Chimayo originates from the dry, high plains of Chimayo in Mexico. For generations this chili has been grown in this village in the province of New Mexico. Chimayo is relatively early maturing and has a very good, medium hot taste. The 10 cm pods dry easily, great to string in ristas. Chimayo is an excellent all-round pepper making chili powder and sauces.
Species: Capsicum Anuum
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