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.
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This chile pepper was developed and released here at New Mexico State University, and named in honor of Mr. Alton L. Bailey, NMSU's extension vegetable specialist emeritus, who helped evaluate this selection. NuMex Bailey Piquin is unique because the fruit falls from the stem at maturity, making machine harvesting possible.
Small fruits, less than 0.5 inch wide and less than 1 inch long, plants bear well over a long season.
The fresh fruits have a fruity, citrusy and nutty flavor. When smoked, the flavor is more pronounced. Greener peppers are typically used for making salsas and other dishes. As they ripen to red and get hotter, they are usually dried or smoked and made into flakes or powders.
Hot- Very hot heat level
Maturity Approx: 120 days
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.
940 COLLEGE DRIVE, LAS CRUCES, NM, 88003, US
8:00 AM-12:00 PM and 1:00 PM- 5:00 PM