# Chile Comapeño

Also known as Comapeño, Chile de Comapa.
Species: Capsicum annuum.

Chile Comapeño is a Capsicum annuum landrace from Comapa, Veracruz, Mexico. Capsi’s sourced range is 50,000–100,000 SHU (Vendor Claim). Flavor is citrusy, acidic, earthy, nutty. Used for Salsa macha, chileatole, tlatonil, dried powder, fresh molcajete salsas. Heat is a range, not a single marketing number.
About 2.4 times a Capsi Jalapeño (31,902 SHU typical).

## Heat sources

- 50,000–100,000 SHU · Vendor Claim
  (2024) Boonville Barn Collective
  https://www.boonvillebarn.com/products/comapeno-chile-powder

- 50,000–100,000 SHU · Vendor Claim
  (2024) Boonville Barn Collective
  https://www.boonvillebarn.com/products/comapeno-chile-powder

- 50,000–100,000 SHU · Vendor Claim
  (2024) Boonville Barn Collective
  https://www.boonvillebarn.com/products/comapeno-chile-powder

- 50,000–100,000 SHU · Vendor Claim
  (2024) Boonville Barn Collective
  https://www.boonvillebarn.com/products/comapeno-chile-powder

## Heritage

Landrace

Chile Comapeño is a traditional landrace.

Universidad Veracruzana and IRD field work treat Comapeño as a place-kept Capsicum annuum cultivariedad from Comapa with no named parents. A 2021 Acta Agrícola paper on Veracruz and Oaxaca morphotypes likewise calls it a native phytogenetic resource.

## Page sources

- [UV/IRD ethnobotanical chapter with IPGRI fruit and plant descriptors from Comapa fieldwork](https://books.openedition.org/irdeditions/45998)
- [Peer-reviewed proximal composition study of Comapeño morphotypes from Veracruz and Oaxaca](https://doi.org/10.30973/aap/2021.7.0071018)
- [Larousse Cocina dictionary entry on origin, color, and Veracruz kitchen uses](https://laroussecocina.mx/palabra/chile-comapeno/)
- [Culinary report from Orizaba market naming comapeño as the local salsa macha chile](https://www.mexconnect.com/articles/3324-peanut-and-chile-salsa-salsa-macha/)
- [U.S. grower listing for fruit size, flavor, and the circulating SHU band](https://www.boonvillebarn.com/products/comapeno-chile-powder)
- [Spice merchant sourcing the California-grown crop; botanical name and flavor notes](https://curiospice.com/collections/piquant/products/chile-comapeno-ground)

## FAQ
### How hot is Chile Comapeño?

Capsi’s sourced range is 50,000–100,000 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 Chile Comapeño taste like?

Dried powder is citrusy and acidic, with heat that hits hard then drops. Fresh pods are more earthy and nutty. Local cooks sometimes mention a coffee note and credit the cafetales around Comapa.

### How do I grow Chile Comapeño?

Chile Comapeño: about 80 days to maturity, subtropical highland climate, full sun, hardiness zones 9-11.

### What can I substitute for Chile Comapeño?

Cayenne, Chiltepin, Pequín, Chile de Árbol

Page: https://web.thecapsi.app/pepper/chile-comapeno
Catalog: https://web.thecapsi.app/data