Devil’s Tongue Chocolate – hot chilli with deep flavour and a dark character
What makes Devil’s Tongue Chocolate special
Devil’s Tongue Chocolate is an intensely hot chilli with a dark, almost brown pod colour and a deep flavour profile. A favourite among chilli lovers who value strong varieties with a complex aroma. A variation of the Devil’s Tongue series – but with a fuller flavour and a lovely chocolate-brown shade.
Background and name
The variety is thought to be a natural mutation of Devil’s Tongue Yellow or Red. The name comes from the pod’s pointed, slightly lobed shape, reminiscent of a ‘devil’s tongue’ – and it lives up to the name when it comes to heat.
Appearance and growth habit
The plants grow up to 100 cm tall and are sturdy and bushy. They produce medium-sized, bumpy pods of about 5–6 cm that ripen from green to deep chocolate brown.
Estimated Scoville heat
Approx. 300,000 – 500,000 SHU
Flavour and uses
Deep, fruity and slightly smoky flavour with strong but not overwhelming heat. Perfect for hot sauces, BBQ glaze, or drying and grinding to an aromatic chilli powder with character.
Ways to use Devil’s Tongue Chocolate
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Dry and grind to a flavourful powder
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Make darker hot sauces with depth
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Good as a complement in smoky stews
How to grow Devil’s Tongue Chocolate
Devil’s Tongue Chocolate belongs to Capsicum chinense. Sow your chilli seeds between January and March. A slow-germinating species that needs good warmth, patience and preferably a greenhouse or warm windowsill.
A dark beauty with both flavour and sting – perfect for anyone who likes chillies with personality.
