Pequin da Ischia

Cultivation Break

Season Overview

Description

The "Pequin da Ischia" pepper is a very early variety with a decent heat of 9/10. This potted pepper produces a large number of fruits (approx. 100 on a 30 cm plant), which can always be picked in portions. It is perfect as a mini chilli and can be eaten with the desired level of heat depending on taste. This plant bears fruit continuously and is therefore ideal for the windowsill. It is one of the smallest chili varieties. General information: Pequin or Piquin is the cultivated form of the wild Chiltepin / Tepin and produces small, elongated fruits. The name "Pequin" comes from the Spanish word "pequeño", which means "small". The variety also comes from Central America (Mexico) and is sometimes called "bird pepper" as the fruits are eaten by birds. Birds are immune to the capasaicin in chilies and are therefore the main spreaders of the seeds. The Pequin is a very high-yielding variety that can produce up to 100 - 200 fruits on one plant. Growth habit: The strongly branched Pequin plants provide a decorative eye-catcher on the patio or in the home. They grow to a height of approx. 70 - 90 cm and have firm leaves with a waxy surface. The approx. 4 cm long fruits ripen from green to red and grow upright like Tabasco chilies. Overwintering with pruning is just as worthwhile here as with the Tepin chilli plant. Culinary: Pequin fruits are thin-walled and have a sweet, sometimes slightly lemony bell pepper aroma with an intense heat. Thanks to their thin walls, they can even be air-dried. Pequin is traditionally used fresh or dried for stews, salsas and sauces. However, the small peppers are also ideal for pickling in vinegar or oil.

Growing tips

Growing instructions: Don't be surprised, the Pequin variety usually takes a little longer to germinate than most other chilli varieties, sometimes it can take four weeks before you can see the first signs of seedlings. Due to the long ripening period (80 - 110 days), it is also advisable to start growing the plants on a windowsill or in a greenhouse as early as January. Like all chilies, the plants need a lot of light and warmth, and moist, but by no means wet soil is ideal. It is best to provide the pots with a drainage layer. As the Pequin chilli can be cultivated as a perennial, it is best grown in a pot or tub. You can then also bring them indoors in the fall when the temperature drops below 12°C during the day so that all the fruits can ripen. To overwinter, cut back by 20 cm after harvesting and place in a bright spot at a temperature of at least 15°C. 🌡️ Germination & propagation - Sowing: End of February to beginning of March - chilies have a long cultivation period. - Hotter varieties (e.g. Habanero, Bhut Jolokia) need a particularly long → early start (as early as January). - Sowing depth: 0.2-0.5 cm, light germinator - Germination temperature: 24-28 °C for fast and reliable germination. - Mini greenhouse or propagator on the windowsill recommended. - Place in a very bright position, otherwise the seedlings will quickly go to seed. - Only one seed per pot to avoid root disturbance. - Only prick out if there are several plants in one pot - chilies like quiet roots. - Repot as soon as the roots emerge from the bottom of the pot. - When repotting, do not plant deeper than before (unlike with tomatoes). 🌱 Soil - Loose & well-drained - Good drainage - Humus & airy - Cultivation: low in nutrients - From 4th-6th pair of leaves: nutrient-rich, initially more nitrogen, later more potassium for fruit formation. - pH: 6.0-7.0 So slightly acidic to neutral 🌶️ Planting distances ✅ Standard hot chillies (e.g. cayenne, Thai, jalapeño) - 30-40 cm distance between the plants - 40-50 cm row spacing 🌶️🔥 Large varieties (e.g. Habanero, Scotch Bonnet, large Capsicum chinense) - 40-45 cm spacing - 50-60 cm row spacing 🌱 Small/compact varieties (ornamental chillies, mini chillies) - 20-30 cm spacing - 30-40 cm row spacing 🌞 Location in summer - Full sun, warm, sheltered from the wind - chillies love warmth and need light. - Balcony, terrace or greenhouse ideal. - Sheltered south-facing balcony or a plastic greenhouse. - From mid-May (after the Ice Saints) slowly acclimatize to sun and wind. - Only put outside when night temperatures are stable above 10 °C. 💧 Watering & fertilizing - Keep evenly moist, but avoid waterlogging. - From the second month onwards, feed regularly with tomato or vegetable fertilizer. - Slight dry spells before harvesting often enhance the flavor 🌾 Harvest & use - Harvest from July to October. - Green chillies are unripe but edible; they are more aromatic when fully colored. - Ideal for drying, pickling, fermenting or for chili oil. 🌱 Overwintering (optional) - Many varieties are perennial. - Bright, 10-15 °C, little watering. - Cut back in spring and allow to sprout again. 🌿 Good neighbors for chilli - basil - Garlic - Onions - Marigolds - marigolds - Carrots - Spinach & lettuce - Bush beans, peas - Oregano, thyme, marjoram - Beet, chard 🚫 Bad neighbors for chilli - Fennel - Potatoes - Eggplants - Tomatoes - peppers - Cabbages (broccoli, kohlrabi, white cabbage) - Corn - Cucumbers & zucchinis - Celery 🌞 Tip for optimal chili neighborhood - Chilies love sun, warmth and well-drained soil - Keep a distance so that the air circulates well - Mixed cultivation with herbs is almost always beneficial 🦠 Common diseases - Leaf spot disease - Powdery mildew - Downy mildew - Root rot - Viral diseases (e.g. mosaic virus) 🐛 Common pests - Aphids - Spider mites - Thrips - Whitefly - fungus gnats

Details

Light requirement

Sunny

Water requirement

Moist

Soil

Light (sandy)

Nutrient requirement

High

Light germinator

Germination temperature

24 - 28 °C (Degrees Celsius)

Plant distance

30 cm

Row spacing

40 cm

Seeding depth

0.2 cm