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[1.500.000 SHU][C.Chinense] Green version of Trinidad Moruga Scorpion. Although the chilli is considered a Super Hot, the powder is not extremely spicy and it has a much more seasoned and fruity taste

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[1.500.000 SHU][C.Chinense] White version of the Trinidad Moruga Scorpion, the powder is characterized by an extreme spiciness and citrus fruity taste
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[1.500.000 SHU][C.Chinense] Caramel variant of Trinidad Moruga Scorpion, its powder has a strong, slightly fruity and extremely spicy flavour
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[1.500.000 SHU][C.Chinense] Chocolate variant of Trinidad Moruga Scorpion. Its powder is extremely spicy but it has a pleasant flavour!
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[1.500.000 SHU][C.Chinense] Peach version originates from Trinidad Moruga Scorpion. Its powder gives dishes a pleasant, fruity and extremely spicy taste! 
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[1.500.000 SHU][F5][C.CHINENSE] Particular variant of Trinidad Moruga Scorpion Chocolate with strange and very different fruits in shape and size. The powder is extreme spicy with aromatic hints
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[1.500.000 SHU][C.Chinense] Explosively spicy cultivar from crossing Sepia Serpent and Carolina Reaper
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[1.500.000 SHU][C.Chinense] New cultivar resulting from the cross between Trinidad Scorpion Butch Taylor and Trinidad Douglah. The powder, as well as the fruit, is extremely spicy. According to the experts it will become the hottest new chilli pepper in the world
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[1.500.000 SHU] [C.Chinense] Cultivar from the cross of a Trinidad Scorpion, a Jonah 7 Pot and an Ubatuba Cambuci. The powder is very spicy and has a fruity flavour and floral notes.
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[1.400.000 SHU][C.Chinense] One of the spiciest  chillies known until today, this variety won the Guinness World Record for the hottest chilli in the world before the famous Trinidad Moruga Scorpion. Tasty chilli with an enveloping spiciness and fruity, exotic tones
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[1.400.000 SHU] The powder of Little Bastard are extremely spicy. As soon as the chilli is opened it releases a strong and intense aroma and when you eat it your mouth will be on fire
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[1.200.000 SHU][C.Chinense] Bhutlah is a cultivar from the Canary Islands produced by crossing two famous hot varieties of Capsicum Chinense, Bhut Jolokia and Trinidad Douglah. The powder gives off an intense, slightly citrusy aroma, the spiciness is extreme and lasts a long time in the mouth
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