Capsicum Annuum

Heirloom.

Prolific traditional Malawian piquantè pepper that tastes almost exactly like the trademarked PEPPADEW™ Piquantè Pepper that was protected by Plant Breeders Rights. This pepper was given to me by a migrant labourer that brought the seed from his father’s farm in the Lilongwe district.

Standard packet contains approx 25 seeds

Petite packet contains approx 10 seeds

Priya	25/09/2022
0% germination, tried with & without heat mat, paper towel method and in soil Very disappointed, every other seed purchased was near 100% so this must have just been a poor batch since I haven't read that sundews are particularly difficult to germinate compared to any other pepper

Joshua	03/01/2018
Love these! My favorite pepper/chilli ever! Pickled them at home and we enjoyed them for months! Plants overwintered fantastically and now there's a large yeild on the way!

Cath Wood	20/01/2015
We pickled them too, with great success, but also enjoyed these pepper dews freshly sliced over lads and other dishes. They enjoyed growing in the heat of our plastic covered veggie tunnel, and rewarded us with a lot of pepper dews.

Alison	29/06/2011
Fast strong germination, prolific bearer, robust plant with very tasty peppers.

Chris	29/06/2011
Ingredients Approx 2 lt of fresh peppers: 1 cup water 2 cups white sugar 1 cup white vinegar Pre-mix pickling spice (usually contains allspice, chilli, cinnamon stick. cloves, black peppercorns, coriander, mustard seeds, ginger, bay leaves, cardamom) Cut off the stems and remove the seeds with a small spoon (this may take a while). Sterilize jars and lids. Pour boiling water over the peppers and let it stand for 10 minutes. Drain. Mix all the ingredients and bring to the boil. Add peppers to the boiling mixture and boil for 15 minutes. Bottle while hot. Stir/poke with a spoon or skewer to ensure all trapped air escapes. Wait about 2-3 weeks and enjoy.