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[Capsicum chinense] Dried Little Bastard pepper, compact superhot scorpion/reaper hybrid.
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Dried Little Bastard Pepper is the dried version of a rare superhot hybrid belonging to the species Capsicum chinense, resulting from crosses between scorpion and reaper varieties bred by independent chili enthusiasts. Despite the small size that gives it its name, it develops off-the-chart heat, exceeding one million Scoville Heat Units.
The plant is compact yet highly productive, with intense green leaves and sturdy stems. The fruits are small and concentrated, with wrinkled, bumpy skin, ripening from green to intense red with a small pointed tail.
Sow in a heated seedbed between February and March, keeping temperatures constant at 25-28°C: Capsicum chinense germination is slow, often 3-4 weeks.
Transplant from May, once night temperatures stay stably above 15°C. It prefers full sun, rich well-drained soil, regular watering and supportive fertilization throughout the season.
The capsaicin content is extremely high: always handle with disposable gloves, avoiding any contact with eyes and mucous membranes. During drying, keep the product away from direct drafts and excessive heat sources.
Like other Capsicum chinense, it can be affected by aphids, spider mites and whitefly, especially under protected cultivation with poor ventilation.
Capsaicin, responsible for the heat, has thermogenic properties and boosts metabolism. Dried Little Bastard pepper, with a fruity flavor followed by a fast, lingering burn, is used as powder, sauces or concentrated extracts, always in minimal doses.