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Capsicum annuum
Criolla de Cocina is a rare heirloom sweet pepper from Nicaragua, prized for its excellent productivity and distinctive appearance. Plants produce generous harvests of deeply wrinkled, irregularly shaped peppers with beautiful glossy skins that ripen from green to brilliant red. No two peppers look quite alike, giving this variety a wonderfully rustic appearance.
In Nicaragua, sweet peppers are commonly known as chiltomas, and Criolla de Cocina belongs to this traditional group of cooking peppers. According to the Roughwood Seed Collection, the variety was developed at a Nicaraguan experimental farm in the 1940s. Its unusual shape and thin walls set it apart from the thick, blocky bell peppers fa... More
Capsicum annuum
Criolla de Cocina is a rare heirloom sweet pepper from Nicaragua, prized for its excellent productivity and distinctive appearance. Plants produce generous harvests of deeply wrinkled, irregularly shaped peppers with beautiful glossy skins that ripen from green to brilliant red. No two peppers look quite alike, giving this variety a wonderfully rustic appearance.
In Nicaragua, sweet peppers are commonly known as chiltomas, and Criolla de Cocina belongs to this traditional group of cooking peppers. According to the Roughwood Seed Collection, the variety was developed at a Nicaraguan experimental farm in the 1940s. Its unusual shape and thin walls set it apart from the thick, blocky bell peppers familiar to most American gardeners.
What we especially appreciate about Criolla de Cocina is its refreshing sweetness, which seems to become even more pronounced when cooked. The thin-skinned peppers are excellent for sautéing with onions and garlic, roasting, or adding to sauces and other cooked dishes. They're a wonderful choice for gardeners who appreciate both exceptional flavor and a little character in their vegetables. Harvest begins approximately 85 days from transplant. Each packet contains a minimum of 10 seeds.
Capsicum annuum
Criolla de Cocina is a rare heirloom sweet pepper from Nicaragua, prized for its excellent productivity and distinctive appearance. Plants produce generous harvests of deeply wrinkled, irregularly shaped peppers with beautiful glossy skins that ripen from green to brilliant red. No two peppers look quite alike, giving this variety a wonderfully rustic appearance.
In Nicaragua, sweet peppers are commonly known as chiltomas, and Criolla de Cocina belong... read more
Capsicum annuum
Criolla de Cocina is a rare heirloom sweet pepper from Nicaragua, prized for its excellent productivity and distinctive appearance. Plants produce generous harvests of deeply wrinkled, irregularly shaped peppers with beautiful glossy skins that ripen from green to brilliant red. No two peppers look quite alike, giving this variety a wonderfully rustic appearance.
In Nicaragua, sweet peppers are commonly known as chiltomas, and Criolla de Cocina belongs to this traditional group of cooking peppers. According to the Roughwood Seed Collection, the variety was developed at a Nicaraguan experimental farm in the 1940s. Its unusual shape and thin walls set it apart from the thick, blocky bell peppers familiar to most American gardeners.
What we especially appreciate about Criolla de Cocina is its refreshing sweetness, which seems to become even more pronounced when cooked. The thin-skinned peppers are excellent for sautéing with onions and garlic, roasting, or adding to sauces and other cooked dishes. They're a wonderful choice for gardeners who appreciate both exceptional flavor and a little character in their vegetables. Harvest begins approximately 85 days from transplant. Each packet contains a minimum of 10 seeds.
