The Dragon’s Breath is an exceptionally hot chilli, unofficially measured at 2,480,000 Scoville Heat Units (SHU). Its small, wrinkled pods mature from green to vibrant red, delivering an intense fruity flavour. Originating from Denbighshire, Wales, this Capsicum chinense variety was developed through a collaboration between a local farmer and Nottingham Trent University. Due to its extreme heat, it’s ideal for making ultra-hot sauces and should be used sparingly in culinary applications.
- Species: Capsicum chinense
- Scoville (SHU): 2,480,000
- Origin: Denbighshire, Wales, United Kingdom
- Time to Fruit: Approximately 90–120 days
- Culinary Uses: Ultra-hot sauces, extreme spicy dishes
- Parentage: Developed by breeder Mike Smith in collaboration with Nottingham Trent University
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