Red Savina pepper

Red_Savina.jpg

Red Savina pepper is a cultivar of the habanero chili (Capsicum chinense) that was selectively bred to produce a hotter, heavier, and larger fruit. It was once recognized as the hottest chili pepper in the world by the Guinness World Records.

History

The Red Savina pepper was developed by Frank Garcia of GNS Spices in Walnut, California, in the early 1990s. It was created through selective breeding, a process that involves choosing parent plants with desirable traits and breeding them to produce offspring with those traits.

Characteristics

The Red Savina pepper is known for its intense heat and distinctive red color. It typically measures between 2 to 3 inches in length and 1 to 2 inches in width. The pepper's heat level ranges from 350,000 to 577,000 Scoville Heat Units (SHU), making it significantly hotter than a regular habanero, which averages around 150,000 SHU.

Cultivation

Red Savina peppers thrive in warm climates and require a long growing season. They are typically grown in well-drained soil with plenty of sunlight. The plants can reach heights of up to 4 feet and produce a high yield of peppers.

Uses

Red Savina peppers are used in a variety of culinary applications, particularly in hot sauces, salsas, and spicy dishes. Due to their extreme heat, they are often used sparingly. The peppers are also used in the production of capsaicin extracts, which are utilized in pepper spray and other products.

Recognition

In 1994, the Red Savina pepper was recognized by the Guinness World Records as the hottest chili pepper in the world, a title it held until 2007 when it was surpassed by the Bhut Jolokia (Ghost Pepper).

See also

• Habanero
• Scoville scale
• Capsaicin
• Pepper spray
• Bhut Jolokia

External links

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