Their fruits ripen to a beautiful chocolate brown, are slightly larger than those of the Red TSM, but are just as hot and can be recognised by the spike at the tip of the chilli. However, the fruit shapes can vary greatly in this species. The pods have a very aromatic and fruity flavour, but are somewhat milder and smokier than the other varieties. They are suitable for seasoning sauces, as well as for drying and making powder. The germination temperature is between 24 and 30°C , with a germination period of 10 - 20 days.
They should be placed in a full sun, sheltered spot, with at least 6 hours of sunlight, better more. As the plants have quite a long ripening period, you should cultivate them in a pot so that you can bring the plants indoors when the temperature drops below 12°C during the day so that all the fruits can ripen. To overwinter, cut back by 20cm after harvest and place in a bright spot at a minimum of 15°C.
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