Description

Product Name: Calico Black

Cultivar Name: Calico Black
Species: Capsicum annuum
Common Names: Calico Black, Black Calico, Calico Black Ornamental
Type: Hybrid

Origin & Lineage

Geographic Origin:
The Calico lineage originates from Mexico, with historical cultivation by Indigenous communities in South America. The Calico Black variant is a sub-cultivar of the original variegated Calico, selectively bred for dark foliage and black-to-red fruit transitions.

Cultural Significance:
While the original Calico is known for its tri-color foliage, Calico Black trades variegation for deep purple-green leaves and high-contrast fruiting, making it a standout in monochrome garden designs, container displays, and window-sill cultivation.

Lineage / Breeder History

Parentage:
Derived from the variegated Calico (Capsicum annuum ‘Calico’)
This Sub-cultivar stabilized for darker foliage and uniform fruiting

Hybridizer:
Unspecified; distributed commercially by Scoville Republic and PanAmerican Seed

Selected Traits:
• Glossy black cone-shaped pods ripening to deep red
• Compact, mounded growth habit
• Dark foliage with minimal variegation
• High heat with neutral flavor
• Ideal for ornamental and culinary dual use

Stabilization Status:
Stable. Expresses consistently across generations. No variegation present in Calico Black.

Heat Profile

Scoville Rating (SHU): 50,000–70,000 SHU
Perceived Heat: Hot
Heat Characteristics:
Sharp, immediate burn with Thai pepper-level intensity. Heat is clean and fast, with minimal linger. Comparable to cayenne and bird’s eye chili.

Flavor Profile

Tasting Notes:
Neutral “peppery” flavor with minimal nuance. Primarily used for heat and color, not complexity.

Aftertaste / Finish:
Dry, clean finish with slight bitterness when raw

Ideal Pairings:
• Fresh salsas for color contrast
• Pickled pods for visual garnish
• Dried flakes in black spice blends
• Decorative infusions in oils or vinegars

Fruit Characteristics

Shape:
Cone-shaped pods with slight taper

Size:
1–2 cm long, 0.5–1 cm wide

Color Stages:
• Immature: Glossy black
• Mid-stage: Deep maroon
• Ripe: Vibrant red

Wall Thickness:
Thin

Texture & Skin:
Smooth, glossy skin with crisp bite. Ideal for drying and pickling.

Plant Details

Growth Habit:
Compact, mounded, upright

Plant Height & Width:
Height: 25–30 cm
Width: 35–40 cm

Foliage:
Dark green to purple leaves with minimal variegation

Flower Color:
White with purple overtones

Days to Maturity:
100–130 days from transplant

Yield:
Moderate — 50–100 pods per plant

Calico Black is ideal for small containers, window sills, and border plantings. Its compact form and dramatic foliage make it a favorite for urban growers and landscape designers.

Cultivation Information

Seed Count per Pack: 10 seeds
Germination Time: 7–14 days (Germinating Chilli Seeds)
Optimal Germination Temp: 22–26°C (Essential guide to ideal temperatures and humidity for chilli seed germination)
Light Requirements: Filtered sun
Soil Preferences:
• pH: 5.8–6.3
• Well-draining potting mix or loam (Easy DIY soil mixes)
• Benefits from calcium and potassium supplementation

Watering:
Moderate. Allow topsoil to dry between waterings. Avoid waterlogging.

Fertilization:
Balanced NPK every 2–3 weeks. Supplement with magnesium during flowering.

Support:
No staking required

Pruning:
Minimal. Pinch early growth to encourage branching.

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

Notable Compounds

Capsaicinoid Content:
Moderate — primarily capsaicin and nordihydrocapsaicin

Volatile Flavor Compounds:
Low aromatic profile; minimal esters or terpenes

Pigments:
High anthocyanin content in immature pods and foliage

Nutritional Value:
Rich in vitamin C and antioxidants; low sugar content

Culinary & Cultural Use

Traditional Uses:
Primarily ornamental, but edible. Used in salsas, pickles, and dried spice blends for heat and color.

Raw vs Cooked Flavor:
Raw: Sharp heat, bitter edge
Cooked: Mellowed heat, neutral flavor

Regional Dishes:
• Black pepper salsa with tomato and lime
• Pickled pods for charcuterie boards
• Dried flakes in monochrome spice rubs
• Infused oils for visual garnish

Storage / Drying / Preserving Tips:
• Thin walls dry quickly for powder or flakes
• Pickles well in vinegar or brine
• Can be frozen whole or sliced
• Suitable for decorative oil infusions