Burning Tongue pepper is an early-maturing variety of hot pepper, suitable for cultivation both in open ground and under plastic coverings. The plant is compact, about 30-50 cm tall, with a bushy and semi-spreading form. Fruits have an elongated-conical shape, 10-12 cm long, bright red and glossy at full maturity, weighing about 50-60 g with a wall thickness of approximately 4 mm. The fruit surface is slightly wavy, and the number of chambers inside is two. The plant is characterized by high yield, producing 90-100 fruits per season.
The pepper has an extremely hot and burning taste, with a Scoville scale rating of 50,000 to 70,000 units, making it hotter than average. The aroma of the fruit is strong and distinctive; when consumed, the burning sensation is immediately noticeable, especially at the beginning, which is reflected in the variety's name. Due to its flavor profile, this pepper is widely used in cooking: it is suitable for making paprika, various sauces and pastes, and is also used for pickling, preserving, and as a seasoning for salads.
The variety does not require plant shaping, simplifying its care. It is well adapted to various growing conditions, including open ground and plastic greenhouses, both heated and unheated. The early maturation period — about 80-90 days — allows for a quick harvest. The compact bush with dark leaves is not only convenient to grow but also decorative, making this variety appealing to gardeners and lovers of spicy vegetables.
