Bishop's Crown Pepper

The Bishop’s Crown pepper is an open-pollinated Capsicum baccatum cultivar originating from South America, with established roots in Brazil. It is widely recognized for its unique three- or four-lobed bell shape that resembles a traditional bishop’s mitre, producing smooth pendant pods that shift from pale green to vibrant red as they mature.

What distinctly characterizes the pepper is its uneven heat distribution, measuring between 5,000 and 30,000 Scoville Heat Units. While the central placenta and seeds carry moderate pungency, the outer wings remain mild and sweet with a crisp, apple-like flavor, offering high value for both culinary preparation and ornamental garden displays.

Origin and Genetics

The Bishop’s Crown pepper is a stable, open-pollinated landrace selection belonging to the Capsicum baccatum species. Originating in South America and closely tied to Brazil, it shares phenotypic relationships with regional cultivars such as Cambuci and Ubatuba Cambuci. However, Bishop’s Crown typically develops more pronounced vertical lobe flaring and retains an active capsaicin profile, distinguishing it from strictly sweet baccatum varieties.

Botanical Profile

Plants display an upright, shrubby growth habit characterized by standard green foliage and pendant fruit presentation. The blossoms exhibit canonical Capsicum baccatum floral morphology, bearing white corollas marked with greenish-yellow spots on each petal lobe.

The fruit develops a signature tri-lobed or tetra-lobed bell shape with a smooth exterior and medium wall thickness. Pods emerge in shades of pale green before fully ripening to a rich, uniform red.

Heat Profile

Yielding an overall mild-to-medium rating, Bishop’s Crown ranges from 5,000 to 30,000 SHU. Pungency within the pod is notably localized; capsaicin synthesis is heavily concentrated along the inner placenta and seed core. By contrast, the wide outer lobes or wings contain little to no heat, providing an uneven, layered heat dynamic depending on how the pepper is sliced and prepared.

Flavor and Aroma

The flesh of the Bishop’s Crown pepper offers a crisp, refreshing texture accompanied by a pronounced sweet and fruity flavor often likened to fresh apples. Complementing this sweetness is a light, fruity and floral aroma that is released when the pods are cut fresh.

Cultivation

Bishop’s Crown performs best in a warm climate with exposure to full sun and well-drained soil. In addition to agricultural yields, the variety offers notable ornamental value due to the contrast of its distinctive pendant fruit set against the green foliage throughout the color transition.

Culinary Applications

Due to its broad, hollow lobes and medium wall structure, Bishop’s Crown is well suited for stuffing with cheeses or meats. Its crispness makes it a frequent addition to fresh salsas and raw salads. The pods are also widely processed through pickling and drying, preserving the natural balance of sweet outer flesh and placental heat.