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[Capsicum annuum] Ground Cancun pepper powder, low heat, purple cherry pepper.
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Cancun powder is made by grinding this round-fruited pepper, also known in Italy as the purple cherry pepper for the color it takes on while ripening.
The source pepper, Capsicum annuum, grows on a small but sturdy plant about 50 centimeters tall, shaped like a bush with dark green oval leaves.
Seeds for fruit production are started between March and April, transplanting after the last frosts in a sunny spot.
The plant adapts well to container growing, borders or flower beds; it favors regular watering without waterlogging and plenty of direct light.
The round, smooth fruits, up to 2 cm in diameter, turn from dark green to purple, then to red or orange at full ripeness, usually reached between July and August.
Waterlogging that favors root rot must be avoided; good drainage and airy positioning prevent the main issues.
Cancun powder has a low heat level, around 20,000 SHU, suited to those looking for a gentle touch of heat in sauces, seasonings and meat dishes.
Rich in capsaicin in moderate amounts and anthocyanins, responsible for the purple coloring at intermediate ripening stages.