CHILLI SERRANO – IS A FANTASTIC VERSATILE AND FLESHY CHILLI THAT WINS THE HEAT RACE OVER THE JALAPENO EVERY TIME! $2.50 $1.50

CHILLI SERRANO USUALLY RIPENS FROM GREEN TO RED BUT OFTEN YOU WILL GET THE COLOURS OF BROWN, YELLOW AND ORANGE.

Description
The serrano pepper (Capsicum annuum) is a type of chilli pepper that originated in the mountainous regions of the Mexican states of Puebla and Hidalgo. The name of the pepper is a reference to the mountains (sierras) of these regions.
The Scoville rating of the serrano pepper is 10,000 to 23,000. They are typically eaten raw and have a bright and biting flavour that is notably hotter than the jalapeño pepper. Serrano peppers are also commonly used in making pico de gallo and salsa, as the chilli is particularly fleshy compared to others, making it ideal for such dishes.
It is the second most used chilli pepper in Mexican cuisine. The Mexican states of Veracruz, Sinaloa, Nayarit, and Tamaulipas produce about 180,000 tons of serranos each year.
Mature serrano pepper plants reach a height of 0.5 to 1.5 m (1.5 to 5.0 ft) tall. Each plant can hold up to 50 pepper pods. The fruit can be harvested while they are green or ripe. Unripe serrano peppers are green, but the colour varies at maturity; common colours for the ripe fruit are green, red, brown, orange, and yellow.
Serrano peppers do better in soils with a pH between 7.0 and 8.5 in warm temperatures above 24 °C and have a low tolerance for frost.
Nutritional value per 100 g (3.5 oz)
Energy 121.336 kJ (29.000 kcal)
Carbohydrates 6.70 g
Sugars 3.8 g
Dietary fibre 3.7 g
Fat 0.4 g
Protein 1.7 g
Vitamins Quantity % DV†
Vitamin A equiv. 6% 47 ?g
Thiamine (B1) 5% 0.054 mg
Riboflavin (B2) 7% 0.081 mg
Niacin (B3) 10% 1.537 mg
Vitamin B6 39% 0.505 mg
Folate (B9) 6% 23 ?g
Vitamin C 54% 44.9 mg
Vitamin E 5% 0.69 mg
Vitamin K 11% 11.8 ?g
Minerals Quantity % DV†
Calcium 1% 11 mg
Iron 7% 0.86 mg
Magnesium 6% 22 mg
Phosphorus 6% 40 mg
Potassium 6% 305 mg
Sodium 1% 10 mg
Zinc 3% 0.26 mg
Other constituents:
Water 90.25 g
Capsaicin 0.01g – 6 g
SEEDS MEDIUM SIZED, YELLOW AND FLAT, EASY TO SEE AND HANDLE.

Grow Notes
Plant in full sun but keep well-watered. They need a well-drained soil enriched with plenty of organic matter.

Can be grown in containers or gardens. Once fruiting plants may need staking if starting to lean. Pick regularly to encourage more fruit.

Chilli plants are susceptible to mildews and need protection from aphids.

Sow
Sow direct or in pots in Spring, or after chances of frost has passed. If living in a warmer climate they can be grown in any season. Sow 5mm deep with 50cm spacing and 100cm between rows.

Keep soil moist but never wet

Germination
7-21 days at 22-35°C

Maturity
75-85 days

In stock

Seed Count: 5
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