Description
Product Name: Chipotle Pepper Seeds
Chipotle Pepper is a rare, fresh Capsicum annuum cultivar that shares its name with the famed smoked jalapeño but stands apart as a distinct, stabilized variety bred for fresh use. Unlike the traditional chipotle—which is a dried and smoked red jalapeño—this cultivar produces glossy, red-maturing pods with a naturally smoky-sweet flavor and medium heat, without requiring post-harvest smoking. It was developed in the Netherlands by De Bolster, a certified organic seed company known for breeding robust, open-pollinated varieties. Chipotle Pepper is ideal for fresh salsas, roasting, stuffing, and mild sauces, offering growers a compact, productive plant with culinary versatility and ornamental appeal.
Cultivar Name: Chipotle
Species: Capsicum annuum
Common Names: Chipotle (fresh cultivar), Chipotle Red
Type: Hybrid
Origin & Lineage
Geographic Origin: The Chipotle Pepper cultivar was developed in the Netherlands by De Bolster, a Dutch organic seed company specializing in open-pollinated vegetable varieties. While the name “chipotle” originates from the Nahuatl word chilpoctli—meaning “smoked chili”—this cultivar was bred specifically for fresh use, with flavor notes that evoke the smoky depth of traditional chipotle without undergoing drying or smoking. It was selected for its compact growth, early maturation, and rich flavor, making it suitable for temperate climates and organic cultivation.
Cultural Significance: Although this cultivar is not tied to indigenous ritual use, its name and flavor profile pay homage to the culinary legacy of smoked chilies in Mesoamerican cuisine. Chipotle peppers—whether smoked or fresh—are central to Mexican cooking, used in sauces, stews, and marinades. The fresh Chipotle cultivar offers a new interpretation of this legacy, allowing chefs and growers to access chipotle-like flavor in a fresh format. In European organic farming circles, it has gained popularity for its reliability, flavor, and adaptability to short-season growing.
Lineage / Hybridizer History: De Bolster stabilized this cultivar through selective breeding of annuum lines that exhibited smoky-sweet flavor, early ripening, and compact growth. While the exact parentage has not been publicly disclosed, the cultivar is believed to descend from jalapeño-type and serrano-type annuum strains. It is open-pollinated and certified organic, with consistent traits across generations. Unlike smoked chipotle—which is a post-harvest product—this cultivar expresses its flavor naturally in the fresh pod, making it suitable for direct culinary use.
Heat Profile
Scoville Rating (SHU):
5,000–10,000 SHU
Perceived Heat:
Medium (1,000 to 15,000 SHU)
Heat Characteristics:
The heat of the Chipotle Pepper cultivar is moderate and well-balanced. It begins with a gentle warmth on the tongue and builds slowly, peaking after several seconds. The burn is clean and short-lived, concentrated in the placenta and inner walls. The outer flesh remains sweet and mild, allowing for nuanced culinary applications. This cultivar is ideal for those seeking flavor-forward heat without overwhelming pungency.
Flavor Profile
Tasting Notes:
Sweet and smoky with subtle earthy undertones. The flavor is reminiscent of mild chipotle seasoning, with natural depth and a hint of fruitiness. When roasted, the sweetness intensifies, and the smoky notes become more pronounced.
Aftertaste / Finish:
A soft, lingering smokiness remains after consumption, accompanied by a mild herbal finish. The flavor integrates well with both acidic and creamy bases, making it suitable for sauces, dips, and marinades.
Ideal Pairings:
- Roasted garlic, cumin, and coriander
- Tomato-based sauces and chutneys
- Poultry and pork marinades
- Cream-based dips and dressings
- Mild chili jams and fermented relishes
Fruit Characteristics
Shape:
Slender and slightly curved, tapering to a rounded point
Size:
Approximately 6–8 cm long, 1.5–2 cm diameter
Color Stages:
Immature: green → Ripe: deep red
Wall Thickness:
Medium
Texture & Skin:
Smooth and glossy with slight wrinkling near the stem.
Plant Details
Growth Habit:
Compact and bushy
Plant Height & Width:
Height: 60–80 cm
Width: 45–60 cm
Foliage:
Dark green, slightly pubescent
Flower Color:
White
Days to Maturity:
75–90 days from transplant
Yield:
Moderate – typically 40–70 pods per plant under optimal conditions.
Cultivation Information
Seed Count per Pack:
5 or 10 seeds (Presoaking Chilli Seeds)
Germination Time:
7–14 days (Germinating Chilli Seeds)
Optimal Germination Temp:
25–30°C (Essential guide to ideal temperatures and humidity for chilli seed germination)
Light Requirements:
Filtered sun
Soil Preferences:
- pH range: 6.2–7.0
- Well-draining loamy soil
- Enriched with compost and organic matter (Easy DIY soil mixes)
Storage Tips:
Store seeds in airtight containers in a cool, dry place. Refrigeration is recommended for long-term viability.
Notable Compounds
Capsaicinoid Content:
Contains capsaicin and dihydrocapsaicin in moderate concentrations
Volatile Flavor Compounds:
Limonene, β-caryophyllene, and trace aldehydes contribute to its sweet-smoky aroma
Anthocyanins / Pigments:
Minimal anthocyanin expression; coloration dominated by carotenoids.
Culinary & Cultural Use
Traditional Uses:
- Fresh salsas and mild sauces
- Roasted pepper pastes and rubs
- Pickled chili assortments
- Mild chili jams and chutneys
- Creamy chipotle-style dips
Raw vs Cooked Flavor:
Raw pods offer a crisp texture and sweet-smoky flavor. Cooking—especially roasting or sautéing—enhances depth and reduces acidity, allowing the pepper’s complexity to emerge. When pickled, the flavor becomes tangier and more aromatic.
Regional Dishes:
While not tied to traditional Mexican recipes, it has been used in:
- Dutch and German chili sauces
- Mild peri-peri blends
- Tomato-based chutneys
- Creamy chipotle-style dressings
Storage / Drying / Preserving Tips:
- Air-dry whole pods in shaded, ventilated areas
- Pickle in vinegar with garlic and herbs
- Freeze whole pods in airtight containers for up to 6 months
- Puree and ferment for mild chili mash or sauce bases
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