Tepin Pepper, which can only be found wildly in the Sonoran Desert in the Southwest of the USA and in bordering Mexico, in parts of Texas and Arizona as well as in Central and South America, is considered the archetype of today's cultivated chili varieties. It's also known as chiltepín, Indian pepper, chiltepe, chile tepín, turkey, bird’s eye, or bird peppers. The latter names hark back to the fact that birds spread the plants. Indeed, the approx. 1cm large, round to tapered red fruits belong to the most expensive spices of the world as the harvest is very elaborate and commercial cultivation of the tepin pepper is difficult. In the wild, the shrubs are most often to be found growing in a height of up to 120cm in the shade of trees. In our widths, the tepin pepper plants are often smaller and most often also need a longer maturation period of up to 200 days so that you can only harvest them on the warm windowsill in winter. The usage of this traditional, hot chili variety can be traced back up to 9000 years. It's considered holy in many Native American tribes. The spiciness hits immediately at the first bite but then vanishes soon - although tepin pepper doesn't have that many Scoville, the spiciness feels tremendously in the mouth for a short time.
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No germination Brought this but had 0 seeds germinate, I also brought lemon drop seeds (100% germination), ancho chilli (0% germination) and Habanero Dulce (90% germination).
Brought this but had 0 seeds germinate, I also brought lemon drop seeds (100% germination), ancho chilli (0% germination) and Habanero Dulce (90% germination).
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