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Salvatore Jones Yellow Powder

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[Extreme SHU] [C. Chinense] [F1] Firm, crunchy Italian superhot discovered by chance, finely ground.

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Salvatore Jones Yellow Powder

Salvatore Jones Yellow Powder is obtained by grinding this all-Italian variety, discovered by chance among some Trinidad Moruga Scorpion plants at the Diavolo Piccante farm.

The Salvatore Jones Yellow Powder Plant

source plant, of the species Capsicum chinense (F1), is large and very productive, with pendulous fruits about 6 cm long that turn from green to yellow at full ripeness.

How to Sow Salvatore Jones Yellow Powder

powder comes from fruits grown from seeds sown between February and March in a seedbed at 24-28°C, harvested once the skin reaches full yellow colour.

How to Grow Salvatore Jones Yellow Powder

slow drying preserves the aroma of the fruits, notably more compact and firm than other superhots, followed by fine grinding that yields an even yellow powder.

Tips for Salvatore Jones Yellow Powder

it should be stored in an airtight container away from light and moisture, and dosed with caution: a few grams are enough to make an entire dish spicy.

Diseases and Pests of Salvatore Jones Yellow Powder

when handling it, gloves and a mask should be worn, as the concentrated powder can irritate skin, eyes and airways even from a distance.

Uses and Curiosities of Salvatore Jones Yellow Powder

Salvatore Jones Yellow Powder has an extreme heat level (about 900,000 SHU): the source fruit, particularly fleshy and crunchy, pairs very well with fish dishes even once ground into powder.

Properties of Salvatore Jones Yellow Powder

it concentrates high doses of capsaicin, responsible for its heat, along with good amounts of vitamin A and antioxidants.

Nutritional Values of Salvatore Jones Yellow Powder

  • Calories: about 280 kcal
  • Protein: 12 g
  • Carbohydrates: 50 g
  • Fat: 5 g
  • Fiber: 30 g