CHILE PEQUIN PEPPERS , 50 + Pods, AKA ChileTepin/Chiltepin/Bird Pepper.
The Chile Pequin ( capsicum annuum ) is the genetic origin of about every pepper we eat. Without this ” mother of peppers ” we wouldn’t have the jalapeno and the bell pepper and just about all peppers in between. Often referred to as the as the chile tepin, bird pepper, chile pequin, and chiltepin, these small peppers ( 1/4″ x 1/2″ ) pack a powerful punch ranking 50,000 to 100,000 on the Scoville scale, or about 10 times hotter than a jalapeno. They are considered a staple spice in Mexico and Latin America, Texas, and the American Southwest, used in cooking, sauces and salsas.Tearing apart the dry seedpods yields about 10 planting seeds per pod that require scarification before planting in order to mimic theeffect of passing through a bird’s digestive system. This can be done by rubbing the seeds between two pieces of fine sandpaperor soaking them for five minutes in a solution of 7 parts water to 1 part bleach (Clorox). Additional germinating techniques are availableon YouTube
CHILE PEQUIN PEPPERS , 50 + Pods, AKA ChileTepin/Chiltepin/Bird Pepper.
The Chile Pequin ( capsicum annuum ) is the genetic origin of about every pepper we eat. Without this ” mother of peppers ” we wouldn’t have the jalapeno and the bell pepper and just about all peppers in between. Often referred to as the as the chile tepin, bird pepper, chile pequin, and chiltepin, these small peppers ( 1/4″ x 1/2″ ) pack a powerful punch ranking 50,000 to 100,000 on the Scoville scale, or about 10 times hotter than a jalapeno. They are considered a staple spice in Mexico and Latin America, Texas, and the American Southwest, used in cooking, sauces and salsas.Tearing apart the dry seedpods yields about 10 planting seeds per pod that require scarification before planting in order to mimic theeffect of passing through a bird’s digestive system. This can be done by rubbing the seeds between two pieces of fine sandpaperor soaking them for five minutes in a solution of 7 parts water to 1 part bleach (Clorox). Additional germinating techniques are availableon YouTube
Tabasco Pequin Pepper Seeds.Semillas deChile Piquin 15+( TEXAS Wild HOT)
50+ CHILE PEQUIN PEPPER SEEDS (No Pods) AKA ChileTepin/Chiltepin/Bird Pepper.
The Chile Pequin ( capsicum annuum ) is the genetic origin of about every pepper we eat. Without this ” mother of peppers ” we wouldn’t have the jalapeno and the bell pepper and just about all peppers in between. Often referred to as the as the chile tepin, bird pepper, chile pequin, and chiltepin, these small peppers ( 1/4″ x 1/2″ ) pack a powerful punch ranking 50,000 to 100,000 on the Scoville scale, or about 10 times hotter than a jalapeno. They are considered a staple spice in Mexico and Latin America, Texas, and the American Southwest, used in cooking, sauces and salsas.Tearing apart the dry seedpods yields about 10 planting seeds per pod that require scarification before planting in order to mimic theeffect of passing through a bird’s digestive system. This can be done by rubbing the seeds between two pieces of fine sandpaperor soaking them for five minutes in a solution of 7 parts water to 1 part bleach (Clorox). Additional germinating techniques are availableon YouTube
