Species: Brazilian, Chinense, High yield, Rare, Upper Mid Heat

Urubu Chilli belongs to the Capsicum Chinense species, native to Brazil. Its bushy stature and generous pod production make it a prized addition to any chilli enthusiast’s garden.

Taste Profile

Characterised by a crunchy texture, Urubu Chilli presents a slight bitterness tinged with saltiness, complemented by a delicate habanero-like flavour. Its well-balanced heat lends itself beautifully to various culinary applications.

Heat Level

Urubu Chilli delivers an upper mid-level heat experience, with its intensity manifesting gradually, providing a satisfying deep burn just below that of habanero peppers. It is rated around 100,000 to 350,000 SHU on the Scoville scale.

Texture and Appearance

Measuring approximately 3-3.5 cm in length and 1.5 cm in diameter, Urubu Chilli pods boast a vibrant orange colour when fully ripe. Their teardrop shape and firm texture make them ideal for cooking, adding both visual appeal and flavour complexity to dishes.

Size of Plant

The Urubu Chilli plant exhibits a robust, bushy growth habit, reaching a moderate size suitable for both garden beds and containers. Its prolific nature ensures a bountiful harvest throughout the growing season.

Culinary Uses

Thanks to its well-balanced heat and distinctive flavour profile, Urubu Chilli is a versatile ingredient in the kitchen. Whether used fresh, dried, or in sauces, its pods add depth and complexity to a wide range of dishes, from savoury stews to spicy salsas.

Growing and Care

When cultivating Urubu Chilli, provide well-drained soil, ample sunlight, and consistent watering to support healthy growth and optimal pod production. Pruning may be necessary to manage its bushy habit and encourage airflow, reducing the risk of disease. Additionally, regular fertilization can promote vigorous growth and enhance overall yield.

Fun Facts

• The name “Urubu” is inspired by a South American vulture known for its soaring presence and powerful characteristics.
• In Brazil, the Urubu Chilli is revered for its role in local cuisines, particularly in traditional dishes like Moqueca and Feijoada.

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