Description
Chilli Name : TEHRANI
Chilli Species : Annuum
Chilli Origin : Iran (Tehran region)
Chilli Heat : Medium (10,000–20,000 SHU)
Tehrani is a traditional Iranian Capsicum annuum variety believed to have originated around Tehran, the capital of Iran. It reflects the long Middle Eastern tradition of using chillies for both flavour and colour rather than extreme heat. Known for its balanced spice and rich depth of flavour, Tehrani is popular in Persian-style stews, kebabs, and pickled condiments.
Pods are elongated and slightly curved, around 8–10 cm long, ripening from green to deep crimson red. The flavour is earthy, slightly smoky, and mildly sweet, with a medium heat around 10,000–20,000 SHU. It’s versatile enough for fresh use, drying, or grinding into powder, where its smooth heat complements aromatic spice blends.
Plants are upright and productive (60–90 cm tall), performing well in warm, dry climates similar to their Iranian homeland. The pods dry easily, making them useful for home spice preparation or decorative drying strings.
Seeds germinate best at 26–30 °C, sprouting within 10–21 days. Plants mature in around 90–100 days, cropping well through summer and early autumn.
