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[Capsicum chinense] Dried Pink Tiger Yellow pepper, horn-shaped bright yellow extreme-heat chili.
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Dried Pink Tiger Yellow Pepper is an Italian SuperHot hybrid belonging to the species Capsicum chinense, obtained by crossing Bhut Jolokia with Pimenta da Neyde.
The plant produces elongated, horn-shaped fruits of medium size, bright yellow in color with a slight shading toward the tip.
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 (about 500,000 SHU): 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 Pink Tiger Yellow pepper, prized for its bright color and strong heat, is used ground into powder or flakes for very spicy sauces.