Pimenta Kathumby Mustard

Entry Completeness90%

Further InformationEdit

This C. chinense cultivar. Ripens to brown/chocolate, round/tomato/cherry/marbles pods. Clocks in at 30,000–80,000 SHU — hot, with a lingering burn. Associated with Brazil.

LinksEdit

NamePimenta Kathumby Mustard

Alternative Name(s)Pimenta de Kathumby Mustard

Universal Pepper Number (UPN)C-T-B-6-001

SpeciesC. chinense

Scoville Heat Units (SHUs)30,000 - 80,000

Heat LevelHot (15,001–100,000 SHU)

Mature Pod Color (Primary)Brown/Chocolate

Further InformationEdit

This C. chinense cultivar. Ripens to brown/chocolate, round/tomato/cherry/marbles pods. Clocks in at 30,000–80,000 SHU — hot, with a lingering burn. Associated with Brazil.

LinksEdit