Description
Product Name: Pimenta Sparanise Purple/White chilli seeds
Pimenta Sparanise Purple/White chilli is a rare and visually arresting cultivar of Capsicum chinense, distinguished by its striking coloration and intense heat. Though often categorized as ornamental due to its aesthetic appeal, this variety is fully edible and highly prized among collectors and culinary enthusiasts. Its pods transition from pale green to creamy white with vivid purple striping, offering both beauty and potency in equal measure.
- Cultivar Name: Pimenta Sparanise Purple/White chilli
- Species: Capsicum chinense
- Common Names: Sparanise Chilli
- Type: Hybrid
Origin & Lineage
Geographic Origin: Pimenta Sparanise Purple/White chilli originates from Sparanise, a small agricultural town in the Campania region of Southern Italy. This area, known for its Mediterranean climate and volcanic soil, provides ideal growing conditions for Capsicum chinense cultivars. While Calabria and Sicily dominate Italy’s pepper reputation, Sparanise has quietly preserved this unique variety through local seed exchanges and backyard cultivation.
Cultural Significance: Traditionally, the Pimenta Sparanise Purple/White chilli was cultivated in home gardens and used in celebratory dishes during harvest festivals and religious events. Its vibrant coloration was seen as a symbol of abundance and vitality. In Sparanise, gifting ripe pods to neighbors was a gesture of goodwill, and the fruit often featured in seasonal centerpieces. Though not widely commercialized, it has gained cult status among European chilli collectors and boutique growers, admired for its heirloom purity and ornamental value.
Lineage / Hybridizer History: Pimenta Sparanise Purple/White chilli is considered a naturally stabilized hybrid, likely descended from Caribbean chinense introductions brought to Italy via maritime trade. While no formal breeder is documented, its consistent phenotype across generations suggests careful preservation by local growers. though It is a hybrid, it is grown as a legacy cultivar maintained through open pollination and regional stewardship.
Heat Profile
- Scoville Rating (SHU): Estimated between 100,000 and 300,000 SHU
- Perceived Heat: Extremely Hot
- Heat Characteristics: The heat builds gradually, starting with a sharp sting on the tongue and intensifying toward the back of the throat. Despite its ornamental appearance, the pepper delivers a robust and lingering burn typical of chinense varieties. When dried, the heat becomes more concentrated, making it ideal for powders and rubs.
Flavor Profile
- Tasting Notes: Pimenta Sparanise Purple/White chilli offers a complex flavor profile, combining fruity sweetness with the earthy depth of habanero-type peppers. The initial taste is bright and slightly floral, followed by a rich, peppery undertone.
- Aftertaste / Finish: The finish is warm and slightly smoky, with residual sweetness that balances the heat.
- Ideal Pairings: Best paired with tropical fruits, citrus-based sauces, and fermented preparations. It complements grilled meats, seafood, and robust stews, adding both flavor and visual intrigue.
Fruit Characteristics
- Shape: Elongated, slightly tapered pods resembling pdn x bhut
- Size: Approximately 5–6 cm long, 2–3 cm diameter
- Color Stages: Immature: pale green → Ripe: creamy white with purple striping
- Wall Thickness: Medium
- Texture & Skin: Smooth with occasional blistering; the purple striping appears as surface pigmentation rather than deep variegation
Plant Details
- Growth Habit: Bushy
- Plant Height & Width: Typically reaches 60 cm in height when potted; can grow larger when planted directly in the ground
- Foliage: Dark green, slightly pubescent
- Flower Color: White with occasional purple accents
- Days to Maturity: Approximately 90–110 days from germination to harvest
- Yield: Moderate – estimated 40–60 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: Prefers well-draining soil with pH between 6.0 and 6.8, enriched with organic matter (Easy DIY soil mixes)
- Storage Tips: Store Pimenta Sparanise Purple/White chilli seeds in a cool, dry place in airtight containers to maintain viability for up to 2 years
Notable Compounds
- Capsaicinoid Content: High levels of capsaicin and dihydrocapsaicin contribute to its intense heat
- Volatile Flavor Compounds: Contains trace amounts of limonene and vanillin, contributing to its fruity aroma
- Anthocyanins / Pigments: The purple striping is attributed to anthocyanin expression, likely triggered by temperature fluctuations and light exposure.
Culinary & Cultural Use
- Traditional Uses: Pimenta Sparanise Purple/White chilli is Commonly used in homemade hot sauces, infused oils, and dried spice blends. In Trinidad, similar chinense types are used in “Pepper Sauce,” a staple condiment
- Raw vs Cooked Flavor: When raw, the pepper is crisp and aromatic; cooking intensifies its sweetness and reduces the sharpness of its heat. Roasting brings out smoky undertones, while pickling preserves its color and texture
- Regional Dishes: While no named Italian dishes feature this cultivar specifically, it has been adapted into Mediterranean-style salsas, antipasti, and infused vinegars
Storage / Drying / Preserving Tips:
Best dried whole in low-humidity environments or sliced and dehydrated at 45°C. For fermentation, combine with garlic, salt, and vinegar in sterilized jars and allow to age for 2–4 weeks
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