Dragon's Breath

Dragon's Breath is a superhot Capsicum chinense pepper developed through a collaboration between Welsh chili farmer Neal Price, NPK Technology, and Nottingham Trent University; it was later cultivated by breeder Mike Smith of St Asaph, Denbighshire, Wales. Named for the Welsh dragon, it was originally bred not for record heat but to test a specialist plant food, and its essential oil has been investigated for potential use as a topical anesthetic. The small red fruits have a fruity, floral flavor typical of chinense varieties before an extreme, prolonged heat onset that makes it unsuitable for casual culinary use.

Days to maturity

90–120 days

Plant height

90–120 cm (3–4 ft)

Best use

Extreme hot sauces, novelty

Species

Capsicum chinense

Origin

Wales, United Kingdom