75-80 days. Heirloom. Heavy producer of 4-6’ long by ¼” thick peppers. Hot (50,000 Scoville heat units) peppers are excellent for pickles, hot sauce, drying, and in chili and salsa.
Heat or pungency of peppers are rated in Scoville Heat Units (SHU- 0 to 300,000). Hot growing conditions, full sun and adequate but not excessive moisture generally promote pungency. Too much water, nitrogen or low temperatures will drain the taste. Fruits ripening at 85º- 95º have more pungency than those maturing at 65º – 70º. The pungency increases tenfold when the fruits are dehydrated.

