Description
Chilli Name : CARBOURGA CHOCOLATE
Chilli Species : Chinense
Chilli Origin : Likely South America (exact origin unclear)
Chilli Heat : Superhot
Carbourga Chocolate is a rare chinense superhot, notable for its dark brown wrinkled pods and intense heat. Its exact breeding history isn’t well documented, but it is associated with South American chinense strains and valued by growers as a distinctive variation within the “chocolate” superhot family.
Pods are gnarled and rough-skinned, ripening from green to deep chocolate brown. The flavour has the earthy, slightly smoky undertones typical of brown superhots, though the extreme heat dominates.
Plants are vigorous for a chinense, usually 90–120 cm tall, with strong branching and heavy pod production given a long, warm season.
Seeds germinate best at 28–30 °C, sprouting in 10–21 days. Plants usually require 100–120 days from sowing to harvest, with greenhouse or polytunnel conditions recommended in cooler climates.
