Description

Product Name: Clavo Red

Cultivar Name: Clavo Red
Species: Capsicum chinense
Common Names: Clavo Red, Red Clavo, Clavo Picante
Type: Stable Hybrid

Origin & Lineage

Geographic Origin:
The precise origin of Clavo Red remains undocumented, though it is widely distributed through specialty seed vendors in South Africa, Europe, and Scandinavia. It is considered a stable cultivar within the Picante Class, and is genetically related to the Habanero family, with phenotypic traits resembling elongated Caribbean types.

Cultural Significance:
Clavo Red is valued for its balanced heat, aromatic complexity, and visual appeal. It is often grown by culinary gardeners and artisan sauce makers seeking a pepper that delivers flavor-forward heat without overwhelming pungency. Its name—“Clavo,” meaning “nail” in Spanish—likely refers to the pod’s tapered shape and sharp finish.

Lineage / Breeder History

Parentage:
Unspecified Capsicum chinense lines; likely derived from Caribbean Habanero-type selections

Hybridizer:
Unknown; stabilized through community propagation and commercial distribution

Selected Traits:
• Elongated pods with tapered tips
• Ripening sequence: purple → orange → red
• Crunchy texture with juicy flesh
• Pleasant, lingering heat with floral aroma
• High ornamental and culinary value

Stabilization Status:
Stable. Expresses consistently across generations. Minor variation in pod size and blush intensity may occur depending on growing conditions.

Heat Profile

Scoville Rating (SHU): Estimated 150,000–250,000 SHU
Perceived Heat: Very Hot
Heat Characteristics:
Delivers a clean, bearable burn that builds gradually and lingers under the tongue and at the back of the throat. Heat is concentrated in the placenta and inner walls. Comparable to Caribbean Red Habanero and Scotch Bonnet in intensity, but with a smoother onset.

Flavor Profile

Tasting Notes:
Fruity and floral with notes of red berry skin, green apple, and light citrus. The flavor is crisp and aromatic, with a clean finish and no bitterness when fully ripe.

Aftertaste / Finish:
Lingering warmth with a dry, slightly floral tail

Ideal Pairings:
• Fresh salsas and fruit chutneys
• Pickled rings for sandwiches and grilled meats
• Fermented sauces with mango or tamarind
• Dried flakes for seasoning blends
• Infused vinegars and oils

Fruit Characteristics

Shape:
Elongated pods with slight curvature and tapered tips

Size:
4–6 cm long, 1.5–2 cm wide

Color Stages:
• Immature: Deep purple
• Mid-stage: Orange blush
• Ripe: Bright red

Wall Thickness:
Medium

Texture & Skin:
Smooth to lightly wrinkled; glossy finish with firm flesh. Ideal for fresh use, pickling, and drying.

Plant Details

Growth Habit:
Bushy and upright

Plant Height & Width:
Height: 60–90 cm
Width: 50–70 cm

Foliage:
Bright green, ovate leaves with moderate canopy density

Flower Color:
White with purple anthers

Days to Maturity:
90–100 days from transplant

Yield:
High — typically 80–150 pods per plant under optimal conditions

Clavo Red plants are vigorous and well-suited to container gardening, raised beds, and ornamental borders. Their compact form and vibrant fruit make them ideal for edible landscaping and small-space cultivation.

Cultivation Information

Seed Count per Pack: 10 seeds
Germination Time: 10–14 days (Germinating Chilli Seeds)
Optimal Germination Temp: 26–30°C (Essential guide to ideal temperatures and humidity for chilli seed germination)
Light Requirements: Filtered sun
Soil Preferences:
• pH: 6.0–6.8
• Rich, well-draining loam or coco-perlite mix (Easy DIY soil mixes)
• Benefits from compost and potassium-rich feeding

Watering:
Maintain consistent moisture. Avoid waterlogging. Mulch to retain soil moisture and suppress weeds.

Fertilization:
Apply balanced NPK fertilizer every 2–3 weeks. Supplement with calcium and magnesium during fruiting.

Support:
Staking optional; canopy remains compact

Pruning:
Pinch growing tips to encourage branching. Remove lower leaves to improve airflow.

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

Notable Compounds

Capsaicinoid Content:
Moderate to high — primarily capsaicin and dihydrocapsaicin

Volatile Flavor Compounds:
Limonene, geraniol, and esters contribute to fruity aroma

Pigments:
Capsanthin (red), beta-carotene (orange), anthocyanins (purple blush)

Nutritional Value:
High in vitamin C, antioxidants, and dietary fiber

Culinary & Cultural Use

Traditional Uses:
Modern cultivar with no historical culinary lineage. Popular in fusion cuisine, pickling, and decorative plating.

Raw vs Cooked Flavor:
Raw: Crisp, fruity, and aromatic
Cooked: Mellowed sweetness with intensified citrus and floral notes

Regional Dishes:
• Mango-Clavo hot sauce with garlic and lime
• Pickled Clavo rings for antipasto and grilled meats
• Thai coconut curry with sliced pods
• Dried flakes for seasoning grilled meats
• Fruit-forward chili jam with lemon and ginger

Storage / Drying / Preserving Tips:
• Medium walls dry well for powder or flakes
• Pickles well in vinegar or brine
• Can be frozen whole or sliced
• Suitable for oil infusions and fermented sauces