These fragrant, fiery, flavourful 10.2 cm chiles are the most widely grown variety in Tibet, where they are made into a spicy sauce or a tongue-tingling paste used in many dishes or served as a condiment that adds heat and savor to everyday meals. Plants bear heavy sets of multiple straight pods that quickly mature from green to rich deep red early in the season, and keep producing for long extended harvesting. We are pleased to introduce this unique variety to U.S. gardeners.
