Tshololo Pepper Review

November 29, 2021 | Article Topics:

I hadn’t ever heard of the Tshololo pepper before spying it on the Hippy Seed Company’s website late in 2020. The name intrigued me initially, but then the more I read the more I had to try out this Brazilian treat. And so here we are, well after the 2021 season has come to an end, reviewing this small, but mighty tasty pepper.

I’ve read a couple of different descriptions of this variety and, while there is some discrepancy in fruit sizes (mine averaged just over an inch in length), for the most part, the plant I grew is on par. My Tshololo was set in one of my raised beds and thrived throughout the year – eventually growing and vining to well over four feet in diameter and height, producing more fruit than I could harvest and store. The unripe fruit start out so dark purple that they appear almost black in color, eventually ripening to the bright orange you see below. It is an attractive specimen.

Tshololo pepper

The ripe fruit absolutely pack the plant, making a harvest feel almost never ending, though not quite as daunting as picking a few hundred Charapita in a sitting. Inside, the Tshololo fruit is pretty clean with a thin string of placenta running the length and just a few seeds sprinkled about.

The aroma is subtle and habanero-like in nature. Citrus notes dominate the soft smell. The flavor, however, is much more impactful. Crunching through the thin, but juicy skin, a mix of citrus and grassiness lead the way for an overall fruity character that carries a late hint of sweetness. I quite enjoyed the flavor on these little pods.

Tshololo pepper

The burn hits almost immediately and peaks rapidly to a stinging plateau. The tongue takes most of the brunt and the roof of the mouth joins in on the fun. I was surprised by the aggressiveness of this little pod. The heat rests comfortably within the lower realm of the habanero as it fades slowly. It’s a manageable burn, but I’m not too keen on that stinging character.

All in all, I’m glad I took a chance on the Tshololo. It’s an attractive plant with incredibly tasty ripe fruit. The burn isn’t overly hot, but I’m not 100% sold on the sting that accompanies it. That said, it was made its way into a few sauces so far this season and I can see myself blowing through the freezer stock pretty quickly.