Buena Mulata Pepper

Grassy and vegetal when unripe (purple stage); sweeter, meatier, and mildly smoky when fully ripe red.

Pods are long and slender, about 4 to 7 inches, with a smooth thin wall. They start violet-purple and finish deep red, passing through salmon, orange, and brown. Purple fruit tastes grassy and vegetal. Fully red fruit is sweeter, meatier, and a little smoky. Heat sits in ordinary cayenne territory, and the pods are usable at every color. Plants are tall and heavy fruiting, and they do well in a bed or a pot. Use them fresh, pickled, grilled, or dried for powder and flakes.

Horace Pippin, the African-American folk artist, shared seed with Pennsylvania gardener H. Ralph Weaver in 1944 in exchange for bee-sting therapy. William Woys Weaver later found the labeled jar in the family freezer and reintroduced the variety. Weaver does not know where Pippin got the pepper. He has noted a 1920s Cuban hot sauce of the same name, with a mulatto woman on the label, but says any link still needs proof.

How hot is Buena Mulata Pepper?

Capsi’s sourced range is 10,000–50,000 SHU (Vendor Claim). Capsi uses a sourced range and a trust tier, not a single marketing number. How we verify heat: https://web.thecapsi.app/learn/heat-and-capsaicin/how-we-measure-heat

What does Buena Mulata Pepper taste like?

Grassy and vegetal when unripe (purple stage); sweeter, meatier, and mildly smoky when fully ripe red.

How do I grow Buena Mulata Pepper?

Buena Mulata Pepper: about 80 days to maturity, warm temperate climate, full sun, hardiness zones 9-11.

What can I substitute for Buena Mulata Pepper?

Cayenne