Buena Mulata

Buena Mulata – a historic purple beauty with a hot personality

What makes Buena Mulata special

Buena Mulata is an old heirloom variety with deep purple pods that ripen through several colours. It has a sharp heat and a peppery, old-fashioned chilli flavour – a variety with both history and personality.

Background and name

The variety is said to have been preserved by the African American artist Horace Pippin, who gave seeds to the seed champion William Woys Weaver. That makes Buena Mulata one of few chilli varieties with a documented African American cultural history in North America.

Appearance and growth habit

The plants reach about 60–90 cm, compact and hardy. The pods are slim, twisted and about 10 cm long. They ripen from purple to orange and red – with several colours on the plant at once.

Estimated Scoville heat

Approx. 30,000 – 50,000 SHU

Flavour and uses

Hot, peppery and spicy with a light tang. Perfect for drying, pickling and as a seasoning chilli in stews.

Ways to use Buena Mulata

• Dry and grind into colourful chilli flakes

• Preserve whole pods in vinegar

• Slice thinly over tacos or fried rice

How to grow Buena Mulata

Buena Mulata belongs to Capsicum annuum. Sow your chilli seeds between February and April. Easy to grow, fast and perfect in a pot or on a balcony.

A chilli with history, character and colour – a living cultural heritage in a pot.

The price is for 6 chilli seeds  

Sow in moist seed compost or peat pellets and keep warm, at about 25–30°C for best germination The compost should be moist but not wet. A propagator helps to keep the air humid. Once the seedlings have grown a little and developed their second pair of leaves, you can lower the temperature to about 20°C and take them out of the propagator. They do well on a sunny windowsill, in a greenhouse and outdoors in summer. For best results, soak the seeds in Growhelper for 12–24 hours before sowing