The fruits of the variety reach about 10 cm in length with a width of 1.8–2.0 cm. The taste is characterized as very hot, with heat levels ranging from 15,000 to 30,000 Scoville heat units. Harvesting is carried out in the period from August to October.
The plant is heat-loving, requires sunny areas and regular watering. Cultivation is carried out using the seedling method with sowing in February-March and planting in the soil in May-June at a spacing of 50 x 30 cm.
The variety is suitable for commercial cultivation and sale on the fresh market. The fruits are used in cooking for the preparation of hot dishes, sauces, pickling, and as a condiment.
Sources8
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Countries of admission
2 jurisdictions
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.
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