Description

Product Name: Coyote Zan White

Cultivar Name: Coyote Zan White
Species: Capsicum chinense
Common Names: Coyote Zan White, White Fang Pepper
Type: Heirloom

Origin & Lineage

Geographic Origin:
Native to Brazil, the Coyote Zan White is a rare heirloom cultivar within the Capsicum chinense species. Its name and origin story remain obscure, though it has gained popularity among collectors and culinary growers for its striking appearance and compact growth habit.

Cultural Significance:
While not tied to traditional Brazilian cuisine, the cultivar has become a favorite among bonchi growers, ornamental collectors, and chefs seeking color-neutral heat for white sauces and pale dishes.

Lineage / Breeder History

Parentage:
Open-pollinated heirloom; no known hybridization

Hybridizer:
Unknown; stabilized through community seed saving

Selected Traits:
• Tear-shaped pods with ultra-white ripening stage
• Compact, umbrella-like canopy ideal for pots
• Fruity aroma with floral undertones
• High heat with minimal color bleed
• Decorative and culinary dual-purpose

Stabilization Status:
Stable heirloom. Minor variation in pod shape and canopy density may occur. True to type under isolated conditions.

Heat Profile

Scoville Rating (SHU): 60,000–100,000 SHU
Perceived Heat: Hot
Heat Characteristics:
Delivers a deep, lingering burn typical of chinense varieties. Heat builds slowly and is concentrated in the placenta. Comparable to a mild habanero, but with a smoother onset.

Flavor Profile

Tasting Notes:
Fruity and floral with hints of citrus zest, white peach, and green melon. Aroma is clean and slightly tropical.

Aftertaste / Finish:
Bright finish with a subtle sweetness and warm residual heat

Ideal Pairings:
• White chilli sauces and aiolis
• Cream-based dishes needing heat without color
• Pickled for pale charcuterie boards
• Dried for white pepper powder
• Infused oils and vinegars

Fruit Characteristics

Shape:
Elongated, tear-drop pods resembling white fangs

Size:
3–4 cm long, 1–1.5 cm wide

Color Stages:
• Immature: Light green
• Mid-stage: Creamy white
• Ripe: Bright ultra-white

Wall Thickness:
Medium

Texture & Skin:
Smooth, semi-gloss skin with firm flesh. Ideal for drying, slicing, and fermenting.

Plant Details

Growth Habit:
Compact and bushy with umbrella-like canopy

Plant Height & Width:
Height: 60–70 cm
Width: 40–60 cm

Foliage:
Dark green, ovate leaves with dense branching

Flower Color:
White

Days to Maturity:
90–120 days from transplant

Yield:
High — prolific producer with 80–120 pods per plant

Coyote Zan White thrives in containers and small garden spaces. Its ornamental canopy and prolific fruiting make it ideal for patios, balconies, and bonchi cultivation.

Cultivation Information

Seed Count per Pack: 10 seeds
Germination Time: 21–40 days (Germinating Chilli Seeds)
Optimal Germination Temp: 26–32°C (Essential guide to ideal temperatures and humidity for chilli seed germination)
Light Requirements: Filtered sun
Soil Preferences:
• pH: 6.2–6.8
• Well-draining loam or coco-perlite mix (Easy DIY soil mixes)
• Benefits from calcium and potassium-rich feeding

Watering:
Consistent moisture; avoid overwatering. Mulch recommended.

Fertilization:
Use balanced NPK with micronutrient support. Boost potassium during fruiting.

Support:
No staking required; canopy remains self-supporting

Pruning:
Pinch early growth to encourage branching. Remove lower leaves for airflow.

Storage Tips:
Store seeds in cool, dry conditions. Refrigeration at 4–8°C extends viability. Avoid humidity and light exposure.

Notable Compounds

Capsaicinoid Content:
High — predominantly capsaicin and nordihydrocapsaicin

Volatile Flavor Compounds:
Linalool, geraniol, and limonene contribute to fruity aroma

Pigments:
Low carotenoid content; minimal color bleed in culinary use

Nutritional Value:
Rich in vitamin C, potassium, and antioxidants

Culinary & Cultural Use

Traditional Uses:
Not tied to regional cuisine; valued for color-neutral heat and ornamental appeal

Raw vs Cooked Flavor:
Raw: Crisp, fruity, and floral
Cooked: Mellowed sweetness with intensified aroma

Regional Dishes:
• White chilli sauces and aiolis
• Pickled white pepper rings
• Fermented white hot sauce
• Citrus-based ceviche with heat
• Creamy pasta sauces with hidden spice

Storage / Drying / Preserving Tips:
• Ideal for drying into white powder
• Can be fermented whole or sliced
• Pickles retain pale color and crisp texture
• Freezes well with minimal texture loss