NuMex Española Improved
An early-maturing, mild New Mexican-type chile bred by NMSU for short, cool seasons in northern New Mexico; versatile for green chile, red powder, and sauces, and the first chile grown on the ISS.
Growing
~90 days to maturity
Fruit size
15–18 cm
Flavor & Use
Robust, classic New Mexican chile flavor with mild pungency; earthy and versatile, especially well-suited for sauces.
Culinary
About
NuMex Española Improved is an early-maturing New Mexican-type chile (Capsicum annuum) developed at New Mexico State University for the shorter growing seasons of north-central New Mexico. The long, smooth, fleshy pods average about 15–16 cm long by 3 cm wide, with broad shoulders tapering to a sharp point—the classic native pod shape of the Española Valley. Fruit mature from dark green to red and are well-suited both as green chile and for drying into red powder or sauce. Plants are compact (typically 30–90 cm), productive, and adapted to cooler nights and high-altitude conditions. Heat is mild (1,500–2,500 SHU).
Backstory
Released in 1984 by NMSU breeders Frank Matta and Roy Nakayama, NuMex Española Improved is a hybridization of the hotter Sandia chile with a traditional Española Valley landrace. It was selected for earliness, smooth native-type pods, and reliable performance in the shorter, cooler growing seasons of north-central New Mexico. In 2021 it became the first chile cultivar grown and harvested aboard the International Space Station as part of NASA’s Plant Habitat-04 experiment.
Appearance
Growing
Heritage
We don't have a documented family for this pepper yet.