A rare color variant of the Devil's Tongue pepper developed by an Amish farmer in Pennsylvania in the 1990s. It produces elongated, wrinkled pods that mature to a deep chocolate brown with a fruity, nutty flavor and intense heat comparable to habaneros or Fatalii peppers. Excellent for hot sauces, salsas, and powders.
The Devil's Tongue Chocolate Pepper is a Capsicum chinense cultivar that emerged as a spontaneous color variant among Red Devil's Tongue plants on an Amish farm in Pennsylvania during the 1990s. Pods are elongated and habanero-like, typically 3.5 inches long by 1.5 inches wide, with a wrinkled, tongue-shaped form that tapers to a slender point; they start green and ripen to a rich chocolate brown. The flavor profile features subtle fruity and nutty notes with an earthy undertone, making it slightly less vibrant than the red or yellow versions. Heat levels range from 125,000 to 500,000 Scoville Heat Units, placing it firmly in the superhot category—hotter than most habaneros but with a flavor that lingers nicely in cooked applications. The plants grow 36-48 inches tall with light green foliage and white flowers, yielding well in full sun. It is prized by chili enthusiasts for its unique appearance and versatility in fresh salsas, fiery hot sauces, and dehydrated spice blends. Some pods occasionally show scorpion-like shapes due to its unstable genetics. Handle with care and gloves, as with all superhot peppers.
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Developed in the 1990s by an Amish farmer in Pennsylvania, often appearing spontaneously among Red Devil's Tongue plants; stabilized as a distinct chocolate-brown variety.
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Reach out →Slightly fruity and nutty with a subtle earthy undertone, less citrus-forward than red or yellow Devil's Tongue variants.
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