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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 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 plant produces bumpy tailed fruits that, in this selection, ripen to a bright purple color, particularly decorative on the plant.
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.
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.
The heat level is extreme: gloves are essential when handling the fruits, carefully avoiding contact with eyes and mucous membranes.
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.
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.