Capsicum chinense
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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 suele medir 1,400,000-2,200,000 SHU (Extremo). Aparece en United Kingdom (bred), inspired by Indonesian heat en condimentos, encurtidos y adobos. 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. ChiliCodexCDP.navigation.seeSauceIndex
También conocido como: Komodo Dragon Chili, Tesco Superhot
Especies
Capsicum chinense
Calor
Sabor
instant-heat, Afrutado, floral, Pelota, lingering
Origen / Regiones
United Kingdom (bred), inspired by Indonesian heat
Color / Forma
Bright red when ripe
Tamaño del pod
4-5 cm long, 2-3 cm wide, bumpy
Pruébalo en la naturaleza
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3 salsas europeas elaboradas en pequeñas cantidades: sabor, picante y, en ocasiones, un poco de caos, todo en una caja.
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Sabor y 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.
Perfil térmico
Escala Scoville
1,400,000-2,200,000 SHU
Heat label
Extreme
Ventana de cosecha
Late summer to early autumn
Recuento del índice de salsas
-
Historia y cultura
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.
Botánica y notas de cultivo
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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.
Marcador de posición visual de la caja de prueba
- 3 salsas de 100 ml (varios estilos)
- Ficha de cata y sugerencias de maridaje
- Envíos a toda la UE; tiradas limitadas.
Caja de prueba
Caja única para explorar el calor y el sabor de diferentes estilos de salsas. Sin compromiso; solo prueba y toma notas.
Comprar caja de pruebaPreguntas frecuentes
Komodo Dragon suele medir 1,400,000-2,200,000 SHU (Extremo). Los rangos varían según el cultivar y las condiciones de cultivo.
instant-heat, Afrutado, floral, Pelota, lingering
ChiliCodexCDP.faq.answers.aliasList Los nombres alternativos de este pimiento provienen principalmente de dialectos regionales.
ChiliCodexCDP.faq.answers.similarList
- 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.
Fuentes
- Republic of Heat Notas de campo del laboratorio de cata
- Expedientes de productores presentados a través de Directus
- Registros abiertos de variedades cultivadas e investigación académica sobre el pimiento
Cotejamos bancos de semillas, literatura revisada por pares y datos de productores acreditados para verificar las afirmaciones sobre SHU y origen.
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