Species: Chinense, Extreme heat

Capsicum Chinense, hailing from the same family as habaneros and scotch bonnets.

Taste Profile

An explosion of tropical fruit flavours, often described as “instant fruity” and devoid of the “naga” bitterness found in some related chillies. For a more in-depth understanding, A chilli tasting video showcasing the taste is available below.

Heat Level

Buckle up for extreme heat! The BOC ranks among the hottest chillies globally, delivering a quick-hitting burn that lingers like a true Bhut. It is rated 600,000-900,000 SHU on the Scoville scale.

Texture and Appearance

Expect gnarly, bumpy pods starting green and maturing to a warm orange hue. Each pod measures roughly 6 cm long and 2-3 cm wide, slightly shorter but more wrinkled than its Orange Bhut Jolokia cousin.

Size of Plant

Compact and manageable, the BOC grows up to 60 cm in pots and thrives in warmer climates with ample sunlight.

Culinary Uses

While its heat demands caution, the BOC’s unique flavour shines in hot sauces, salsas, jams, and spice blends. Add a tiny amount for a thrilling kick or explore its potential in adventurous culinary creations.

Growing and Care

This sun-loving plant flourishes in warm temperatures and well-draining soil. Regular watering and fertilisation are key to producing an abundant harvest of fiery goodness. Remember, wear gloves when handling to avoid skin irritation.

Fun Facts

Bhut Orange Copenhagen is named after its place of origin, Copenhagen, Denmark.

Bhut Orange Copenhagen is a member of the Capsicum chinense Species, which is also home to the habanero pepper, the Scotch bonnet pepper, and the ghost pepper.

Bhut Orange Copenhagen is a good source of vitamins A and C.