All proceeds from Chile Pepper Institute sales go to fund chile pepper research and education at New Mexico State University.
The Chile Pepper Institute carries all but some of the oldest chile pepper seed
varieties developed at New Mexico State University, garden favorites,
and unusual varieties.
We also carry a wide selection of chile food products, books and merchandise.
Thank you for visiting the Chile Pepper Institute online shop.
Our business partners support us in BIG ways.
Check them out and tell them where you found them.
This pepper has been called "the mother of all peppers" Chiltepines, also called "bird peppers", grow wild from southern Arizona and Texas through Mexico and Central America.
Shrubby plants bear small, upright pods that turn from green to red, approximately 1/4" in size, but with a powerful punch!
A perfect seasoning pepper, often sun dried.
Very hot heat level
Maturity: approx. 90 days
** Chiltepins take longer to germinate than domesticated chiles so be patient and keep moist. You may not see evidence of sprouts for several weeks. Scarification of the seeds can aid in germination. In the wild, fruits are eaten by birds (who do not taste the capsicum) and the seeds readily germinate after passing through their digestive tract. The seed coat can also be penetrated by gently rubbing seeds on light sandpaper or soaking for a few hours in a ¼ cup of water with a drop of vinegar
Capsicum annuum- 20 seeds per packet
"These seeds are for my first attempt at gardening chiles in my backyard. I'm SUPER excited. A friend of mine in Houston says the Lemon Spice jalapeños are his favorite."
"High quality seeds that produce healthy plants and disease-free fruit."
The Chile Pepper Institute Teaching Garden
The Chile Pepper Institute (CPI) is the only international organization devoted to education, research and information related to chile peppers.
The Institute was established at New Mexico State University in 1992 as the place for chile aficionados to find answers to "all things chile pepper."
New Mexico State University is also the place where chile pepper research has been ongoing since Dr. Fabián García began standardizing chile pepper varieties in 1888. Dr. García is widely considered to be the father of the U.S. Mexican food industry.
Chile pepper research is conducted at the Fabián García Horticultural Science Center, where the Chile Pepper Institute also maintains the Amy Goldman Fowler Teaching Garden. Every summer and fall visitors can find more than 150 varieties of chile peppers growing here.
We are located on the campus of New Mexico State University.
Gerald Thomas Hall, Room 265
940 COLLEGE DRIVE, LAS CRUCES, NM, 88003, US
9:00 AM-4:00 PM