Pepper (Capsicum annuum var. glabriusculum)
This small, spicy heirloom pepper is an ancient variety and is called the "mother of all peppers" because it is thought to be the oldest variety of Capsicum annumm. Chiltepin are native to the southwestern United States and northern Mexico where they grow wild. They are also known as "bird peppers" because they are consumed in the wild by birds who disperse their seeds. The word Tepin is from the Nahuatl language of the Aztec Indians. It means “flea” because of its small size.
The small peppers are generally round but occasionally have a more oval shape. Chiltepin are VERY hot, with a wide Scoville Unit range between 50,000 and 200,000, depending on growing conditions. While the heat of these tiny peppers is intense, the spice is usually short-lived on the palate and the flavor is very rich and complex.
Plants grow in a bushy habit up to 3' by 3' with dozens of peppers per plant. Like all peppers, chiltepin are perennials in warm climates.
Origin: We harvested the wild parent seed of our Chiltepin in SE Arizona in 1999 on the property of a friend very close to Cochise Stronghold in the Dragoon Mountains.
(Approximately 15 seeds per packet)
Germination rate: 80% - tested 9/1/24
Planting Instructions: We recommend starting peppers indoors in a sunny and warm location 4-6 weeks before last frost in spring. Plant outdoors in full sun after danger of frost in spring. Note: Pepper seeds need soil temperatures to be at least 70 F to germinate and we use a heating pad under the seedling tray to maintain temperature.
