The Vampire chilli is a striking Capsicum annuum with dark foliage and glossy pods that start black before ripening to deep red. Heat ranges between 15,000 and 30,000 SHU, offering a medium burn and bold, clean flavour. The sleek, fang-shaped pods hang neatly against the dark leaves, giving a dramatic contrast as they mature. Plants grow vigorous and bushy, producing a strong crop through summer. I find it both ornamental and productive, well suited to large pots or open ground.
Species: Capsicum annuum
Scoville (SHU): 15,000–30,000
Time to Fruit: Around 90–100 days from transplant
Culinary Uses: Fresh dishes, sauces, drying, grilling




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