Description/Taste
Black Cobra chile peppers are elongated and slender, averaging seven centimeters in length, and have a conical shape that tapers to a pointed tip. The skin is firm, glossy, and smooth, ripening from green, black, to bright red when mature. Underneath the surface, the flesh is pale green to red, depending on maturity, and is crisp and aqueous, filled with many cream-colored seeds. Black Cobra chile peppers are primarily harvested when the pods are black and have a bitter and spicy taste. As the pepper ripens into its striking red hue, it will further increase in spiciness.
Seasons/Availability
Black Cobra chile peppers are available in the late summer through early fall.
Current Facts
Black Cobra chile peppers, botanically classified as Capsicum annuum, are uniquely colored, spicy pods that are members of the Solanaceae or nightshade family. Ranging 20,000-40,000 SHU on the Scoville scale, Black Cobra chile peppers are highly ornamental plants with many pods that grow straight out from the stems, sometimes upright, and are displayed in varying stages of maturity and color. This pepper is also known for being the only variety in the Capsicum annuum species that has fuzzy stems and leaves. Black Cobra chile peppers are typically harvested when they are black and are only in this stage for a few weeks before ripening into a bright red. The rare peppers are not commonly used fresh and are instead dried and ground, predominately used for their spicy taste.
Nutritional Value
Black Cobra chile peppers contain vitamins C and A, which are antioxidants that can help boost collagen production and immunity within the body, and also provide some potassium, copper, and vitamins B6 and K.
Applications
Black Cobra chile peppers are best suited for raw applications and are mainly used for their heat rather than their flavor. The peppers should be sliced lengthwise, the seeds removed, and then chopped for use in salsas, marinades, or sauces. The peppers are also popularly dried and ground into flakes and powders. When used as a dried spice, Black Cobra chile peppers can be sprinkled over soups, rubbed onto meats, or used as a flavoring in vegetables, casseroles, chilies, and curries. Black Cobra chile peppers pair well with tomatillos, tomatoes, garlic, onions, potatoes, habanero chiles, and meats such as poultry, beef, and pork. The peppers will keep up to one week when stored fresh, whole, and unwashed in a loose plastic bag in the refrigerator. Dried peppers will keep up to one year when stored in a cool, dry, and dark place.
Ethnic/Cultural Info
In the United States, Black Cobra chile peppers are not commercially grown and are seldom found at farmers markets. The spicy pepper is primarily sold as an ornamental variety for home garden use. The upright and straight growth of the pods along with the varying pod colors creates a plant with unique aesthetic appeal in green gardens. Home gardeners also value the silver, fuzzy leaves and the plants are somewhat easy to grow, providing many pods that can be dried and ground into a spice. The elongated peppers grow best in a warm climate, where summers are hot for an extended period, helping the spicy flavor develop in the fruit.
Geography/History
Black Cobra chile peppers are native to Venezuela and have been growing since ancient times. While the history of the variety is primarily unknown, today Black Cobra chile peppers are difficult to find and are mostly found in home gardens in Venezuela. The seeds are available through online catalogs and are also grown as a specialty home garden variety in the United States.
Recipe Ideas
Recipes that include Black Cobra Chile Peppers. One 
is easiest, three is harder.
| White on Rice Couple | | Black Cobra Chili Salt |
