NuMex Espanola
Photo: Semillas.de
This C. annuum cultivar. Ripens to red, long/tapered pods. Heat sits around 1,500–2,000 SHU — mild heat that most people can handle easily. Roots trace to New Mexico, USA. Developed by NMSU Chile Pepper Institute. Developed at New Mexico State University's Chile Pepper Institute, one of the world's premier pepper research programs. An improved selection is sometimes listed as NuMex Espanola Improved.
This C. annuum cultivar. Ripens to red, long/tapered pods. Heat sits around 1,500–2,000 SHU — mild heat that most people can handle easily. Roots trace to New Mexico, USA. Developed by NMSU Chile Pepper Institute. Developed at New Mexico State University's Chile Pepper Institute, one of the world's premier pepper research programs. An improved selection is sometimes listed as NuMex Espanola Improved.
