Chiltepin – The Wild Original Chilli
What Is Chiltepin?
Chiltepin chilli seeds come from one of the oldest and most original chilli types in the world. It grows wild in Mexico and the USA, and the pods are as small as peas but pack a serious heat. An intriguing variety with historic roots.
Background and Name
Chiltepin is regarded as the “mother” of many modern chilli varieties. It is Capsicum annuum var. glabriusculum and still grows wild. It is said that both birds and people have enjoyed its heat for thousands of years.
Appearance and Growth Habit
The plant is bushy and woody, 80–100 cm tall. The pods are small, round and red when ripe – roughly 0.5–1 cm across. It does best in a warmer climate or in a greenhouse.
How Hot Is Chiltepin?
Around 50,000–100,000 SHU
Flavour and Uses
A sharp, quick bite of heat – short but intense. The flavour is earthy, smoky and slightly bitter, which makes it especially popular in salsas and rubs. It is often used whole and dried.
Ways to Use Chiltepin
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Use whole in traditional Mexican salsas
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Dry and crush with a pestle and mortar into authentic chilli flakes
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Simmer in oil to make a chilli extract
How to Grow Chiltepin
Chiltepin belongs to Capsicum annuum var. glabriusculum. Sow your chilli seeds between February and April. Germination can take longer than with other annuum varieties – use a heat mat and be patient. Give it a bright, warm position.
A wild chilli with an ancient soul – for anyone who wants to grow something genuinely wild.
Price is for 6 chilli seeds
Sow in moist seed compost and keep warm, at about 25–30°C for the best germination. The compost should be moist but not wet. A mini propagator helps to keep the humidity up. Once the seedlings have grown a little and have their second pair of leaves, you can lower the temperature to about 20°C and move 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.
