T-Rex Chocolate

Description

T-Rex Chocolate (C. chinense) comes from a cross of Trinidad Douglah and Bhutlah, which explains both the colour and the ferocity. The Douglah parentage brings the deep chocolate brown; the Bhutlah side brings everything else.

The pod is what gives the variety its name: twisted, wrinkled and folded into an accordion pleat, gnarled enough that no two look alike and more than one grower has said it looks like something a small dinosaur would object to. It ripens to a deep chocolate brown. Underneath the heat the flavour is fruity and sweet — and specifically not citrusy, which is what separates it from the yellow form.

The heat is extreme. Estimates circulating among seed sources run to 1.2–1.5 million SHU, though no one has published a laboratory measurement, so take the figure as an estimate and the pepper as a serious superhot either way.

Two practical notes. First, the seed is slow: it wants around 27–29°C to germinate and can take up to six weeks to come up, so do not write off a tray at week three. Second, the variety is not fully stable — expect some variation between plants. The plant itself is bushy and vigorous to around 90 cm in full sun, setting continuously.

Hot sauce, extract-strength work, and very small doses in cooking.

Some chilies are worth tasting before you grow them. → Explore the Vault

Each pack contains approximately 8–10 or more seeds per variety.
Seeds are packaged in a certified EU seed packaging facility in accordance with applicable regulations.

Categories: Chili Seeds , C. chinense , Super hot , Bonsai , Easy to grow