Capsicum chinense
Komodo Dragon - Scoville, Taste & Uses
Komodo Dragon peppers lure you with fruity perfume, then strike with brutal heat. Bred in the UK, they reached supermarkets as “Tesco’s hottest chili.” Pods are wrinkled, bright red, and similar to scorpions. Flavor hints at berry and floral tones before a surge above 1.4 million SHU. The burn builds slowly, then roars forward, lingering for minutes. Makers use the pepper in extreme sauces, dried powders, and novelty snacks. Crossing this dragon requires respect - certified by the Ministry of Mythic Heat. Komodo Dragon typically measures 1,400,000-2,200,000 SHU (Extreme). Shows up across United Kingdom (bred), inspired by Indonesian heat in condiments, pickles, and marinades. Use tiny amounts in hot sauce mash, chili pastes, and infused oils. Blend with fruit like mango or peach to balance the burn. Dehydrate slices for powder, but grind outdoors to avoid fumes. Add slivers to large pots of stew or chili, ensuring even distribution. Always label containers to prevent accidents. See sauces using Komodo Dragon
Also known as: Komodo Dragon Chili, Tesco Superhot
Species
Capsicum chinense
Heat
Flavour
instant-heat, Fruity, floral, Bold, lingering
Origin / Regions
United Kingdom (bred), inspired by Indonesian heat
Colour / Shape
Bright red when ripe
Pod size
4-5 cm long, 2-3 cm wide, bumpy
Try it in the wild
Get sauces featuring Komodo Dragon
3 European small-batch sauces - flavour, fire and occasionally a bit of chaos, in a box.
Sauces Using Komodo Dragon
Explore how makers use Komodo Dragon across styles and regions.
We have not logged sauces featuring Komodo Dragon yet.
Flavour & Aroma
Komodo Dragon peppers lure you with fruity perfume, then strike with brutal heat. Bred in the UK, they reached supermarkets as “Tesco’s hottest chili.” Pods are wrinkled, bright red, and similar to scorpions. Flavor hints at berry and floral tones before a surge above 1.4 million SHU. The burn builds slowly, then roars forward, lingering for minutes. Makers use the pepper in extreme sauces, dried powders, and novelty snacks. Crossing this dragon requires respect - certified by the Ministry of Mythic Heat.
Use tiny amounts in hot sauce mash, chili pastes, and infused oils. Blend with fruit like mango or peach to balance the burn. Dehydrate slices for powder, but grind outdoors to avoid fumes. Add slivers to large pots of stew or chili, ensuring even distribution. Always label containers to prevent accidents.
Heat Profile
Scoville range
1,400,000-2,200,000 SHU
Heat label
Extreme
Harvest window
Late summer to early autumn
Sauce Index count
-
History & Culture
UK growers at Salvatore Genovese’s farm bred the Komodo Dragon by crossing superhot Capsicum chinense varieties. Launched commercially in 2015, it briefly held the title of the hottest chili sold in British supermarkets. Though not a Guinness record holder, Komodo Dragon fueled public fascination with superhots and inspired new hybrids. Seeds now circulate among hobbyists worldwide.
Botany & Growing Notes
▼
Grow Komodo Dragon like other superhots: start seeds indoors 12 weeks before planting, using bottom heat near 30°C. Transplant into full sun when soil stays above 18°C. Plants reach 1 meter tall and require staking. Provide rich soil, regular feeding, and high humidity. Expect 120 to 150 days to ripeness. Greenhouse or indoor grow tents help maintain consistent warmth.
Not ready to commit? Try a one-off.
A single box with three independent sauces. Taste side-by-side, rate each one in your Sauce Vault, and decide if you want the ritual to continue.
Buy a discovery boxFAQ
Komodo Dragon typically measures 1,400,000-2,200,000 SHU (Extreme). Ranges shift with cultivar and growing conditions.
instant-heat, Fruity, floral, Bold, lingering
Komodo Dragon Chili, Tesco Superhot show up as common aliases depending on region. This pepper's alternate names mostly come from regional dialects.
Consider 7 Pot, Carolina Reaper, Ghost Pepper, Naga Viper for comparable heat or recipes.
- 7 Pot - Extreme
- Carolina Reaper - Extreme
- Ghost Pepper - Extreme
- Naga Viper - Extreme
Use tiny amounts in hot sauce mash, chili pastes, and infused oils. Blend with fruit like mango or peach to balance the burn. Dehydrate slices for powder, but grind outdoors to avoid fumes. Add slivers to large pots of stew or chili, ensuring even distribution. Always label containers to prevent accidents.
Grow Komodo Dragon like other superhots: start seeds indoors 12 weeks before planting, using bottom heat near 30°C. Transplant into full sun when soil stays above 18°C. Plants reach 1 meter tall and require staking. Provide rich soil, regular feeding, and high humidity. Expect 120 to 150 days to ripeness. Greenhouse or indoor grow tents help maintain consistent warmth.
Wear nitrile gloves, goggles, and consider a respirator when handling Komodo Dragon peppers. Work with ventilation, and keep dairy or sugar solutions nearby. If capsaicin contacts skin, wash immediately with soap and oil. Seek medical care for eye or respiratory exposure.
Sources
- Republic of Heat tasting lab field notes
- Producer dossiers submitted through Directus
- Open cultivar registries & academic pepper research
We cross-reference seed banks, peer-reviewed literature, and reputable producer data for SHU and origin claims.
Reviewed by Republic of Heat - last updated 2025-11-10