Hot pepper 'Chinese Five Colour'

Organic 'Chinese Five Colour' hot pepper (Capsicum annuum) from the seed company Gaia, an explosion of colours and spiciness

The 'Chinese Five Colour' Chilli Pepper is a visual delight , combining vibrant colours with intense heat . Its compact habit and high productivity make it an ideal choice for both decorative and edible gardens . As it matures, it goes through five spectacular hues : cream, purple, yellow, orange and red . Each plant, reaching 1.2 m (4 ft) in height , produces on average over 100 small, conical chillies , about 2.5 cm (1") long, creating a striking visual effect . Its unique flavour , at once sweet, slightly bitter and earthy , evolves in increasing heat according to its colour.

Did you know?

With an intensity of 30,000 to 50,000 Scoville Units (SHU) , the 'Chinese Five Colour' pepper falls between Cayenne and Thai Hot , offering moderate to intense heat depending on its stage of maturity. In addition to looking beautiful , it is perfect for making salsas, dips and hot sauces .

Spread: Compact and very productive port
Plant height: 90 to 120 cm
Quantity per pack: ± 25 seeds
Companion plants: Alliums, basil, tomato, spinach, oregano, marjoram, nasturtium, marigold
Enemy plants: Beans, brassicas, fennel
Scoville scale (SHU): 30,000 - 50,000

Cultivation method

Sow indoors 6-8 weeks before planting out . Maintain a temperature of 27-31°C for fast and even germination (7-21 days). Harden off plants gradually to 18-19°C before transplanting into the ground or pots. Plant 0.5 cm (1/4") deep , spacing plants 30-45 cm (12-18") apart and rows 60-75 cm (24-30") apart. It prefers full sun and well-drained soil for optimal development.

Harvesting and storage

Harvest peppers at different stages of maturity to enjoy all their nuances of flavor and heat . Regular picking encourages abundant production . Store them at 10-12°C , with a relative humidity of 95% , for optimal conservation.

Ideas for use in the garden and kitchen

• 
  
  Plant it in a pot or in the ground for a striking ornamental effect .



• 
  
  Add it to salsas and hot sauces for an evolving spiciness.



• 
  Dry it and grind it into powder for a colorful and powerful seasoning.



• 
  
  Roast or marinate it to enhance dishes.

How to pickle 'Chinese Five Colour' chili pepper?

Pickling peppers is a great way to preserve their intense flavor , while slightly mellowing their heat. This method produces flavorful peppers that are perfect for tacos, burgers, pizzas, or cheese platters .

Ingredients for a 500 ml jar:

• 
  
  250g 'Chinese Five Colour' chillies (whole or sliced)



• 
  250 ml white vinegar (or cider vinegar for a milder touch)



• 250 ml of water
  



• 1 tbsp sea salt
  



• 
  
  1 tbsp sugar (optional, to sweeten slightly)



• 
  
  2 cloves garlic (crushed)



• 1 bay leaf
  



• 
  
  1 tsp mustard seeds (optional, for deeper flavor)



• 1 tsp black peppercorns
  



• 
  
  1 tsp dried oregano (or thyme, to taste)

Preparation :

1. 
   
   

   Prepare the peppers

   
   
   
   
   
   
   • Wash the peppers thoroughly and pierce them with a toothpick if they are left whole (this prevents them from floating and helps the vinegar infuse).
   
   
   
   • For sliced ??peppers, cut them into slices about 5 mm thick.
   
   
   
   
   
   
   
   



2. 
   
   

   Prepare the marinade

   
   
   
   
   
   
   • In a saucepan, bring the vinegar, water, salt, sugar, garlic, bay leaf, mustard seeds and pepper to the boil.
   
   
   
   • Let simmer for 2 to 3 minutes to dissolve the salt and sugar.
   
   
   
   
   
   
   
   



3. 
   
   

   Fill the pot

   
   
   
   
   
   
   • Place the peppers in a sterilized jar and add the oregano or thyme .
   
   
   
   • Pour the boiling marinade over the peppers, making sure to submerge them well.
   
   
   
   • 
     
     Close the lid immediately and let cool to room temperature.
   
   
   
   
   
   
   
   



4. 
   
   

   Rest and conservation

   
   
   
   
   
   
   • Marinate in the refrigerator for at least 24 hours , but ideally 1 week so that the flavors can fully develop.
   
   
   
   • Keep for several months in a cool place away from light.
   
   
   
   
   
   
   
   

Variations and tips:

• 
  
  For a milder taste , add a spoonful of honey or use a lighter vinegar (cider or rice vinegar).



• 
  For a spicier effect , add a pinch of chili flakes or cayenne pepper.



• 
  
  For a more Mediterranean taste , add rosemary and a slice of lemon to the jar.



• 
  
  For a crunchy effect , add 1/2 tsp of calcium salt (calcium chloride) to strengthen the texture.

These pickled peppers will bring a spicy and colorful touch to your dishes all year round.

With its rainbow of colors , its ultra-productive compact habit and its intense heat , the 'Chinese Five Colour' Chili Pepper is as much a pleasure for the eyes as it is for the palate !