Baklouti Pepper

Mild, sweet, and fruity with a mellow tinge of heat that becomes gentler when cooked.

Tunisian Baklouti peppers are large, slightly curved pods averaging 15 to 20 cm in length with a conical shape that tapers to a pointed tip. The glossy, waxy, tough and creased skin ripens from green to bright red. Under the surface, the thin, crisp, aqueous pale red flesh surrounds a central cavity filled with small cream-colored seeds, giving a chewy texture. They deliver a mild, sweet and fruity flavor followed by a mellow tinge of heat, making them versatile for both raw and cooked preparations. Named after the coastal city of Bekalta in Tunisia, these peppers have been localized and cultivated in North Africa for centuries following their introduction from South America. They form the foundation of iconic Tunisian harissa, a smoked chili paste, and appear in dishes like lablabi and shakshuka. Plants are highly productive, reaching up to 3 feet tall with high yields after 80-90 days.

Named after the city of Bekalta in Tunisia's Monastir Governorate, the Baklouti pepper is the traditional cooking pepper of Tunisia and the essential base for harissa. Descended from South American Capsicum annuum introduced to North Africa in the 15th-16th centuries, it was localized and refined in the fertile soils of the Barbary Coast.