Buy Coyote Zan Chilli Plug Plant

Coyote Zan Chilli Plug Plant

Fangs of Sharp Fruity Heat.Heat Level: ★ ★ ★ ☆ ☆

world of chillies three pale yellow Coyote's Teeth chillies held between fingers

A wonderfully fruity chinense flavour, with surprisingly sharp, intense heat.

world of chillies close-up of pale ivory Coyote Zan chillies showing their distinctive fang shapes

Small, smooth and sharply pointed, just like a coyote's teeth.

world of chillies Coyote's Teeth chilli plant covered in small creamy white pointed pods

Hundreds of little ivory fangs make this a wonderfully unusual chilli.

world of chillies Sarah holding a prolific Coyote Zan chilli plant laden with pale pointed fruits

My plant produced hundreds of pods, although it needed careful watering.

Oaxaca’s secret ingredient for bold, earthy dishes.

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Why buy plugs (not plants)?
• A 1-litre plant costs £11–£12.
£20 typically buys five or six plugs.
• If you start in Feb–Mar, those plugs have ~3 months to grow on, and by May they’re often bigger and better rooted than a 1-litre plant that’s been held back to stay saleable.
• You also get more choice, less transit damage, and time to harden plants off properly.

Classic Hots

Recordbreakers

Cooks' Collection

Coyote's Teeth, also known as Coyote Zan, is an unusual Capsicum chinense originating from Brazil. It's an aptly named variety, producing hundreds of small, pointed pods that resemble little fangs.

The fruits ripen from pale green to a creamy white and are carried in such large numbers that a mature plant can look quite extraordinary. It's certainly one for the weird and wonderful collection, and I rather like the name.

I grew two plants this season, one in the greenhouse and another outside, and found them a little more challenging than I'd expected. The outdoor plant was particularly unhappy and developed some quite severe leaf deficiencies, which I suspect were caused by inconsistent watering. It seemed to go from being too wet to too dry, and I think that interfered with its ability to take up nutrients.

Quite a few of the pods also developed vertical splits. They were still perfectly usable, but it rather spoiled the appearance of those lovely little fangs. The greenhouse plant fared better, although I would say this is a variety that needs a little more attention than some.

Both plants were impressively productive, carrying hundreds of small fruits across their branches. The pods are narrow and tapered, with a smooth surface and a pointed tip. They're quite unlike most of the familiar Habanero-shaped chinense varieties.

I was in two minds about Coyote's Teeth for much of the season. It looked wonderful when the pods were developing, but the problems with watering and splitting made me wonder whether it was worth the trouble.

The flavour, however, completely won me over. It reminds me of a much hotter Biquinho or Raging Bull, with that intense, fruity chinense character that I particularly enjoy, but with a sharper edge. I did wonder whether there might be some relationship between them, given the similarity in flavour and the pointed fruit shape, although I haven't found anything to establish one.

The small pods are particularly appealing for pickling, where that fruity flavour and distinctive shape should work very well. Coyote's Teeth has definitely earned a place in my pickling collection.

Additional Information

▶ Species: Capsicum chinense

▶ Heat Level: Hot to very hot. Published estimates vary considerably, from approximately 60,000 to 350,000 Scoville Heat Units (SHU) and sometimes higher. There is no consistently established variety-specific rating. The flavour is intensely fruity, with a distinctly sharp heat.

▶ Fruit Appearance: Small, smooth, narrow and pointed pods resembling miniature fangs. Typically around 2–5 cm long, ripening from pale green to creamy white. Produced in very large numbers across the plant.

▶ Flavour Profile: Intensely fruity, with the characteristic aromatic flavour of Capsicum chinense and a sharp, pronounced heat. Reminiscent of a much hotter Biquinho or Raging Bull, with a slightly sharper finish.

▶ Vigorous Growth: A bushy, highly productive variety capable of producing hundreds of small pods. Plants can reach around 60–100 cm under favourable conditions. My greenhouse plant performed better than the one grown outdoors.

▶ Uses: Particularly promising for pickling, where the small, pointed pods can be preserved whole. Also suitable for hot sauces, salsas and chilli pastes. The intense fruity flavour makes it useful where a pronounced chinense character is wanted.

▶ Growing Conditions: Prefers a warm, sheltered position with plenty of sunlight and free-draining compost. Greenhouse cultivation is advisable in the UK. Maintain consistent watering, avoiding prolonged waterlogging or drying out. My outdoor plant developed leaf problems and several fruits split, although the precise cause was uncertain.

▶ How to Grow Chillies: My free 28-page booklet, "How to Grow Chillies," is included with every plant or seed order to help you achieve a successful harvest.

Classic Hots

Record-breakers

Cooks' Collection

World of Chillies was set up by Sarah Hunt in 2011 to promote chilli growing and the enjoyment of everything hot and spicy.

UK Company No. 07860204.
VAT reg. 223126942

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▶ 1. Easy to Grow: Some chillies are just a joy to grow — compact, reliable, and happy in a pot (5). Others shoot off in all directions or sulk at the first sign of wind (1). I’ve given higher scores to the ones that do well here in the UK.

▶ 2. Ornamental Quality: A few of these are real show-offs, with pods that look like jewels or dramatic foliage that turns heads. Others are more practical than pretty. This score is just about how good they look on the patio or in the greenhouse.

▶ 3. Heat Level: This isn’t a technical SHU score — it’s just a kitchen-friendly 1 to 5. A 1 means very mild (like a jalapeño), a 5 is properly hot (think Bhut Jolokia). It should help you judge what you’re in for!

▶ 4. Hardiness: How well do they cope with our unpredictable summers? I’ve given higher scores to the tough ones that keep going through cool nights, wind, or patchy weather without much fuss.

▶ 5. Culinary Use: This one’s about how often I actually use them. Some are perfect for pickling, stuffing or powders — others look good but don’t end up in many meals. If it’s flavourful and versatile, it scores high.

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