Capsicum chinense
Komodo Dragon - Scoville, goût et utilisation
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. Le Komodo Dragon mesure généralement 1,400,000-2,200,000 SHU (Extrême). Apparaît à travers United Kingdom (bred), inspired by Indonesian heat dans les condiments, les cornichons et les 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. Voir les sauces utilisant Komodo Dragon
Également connu sous le nom de: Komodo Dragon Chili, Tesco Superhot
Espèces
Capsicum chinense
Chaleur
Goût
instant-heat, Fruité, floral, Audacieux, lingering
Origine / Régions
United Kingdom (bred), inspired by Indonesian heat
Couleur / Forme
Bright red when ripe
Taille de la gousse
4-5 cm long, 2-3 cm wide, bumpy
Essayez-le dans la nature
Obtenir des sauces utilisant Komodo Dragon
3 sauces européennes fabriquées en petites quantités - saveur, feu et parfois un peu de chaos, dans une boîte.
Sauces utilisant Komodo Dragon
Découvrez comment les fabricants utilisent Komodo Dragon dans tous les styles et toutes les régions.
Nous n'avons pas encore enregistré de sauces utilisant Komodo Dragon.
Saveur et arôme
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.
Profil de chaleur
Gamme Scoville
1,400,000-2,200,000 SHU
Heat label
Extreme
Fenêtre de récolte
Late summer to early autumn
Indice de sauce
-
Histoire et 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.
Botanique et notes de culture
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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.
Emplacement visuel de la boîte d'essai
- 3 sauces de 100 ml (styles variés)
- Carte de dégustation et conseils d'association
- Livré dans toute l'UE ; tirages limités
Boîte d'essai
Boîte d'essai unique pour explorer la chaleur et la saveur de différents styles de sauces. Pas d'engagement, il suffit de goûter et de prendre des notes.
Acheter Boîte d'essaiFAQ (FOIRE AUX QUESTIONS)
Komodo Dragon mesure généralement 1,400,000-2,200,000 SHU (Extrême). Les fourchettes varient en fonction du cultivar et des conditions de culture.
instant-heat, Fruité, floral, Audacieux, lingering
Les Komodo Dragon Chili, Tesco Superhot apparaissent comme des alias courants en fonction de la région. Les noms alternatifs de ce piment proviennent principalement de dialectes régionaux.
Pensez à 7 Pot, Carolina Reaper, Ghost Pepper, Naga Viper pour des températures ou des recettes comparables.
- 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
- Notes de terrain du laboratoire de dégustation de Republic of Heat
- Dossiers de producteurs soumis par l'intermédiaire de Directus
- Registres de cultivars ouverts et recherche universitaire sur le piment
Nous recoupons les banques de semences, la littérature évaluée par les pairs et les données de producteurs réputés pour les allégations relatives à la teneur en SHU et à l'origine.
Révisé par Republic of Heat - dernière mise à jour 2025-11-10