. Some harvesters have recorded that it can take a day and a half to harvest approximately two gallons of peppers. With their painstaking harvest and variability in heat depending on growing conditions, the peppers are expensive in the market and are considered a specialty variety. In northern Mexico, dried and ground Chiltepin peppers are one of the most common spices found on tables at restaurants and are used as an everyday seasoning. Geography/History Chiltepin chile peppers are native to regions in the southwestern United States and northern Mexico and have been growing wild since ancient times. The presence of the small peppers has decreased over time due to weather patterns combined with habitat destruction, and there are less than fifteen natural habitats located in the United States where the plants still grow naturally. Many of these areas are found within protected National Parks in Arizona. Can also be found in northern Mexico, especially in Sonora, and are harvested from the wild and sold through local markets. General Pepper Growing Guide Start pepper seeds about eight weeks before planting outside. This is earlier than you would normally start tomato seeds.Plant seeds one-fourth inch deep in flats containing sterile, soilless germination mix.Use a heating mat to keep the flat at 80°F to 90°F until seedlings emerge. Monitor potting mix moisture, as heating mats will dry the mix out faster.A soil temperature of 70°F is ideal. Warm soil is better than cool.Provide bright overhead light for the seedlings.Thin or transplant seedlings after true leaves appear so that seedlings are two to three inches apart. Without enough bright light directly overhead, the stems of the little plants will elongate and lean over.Pepper plants may start to flower while still indoors. Pinch off the clusters of flower buds until just before you will set the plants out in the garden.Reduce watering when plants are four to five inches tall, and six to eight weeks old.Place plants outside where they will receive wind protection and a couple hours of sunlight.Gradually expose them to more sunlight over the next week or two, bringing them indoors if night temperatures drop below 55°F.There are many wonderful available resources online to help you learn more about care and harvesting this wonderful pepper.

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