Capsicum chinense
Komodo Dragon - Escoville, sabor y usos
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 alcanzar una temperatura de 1,400,000-2,200,000 SHU (Extremo). Se encuentra en toda 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. Ver salsas que llevan Komodo Dragon
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 vida real
Descubre las salsas con Komodo Dragon
3 salsas europeas elaboradas en pequeñas cantidades: sabor, picante y, de vez en cuando, un poco de caos, todo en una caja.
Salsas con Komodo Dragon
Descubre cómo los creadores utilizan Komodo Dragon en diferentes estilos y regiones.
Aún no hemos registrado ninguna salsa que contenga Komodo Dragon.
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 de Scoville
1,400,000-2,200,000 SHU
Heat label
Extreme
Periodo 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.
Notas sobre botánica y 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.
¿No estás listo para comprometerte? Prueba con una sola vez.
Una sola caja con tres salsas independientes. Pruébalas una tras otra, puntúa cada una en tu «Salsa Vault» y decide si quieres seguir con el ritual.
Compra una caja de pruebaPreguntas frecuentes
ChiliCodexCDP.faq.answers.heatWithRange
instant-heat, Afrutado, floral, Pelota, lingering
Los nombres Komodo Dragon Chili, Tesco Superhot aparecen como alias habituales según la región. Los nombres alternativos de este pimiento provienen, en su mayoría, de dialectos regionales.
Echa un vistazo a 7 Pot, Carolina Reaper, Ghost Pepper, Naga Viper para ver recetas similares o con ingredientes parecidos.
- 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 y investigación académica sobre el pimiento
Para verificar las declaraciones relativas al índice SHU y al origen, contrastamos la información de los bancos de semillas, la bibliografía revisada por pares y los datos de productores de prestigio.
Revisado por Republic of Heat - última actualización: 2025-11-10