Description

Species: Annuum, Frutescens, High yield, Indian, Rare, Upper Mid Heat

Belonging to the Capsicum Frutescens x Capsicum Annuum family, Bangalore Whippets Tail stands out with its distinctive characteristics derived from the Bangalore Torpedo and Whippet’s Tail.

Taste Profile

Experience a great taste with Bangalore Whippets Tail. Its flavour is delightful, making it a noteworthy choice for those who appreciate a unique and satisfying culinary experience.

Heat Level

Embrace a good, solid burn with an upper mid-heat level ranging between 20,000 to 40,000 SHU on the Scoville scale  when indulging in Bangalore Whippets Tail. The chilli provides a satisfying spiciness without overwhelming the taste buds.

Texture and Appearance

The long, thin pods of Bangalore Whippets Tail, reaching approximately 25 cm, boast a sensational appearance reminiscent of twisted nails. The plant itself, growing to around a metre in a pot, adds a unique visual element to any garden or collection.

Size of Plant

With a compact size that reaches around a metre when potted, Bangalore Whippets Tail is suitable for diverse gardening spaces. Its manageable height makes it an excellent choice for both indoor and outdoor cultivation.

Culinary Uses

Bangalore Whippets Tail’s versatile flavour makes it a suitable addition to various culinary creations. Whether used in salsas, sauces, or as a garnish, this chilli adds a distinct kick to your favourite dishes.

Growing and Care

Cultivating Bangalore Whippets Tail is a rewarding experience. Ensure well-drained soil, provide adequate sunlight, and water consistently. This chilli variety, part of the Fairy Tale Pack, thrives in pots and promises to be a prolific producer of fantastic-looking long chilli pods. Explore our variety seed packs for an even bigger discount.

Fun Facts

• Bangalore Whippets Tail chilli peppers are named for their long, thin shape, which resembles the tail of a whippet dog.
• Bangalore Whippets Tail chilli peppers are a popular ingredient in Indian cuisine, and they are often used in dishes such as vindaloo and tikka masala.