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Dried Black Shark Purple Pepper

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[Capsicum chinense] Dried Black Shark Purple pepper, striking purple extreme-heat chili.

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Dried Black Shark Purple Pepper

Dried Black Shark Purple Pepper is the dried version of the purple variant of this SuperHot pepper from the Shark family, obtained from selections of the Red Shark by Italian breeder Danilo Martini, belonging to the species Capsicum chinense.

The Black Shark Purple Plant

The plant produces bumpy tailed fruits that, in this selection, ripen to a bright purple color, particularly decorative on the plant.

How to Sow Black Shark Purple

Sow in a heated seedbed between February and March, keeping temperatures constant at 25-28°C until germination, which may take 3-4 weeks given the high heat of this genotype.

How to Grow Black Shark Purple

Transplant from May, once night temperatures stay stably above 15°C. It prefers full sun, fertile well-drained soil, regular watering without waterlogging and periodic potassium-rich fertilization during fruiting.

Heat Level and Care Tips for Black Shark Purple

The heat level is extreme: gloves are essential when handling the fruits, carefully avoiding contact with eyes and mucous membranes.

Diseases and Pests of Black Shark Purple

It can be affected by aphids, spider mites and whitefly, especially under protected cultivation with poor ventilation; good air circulation reduces the risk of powdery mildew.

Properties and Uses of Black Shark Purple

The high capsaicin content gives strong thermogenic and metabolism-stimulating properties. Dried Black Shark Purple pepper, prized by collectors for its bright purple color and extreme heat, is used ground into powder or flakes for very spicy sauces.

Nutritional Values of Black Shark Purple (per 100 g)

  • Calories: 40 kcal
  • Protein: 1.9 g
  • Fat: 0.4 g
  • Carbohydrates: 8.8 g
  • Fibre: 1.5 g
  • Vitamin C: 143 mg
  • Potassium: 322 mg