A shrubby wild pepper native to southern Arizona and other parts of the Americas, producing tiny, round, intensely hot peppers that ripen from green to red.
Fruit edible to humans; capsaicin is an irritant to pets, skin, and eyes
Care Instructions
Light: Morning sun with afternoon shade or bright, filtered shade; protect from intense Phoenix afternoon sun.
Water: Moderate water; water deeply when the top 1–2 inches of soil dry. Increase frequency during extreme heat and reduce in winter; avoid soggy soil.
Soil: Well-drained sandy loam enriched with modest amounts of compost; tolerates mildly alkaline soil if drainage is good.
Mature size: Typically 2–4 feet tall and 2–3 feet wide; may grow larger in protected, lightly shaded locations.
Bloom: Small flowers appear from spring through fall when temperatures and moisture are favorable; extreme summer heat may reduce flowering and fruit set.
Evergreen / deciduous: Evergreen in frost-free conditions; may lose leaves or die back during cold weather or drought.
Growth rate: Moderate to fast during warm weather with adequate moisture.