HAWAIIAN SWEET HOT (Pepper Seed) Capsicum frutescens, HEIRLOOM

• Hawaiian Sweet Hot’ has smooth green foliage with small white flowers. The pod color begins as green and matures into a rich red. Pod is 1.5 inches long and .5 inch wide. Very pungent. C. annuum is very diverse since it includes both hot and sweet peppers but common to most are smooth green leaves and strong branches.
• Cultivation: Start seeds inside 6 weeks before last frost date (or 8 weeks before expected transplanting date). Keep soil warm until emergence. Seeds will not germinate in cool soil and planting out too early may affect plant vigor. Harden off plants carefully before transplanting. Prepare fertile, well-drained soil. Transplant in late spring/early summer in a very warm and sunny location (soil temperatures at least above 60°F).

• Heat Level:	hot
  Season:	Mid Season (70-80 days)
  Uses:	Chutneys, Fresh Salsas
  Pod Color:	green to red
  Pod Flesh:	medium thick flesh
  Pod Length:	1.5 to 2 inches
  Pod Width:	0.5 to 0.625 inches
  Orientation:	pendant pods
  Foliage:	green leaves
  Plant Height:	18 to 24 inches tall
  Origin:	USA- Hawaii
  Species:	C.annuum

Cultivation: Start seeds inside 6 weeks before last frost date (or 8 weeks before expected transplanting date). Keep soil warm until emergence. Seeds will not germinate in cool soil and planting out too early may affect plant vigor. Harden off plants carefully before transplanting. Prepare fertile, well-drained soil. Transplant in late spring/early summer in a very warm and sunny location (soil temperatures at least above 60°F). Fertilize as needed. Too much nitrogen will produce lush foliage and few fruits. Harvest the green fruits directly from the plant. To dry red ripe peppers, cut branches, remove leaves and hang until fruit is dry.
Culinary tips: Use in stir-fries, curries and soups. Combine the fresh green and dried red for the best flavor. Freeze fresh peppers for use throughout the year. Use dried peppers in shichimi togarashi, rubs for smoked meat and hot sauces.