A milder version of the Cascabel, the Catarina chilli is most commonly dried and powdered, and has a woody, nutty and smoky flavour.
The Catarina (meaning ladybug in Spanish) is a relative of the similar-looking Cascabel chilli, but is much milder measuring in at only 100-500 Scoville Heat Units.
Whilst the Catarina chilli can be eaten fresh and dry, it is most commonly used in its dry state, when it takes on a woody, nutty and smoky flavour.
These small pods mature to a red, but once dry appear an almost brown colour.
|Germination Time||7 - 21 Days|
|Heat Level||Mild Heat|
|Sowing Method||Raise Seedlings|
|Plant Life Cycle||Annual|
|Frost Hardiness||Frost Tender|