Description
Chilli Name : COBANERO
Chilli Species : Annuum
Chilli Origin : Guatemala
Chilli Heat : Hot
The Cobanero is a traditional Guatemalan chilli, named after the town of Cobán in the Alta Verapaz region. It has been part of local cuisine for centuries, used both fresh and dried, and holds strong cultural ties in Guatemalan cooking.
Pods are small, round to slightly pointed, ripening to a deep red. When dried, they take on a distinctive smoky flavour, as they are often smoke-dried in the traditional way rather than sun-dried. This makes Cobanero chillies a unique ingredient, adding both heat and smokiness to stews, sauces, and moles.
Heat is hot, with a sharp bite that lingers, though not in the superhot range.
Plants are compact to medium-sized, typically 60–80 cm, with strong yields of small pods.
Seeds germinate best at 26–30 °C, with sprouts usually appearing within 10–21 days. Plants mature in around 90–100 days from sowing, with heavy cropping through summer.
