A very nice variety from Assam, India Cayenne type pods with good flavor and good heat. plants grow good in most climates with good yields. This variety makes excellent paprika powder

C.Annuum

SHU 80,000+

 ASSAM PEPPER - The Indian Fire

**Basic Info**  

Species: *Capsicum annuum*  

Origin: Assam, India  

Heat: Hot to Very Hot (50,000-150,000 SHU)  

Type: Long, thin bird pepper variety  

**Story**  

The Assam Pepper is a rare and exotic variety hailing from the northeastern Indian state of Assam, a region renowned for its diverse agricultural heritage and spicy culinary traditions. This long, slender bird pepper has been cultivated for generations, prized for its intense heat and unique appearance.  

What makes the Assam Pepper particularly distinctive is its dramatic color transformation. The pods start as a striking black/green combination, creating a visually arresting contrast against the dark foliage. As they mature, they transition to a vibrant, glossy red, signaling peak ripeness and maximum heat. The pods are long and thin, reaching up to 3 inches, hanging gracefully from thin, wiry branches that can exceed 3 feet in height.  

At 50,000-150,000 SHU, the Assam delivers a very hot, spicy flavor with a fiery, satisfying burn that builds quickly and lingers. Despite its intensity, it maintains a clean, sharp pepper flavor that makes it versatile in various culinary applications. The variety is noted for being 'very productive' and 'easy to grow,' even in northern climates, though it may require overwintering in pots to survive multiple seasons.  

In culinary traditions, the Assam Pepper excels in salads, rice and bean dishes, and fresh salsas where its heat adds a dynamic kick. Its thin walls also make it ideal for drying, where it concentrates into a potent powder that can be used sparingly to elevate dishes.  

For gardeners, this variety offers the thrill of growing a 'VERY RARE' pepper with ornamental value. The plants are perennial in warmer zones (9-11) and can be kept compact (around 18 inches) with pruning, making them suitable for container gardening. The striking black/green-to-red color progression creates a stunning visual display.  

**Plant**  

Thin, wiry branches, up to 3+ feet tall, can be pruned to stay compact.  

**Pods**  

3 inches long, thin, black/green to bright red when ripe.  

**Flavor**  

Very hot, spicy, with a fiery, satisfying burn.  

**Kitchen**  

Fresh in salads, rice dishes, salsas; drying for powder.  

**Growing Tips**  

- 63-100+ days to maturity  

- Full sun (6-8 hours)  

- Zones 9-11 (perennial); overwinter in pots elsewhere  

- Well-draining soil, moderate watering  

**Culinary Uses**  

- Fresh in spicy salads and salsas  

- Rice and bean dishes  

- Dried for hot powder  

**Common Questions**  

Q: How hot is it?  

A: Hot to Very Hot at 50,000-150,000 SHU.  

Q: What makes it unique?  

A: Black/green to red color change, long thin shape.  

Q: Best use?  

A: Fresh in dishes or dried for powder.  

Q: Can it be perennial?  

A: Yes, in zones 9-11 or overwintered in pots.