The Devil’s Tongue Pepper is one of the more mysterious, tasty, and hot peppers on the market. It has origins that are vague and not confirmed, but several theories exist to where it comes from. The pepper has a long curved shape that is reminiscent of a tongue and very hot, hence the name Devil’s Tongue. The pepper is yellow in color and closely related to the Habanero Pepper with a slightly sweet taste.
Devil Tongue Peppers typically have a Scoville rating of 325,000 units, but various other tests including one by Jim Duffy, a premiere pepper expert and guru, produced results as high as 500,000 units. There may be a correlation between the different Scoville units and the different color varieties of the Devil’s Tongue Pepper.
The Devil’s Tongue is rumored to have first come on the scene due to an Amish farmer that encountered it in his patch of Habanero peppers. This took place in Pennsylvania and many hail the Devil’s Tongue Pepper as originating there under those mysterious conditions. It is also speculated that the pepper came from the Caribbean some time ago. However, the general consensus is that is originated in the United States in Pennsylvania in the 1990’s. This adds an extra spooky aspect to a pepper that already has the devil’s name and is shaped like a tongue. The pepper is a member of the Habanero family and possibly was developed from other Habanero strains and Fataliis.
Taste and Smell
This pepper has a fruity and citrus like composition and a nutty flavor with very thick walls that makes it sturdy during cultivation and culinary practices.
This pepper is very useful in the culinary arts for its heat, taste, flavor, and reported medicinal properties. The Devil’s Tongue is not as widely popular as some other peppers, but it has a strong and faithful following. The pepper stimulates the metabolism and helps fight cancer and diabetes. This small fruit also has many vitamins and antioxidants and helps reduce cholesterol. The pepper is used in many food dishes and spicy hot eating challenges.
We do not have any cultivation information yet.
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Photo Credit: ethno-botanik.org