Carboruga – a super-hot hybrid for the chilli lover
What makes Carboruga special
Carboruga is a violently hot cross between Carbonero and Moruga Scorpion. It combines sharp fruitiness with massive heat and is a must for anyone after chilli varieties of extreme strength.
Background and name
The name is a blend of the parent varieties: Carbonero + Moruga. It was developed to bring out the best of two worlds – Moruga’s fire and Carbonero’s fruitiness.
Appearance and growth habit
The plant grows about 100–130 cm tall. The pods are wrinkled, often with a ‘stinger’ tip, and ripen from green to orange or red-orange. Vigorous habit with heavy fruit set.
Estimated Scoville heat
Approx. 1,000,000 – 1,400,000 SHU
Flavour and uses
Fruity and floral flavour, with a fast, burning heat that sticks. Best in concentrated products – such as fermented sauces or powder.
Ways to use Carboruga
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Use in super-hot sauces
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Dry and grind to a chilli boost in small doses
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Try in fermented chilli oil
How to grow Carboruga
Carboruga belongs to Capsicum chinense. Sow your chilli seeds between January and March. Slow to germinate, but productive with the right care. Warmth, light and time are the key.
A real heavyweight – for anyone who wants heat with elegance.
The price is for 6 chilli seeds
Sow in moist seed compost or peat pellets and keep warm, at about 25–30°C for best germination The compost should be moist but not wet. A propagator helps to keep the air humid. Once the seedlings have grown a little and developed their second pair of leaves, you can lower the temperature to about 20°C and take them out of the propagator. They do well on a sunny windowsill, in a greenhouse and outdoors in summer. For best results, soak the seeds in Growhelper for 12–24 hours before sowing
