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Details
Also known as the Basque pepper and ‘Piment d’Espelette’. The treasured chile of the Basque country, known for its robust and slightly smoky flavor. Best used dried for its amazing powder.
This is a land-race variety that was introduced into the Nive Valley by Gonzalo Percaztegi in 1523, and grown in the Basque region and especially the village of Espelette since.
Very Mild Heat Pepper. Non-Isolated.
Michigan Seeds and Plants grown on our farm, Renegade Acres, in Howell, MI!
Certified Organic by Oregon Tilth.
Additional Info
| Botanical Name | Capsicum annuum |
|---|---|
| Life Cycle | Annual |
| Min. Time to Germinate | 10 Days |
| Max. Time to Germinate | 15 Days |
| Depth to Sow Seeds | 1/4 in. |
| When to Sow | Indoors 8-10 weeks before last spring frost |
| Growing Height | 24-36 in. (60-90 cm) |
| Plant Spacing | 18-24 in. (45-60 cm) |
| Hardiness | N/A |
| Sun Exposure | Full Sun |
| Danger | N/A |
| Other Details | Average Water Needs; Water regularly; do not overwater |
| Soil pH Requirements | 5.6 to 6.0 (acidic), 6.1 to 6.5 (mildly acidic), 6.6 to 7.5 (neutral) |
| Days to Harvest | 80-90 |
| Propagation Methods | From seed; sow indoors before last frost |
| Seed Collecting | Allow unblemished fruit to ripen; clean and dry seeds |
| Heat (Scoville Heat Units) | 1-999 SHU, 1,000-2,999 SHU, 3,000-4,999 SHU |
| Pepper Color | Green changing to red |
| Pepper Shape | Tapered |
| Pepper Size | Medium (3in. to 6in. in length) |
| Pepper Usage | Drying |
| Seeds Per Pack | 15 |
