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Dried Mexican Pepper
New product
[10,000-50,000 SHU] [C. Annuum] Smoky aroma, base of traditional Mexican and Tex-Mex recipes.
100 Items
More info
- dried Mexican pepper
- The dried Mexican pepper Plant
- How to Sow dried Mexican pepper
- How to Grow dried Mexican pepper
- Tips for dried Mexican pepper
- Diseases and Pests of dried Mexican pepper
- Uses and Curiosities of dried Mexican pepper
- Properties of dried Mexican pepper
- Nutritional Values of dried Mexican pepper
dried Mexican pepper
The dried Mexican pepper is a variety full of character, loved for its bold taste, intense heat and smoky aroma typical of traditional Mexican crops.
The dried Mexican pepper Plant
plant belongs to the species Capsicum annuum, with an upright, bushy habit, 50-100 cm tall, with fairly branched stems and deciduous leaves.
How to Sow dried Mexican pepper
sowing should be done between February and March, in a seedbed at 22-26°C, transplanting from April to June. Fruits ripen in about 70-100 days from transplanting.
How to Grow dried Mexican pepper
growing favors full sun exposure and well-drained soil, as this variety does not tolerate waterlogging.
Tips for dried Mexican pepper
the elongated, rounded or conical fruits turn from green to red at ripeness and offer a complex aromatic profile, perfect for ethnic dishes, hot sauces and marinades.
Diseases and Pests of dried Mexican pepper
a hardy, resistant plant, it adapts well to hot, dry climates too; good air circulation between plants prevents the main fungal issues.
Uses and Curiosities of dried Mexican pepper
the heat level of Mexican peppers varies significantly depending on the type, generally between 10,000 and 50,000 SHU on the Scoville scale. Dried, it is the base ingredient of many traditional Mexican and Tex-Mex recipes, from sauces to marinades.
Properties of dried Mexican pepper
like all dried hot peppers, Mexican pepper contains capsaicin, responsible for its heat, as well as a good amount of vitamin C and flavonoids with antibacterial properties.
Nutritional Values of dried Mexican pepper
- Calories: about 40 kcal
- Protein: 2 g
- Carbohydrates: 8.6 g
- Fat: 0.9 g
- Fiber: 1.7 g