Chimayo pepper

Chimayo pepper
Species Capsicum annuum
Origin United States
Heat Medium
Scoville scale 4,000–6,000 SHU

The Chimayo pepper is a pepper cultivar of the species Capsicum annuum. It is named after the town of Chimayo, New Mexico, where roughly 500 acres (2.0 km2) of Chimayo peppers are harvested annually.

The arid climate of the town of Chimayo greatly influences the appearance of the Chimayo pepper, giving it a twisted, "sun-dried" shape. Its color can be compared to that of the Jalapeño, transitioning from green to red as the fruit matures. Chimayo peppers are of medium pungency, and have a heat level ranging from 4,000 to 6,000 Scoville heat units.[1] Chimayo pepper plants typically grow to a height of roughly 18 to 24 inches (46 to 61 cm), while the fruits reach 4 to 6 inches (10 to 15 cm) in length.[2]

Chimayo peppers are commonly dried by being hung on ristras; once dried, they can be ground into chili powder or chili flakes.[1]

See also

References

  1. 1 2 "Chimayo Pepper: A New Mexican Local Luxury". PepperScale. 10 December 2014. Retrieved 19 July 2017.
  2. ↑ "Hot Pepper 'Chimayo'". Dave's Garden. Retrieved 19 July 2017.


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