Nadapeño chili pepper (Capsicum annuum): it looks just like a regular jalapeño, but... it's not spicy. The request came from a famous chef; restaurants, it must be said, aren't particularly fond of spicy food, especially when marked. This cultivar offers the sweet flavor, intense aroma, and texture of the more famous Mexican chili pepper, and only the taste reveals the lack of capsaicin. Perfect for a mild chipotle, for stuffing with cheese, or for making a salsa suitable even for children.
In the field, it behaves like its "evil" twin: a large, highly productive plant, it loves full sun and constant irrigation. Harvest begins about two months after transplanting, depending on the desired stage of ripeness.
Recommended for those who produce for the catering industry.
PS: Almost all the varieties we distribute are either wild or heirloom. We've made an exception, for good reason. The restaurant industry is very interested in this cultivar, and many of our followers produce specifically for this sector.
Clearly it is not an F1 hybrid (the fact that it is not GMO is not necessary to specify as its sale is prohibited in Europe) and the seeds are reproducible.
