Black Chili Seed Imported
our premium Black Chili Seeds. These heirloom varieties produce an abundance of small, dark brown chili peppers known for their intense heat and smoky flavor. Cultivate your own garden of these prized chilies and elevate your dishes with a unique blend of heat and depth.
Easy to grow
Produce small, dark brown chili peppers with intense heat and smoky flavor
Choose a sunny spot with well-drained soil that is slightly acidic, with a pH between 6.0 and 6.8.
Prepare the Soil: Till the soil to a depth of 6-8 inches and remove any weeds or debris. Amend the soil with organic matter, such as compost or aged manure, to improve drainage and nutrient content.
Sow the Seeds: Sow the black chili pepper seeds indoors 6-8 weeks before the last frost. Fill seed starting trays or pots with a sterile seed starting mix and moisten the soil. Sow the seeds ¼ inch deep and cover them lightly with soil.
Provide Warmth and Moisture: Place the seed trays or pots in a warm location, ideally with a temperature between 70-80°F. Keep the soil moist but not soggy.
Thin the Seedlings: Once the seedlings have two true leaves, thin them to allow for proper air circulation and prevent overcrowding.
Harden Off the Seedlings: Gradually acclimate the seedlings to outdoor conditions by exposing them to increasing amounts of sunlight and wind for several days before transplanting.
Watering: Provide black chili pepper plants with consistent moisture, especially during hot, dry periods. Avoid overwatering, as this can lead to root rot.
Fertilizing: Fertilize black chili pepper plants regularly throughout the growing season using a balanced fertilizer. Follow the instructions on the fertilizer package for application rates and timing.
Support: Taller black chili pepper plants may need support, such as stakes or cages, to prevent them from falling over.
Pest and Disease Control: Monitor black chili pepper plants for common pests, such as aphids, whiteflies, and hornworms. Use organic pest control methods whenever possible.
Harvesting Time: Harvest black chili peppers when they have reached their desired color and heat level, typically 80-100 days after planting. The peppers should be dark brown to black and firm to the touch.
Harvesting Method: Use sharp scissors or a knife to carefully cut the chili peppers off the plant, leaving a small portion of the stem attached.
Handling: Handle black chili peppers with care, as the oils from hot peppers can irritate skin and eyes.
Drying: Black chili peppers can be dried to preserve their flavor and heat. To dry them, thread them onto a needle and hang them in a warm, dry place. Alternatively, you can dehydrate them in a food dehydrator.
Storage: Dried black chili peppers can be stored in an airtight container in a cool, dark place for up to a year. Fresh black chili peppers can be stored in the refrigerator for up to two weeks.
Black chili peppers are a rich source of vitamins, minerals, and antioxidants. They are an excellent source of capsaicin, the compound responsible for their heat, which has been linked to various health benefits, including:
Potential weight management benefits
Increased endorphin production
Enhanced nutrient absorption
Black chili peppers are a versatile ingredient that adds depth, heat, and smoky flavor to a wide range of dishes. They can be:
Ground into chili powder
Used to make salsas and hot sauces
Added to stews, soups, and stir-fries
Pickled or fermented
Black chili peppers are a warm-season crop that thrives in sunny locations with well-drained soil.
Black chili pepper plants require regular watering and consistent moisture levels, but avoid overwatering.