CAPSICUM annuum 'Caloro'( Longum Group)
Plant Common Name
Caloro Hot Pepper, Hot Pepper
Also known as 'Yellow Jalapeno', 'Caloro' produces moderately hot, bright greenish-yellow chili peppers on virus-resistant plants. Like many hot peppers, it is a member of the Longum group, which encompasses poblanos, serranos, jalapenos, cayenne peppers and various other chilis. These annual vegetables descend from varieties that were grown and selected by Native Americans for thousands of years.
The bushy, knee-high plants bear thin, oval leaves on stiff brittle stems. Inconspicuous white flowers appear in warm weather, followed by pendent, conical, 2-inch (5-cm) fruits with medium-thick, pungently flavored, green flesh that ripens to yellow and then red. The hollow, chambered interior is divided by spongy ribbing that holds many small, flattened, rounded seeds, which are hotter than the fruit's flesh. Fruits are best when yellow.
Full sun, warmth, ample spacing, and fertile well-drained soil are required for this pepper variety to grow and produce well. Harvest of yellow 'Caloro' peppers begins about 85 days after seedlings are planted. The fruits do not dry well and are best sliced fresh into salads, sauces, and relishes. Harvest continues until hard frost, or into winter in frost-free conditions. Vascular wilts and fungal diseases can be a problem in subpar conditions. This variety is resistant to tobacco mosaic virus.
Pinch off early flower buds to encourage stronger branching and roots. Heavily fruiting plants may break apart under the weight if not staked for support. Harvest ripe fruit daily to encourage new blossoms to form.
Hot peppers get their heat from the compound capsaicin – the higher its concentration, the hotter the pepper. Capsaicin concentration is measured and expressed in Scoville units. The Scoville rating of 'Caloro' is 2000 to 5000 units, equivalent to a mild to moderate jalapeno. For more information about the Scoville Scale see http://www.chilliworld.com/FactFile/Scoville_Scale.asp