Favignana Chili Pepper (Capsicum annuum)

Favignana Chili Pepper (Capsicum annuum): one of the very few heirloom varieties from Sicily, Marsala to be exact. It is considered a Pearl suitable for harsh conditions, it was brought up amongst the sea breeze and volcanoes. The agriculture history of Favignana begins in the 18th century, before then, the few inhabitants were wholly devoted to fishing. Currently, there are citrus plants, olive oils, and vegetable gardens, along with this fabulous chili.

It is slightly shaped like a thorn 10-15 cm long, it displays a beautiful bright red, and the pulp is slightly watery, so it allows for easy drying; its capsaicin level allows for easy preservation. Its spice level is 30,000 – 50,000 SHU, even if it is not the spiciest chili it holds a great flavour, and the typical scent of Italian peppers which makes it great for numerous recipes, like oil preserves or powdered spices, to provide that extra taste to pasta or meats, hence it is versatile and easy to include in everyday cooking.

The plant is vigorous, precocious, and productive, the fruits go from green to red, and it is also covered in white flowers so it is highly ornamental, it will look great in any garden or balcony since it allows for pot cultivation and thrives in most climates. It is ready in about 65 days after transplant and has very few water and soil requirements.

This pepper is one of the few truly local but little known varieties, selected and kept isolated from the sea in small communities, such is the case of the Pantesca Pumpkin/Zucchini, another Italian rarity.