Waialua chili pepper is a Jalapeno shaped, weighing about 26g. Matures in about 75-80 days. Pepper is resistant to Bacterial Wilt and is tolerant to root-knot nematodes. Fruits mature to a beautiful red color and are sweeter flavored than Jalapenos. Fruits are about 1.5 to 2 inches in length.
History of the Plant
‘Waialua’, a jalapeno-type pepper (Capsicum annum L.) was released around 1996 by the College of Tropical Agriculture and Human Resources. The cultivars were developed for those areas in Hawaii and in the subtropics that have limited pepper production because of bacterial wilt (Pseudomonas solanacearium E. F.
GERMINATION & PROPAGATION: Chili peppers are mild to medium feeders. Their nutritional needs change over time. Early in their growing phase, they are producing stems and leaves and as such need somewhat more nitrogen.
PLANTING: To plant the starters, simply dig an approximately 3″ by 3″ hole in a location that receives good sun exposure. Gently place the starter pepper in the hole and cover it with dirt.
SUN AND WATER: Chili pepper plants require about four to eight hours of direct sunlight a day. Yields and pepper sizes will be larger in sunnier location
CHOOSE PLANTING LOCATION: Prepare the area where your Waialua chili peppers will be planted. The site needs to receive at least six hours of daily sun
WATER PLANTS CONSISTENTLY: Water your Waialua chili pepper well. Keep the soil moist but not wet for the first two weeks, when the pepper establishes itself. Water the plant with an inch of water every week, including rainwater. Increase watering to 1 1/2 inches during hot, dry spells
FERTILIZE HAWAIIAN CHILI PEPPERS: Fertilize your Waialua chili pepper with a low-nitrogen fertilizer within the first month after transplanting. Fertilize again when flowers appear and again every two weeks while the plant sets fruit. Stop fertilizing when the plant stops blooming.
PROTECT PLANTS IN HEAT: Protect your pepper plant during hot weather. Although they like warm weather, Waialua pepper plants can stop blooming and even drop fruit when the outdoor temperatures go above 95 degrees Fahrenheit. To keep the plant as cool as possible, protect it with screening such as a bamboo screen to block out the majority of the sun.
HARVEST THE PEPPERS: Harvest the small peppers when they’re about 1 inch long and 1/4 inch wide. The peppers turn from yellowish-green to orange to bright red. They’re ready to harvest when they’re red
NUTRITIONAL: Waialua chili peppers are an excellent source of vitamins C and A, which are antioxidants that can help boost the immune system, improve the skin, and rebuild collagen within the body. The peppers also contain a very high amount of the chemical compound is known as capsaicin, which triggers pain receptors in our body to feel the sensation of burning
Capsaicin has been shown to have anti-inflammatory properties and causes the body to release endorphins to counteract the perceived pain.
MEDICINAL: Like other members of the pepper family, Waialua chili peppers are high in vitamins C and A. The high amount of capsaicin in the Waialua chili peppers serves as a stimulant, with anti-inflammatory and antioxidant properties. Capsaicin is also used as a pain reliever for those suffering from arthritis or migraines.
- Spacing: Plant seeds 1/4 inch deep, 18-24 inches apart in rows 24-36 inches apart.
- Sunlight: These peppers require full sun.
- Soil: They thrive in well-drained, fertile soil with a pH of 6.0-7.0.
- Watering: Water regularly to maintain moist soil, but do not overwater.
- Harvesting: Harvest when the peppers reach the desired size or color.
- Vitamin C: They’re high in vitamin C, supporting immune health.
- Capsaicin: They contain capsaicin, which has pain-relieving properties.
- Vitamin A: They are a good source of vitamin A, promoting eye health.
- Heart Health: They contain heart-healthy nutrients like potassium and folate.
- Antioxidants: They are high in antioxidants, which help protect cells against damage.