The tabasco variety was originally grown in the state of Tabasco in Mexico and became famous in the mid-18th century when the Louisiana-based company McIlhenny used it to make its famous tabasco sauce. Both there and in Central and South America, this chilli variety is grown on a large scale.

The plants have a bushy plant form and are perennial; at this latitude, it is therefore recommended to grow them in a pot so that you can keep them over the winter. From the second year onwards, they usually bear a large number of fruits. The small peppers grow upright and ripen from green through yellow to red. Although the outer walls of the fruit are thin, the flavorful peppers have plenty of juice. This makes them great to eat fresh and it goes without saying that they are good in sauces, but they can also be pickled, dried or used to make chili powder.

Latin name:
Number of seeds:	10
Sun exposure:	Sun
Origin:	Mexico