This new variety has come from one of our cross we made will making our habanero fermentation pods are just bigger then a cherry and get soft when ripe. Plants can have dark or black sticks and stems and we have seen some with purple in the flowers but this is rare and we have not been able to isolate this so most flowers are white. Plants Are medium to small and can have 100s of pods on them. A great Fermenting Sauce making variety 

C.Chinense 

SHU 100,000

APS FERMENTING BLACK CHERRY - The Dark Ferment

**Basic Info**  

Species: *Capsicum chinense*  

Origin: Atlantic Pepper Seeds (APS)  

Heat: Hot to Very Hot (20,000-100,000 SHU, estimated)  

Type: Small, dark cherry-shaped variety  

**Story**  

The APS Fermenting Black Cherry is a specialized variety bred with the express purpose of enhancing the ancient art of pepper fermentation. While many peppers can be fermented, this APS selection carries unique characteristics that make it particularly suited for the process - small, dark cherry-shaped pods that develop complex flavor profiles when preserved in brine.  

Fermentation is one of humanity's oldest food preservation methods, dating back thousands of years across civilizations from Asia to the Americas. In pepper culture, fermentation unlocks layers of flavor that fresh peppers cannot achieve - creating tangy, umami-rich condiments that form the backbone of many traditional cuisines. The Black Cherry variety likely carries the genetic traits that allow for optimal microbial activity during fermentation, resulting in balanced acidity and deep, savory notes.  

The pods mature to a deep purple-black hue, resembling dark cherries in both size and shape. Their thick walls hold up well to the fermentation process, preventing mushiness while absorbing the complex flavors that develop over time. The heat level is substantial but not overwhelming, making them ideal for those who want the flavor of fermented peppers without extreme spiciness.  

In culinary applications, these peppers shine in traditional hot sauces, fermented pastes, and as tangy condiments for meats and vegetables. The fermentation process transforms their fruity flavor into something deeper and more complex, with notes of earthiness and subtle sweetness that complement the tang of the brine. For gardeners, the Black Cherry offers the satisfaction of growing a pepper specifically designed for preservation, extending the harvest long after the growing season ends.  

**Plant**  

Medium size, bushy, productive with good branching.  

**Pods**  

Small, dark purple-black when ripe, cherry-shaped, thick-walled.  

**Flavor**  

Fruity base that transforms into complex, tangy, umami-rich flavor when fermented.  

**Kitchen**  

Fermentation, hot sauce production, traditional condiments.  

**Growing Tips**  

- 90-110 days to maturity  

- Full sun (7-8 hours)  

- Warm climate, zones 9-11  

- Well-draining soil, consistent watering  

**Culinary Uses**  

- Traditional fermented hot sauces  

- Pickled pepper condiments  

- Flavor base for chili pastes  

**Common Questions**  

Q: Why is it specifically for fermentation?  

A: Selected for optimal flavor development during fermentation process.  

Q: Can it be eaten fresh?  

A: Yes, though fermentation unlocks its full potential.  

Q: What makes it ideal for fermentation?  

A: Thick walls and balanced heat/flavor profile.  

Q: How long to ferment?  

A: Typically 3-6 weeks depending on desired tang level.