Chimayo Mild Chili Pepper, scientifically known as Capsicum annuum, is a beloved chili variety cherished for its mild heat and distinctive flavor. Named after the village of Chimayo in northern New Mexico, this pepper holds cultural significance and has become a staple in Southwestern cuisine. In this comprehensive exploration, we delve into the characteristics, cultivation techniques, culinary uses, and the rich cultural heritage of the Chimayo Mild Chili Pepper. 

Characteristics: 

• Mild Heat Level: Chimayo Mild Chili Pepper is recognized for its mild heat, making it accessible to a broad range of taste preferences. The Scoville scale, which measures the spiciness of peppers, places it in the lower to mid-range, typically around 1,000 to 2,500 Scoville Heat Units. 
• Distinctive Flavor: Beyond its heat level, the Chimayo pepper boasts a unique flavor profile. Its fruity and slightly sweet notes contribute depth to various dishes, setting it apart from other chili varieties. 
• Capsicum annuum Variety: As a member of the Capsicum annuum species, Chimayo Mild Chili Pepper shares its botanical lineage with a diverse group of peppers, including bell peppers, jalapeños, and other chili varieties. 

Cultivation Techniques: 

• Sunlight and Temperature: Chimayo Mild Chili Pepper thrives in full sunlight. Ensure the plants receive at least 6 to 8 hours of direct sunlight daily. Additionally, these peppers prefer warm temperatures and should be cultivated in regions with a suitable climate. 
• Well-Draining Soil: Provide well-draining soil with a pH ranging from 6.0 to 7.0. Amending the soil with organic matter enhances fertility and water retention. 
• Planting and Spacing: Plant Chimayo Mild Chili Pepper seeds or seedlings after the last frost date in your region. Allow sufficient spacing between plants, typically 18 to 24 inches apart, to ensure proper air circulation and facilitate growth. 
• Watering and Mulching: Maintain consistent soil moisture, particularly during the flowering and fruiting stages. Apply mulch around the plants to help retain moisture, suppress weeds, and regulate soil temperature. 

Culinary Uses: 

• Versatile in Dishes: Chimayo Mild Chili Pepper is versatile in the kitchen, adding a mild kick and distinctive flavor to a variety of dishes. It is often used in sauces, salsas, stews, and as a seasoning for meats and vegetables. 
• Staple in Southwestern Cuisine: With its roots in Southwestern cuisine, the Chimayo pepper plays a central role in dishes such as green chili stew and enchiladas. Its mild heat allows it to complement other flavors without overwhelming the palate. 
• Drying and Powder: The peppers are often dried and ground into a powder, creating Chimayo chili powder. This powder is used as a spice, offering a convenient way to incorporate the unique flavor of the pepper into different recipes. 

Cultural Heritage: 

• Native to Chimayo, New Mexico: The Chimayo Mild Chili Pepper has deep ties to the village of Chimayo in northern New Mexico. The local climate and soil conditions contribute to the distinct characteristics of these peppers. 
• Spiritual Significance: In Chimayo, the pepper is not only a culinary treasure but also holds spiritual significance. The village is renowned for El Santuario de Chimayo, a historic church where pilgrims seek the healing properties of the sacred soil, and the presence of Chimayo peppers in the region adds to the cultural richness. 

Chimayo Mild Chili Pepper, with its mild heat, distinctive flavor, and cultural heritage, stands as a flavorful culinary gem. Whether you are a gardener seeking to cultivate a taste of the Southwest or a culinary enthusiast exploring diverse pepper varieties, the Chimayo pepper offers a delightful and versatile addition to your kitchen. By understanding its characteristics, cultivation techniques, and cultural significance, you embark on a journey that celebrates the unique flavors and traditions associated with this beloved chili pepper.

Shipping Weight: 0.02 lb

Dimensions: 4.0"L x 3.0"W x 0.5"H

• Container Compatible
• Open-Pollinated