Description

Species: Brazilian, Capsicum Praetermissum, High yield, Rare, Upper Mid Heat

Belonging to the Capsicum Praetermissum species, Cumari Pollux stands over a meter tall in pots, displaying its potential to grow even more when planted directly in the ground. The small-sized pods, measuring 3-4 mm, contribute to its uniqueness.

Taste Profile

With a distinctive flavour, Cumari Pollux tantalises the taste buds with a combination of tanginess and fruitiness. The initial intense burn gives way to a juicy, slightly sour experience. Ideal for dishes like tomato soup, stir-fry, and chilli con carne. To delve deeper into the taste, check out our chilli tasting video below.

Heat Level

Cumari Pollux is a culinary firecracker, boasting a heat level of 8/15. The lasting burn adds depth to dishes, making it a perfect choice for those seeking a spicy kick. It ranges from 1,000 to over 50,000 SHU on the Scoville scale.

Texture and Appearance

The small, bright red pods of Cumari Pollux are not just visually appealing but also pack a punch in terms of texture. The plant’s overall appearance is lush, especially when grown in pots, where it continues to produce abundantly.

Size of Plant

Growing over a metre tall in pots, Cumari Pollux’s size makes it suitable for various settings. When planted in the ground, it has the potential to reach even greater heights, showcasing its adaptability.

Culinary Uses

Versatility is key when it comes to Cumari Pollux. Whether incorporated into a tomato soup, stir-fry, or chilli con carne, this wild chilli enhances dishes with its unique flavour profile. Drying the pods is also a viable option.

Growing and Care

Well-suited for pot cultivation, Cumari Pollux remains an excellent producer, even in confined spaces. Providing optimal care, such as well-drained soil and regular watering, ensures a flourishing plant. This adaptability makes it an attractive choice for home gardeners.

Fun Facts

• The Cumari Pollux pepper is cherished for its use in traditional Brazilian dishes like Feijoada and Moqueca.
• These peppers are often dried and ground into a powder, preserving their unique flavour for extended use.