Vegetables
| Heredity: |
Open Pollinated
|
| History: |
Famous Tabasco sauce made in Louisiana |
| Country of Origin: |
Mexico |
| Days to harvest: |
80 |
Data specific to Peppers (Edit)
| General Type: |
Other: Tabasco Frutescens
|
| Pepper Shape: |
Tapered
Cylindrical
|
| Fruit Length: |
1 - 1.75 inches |
| Fruit Width at Shoulders: |
0.25 - 0.375 inch |
| Fruit Ripening Color Sequence: |
Green to Yellow to Orange to Red
|
| Days to First Harvest and Maturity: |
90+ color not specified |
| Scoville Heat Units (approximate SHU): |
30,000 - 50,000 |
| Heat: |
Hot 30K-300K SHU
|
General Plant Information (Edit)
| Plant Habit: |
Herb/Forb
|
| Life cycle: |
Perennial
|
| Sun Requirements: |
Full Sun
|
| Water Preferences: |
Mesic
|
| Plant Height: |
24 - 48+ inches |
| Fruit: |
Showy
|
| Uses: |
Vegetable
Suitable as Annual
|
| Edible Parts: |
Fruit
|
Victory Seed Company sells seeds of 'Tabasco'.
Posted by
DanCarmona (Fort Wayne, Indiana - Zone 5a) on Jan 19, 2012 9:05 AM concerning plant:
Tabasco
Capsicum: Frutescens
Origin: Mexico
PI: 586675
Flower: Erect, small, sharp curve
Petals: Greenish/white
Spots: No
Calyx: Toothless
Pods: Erect, candle-like, 1"
Seed: yellow-brown
Leaves: smooth, shiny
Plant height: 24" > 36"
Maturity: 80 days
Habit: tree-like, sturdy
Scoville units: 50,000-80,000
Germ. Time: 1 wk > 2 mo.
Tabasco peppers are the only types of Capsicum frutescens that are well known in North America. These fiery little jewels are the primary ingredient in tabasco sauce, the famous hot sauce that has been produced in southern Louisiana since 1848 when the peppers were first imported from the State of Tabasco in Mexico. Growers today cannot keep up with demand and tabasco peppers are imported from Columbia and Central America to be mashed in Louisiana. Originally from somewhat swampy regions it prefers hot and humid conditions for maximum productivity.
Posted by
lauribob (N Central Wash. - the dry side - Zone 5b) on Oct 27, 2018 12:29 PM concerning plant:
We grew these for the first time this year, as we have been making our own hot sauces lately. It's a good thing I bought 6 or more starts as the peppers were very small. They produced well, but came ripe after most of the other peppers we grew. Out of at least 6 plants, we didn't get much weight in our harvest due to the tiny size of the peppers. We ended up making a 3 Pepper Hot Sauce by making up the difference in weight with a combination of habaneros and jalapeños to make a small batch. It's really hot! Hotter than the straight habanero sauce we made earlier, but maybe the habaneros also got hotter for this batch because they were out in the garden longer?
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