Crossbreed of Espanola and Sandia chiles: Combines robustness with unique flavor profiles
Smooth, tapered fruit: Easy to handle and suitable for various culinary uses
Consistent medium heat (1500-2000 Scoville): Ideal for those preferring mild to medium spiciness
Early maturing (155 days): Quick harvest for gardeners seeking productivity
Can be harvested green or red: Offers flexibility for different culinary applications
Summarized by Shop
Capsicum annuum. A popular short season chile variety good for high elevation locations, and a favorite in northern New Mexico. Española Improved is the result of NMSU cross breeding between the Española landrace chile and the Sandia chile (also developed by NMSU). Fleshy chiles with smooth walls and a tapered shape, they can be used in