This website uses cookies, pixels, and other tracking technologies to personalize content, analyze how our site and apps are used, and create aggregated statistics.
We disclose data about site and app users to third parties so we can target our ads to you on other websites, and those third parties may use that data for their own purposes.
For more information on how we collect, use, and disclose this information, please review our
Privacy Policy.
Continued use of this site means you consent to our Privacy Policy.
Black Cobra chile peppers are elongated and slender, averaging seven centimeters in length, and have a conical shape that tapers to a pointed tip. The skin is firm, glossy, and smooth, ripening from green, black, to bright red when mature. Underneath the surface, the flesh is pale green to red, depending on maturity, and is crisp and aqueous, filled with many cream-colored seeds. Black Cobra chile peppers are primarily harvested when the pods are black and have a bitter and spicy taste. As the pepper ripens into its striking red hue, it will further increase in spiciness.
Seasons/Availability
Black Cobra chile peppers are available in the late summer through early fall.
Current Facts
Black Cobra chile peppers, botanically classified as Capsicum annuum, are uniquely colored, spicy pods that are members of the Solanaceae or nightshade family. Ranging 20,000-40,000 SHU on the Scoville scale, Black Cobra chile peppers are highly ornamental plants with many pods that grow straight out from the stems, sometimes upright, and are displayed in varying stages of maturity and color. This pepper is also known for being the only variety in the Capsicum annuum species that has fuzzy stems and leaves. Black Cobra chile peppers are typically harvested when they are black and are only in this stage for a few weeks before ripening into a bright red. The rare peppers are not commonly used fresh and are instead dried and ground, predominately used for their spicy taste.
Nutritional Value
Black Cobra chile peppers contain vitamins C and A, which are antioxidants that can help boost collagen production and immunity within the body, and also provide some potassium, copper, and vitamins B6 and K.
Applications
Black Cobra chile peppers are best suited for raw applications and are mainly used for their heat rather than their flavor. The peppers should be sliced lengthwise, the seeds removed, and then chopped for use in salsas, marinades, or sauces. The peppers are also popularly dried and ground into flakes and powders. When used as a dried spice, Black Cobra chile peppers can be sprinkled over soups, rubbed onto meats, or used as a flavoring in vegetables, casseroles, chilies, and curries. Black Cobra chile peppers pair well with tomatillos, tomatoes, garlic, onions, potatoes, habanero chiles, and meats such as poultry, beef, and pork. The peppers will keep up to one week when stored fresh, whole, and unwashed in a loose plastic bag in the refrigerator. Dried peppers will keep up to one year when stored in a cool, dry, and dark place.
Ethnic/Cultural Info
In the United States, Black Cobra chile peppers are not commercially grown and are seldom found at farmers markets. The spicy pepper is primarily sold as an ornamental variety for home garden use. The upright and straight growth of the pods along with the varying pod colors creates a plant with unique aesthetic appeal in green gardens. Home gardeners also value the silver, fuzzy leaves and the plants are somewhat easy to grow, providing many pods that can be dried and ground into a spice. The elongated peppers grow best in a warm climate, where summers are hot for an extended period, helping the spicy flavor develop in the fruit.
Geography/History
Black Cobra chile peppers are native to Venezuela and have been growing since ancient times. While the history of the variety is primarily unknown, today Black Cobra chile peppers are difficult to find and are mostly found in home gardens in Venezuela. The seeds are available through online catalogs and are also grown as a specialty home garden variety in the United States.
Specialty Produce
1929 Hancock St Suite 150 San Diego CA 92110
View on Instagram
(619) 295-3172 [email protected]
Black Cobra Chile Peppers from Coleman Family FarmsBlack Cobra Chile Peppers are harvested when their pods turn black, offering a bitter and spicy flavor. These peppers measure approximately seven centimeters, with a glossy and firm skin that matures from green to black and finally bright red. As they fully ripen to red, their spiciness intensifies, providing a bold heat that makes them stand out from other chile varieties.
Coleman Family Farms
Black Cobra Chile Peppers From Coleman Family Farms In San Diego, California….Black Cobra chile peppers are primarily valued for their heat and can be used fresh or dried in various dishes. Fresh peppers are often sliced, seeded, and chopped for salsas, sauces, or marinades, while dried peppers are ground into flakes or powders for soups, meats, and casseroles. They pair well with ingredients like tomatillos, garlic, and onions. Fresh peppers keep for up to a week in a refrigerator, while dried ones last up to a year in cool, dark storage.
Specialty Produce
1929 Hancock Street San Diego, CA 92110
(619)295-3172 [email protected]
Black Cobra chile peppers are a unique Capsicum annuum variety recognized for their fuzzy stems and leaves, a rare trait in the species. The peppers mature from black to bright red, but their black stage lasts only a few weeks. With a Scoville score of 20,000-40,000 SHU, they are mainly dried and ground for their spicy flavor rather than consumed fresh. These ornamental plants also have pods that grow directly from the stems, often upright.
Specialty Produce
1929 Hancock Street San Diego CA 92110
619-295-3172 [email protected]
Black Cobra Peppers originate from Venezuela, where they have been cultivated since ancient times. Though their exact history is unclear, they remain somewhat rare and are primarily grown in home gardens in Venezuela and the United States. If you wish to grow your own, seeds can be found through online catalogs, making them a unique addition to specialty home gardens.
Black Cobra Chile Peppers spotted at City Heights Farmers Market……Black Cobra Chile Peppers are known for their intense heat rather than their flavor and are versatile in the kitchen. They can be used fresh in salsas, marinades, and sauces or dried and ground into flakes and powders for seasoning soups, meats, and vegetables. Pair them with ingredients like tomatoes, garlic, or onions. Fresh peppers last up to a week refrigerated, while dried ones can be stored for up to a year in a cool, dry place.
Francisco Javier Mina 8350 31
Mercado Hidalgo, Tijuana 22000
(664) 684-2374
Black Cobra chile peppers spotted at Mercado Hidalgo…..Black Cobra Chile Peppers are botanically classified as Capsicum annuum and are unique for their fuzzy stems and leaves, a feature not found in other varieties of this species. Often harvested when black, the pods later ripen into bright red. With a Scoville scale range of 20,000-40,000 SHU, they are typically dried and ground for spicy dishes rather than being consumed fresh.
Black Cobra chile peppers spotted at Vista Farmers Market…...Black Cobra chile peppers are native to Venezuela and have been grown since ancient times. Their history remains largely unknown, but they are rare and typically cultivated in home gardens in Venezuela. In the United States, they are also grown as a specialty variety, and seeds can be sourced through online catalogs.
Black Cobra chile peppers spotted at Santa Monica Farmers Market……Black Cobra Chile Peppers are rarely found at farmers markets in the United States, as they are not commercially grown. They are mainly cultivated as ornamental plants for home gardening. These peppers are prized for their upright growth and pods that change color, which add visual appeal. They thrive in warm climates with extended hot summers, which enhance their spicy flavor, making them a great addition to home gardens for both aesthetics and culinary use.
is easiest, three is harder.
