Mojo Blackie – deep heat with dark tones
What makes Mojo Blackie special
Mojo Blackie is a hot and dark chilli variety with complex character. It is both decorative and flavourful, with an intense heat that suits most hot kitchens – from South American to Asian.
Background and name
The variety is thought to be a selection from dark habanero-type varieties, and got its name from its powerful flavour and deep dark colour reminiscent of coffee and cocoa.
Appearance and growth habit
The plant grows 80–100 cm tall and bears plenty of pods ripening from green to dark chocolate brown. The pods are 4–6 cm long, slightly wrinkled and often have a small point.
Estimated Scoville heat
Approx. 200,000 – 300,000 SHU
Flavour and uses
The flavour is earthy, slightly smoky with notes of dark chocolate and dried fruit. Heat that builds quickly but leaves a pleasant aftertaste. Excellent for BBQ sauces and hearty stews.
Ways to use Mojo Blackie
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Make your own BBQ sauce with deep flavour
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Dry to a dark, aromatic chilli powder
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Good with meat, beans and smoky dishes
How to grow Mojo Blackie
Mojo Blackie belongs to Capsicum chinense. Sow your chilli seeds between January and March. The plant needs a long season, plenty of sun and preferably a greenhouse for the best results. Copes well with heat and gives a generous harvest late in summer.
The price is for 6 chilli seeds
Sow in moist seed compost 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.
