The Big Mustard Mama is an extremely hot chilli pepper, developed by Troy Primeaux in Louisiana, USA. Its large, wrinkled pods mature to a mustard-green hue, measuring approximately 6–7 cm in length and 3–4 cm in width. This Capsicum chinense variety delivers intense heat, often exceeding 1,000,000 Scoville Heat Units (SHU), accompanied by a slightly peppery flavour. Ideal for making ridiculously hot sauces and adding a fiery kick to various dishes. The Big Mustard Mama is definitely one I recommend growing if you want the hottest of the hot!
- Species: Capsicum chinense
- Scoville (SHU): 1,600,000+
- Origin: Louisiana, USA
- Time to Fruit: 120–150 days after transplant
- Culinary Uses: Hot sauces, salsas, spicy dishes
- Parentage: Variant of Big Black Mama, a cross between Naga Morich and Trinidad Douglah
When I tried this, for the few seconds before the extreme pain arrived, I was impressed with the flavour. 🔥🔥🔥
Some say that the original “Pepper X” was just a Big Mustard Mama 🤔
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