فلفل حار 'فطر القبعة الحمراء' (عضوي)

Started these indoors in March and by midsummer the plants were absolutely loaded, easily a dozen-plus peppers per stem. The heat is serious but not brutal, right in that 50k-100k range, and they kept fruiting well into October.

The heat level is perfect for curry and stews, and I was surprised how many peppers one plant produced over several months. A little goes a long way, which makes this organic seed a great value.

I’ve been using these chilies in my curries and stews, and the 50,000 to 100,000 Scoville heat is just right—plenty of kick without being overwhelming. The plants have been giving me a steady harvest for weeks now.