Death Spiral Pepper

Spice

The Death Spiral Pepper, also known as the Death Pepper, is one of the most visually striking and intensely hot chili varieties ever bred. With its twisted, wrinkled skin and fiery gradient of green → orange → deep red, it’s both beautiful and terrifying to pepper enthusiasts. True to its name, the Death Spiral delivers a spiraling wave of heat that builds relentlessly after the first bite.

Quick Facts:

Type: Fruit (botanically) / Vegetable (culinarily)

Scientific name: Capsicum chinense

Variety: Death Spiral (also called “Death Pepper”)

Color range: Green → orange → red

Average Scoville Heat Units (SHU): 1,300,000 – 1,500,000

Origin: United Kingdom (developed from a 7 Pot and Naga hybrid)

Flavor & Heat Profile:

Flavor: Fruity and floral at first, with a citrusy sweetness

Heat: Brutally intense — one of the top 10 hottest peppers in the world

Aroma: Pungent and earthy with a tropical undertone

Culinary Uses:

⚠️ Warning: Handle with extreme caution — this pepper is extremely hot.

Hot sauces: Used sparingly for super-hot blends

Powders & flakes: Adds deep color and extreme spice

Infusions: For experienced spice makers — ideal for chili oils

Cooking: A single pepper can flavor an entire pot of food

Decorative use: Its twisted, colorful shape makes it popular for pepper displays

Nutritional Highlights:

Exceptionally high in vitamin C, vitamin A, and capsaicin

Capsaicin helps reduce inflammation and boost metabolism

Low in calories, naturally fat-free

Farming & Growth Notes:

Region: Grown locally in California (as displayed by Parlier Lions)

Growing time: 100–120 days

Plant type: Compact and highly productive

Ideal conditions: Warm temperatures and full sunlight

Ripening: Peppers transition through multiple color stages before full maturity