(Capsicum annuum aviculare)
Heat Rating out of 10: 9
A very hot wild sourced variety from the hills of Northern Mexico. Being a species form it is slow to produce fruit and may need to be over wintered for best yields.
Basil, lemon, lime and green ruffles, garlic, ginger, coriander, Vietnamese coriander, lemon grass, chives. Seafood, all meats and most vegetables along with coconut, lime and lemon all go well with chillies.
Chillies form an integral part of many Asian and Latin American dishes along with some European, African and North American Indeed over time most cuisines have added this fiery little fruit into their recipes. There are many forms that very in color, shape, flavour and of course heat. The masses of small bright red fruits are very hot and best used dried in curries, soups and hot sauces.
Plant in a protected spot out of fierce sunlight and wind in a well drained but moist soil. Protect from winter frosts and it can live for many years.
Regular applications of Seasol and Powerfeed will keep the plant looking good and producing lots of tasty chillies. Harvest fruit green or red in late summer after the first year.
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