Leader in capsaicin, vitamin C content, and suitability for drying. Medium-early maturing, 112-120 days to technical maturity. Yield: 12-14 tons / ha. Fruit conical, small, weighing 8-15 g. Color in technical maturity — dark green, ripening — red with netting. Flesh — thin, very hot flavor. Dry matter content 14.2%, carotene — 11.5 mg / 100 g, vitamin C — 250-300 mg / 100 g. Resistant to fusarium wilt. Used as a spice.
