Texas Bird Pepper, McMahon’s( Capsicum annuum ) Pequin

This pepper was first introduced in 1813 by Bernard McMahon from seeds given to him by Thomas Jefferson.

Pepper species are native to the Americas and have been cultivated for thousands of years. The Spanish and Portuguese brought them back to Europe and to their colonies in Africa and Asia. From there peppers continued to spread and develop.

The chemical in hot peppers that causes a burning sensation is known as capsaicin and can be found in the highest concentration in the white pith around the seeds.

• Fresh eating
• Pickling
• Drying

Wear rubber gloves when processing hot peppers and do not touch your eyes. If you are sensitive to the heat, make sure to wear a mask over your mouth and nose and protect your eyes.

You can also try making your own hot sauce with these peppers. Sauté them with olive oil, garlic, onion and salt, and after about 4 minutes add 2 cups of water. Heat the mixture for 20 minutes and then allow it to cool to room temperature before pureeing it in a food processor and adding vinegar.

 Sow seeds indoors ¼” deep. Peppers germinate best in warm soil, so gentle bottom heat may be helpful until seedlings emerge. Wait to transplant outdoors until soil is warm.

 Pepper varieties come from tropical humid regions. The temperature, moisture, and air circulation all play a role in growing plants from seeds. Too little heat, too much moisture, and lack of air circulation will cause poor results. Do not use jiffy peat pots, plugs, or potting soil as the soil becomes too dry or too wet, which can lead to disease and fungus. We have experienced disease and low germination when using these types of products. Use Organic Seed Starting Material for best germination results.