15 seeds
Sowing: from february to may
Planting space: 60 cm between plants, 1 mt between rows
Harvest: about 80 days from transplant
Baklouti Chili Pepper (Capsicum annuum)
Baklouti Chili Pepper (Capsicum annuum): a traditional Tunisian chili pepper that has conquered the entire Maghreb, a key ingredient in the cuisine of Libya, Tunisia, and Algeria, and the star of the extraordinary Harissa sauce. The 10-12 cm long berries are fleshy and fragrant, spicy without being overly so (it fades considerably when cooked). The flavor is intense, Mediterranean: chili peppers have similar organoleptic characteristics depending on their area of origin. Mexico, for example, has a strong pepper predominance, a bold flavor that overwhelms the spiciness; the Caribbean, on the other hand, focuses on an extraordinary spiciness with a very strong fruity component; Japan tends to have mild capsicums that open up to many nuances on the palate, focusing on sweetness; and finally, the Mediterranean, medium spicy but sometimes tending to overwhelm the other components; it tastes savory, with few components that tend to enhance the dishes they accompany.
Baklouti is part of this last category, precisely.
In the field, the plant grows to a height of 90 cm, is moderately productive, loves full sun, and is resistant to sunburn. Its water requirements are relatively low, requiring little irrigation. It is an early plant, producing fruit a couple of months or so after transplanting.
The berries are eaten both fresh and dried, the fleshy consistency of the fruits makes them particularly suitable for this practice.