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Ethiopia pepper Xylopia Aethiopica comes from the Annonaceae family of flowering plants that is capable of growing up to 20m high.

it is well known for its traditional spice blend that has been used in cuisines for centuries it originates from Mexico and was introduced in Ethiopia about 1600 years ago. Ethiopia consumes large quantities of pepper because it is proven to help in the resistance of diseases as well as spice up food, therefore, being part of their daily dish. The concentration of capsaicin is high and therefore, widely used in garnishing meals, and it is an everyday spice in many households across the world.

Pepper farming in Ethiopia is mainly practiced in the southwest of the country in the Jemma zone. It is mostly farmed by small scale farmers that grow the plant in hectares of land, making the practice their main source of livelihood. As well as pepper is a spice, it is also rich in nutritional content such as vitamin C, vitamin b6 and dietary fiber. 

There are two varieties of Ethiopia pepper which are, brown chili pepper and hot red chili pepper. Both are widely practiced and exported all around the world. The farming of pepper is probably the most ancient to any other vegetable produce. In the past years, it is reported that the total production has been roughly 1.7 metric tones per hectare.

Pepper is an annual crop that requires soil that is rich in the matter and organic as well as 600-650mm rainfall. It does well at an altitude ranging from 1400 to 2100 m.a.s.l. Seasons for pepper vary depending on the area but planting is mainly done at the beginning of the main rain season. Harvesting is then done after 5-6 months after transplanting that is done by the local farmers in the area. The size of the pod that is ready to be transported is about 4-5 cm with a diameter of 0.9 cm. After a hint of a change of color, the pepper is then sun-dried which is recommended for high-quality oleoresin.

The pods are then washed and sun-dried one last time then packed in jute bags lined in polyurethane lining. The storage of pepper is very significant and plays a big role in nutrient control. Optimum temperature range for chili is recommended at 7 degrees Celsius to 13 degrees celsius for two to three weeks. 

Pepper is proven to contain so much good regardless of its sourness. Ethiopia pepper is excellent for the body as well as the bud taste, we all need it in our kitchen. Sign up to the Selina Wamucii platform today to sell or buy Ethiopia pepper!