Chile – Spanish Spice

Hot Pepper, Capsicum annuum ‘Spanish Spice’. A mild but flavorful pepper. Prepare the same as Padron chiles: Heat in skillet with olive oil until the skin is blistered, then sprinkle with sea salt.

Details

Family: Solanaceae (so-lan-AY-see-ee) (Info)
Genus: Capsicum (KAP-sih-kum) (Info)
Species: annuum (AN-yoo-um) (Info)
Cultivar: Spanish Spice
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Height:
18-24 in. (45-60 cm)

Spacing:
18-24 in. (45-60 cm)

Sun Exposure:
Full Sun

Heat (Pungency):
Mild (1 to 1,000 Scoville Units)

Fruit Shape:
Tapered

Fruit Size:
Medium (4″ to 6″ in length)
Large (more than 6″ in length)

Fruit Color:
Green changing to red

Disease Resistance:
Unknown – Tell us

Seed Type:
Hybrid

Usage:
Fresh (salsa, salads)
Frying
Stuffing
Roasting
Drying
Pickling

Other details:
Suitable for growing in containers

Soil pH requirements:
5.6 to 6.0 (acidic)
6.1 to 6.5 (mildly acidic)
6.6 to 7.5 (neutral)

Propagation Methods:
From seed; sow indoors before last frost

Seed Collecting:
N/A: plant does not set seed, flowers are sterile, or plants will not come true from seed

Days to Maturity:
Early (55-68 days)

Read more: http://davesgarden.com/guides/pf/go/78717/#ixzz3JXnqT4vI

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