Clavo Red

small but fierce

Clavo Red is an unusual Capsicum chinense producing large numbers of small, angular pods that ripen to a bright red. The name comes from the Spanish word clavo, meaning nail, a reference to the distinctive shape of the fruit.

Although generally described as a moderately hot chinense, with a heat rating of around 100,000 SHU, my experience suggests it can be considerably fiercer.

I grew Clavo Red for the first time this season and initially found it rather difficult. By midsummer the plant was still small, growth had almost stopped and the leaves had developed a mottled appearance. I was close to giving up on it when I decided to try a generous feed with a high-nitrogen fertiliser.

The response was remarkable. It took off like a rocket and eventually became one of the largest plants in my greenhouse. It certainly seems to be a fairly heavy feeder, although the pods were a little later to develop than on some of my other varieties.

By late season the plant was carrying an enormous number of small fruits with a rather unusual flavour. I had expected the heat to be relatively modest, but mine were surprisingly fierce.

Unlike the slow, building burn of many chinense varieties, Clavo Red delivers a fast, sharp heat, rather like being slapped on the tongue with an elastic band. There's a fruity flavour underneath, although less floral than a Habanero or Scotch Bonnet, with a slightly savoury character.

I've found Clavo Red particularly good for making relish. I cooked the pods with tomatoes, a little sugar and a dash of vinegar, and the combination worked remarkably well. The sweetness of the tomato balances the sharp chilli heat, making it particularly good with sausages, grilled meats and even cheese.

Anything, really, where you need something to cut through the richness. Considering how close I came to giving up on the plant, Clavo Red turned out to be one of the more pleasant surprises of the season.