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Hot Pepper Seeds, Tunisian Baklouti
Description
(Capsicum annuum). Our favorite hot pepper! The traditional pepper of Tunisia, a small country on the famed Barbary Coast that was once considered the “bread basket” of the Roman Empire. Large red, tapering pods have a wonderful hot flavor but tend to get milder with cooking. A delicious flavor that is perfect with couscous and other wonderful North African dishes and is one of the best hot peppers for roasting and drying! Rich taste!
- 80-90 days to maturity
- 8-12 hours of full sun
- Sprouts in 10-14 days
- Seed Depth: 1/4"
- Plant Spacing: 14-18"
- Ideal Temperature: 70-95 F
- Frost Hardy: No
Growing Tips, Tricks and FAQs
Growing Tips
The Tunisian Baklouti is a traditional heirloom pepper from Tunisia that thrives in warm, sunny environments, and rich, well-draining soil. As warmth is especially important during germination, we recommend using a heat mat to help keep the soil at a temperature of 80-85 F.
When to Grow
Start seeds indoors in bright light 8-12 weeks before the last frost date in your area. Transplant outdoors after the last frost in spring when temperatures remain above 65 F. In areas with shorter growing seasons, early indoor planting is especially important to make sure that these peppers have enough time to mature.
How to Sow and Plant
Sow seeds 1/4 inch deep in well-draining soil and keep them moist until germination. Once seedlings are a few inches tall and outdoor temperatures are warm, transplant them 14-18 inches apart in a sunny, fertile garden bed. Baklouti peppers grow best in slightly acidic to neutral soil with a pH of 5.5–7.0.
How to Grow
Water consistently, allowing the soil to dry slightly between waterings. Fertilize every 3–4 weeks with a balanced fertilizer to support growth and fruiting. Baklouti peppers are productive and can reach heights of up to 3 feet. They take about 80–90 days to mature, with fruits turning from green to red.
How to Save
- Peppers are mainly self-pollinating, but bees occasionally work pepper flowers as well.
- To be absolutely sure that you will not have any crossing, different varieties should be isolated by at least 500 feet.
- It is a good idea to wear gloves when working with very hot peppers, and to consider wearing a mask when working with a large quantity of dried seeds.
- To save seed, allow the fruit to mature fully; then simply remove seeds.
- Let seeds dry for a week before storing them in a jar.
- Pepper seeds will remain viable for up to 5 years.
FAQ
How hot are Tunisian Baklouti peppers?
Baklouti peppers have a mild to moderate heat, around 1,000–5,000 Scoville Heat Units, which is milder than many hot peppers and suitable for dishes requiring gentle heat.
How do I cook Baklouti peppers?
Baklouti peppers are commonly used in North African cuisine, especially in harissa, a chili paste made with olive oil and spices. They are also great for roasting, stuffing, and making sauces.
When can I harvest Baklouti peppers?
These peppers take approximately 80–90 days to mature from transplanting, ripening to a deep red when ready to harvest.
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