It is a pleasant surprise to find only a hint of heat in this 4″ tall black peper. Catalogs said it was mildly hot. In a recipe, it would be hard to identify this as the hot pepper. I just mixed it in with the bell peppers in the gazpacho. Chop and add this to the bell peppers when freezing for future stews and chilies.
I will grow this pepper again to add another level of flavor in recipes calling for bell peppers. It is thin walled, smaller and not a juicy as most bells.
Who knows? You may think it is spicy. Could it be the soil or the temperature affecting the flavor?
Learn more about how this pepper did in my zone 6, Southeast Missouri Garden. Read my Hub Pages evaluations for tomatoes and peppers :