The Pink Tiger Pepper is a striking hybrid Capsicum chinense developed in Italy as a cross between Bhut Jolokia and Pimenta da Neyde. It produces creamy pink pods with purple stripes and delivers superhot heat with a fruity, floral flavor. Plants feature dark foliage and vigorous growth.
The Pink Tiger Pepper, sometimes called the Striped Roman Pepper, is a captivating hybrid chili developed in Italy. This cross between the fiery Bhut Jolokia (Ghost Pepper) and the Brazilian Pimenta da Neyde produces plants with dark, often purplish foliage that grow to about 3-4 feet tall. The pods start green with purple hues and ripen to a creamy pink or peach color adorned with striking purple stripes or splotches, measuring 5-6 cm in length and 1.5-2 cm wide. Thick-walled and twisted or wrinkled in shape, these pendulous fruits offer a unique visual appeal. In terms of heat, they pack a powerful punch ranging from 200,000 to 500,000 Scoville Heat Units, placing them firmly in the superhot category with a burn similar to that of the Ghost Pepper. The flavor is delightfully fruity and floral, with subtle sweetness, perfumey notes, grassy hints, and a light bitterness, making them excellent for hot sauces, salsas, marinades, and pickling. The plant is vigorous, productive, and thrives in containers with full sun and well-drained soil.
Developed in Italy as a cross between Bhut Jolokia and Pimenta da Neyde peppers. Known for its ornamental striped appearance and robust growth.
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Reach out →Subtle sweetness with delicate floral and perfumey notes, grassy hints, and a light bitterness.
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