Chocolate Beauty Bell Pepper | 30 Seeds

Classification: Capsicum annuum (Heirloom) Pigment: Glossy Mahogany | Chocolate Brown Flavor: Sweet | Smoky Undertones Structure: Four-Lobed Blocky

The standard spectrum of the vegetable garden—primary reds, yellows, and greens—can feel a bit childish. The sophisticated palate eventually demands something darker.

The Chocolate Sweet Pepper is a visual anomaly. It ripens not to a predictable crimson, but to a deep, glossy mahogany that mimics the look of tempered confectionery. It is a pepper that looks like it should be dessert.

Do not let the color intimidate you. Beneath the moody exterior lies a flesh that is incredibly sweet, complex, and thick-walled. It is the culinary equivalent of dark chocolate: richer, more interesting, and infinitely more stylish than its milk-chocolate counterparts.

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The Curator’s Notes:

• The Chromatic Shift: Patience is required. The fruit begins green and unremarkable. You must wait for the full ripeness to achieve the signature chocolate hue. Cutting it too early is a failure of nerve.
• The Flavor Profile: It offers a sweetness with depth—often described as having smoky or nutty undertones that standard bell peppers lack. It creates a complex flavor base for savory dishes.
• Architectural Cooking: These are "blocky" and thick-walled. They possess the structural integrity required for roasting or stuffing. They do not collapse in the oven; they hold their shape with dignity.
• The Salad Contrast: Sliced raw, the dark brown rings provide a shocking visual contrast against green lettuce. It forces the diner to pause and ask, "What exactly is this?"