Tehrani

Tehrani is an Iranian chilli associated with the Tehran region and circulated in seed trade as a traditional regional pepper rather than a modern novelty line. Live annuum listings describe it as a medium-heat pepper from around Tehran with balanced spice and deeper flavour, especially suited to Persian-style stews, kebabs, pickled condiments, drying, and grinding into powder. A major factual conflict exists in live sources over its core identity. One source group treats it as Capsicum annuum from the Tehran region with medium heat around 10,000 to 20,000 SHU, while another source group treats it as Capsicum frutescens and describes a different pod type and heat range. Across these conflicting listings, the consistent points are Iran or Tehran as origin, green-to-red ripening, productive plants, and medium heat.

The annuum-form descriptions present Tehrani as a tall, sturdy, upright plant reaching about 1.5 to 1.7 m high with a strong funnel-shaped habit. In those same live descriptions, the pods are large, cylindrical to cone-shaped, around 10 cm long and about 5 cm wide at the broad end, with juicy flesh and a slow-building burn that lingers. This presentation gives the line a stronger culinary identity than a simple ornamental one and fits the way sellers describe it as a flavour-led regional chilli.

Other live sources describe a different Tehrani as a smaller-fruited type with upright or mixed fruit habit and pods around 2 to 3 cm long, while one frutescens seller gives a broader size range of about 6.5 to more than 15.5 cm. That conflict changes the likely species placement and exact pod form, but the core identity remains a Tehran-linked Iranian chilli valued for flavour and moderate heat.

In current circulation, Tehrani is treated mainly as a regional-use pepper for Persian-style cooking rather than an extreme-heat novelty. The line is repeatedly described as having a distinctive flavour profile that can come across as earthy, mildly sweet, smoky, or sharply acidic depending on source and preparation. Its public identity is therefore built around Iranian origin, green-to-red ripening, good productivity, and a medium-heat profile suited to cooking, drying, and powder use.