Explore Chiles
Chocolate Bhutlah botanical illustration

Chocolate Bhutlah

Capsicum chinense

A dark superhot Bhutlah type that requires evidence-led treatment of lineage and heat claims.

Extreme 1,000,000–1,200,000 SHU
Flavor
Fruity and intense beneath extreme heat.
Origin
Modern superhot breeding
Best uses
The Firebox, small-batch sauces, blends, controlled heat challenges.
Days to maturity
100-150

In the kitchen

Fresh
Use in very small amounts with clear handling guidance.
Dried
Drying can concentrate aroma and heat; dose carefully.
Smoked
Smoke is best used sparingly so fruit character is not lost.
Roasted
Roasting can deepen flavor but does not make the heat casual.
Fermented
Common in very hot sauce and mash applications.

Substitutes

Compare all