NuMex Española Improved

Robust, classic New Mexican chile flavor with mild pungency; earthy and versatile, especially well-suited for sauces.

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).

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.

How hot is NuMex Española Improved?

Capsi’s sourced range is 1,500–2,000 SHU (Official breeder; typical 2,500). 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 NuMex Española Improved taste like?

Robust, classic New Mexican chile flavor with mild pungency; earthy and versatile, especially well-suited for sauces.

How do I grow NuMex Española Improved?

NuMex Española Improved: about 90 days to maturity, temperate climate, full sun, hardiness zones 8-11.

What can I substitute for NuMex Española Improved?

Capsi does not have that recorded yet.