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[Capsicum chinense] Dried Black Panther pepper, Pimenta de Neyde x Bhut Jolokia cross with purple-streaked pods.
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Dried Black Panther Pepper is the dried version of the base variant of a fascinating cross belonging to the species Capsicum chinense, born from combining the rare Pimenta de Neyde with red Bhut Jolokia. The large, wrinkled fruits show striking purple streaks on a red background, with heat that can approach the levels of its ghost pepper parent.
The plant has deep purple, almost black foliage inherited from the Pimenta de Neyde, making it highly decorative. The fruits are large and wrinkled, with an intense red color crossed by marked purple streaks.
Sow in a heated seedbed between February and March, keeping temperatures constant at 25-28°C: Capsicum chinense germination is slow, often 3-4 weeks.
Transplant from May, once night temperatures stay stably above 15°C. It prefers full sun, rich well-drained soil, regular watering and supportive fertilization throughout the season.
The capsaicin content is extremely high: always handle with disposable gloves, avoiding any contact with eyes and mucous membranes. During drying, keep the product away from direct drafts and excessive heat sources.
Like other Capsicum chinense, it can be affected by aphids, spider mites and whitefly, especially under protected cultivation with poor ventilation.
Capsaicin, responsible for the heat, has thermogenic properties and boosts metabolism. Dried Black Panther pepper, with a fruity flavor recalling the ghost pepper, is used as powder, sauces or concentrated extracts, always in minimal doses.