Description
Chilli Name : WILD LOMBOK
Chilli Species : Frutescens
Chilli Origin : Indonesia (Lombok Island)
Chilli Heat : Very Hot (75,000–100,000 SHU)
Wild Lombok is a traditional Capsicum frutescens variety from Lombok Island, Indonesia, where chillies have been cultivated and foraged for generations. Often referred to locally as “Cabe Rawit Lombok”, it represents the true wild-style chillies used in Indonesian cooking — small, fiery, and full of flavour.
Pods are tiny and upright, around 2–3 cm long, ripening from green to bright red. The flavour is intensely fruity and slightly smoky, delivering a very hot heat of 75,000–100,000 SHU — similar to Birdseye but with a cleaner, sharper burn. Used fresh in sambal (Indonesian chilli paste), or sun-dried for flakes and sauces, Wild Lombok is prized for its depth and consistency of heat.
Plants are compact and bushy (40–60 cm tall), producing hundreds of upright pods over the season. They thrive in hot, humid tropical conditions, but adapt well to greenhouses or sheltered outdoor sites in temperate climates.
Seeds germinate best at 28–30 °C, sprouting within 10–21 days. Plants mature in about 90–100 days, cropping continuously through late summer.
