Also called cobanero chili pepper, this heirloom variety originates from the guatemalan city of Coban where it has been cultivates as as far as back as 250 A.D, ever since the Maya era. It produces triangular fruits about 2 cm in length ripening from green to red. It is said to have a bit of sweetness when eaten amidst its bright spiciness, which, at 30,000 to 50,000 in Scoville units, delivers heat akin to a cayenne pepper. The coban chilis have thick flesh and are traditionally dried over fire.
Scientific Name: Capsicum frutescens
Plant Life Cycle: annual
Optimal Germination Temperature: 20C-24C
Germination time in days: 20-30 days
Indicative Days to maturity: 60-90 days
Sunlight: full sun
Soil requirement: well drained, non acidic
Sowing and cultivation: Sow indoors early spring 1"deep, 2" apart at a soil temperature of at least 18C. The plant is sensitive to temperature variations. Transplant outdoors when temperatures have warmed up and the last chance of frost has passed. Plant row apart 24". It is advised to grow this pepper in a greenhouse or sunny sheltered spot since they need high temperature to grow
