Sandia
A highly versatile NuMex variety, the Sandia can be eaten when green, red, fresh or powdered; they are also commonly used in decorative ristras in Mexico and the US.
Another NuMex variety, the Sandia might look similar to their relative the Anaheim, but they carry a lot more heat, measuring in at around 7,000 Scoville Heat Units.
These medium-thick walled chillies are most commonly consumed when they are fully mature and red in colour, but can also be consumed when green. They are fruity and sweet in flavour, and very versatile, able to be eaten raw, but also tasty when roasted or dried, when they can be turned into flakes and powder. They are hottest when mature.
The Sandia chilli is also commonly used in decorative ristras across New Mexico.
This chilli was developed by New Mexico State University in 1956.
| SHU | 7,000.00 |
|---|---|
| Species | Capsicum Annuum |
| Origin | USA |
| Germination Rate | 95% |
| Germination Time | 7 - 21 Days |
| Heat Level | Medium Heat |
| Sowing Method | Raise Seedlings |
| Sowing Depth | 5mm |
| Position | Full Sun |
| Plant Life Cycle | Annual |
| Frost Hardiness | Frost Tender |
