Puerto Rican Yellow – tropical heat in a golden coat
What makes Puerto Rican Yellow special
Puerto Rican Yellow is a beautiful and flavourful chilli with a Caribbean background. It is known for its aromatic flavour and manageable heat, which makes it a favourite in sauces, pickles and fresh in hot dishes.
Background and name
As the name suggests, the variety comes from Puerto Rico, where it is common in local dishes. It belongs to the species Capsicum chinense and shares some traits with habanero.
Appearance and growth habit
The plants grow about 80–100 cm tall and produce plenty of yellow pods with a wrinkled surface and a slightly irregular shape. The pods are about 4–6 cm long and ripen from light green to strong yellow.
The variety is very similar to the chilli Bolivian Bumpy, but can give somewhat yellower pods and be somewhat milder.
Estimated Scoville heat
Approx. 100,000 – 200,000 SHU
Flavour and uses
The pods have a sweetish, tropical flavour with clear citrus hints. The heat is marked but not overwhelming. A fantastic sauce chilli.
Ways to use Puerto Rican Yellow
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Cook a fruity yellow habanero sauce
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Ferment into an exotic chilli oil
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Dry and blend into an aromatic chilli powder
How to grow Puerto Rican Yellow
Puerto Rican Yellow belongs to Capsicum chinense. Sow your chilli seeds between January and March. It thrives in warm environments with plenty of light. Preferably grow in a greenhouse or a sheltered, sunny spot.
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.
