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Start indoor in a warm location from the end of December to February. Move seedlings to a sunny place. Plant the 8-10 weeks old seedlings outside in March or April, being careful to harden them off gradually by exposing them gradually to outdoor conditions.
Flowering season - within summer to frost. Grown for colorful 1 to 2in fruit: black, red, white, yellow, cream. Light requirements: sun to partial shade. Heat and drought tolerant; prefers moist, rich soil; best to keep evenly moist.
Very intriguing shape of fruit. Beautiful ornamental plant covered with edible, green and red fruit at the same time, which resemble a Bishop's Crown. This is a very hot pepper, and a very rare variety.
The Brazilian Starfish is a uniquely shaped pepper. This is one beautiful chili with a shape much like a sea star. It's a lovely quirkiness - sort of an unexpected, but well-appreciated twist to the typical rounded chili - and, because of that, it works very well as an ornamental pepper.
But unlike many ornamentals that sacrifice nuanced taste for looks, the Brazilian starfish is simply delicious too. It is called sometimes "Beautifully Sweet"! They are sweet, almost fruity with an eatable level of heat for most people. Packing looks and flavor makes this chili pepper well sought after by spicy foodies and gardeners alike.
This tall plant has a vine like habit and produces good yields of 1 - 2 inch wide starfish-shaped peppers that ripen to a brilliant red at maturity.
See article about this plant.
Capsicum chinense and its varieties have been used for centuries in Yucatan and Caribbean-style cooking to add a significant amount of heat to their traditional food.
The Carolina Reaper is a cultivar of the Capsicum chinense plant. Originally developed by South Carolina breeder Ed Currie, the pepper is red and gnarled, with a bumpy texture and small pointed tail. In 2013, Guinness World Records declared it the hottest chili pepper in the world, surpassing the previous record holder, the Trinidad Scorpion "Butch T".
Capsicum annuum x Capsicum chinense - Biquinho Pepper:
These delightful little peppers historically originated in a very distant area of South America, where Western Brazil and Eastern Peru are separated only by a tributary of the Amazon River. In that area where several remote tribes still live in harmony with their environment (often battling logging industries from destroying their territories), these are widely cultivated for their small yet wonderfully flavored and abundant fruits.
An exceptionally distinct pepper, it is likely an ancient hybrid of Capsicum annuum (bird pepper) and Capsicum chinense (habanero group).
While of small size ( something around an inch or so long), these oddly shaped bright orange to finally red fruits are prolifically produced along the branches of compact plants with small leaves.
What separates this variety from others is its unique flavor which packs quite a bang! Not because of its heat ( because our strain has either no heat what-so-ever, or so little it is hard to even detect), but because of its intense fruity habanero flavor.
If one who knows that distinct habanero super fruit flavor (which is then normally followed by the heat blast), then tries a biquinho pepper, the flavor is so distinctly habanero that when the heat blast doesn't occur, it is a strange event.
Recently, the bequinho pepper has become popular through-out much of South America, especially in Rio, and is most commonly found canned in jars having been pickled, to be offered as horderves along with caviar. They are also a wonderful addition to both salsas and guacamoles, and even a great bloody mary.
A variety from Guyana, the Wiri Wiri pepper is the illustrious gem; hard sought and rarely found.
Hot peppers, in general, are beautiful, regardless of shape and size. The colors are vibrant, displaying every possible shade of gorgeous red, orange, and yellow. Just looking at them can make your eyes tear and mouth water! The image alone of a hot pepper is very iconic, always resembling the spicy and the exotic.
The Wiri Wiri peppers come from the deep edges of Guyana, pushing into the Brazilian rainforest. They are the real thing, and just like anything genuine, there is nothing quite like it.
What makes it so much different than any other hot pepper grown in the garden or bought at the store?
Hot? Yes, it is important that hot peppers are, but the people who really know, know that it is not just about heat, it is about flavor! And that is exactly what makes this little red gem so special. Guyanese dinners will only take one of those meals for you to never forget! The secret of their food is the flavor, and one of the cornerstone ingredients in many of their dishes is the Wiri pepper. A traditional Guyanese Christmas dinner would be pork stuffed with course leaf thyme and Wiri peppers. The Guyanese population claim that it is not just a key ingredient to their diet, but also to why they are so good looking, live so long, and have such great skin.