How hot is the Bombay Morich Maroon?

The Bombay Morich Maroon measures 5,000–30,000 Scoville Heat Units (SHU), making it a hot pepper — roughly 4 times hotter than a jalapeño (which tops out around 8,000 SHU).

Bombay Morich Maroon

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Further InformationEdit

Classified as C. annuum. Ripens to crimson/burgundy, standard tapered pods. Clocks in at 5,000–30,000 SHU — solid heat — enough to make you pay attention.

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NameBombay Morich Maroon

Alternative Name(s)None yet

Universal Pepper Number (UPN)A-C-SM-J-5-001RegisteredHow UPN works

SpeciesC. annuum

Scoville Heat Units (SHUs)5,000 - 30,000

Heat LevelHot (15,001–100,000 SHU)

Mature Pod Color (Primary)Crimson/Burgundy

Pod FormStandard tapered

RegionNot set

Discoverer/BreederNot set

Immature Color(s)Green/Mustard

Further InformationEdit

Classified as C. annuum. Ripens to crimson/burgundy, standard tapered pods. Clocks in at 5,000–30,000 SHU — solid heat — enough to make you pay attention.

LinksEdit

Last updated Oct 5, 2026