HAWAIIAN RED KONA -Pepper Seed, Capsicum frutescens
- HAWAIIAN RED KONA - very hot; Tabasco Type; 0.75 to 1.25 inches long by 0.25 to 0.375 inches wide; medium thin flesh; matures from pale green to orange to red; upright pods; green leaves; 36 to 42 inches tall; Very Late Season (90+ days);
- from USA. Hawaii; C.frutescens.
- Capsicum frutescens
- Chili Species
Capsicum frutescens is a species of chili pepper that is sometimes considered to be part of the species Capsicum annuum. Pepper cultivars of Capsicum frutescens can be annual or short-lived perennial plants. Wikipedia
Scientific name: Capsicum frutescens
Higher classification: Peppers
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.