The variety is the result of six years of work on the farm and two years of research. Its parent forms are Trinidad Moruga and red Habanero pepper varieties.
The variety is used in cooking for the preparation of sauces, ketchups and marinades, as well as an ingredient for dietary supplements.
Sources2
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Countries of admission
1 jurisdiction
Green indicates countries where the variety is listed in the national catalogue and its seeds are authorized for sale. Expired registrations are marked separately: the variety was previously admitted, but sale is no longer permitted.
The directory replicates the primary source. If an entry differs from the official publication, please specify the discrepancy and provide a link if possible. Corrections are added to the moderation queue.
This is a directory, not an official registry: data is based on public disclosures and may have changed.
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