Pimenta Lisa Meatfreak
Entry Completeness90%
Further InformationEdit 
Classified as C. chinense. Ripens to red, round/tomato/cherry/marbles pods. Heat sits around 30,000–80,000 SHU — hot, with a lingering burn. From Brazil.
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Pimenta Lisa Meatfreak
Pimenta de Lisa Meatfreak
C-T-R-6-020
C. chinense
30,000 - 80,000
Hot (15,001–100,000 SHU)
Further InformationEdit
Classified as C. chinense. Ripens to red, round/tomato/cherry/marbles pods. Heat sits around 30,000–80,000 SHU — hot, with a lingering burn. From Brazil.
LinksEdit
