The Monkey Face Pepper is a distinctive chili pepper, known for its truly unique pod shape. It offers a delightful balance of flavor and moderate heat, making it increasingly popular among gardeners and culinary enthusiasts.
Characteristics of Monkey Face Pepper
Unique Appearance
The Monkey Face pepper is recognized by its distinctive, elongated, often wrinkled pods, which resemble a monkey’s face. These fruits typically grow 8-11 cm long and 5 cm wide. They transition from vibrant green to striking red or warm yellow as they mature, offering visual appeal in the garden and on the plate.
Heat Level
This pepper is classified as mild to medium-hot, generally ranging between 2,500 and 10,000 Scoville Heat Units (SHU). For perspective, a jalapeño typically falls between 2,500 and 8,000 SHU, meaning the Monkey Face pepper offers comparable or slightly higher warmth.
Flavor Profile
Beyond its heat, the Monkey Face pepper is sweet, with notable fruity undertones, sometimes reminiscent of apple, mango, or other tropical fruits. This sweetness and fruitiness linger after the initial warmth, making it a flavorful addition to various dishes.
Origin and History
Belonging to the Capsicum annuum species, the Monkey Face pepper is an heirloom variety. While its exact origin is not widely publicized, it gained popularity through chile enthusiasts in Sweden. As a Capsicum annuum, it is part of the most common pepper species globally.
Cultivating Monkey Face Peppers
Seed Starting and Planting
Start Monkey Face pepper seeds indoors 8-12 weeks before the last expected frost. Sow seeds 0.5-1 cm deep in sterilized potting soil, as they are not light-germinating. Ideal germination temperatures range from 20-30°C, often benefiting from a heating mat. Once seedlings have developed a few true leaves and the threat of frost has passed, transplant them outdoors, spaced about 40 cm apart.
Growing Conditions
Monkey Face peppers thrive in full sun, requiring at least six hours of direct sunlight daily for optimal growth. They prefer well-draining soil rich in organic matter, with a pH level between 5.6 and 7.5. Consistent moisture is important; water regularly, especially during dry periods, but avoid waterlogging. Monitor soil moisture by feeling an inch or two below the surface to determine watering needs.
Fertilization and Pests
Begin fertilization after plants develop their first true leaves. Initially, use a balanced fertilizer or one slightly higher in nitrogen to promote strong vegetative growth. Once flowering begins, switch to a fertilizer with lower nitrogen and higher phosphorus and potassium to encourage fruit development. Common pepper pests include aphids, spider mites, and whiteflies, which can be deterred by maintaining plant vigor or using insecticidal soaps or neem oil. Proper air circulation and avoiding overhead watering help prevent fungal diseases like bacterial leaf spot and powdery mildew.
Harvesting
Monkey Face peppers are typically ready for harvest late in the growing season. Indicators of ripeness include the pods reaching full size and changing from green to their mature red or yellow color. The skin may also appear slightly wrinkled. To harvest, use clean pruning shears or a sharp knife to cut the stem just above the pepper, avoiding tearing the plant, which can damage future yields.
Using Monkey Face Peppers in the Kitchen
The Monkey Face pepper’s unique flavor and moderate heat make it a versatile ingredient in the kitchen. Its sweet and fruity notes, often with hints of mango or apple, complement a range of dishes without overpowering them. These peppers can be enjoyed fresh, adding a mild kick and visual appeal to salsas, salads, or as a garnish.
The thick flesh also makes it suitable for cooking applications. It can be incorporated into stir-fries, curries, and sauces to infuse a subtle warmth and fruity depth. Its size and shape lend themselves well to being stuffed or pickled, offering a unique textural and flavor experience.