Chilhuacle Negro pepper (Capsicum annuum)

Chilhuacle Negro chili pepper (Capsicum annuum): A traditional variety from the Mexican state of Oaxaca, it's an important ingredient in Mole Negro sauce. Not overly spicy, it has a complex, rich flavor; the flesh is thick, rich in juices that give sauces a creamy consistency. The uniformly brown berries are triangular, sometimes truncated, and are large, reaching 10 cm in length and 6 cm in diameter. The plant grows to 80 cm tall and is not overly productive. It tolerates full sun well, but deteriorates rapidly when temperatures drop. It's a fairly early variety, with harvest beginning 90 days after planting.
There's much to write about the Oaxaca region and its agrobiodiversity. Thanks to systems like the Milpa , this area has preserved ancient, rustic varieties with exceptional flavors. Unfortunately, as is happening in Italy, the lack of generational turnover and the flattening of the market are also threatening their traditions. The Chihualcle is the champion of the ancient traditional varieties. There are three distinct cultivars, the best-known, the Negro, and two others that are much rarer: the Amarillo (yellow), very difficult to find (of course we produce it :D), and the rare Rojo (red), which we managed to source in the state of Oaxaca and are not distributing for legal reasons. You can, however, see and taste it at this year's events.