Black Pearl Pepper

Black Pearl pepper is a stunning ornamental plant. Its glossy berries, that ripen from black to bright red, accent purple-black foliage. It is easy to understand why it won an All-American Selections award in 2006, the year after it was introduced as a cross between various green-leaved and purple-leaved peppers. The genus name comes from the Greek work “kapto” (to bite), and the specific epithet means “annual”. Although the fruit can be eaten, it is hot at about 10,000-30,00 heat units on the Scoville scale (like Serrano); and the berries should be handled with caution.

This warm season herb grows best in moist, rich, well-drained soil in full sun. It forms an upright bushy mound about 18-24 inches tall and 12-24 inches wide. It can grow in partial shade. It thrives in summer heat and humidity. Transplants can be set outside in May when night-time temperatures are above 55 degrees. It is not winter hardy in the St. Louis region.

Tiny lilac-purple star-shaped flowers appear in clusters in late spring through mid-summer, followed by green 1/2-inch berries that turn black before ripening into red berry clusters. In the landscape Black Pearl pepper does well in borders, edges, and mass plantings. It often is the “filler” in containers and window boxes. The dark-hued leaves enhance colorful summer blooms. The foliage displays well in flower arrangements. The St. Louis Herb Society has offered this pepper at its annual sale for many years.

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