Capsicum chinense
This highly prolific landrace from the Cumari region of Brazil is just one of several peppers going by the name of Cumari.However, this is the most popular in regional Brazilian cookery and widely used in pickles: it will be featured in William Woys Weaver’s forthcoming Roughwood Book of Pickling to be published this fall. When in full production, the 24-inch bushes are loaded with tiny pea-sized yellow fruits.The more you pick, the higher the yield!

The flavor of this pepper is unique: smoky like the common habanero, but also fruity, and pleasantly pungent.Just a small handful of fruits will liven up any pickle or salsa. Since this is a tropical pepper, it is highly sensitive to frost, but in its native habitat it is considered perennial. Thus, you can grow it in tubs for overwintering.The following season it will produce abundantly and early and will live for many years if kept pruned (during the winter), and well-fed during the growing season. -roughwoodtable

Brazilian variety packing a lot of flavor into tiny yellow peppers: intensely sweet, fruity and hot at the same time! Small, lemon yellow peppers, around 2 cm long. Oval to oblong. Late (100 days or more). First fruits start ripening in September in southern Quebec. Start early and/or grow in pots (overwinter for a larger crop on the 2nd year). From the brazilian state of Para (amazonian basin). solanaseeds