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.
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An Asian heirloom variety, grows good in pots with great yields. Peppers grow upright, are 2"-3" long, and start out green, turning to red.
This pepper is popular in Asian cuisine and can be found in many Chinese (especially Hunan and Sichuan), Japanese, and southeastern Asian dishes. The dried pepper is used in sauces, chutneys, salsas, sautéed eggplants, and stir-fries. It blends well in Thai curries with cilantro, garlic, basil, and lemongrass; or in rich peanut sauces.
Maturity: Approx. 75 days
Hot heat level.
Capsicum annuum- 20 seeds per packet
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.
940 COLLEGE DRIVE, LAS CRUCES, NM, 88003, US
8:00 AM- 5:00 PM