Catarina
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.
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.
| Species | Capsicum Annuum |
|---|---|
| Origin | Mexico |
| Germination Rate | 95% |
| Germination Time | 7 - 21 Days |
| SHU | 500 |
| Heat Level | Mild Heat |
| Sowing Method | Raise Seedlings |
| Sowing Depth | 5mm |
| Position | Full Sun |
| Plant Life Cycle | Annual |
| Frost Hardiness | Frost Tender |
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