Cacho de Cabra

(Goats Horn) The native people of Chile, the Mapuche, have been cultivating this pepper for centuries. It is mildly spicy, slightly smoky, and often used to make a seasoning which is then sprinkled on everything. The plants are small, but each sets as many as a dozen 2-3" peppers which stay a brilliant gold for some time before changing to deep red. The advancing color change is striking as you can see in the photo. This pepper takes about 100 days to get to the red stage.
50 or so seeds per packet.