The Purple Bhut BR (Blotchy Red) is a remarkable new phenotype cultivated by The Hippy Seed Company. This variety, although not yet stabilized, promises beauty and intrigue. With bushy plants reaching 40-50 cm, it yields Bhut-shaped pods, initially light green but transitioning to deep purple, then to red with a devilish blotchy black appearance.
The Purple Reaper, hailing from Brazil and cultivated by Carlos Jr, stands as a testament to the fiery spirit of South American chilli enthusiasts. Renowned for its potency and striking appearance, it produces an abundance of pods that transition from dark purple to vibrant red, with a tantalisingly fruity flavour and extreme heat level.
Testanera pepper offers an intriguing aesthetic with its Red-to-chocolate skin that wrinkles as it ripens, giving each pod a distinct texture. The Pointed shape combined with red-to-chocolate wrinkled skin suggests a really intense-looking pepper. You won’t be disappointed growing this beast!
The indigenous hot peppers of the Caribbean are renowned for their intense heat and aromatic flavors, making them some of the spiciest peppers in the world. Unlike many other hot pepper varieties, which belong to the Capsicum annuum species, the Caribbean’s indigenous landraces predominantly belong to Capsicum chinense Jacq.
The center of origin for Capsicum chinense is believed to be the Tropical Americas, specifically the northern regions of South America (Northern Brazil-Guyana-Venezuela), Central America, and the Caribbean Antilles. These regions have a rich history of cultivating and utilizing these flavorful peppers.
Hot peppers from the Caribbean are commonly used in their raw form, adding a fiery kick to salads, marinades, and food garnishes. They are also frequently combined with other ingredients to create hot sauces, commonly known as “pepper sauce,” which are used as condiments to add a warm to hot pungency to various dishes.
Furthermore, hot peppers can be preserved in different ways. They can be canned, pickled, transformed into jellies and relishes, or even dried or smoked, allowing their flavors to be enjoyed in various culinary applications.
Chilli is indeed a significant ingredient in various regions and cultures of India. Its influence goes beyond just being a food item and extends to religious practices as well. In Indian cuisine, chillies can be enjoyed in different forms such as fresh, dried, flaked, or powdered. They are used as a garnish or incorporated into masalas, which are spice blends used to enhance the flavors of dishes. Whether it’s adding a spicy kick or contributing to the overall taste, chillies hold a special place in Indian culinary traditions.
It’s truly remarkable to see the dedication and passion that chili growers put into their craft. Through innovation, research, and development, they strive to create amazing chili varieties. These growers channel their enthusiasm and expertise to produce different types of chilies, each with its own unique level of natural heat.
Some of these chilies have even been officially calibrated on the Scoville scale and recorded in the Guinness World Records. The continuous efforts of chili growers have led to the development of new varieties that surpass previous records in terms of heat. It’s wonderful to hear that our team has already tasted these legendary chilies.
With great excitement, we are presenting “The World Records Pack” for our chilli loving customers to grow in their gardens. Adding these exceptional chili plants to your garden will undoubtedly make it a source of pride.
The THSC Chocolate Trinidad Scorpion emerges as a triumph of meticulous cultivation, honing both its heat and pod size over years. Renowned as a stellar producer, its pods transition from green to a rich chocolate hue upon ripening, boasting a substantial girth akin to a tennis ball.
Hailing from the northeastern regions of India, including Assam, Nagaland, and Manipur, the Yellow Bhut Jolokia is a vibrant variant of its renowned predecessor, the Bhut Jolokia. This exceptional chilli variety is celebrated for its prolific yield of extremely hot peppers, resembling miniature lanterns in vivid yellow hues. Its flavour, reminiscent of the classic Bhut taste, is subtly sweet and fruity, making it a prized addition to the realm of fiery cuisine.
Bred by Matthew Arthur, Yellow Wartryx emerges as a fiery variant of the renowned C. Chinense species. With origins in the Trinidad Scorpion and 7 Pod Jonah, this cultivar captivates with its intense heat and vibrant yellow hue. Notably, it boasts a floral undertone, complemented by a subtle hint of citrus.
