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Dried Milk Pepper
New product
[35,000 SHU] [C. Annuum] [F1] F1 variant of the Fish Pepper, milk-white fruit, stem and foliage. Not particularly hot.
100 Items
More info
- dried Milk Pepper
- The dried Milk Pepper Plant
- How to Sow dried Milk Pepper
- How to Grow dried Milk Pepper
- Tips for dried Milk Pepper
- Diseases and Pests of dried Milk Pepper
- Uses and Curiosities of dried Milk Pepper
- Properties of dried Milk Pepper
- Nutritional Values of dried Milk Pepper
dried Milk Pepper
The dried Milk Pepper is an F1 hybrid variant of the classic American Fish Pepper, developed to emphasize its most unusual trait: the milk-white color the fruit shares with stem and foliage, hence the name. Unlike the original Fish Pepper, which then turns red, Milk Pepper holds this pale shade longer.
The dried Milk Pepper Plant
plant belongs to the species Capsicum annuum and shares with Fish Pepper the pale/variegated foliage, a distinctive feature that makes it very ornamental as well as productive. It has a compact habit, also suited to container growing.
How to Sow dried Milk Pepper
sowing should be done between February and March, in a seedbed at about 22-26°C, transplanting after the last frosts. Fruits reach full ripeness in about 80-90 days from transplanting.
How to Grow dried Milk Pepper
growing favors full sun exposure and fertile, well-drained soil. Like the Fish Pepper it derives from, being a Capsicum annuum it crosses easily with other varieties of the same species grown nearby.
Tips for dried Milk Pepper
the uniform milk-white color of fruit, stem and leaves makes this plant particularly striking in the garden or on the balcony, a true decorative feature as well as a source of hot pepper for the kitchen.
Diseases and Pests of dried Milk Pepper
generally resistant, it can occasionally be affected by aphids and red spider mites, especially under protected cultivation. Good air circulation between plants helps prevent the main fungal issues.
Uses and Curiosities of dried Milk Pepper
Milk Pepper reaches a medium heat level, estimated around 35,000 SHU on the Scoville scale, described by the breeder as "not particularly strong". Dried, it is ground to flavor sauces and dishes without overpowering their taste.
Properties of dried Milk Pepper
like all hot peppers, dried Milk Pepper is rich in capsaicin, the compound responsible for its heat and with rubefacient properties stimulating circulation, as well as good amounts of vitamin C.
Nutritional Values of dried Milk Pepper
- Calories: about 40 kcal
- Protein: 2 g
- Carbohydrates: 8.6 g
- Fat: 0.9 g
- Fiber: 1.7 g