Tepin
Capsicum annuum var. glabriusculum — 50,000–100,000 SHU
Tepin is a wild ancestral pepper — tiny pea-sized round red fruits growing on a compact bushy plant native to northern Mexico and the southern United States. Hot for its size, with a characteristic intense flash heat that fades quickly. Evolved with small fruits to be dispersed by birds, which can eat them freely. One of the closest links to the original wild pepper that all cultivated varieties descend from.
🔥 Heat Scale
🌱 How to Grow Tepin
Full sun, 8+ hours. Desert and semi-arid native — loves intense heat and light. Greenhouse highly beneficial in UK climate.
25–35°C ideal. A true desert plant that thrives in genuine heat — more temperature-demanding than Chiltepin.
Allow soil to dry thoroughly between waterings. More drought-tolerant than most cultivated peppers — overwatering is a greater risk than underwatering.
12–15L pot for first year. As a perennial, it grows into a substantial bushy shrub over multiple seasons.
Light feeder — monthly modest feed. Heavy feeding promotes lush growth at the expense of fruit set in this wild variety.
Essential for meaningful UK yields. A perennial shrub in its native range that produces far more in years two and three.
🩺 Common Problems
Cause: Wild genetics resist easy germination — evolved to require specific conditions to prevent all seeds sprouting at once
Fix: Scarify seeds with fine sandpaper, soak in warm water for 12 hours, heat mat at 30–32°C, allow 6–8 weeks. Patience essential.
Cause: Wild pepper adapted to long warm seasons — UK season too short for reliable yield in year one
Fix: Start January, heat mat, greenhouse, overwinter for years two and three
Cause: Pea-sized fruits — characteristic of the wild form
Fix: Harvest into a small bowl, use scissors, or shake ripe fruits off — they should detach easily when ripe
Cause: Hot dry conditions ideal for mites as well as for this pepper
Fix: Neem oil spray, mist occasionally to raise humidity
❓ Common Questions
What is Tepin pepper?
A wild ancestral form of Capsicum annuum — tiny pea-sized round fruits native to northern Mexico and southern USA. One of the closest links to the original wild pepper all cultivated varieties descend from.
How hot is it?
50,000–100,000 SHU with characteristic flash heat that fades within minutes — different from the slow build and lingering heat of cultivated varieties. Intense but brief.
Why so small?
Wild peppers evolved small fruits to be dispersed by birds, which lack capsaicin receptors. Birds eat and spread seeds; mammals (who feel the burn) avoid them. Human cultivation selected for larger fruits.
Can I grow it in the UK?
Yes with care — start January, heat mat, greenhouse helps. Overwintering as a perennial is the best strategy for meaningful UK harvests in years two and three.
