The Buena Mulata chilli is a captivating heirloom variety renowned for its vibrant colour transformation and notable heat. Originating from the United States, this pepper was popularised by African-American artist Horace Pippin in the 1940s.
The slender, cayenne-shaped fruits measure approximately 15 to 18 centimetres in length. They begin as a striking violet hue, transitioning through shades of pink, orange, and brown before reaching a deep red upon full maturity. This dynamic colour progression not only enhances visual appeal but also indicates the pepper’s ripening stages.
In terms of heat, the Buena Mulata registers between 30,000 to 50,000 Scoville Heat Units (SHU), placing it on par with traditional cayenne peppers. Beyond its heat, it offers a sweet, slightly smoky flavour, making it a versatile addition to various culinary dishes. Its unique appearance and flavour profile make it suitable for salsas, pickling, and as a colourful garnish.
Cultivating the Buena Mulata is relatively straightforward. The plant thrives in full sun and well-draining soil, reaching up to 60 centimetres in height. It is known for its prolific yield, producing an abundance of peppers throughout the growing season.
Key Details:
– Species: Capsicum annuum
– Scoville Heat Units (SHU): 30,000 – 50,000
– Time to Fruit: Approximately 75-85 days from transplanting
– Culinary Uses: Salsas, pickling, garnishes, hot sauces, and dried powders
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