The fruits of this pepper have an elongated, slender shape that tapers toward the end. They are approximately 7.5–10 cm in length and less than 2.5 cm in width. At biological maturity, the pepper acquires a deep dark-red color, and often retains a slightly convex shape when dried.
The pungency level of this pepper type is between 5,000 and 8,000 Scoville Heat Units. It is widely used in cooking, where it is most often used in dried form for preparing sauces, such as mole and salsas, or ground into a powder.
Sources6
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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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