ChilliF1 Hybrid

Armageddon Chilli

British-bred superhot - the world's first F1 hybrid super-chilli

£2.99approx. 10 seeds

The world's first F1 hybrid superhot - British-bred by Tozer Seeds, around 1.3 million SHU, and bred for vigour: more robust, earlier and higher-yielding than open-pollinated superhots. The grower-friendly way into extreme heat.

Heat level 9/10
Superhot
Scoville 800,001-1,300,000
Sowing months
JanFebMarAprMayJunJulAugSepOctNovDec
Harvest months
JanFebMarAprMayJunJulAugSepOctNovDec
Height
60-120cm
Spread
50-70cm
Spacing
60cm
Position
Full sun. Greenhouse, conservatory or sunny windowsill. Frost-tender.
Soil
Rich, fertile, well-drained.

Handle with care — this is a superhot chilli

This variety is exceptionally hot. The capsaicin in superhot chillies can cause real discomfort and even burns to skin and eyes, so a few simple precautions make all the difference when handling the fresh or dried fruit:

  • Wear disposable gloves whenever you cut, deseed, or handle the fruit
  • Keep your hands well away from your eyes, nose, and face while working
  • Never touch contact lenses with hands that have handled the fruit
  • Work in a well-ventilated space — the fumes from cooking or drying can irritate the lungs and eyes
  • Wash hands, knives, and boards thoroughly with soapy water afterwards
  • Keep fresh and dried fruit well out of reach of children and pets

The plants themselves are perfectly safe to grow and handle — these precautions apply to the ripe fruit and its seeds.

About this variety

The world's first F1 hybrid superhot, bred by Tozer Seeds over five years and first grown commercially by Salvatore Genovese in Bedfordshire, launched with some fanfare in 2019. The hybrid part is what matters to a grower. The older superhots are open-pollinated and can be slow, uneven and temperamental from plant to plant. This one was bred for vigour and consistency, and it ripens up to a fortnight ahead of its rivals, which counts for a great deal in a short British summer.

The heat is not a compromise. Around 1,300,000 Scoville units, roughly four hundred times a jalapeno, and the hottest British-bred chilli grown commercially. The pods are medium-sized, crumpled in the usual superhot fashion, ripening green to a vivid red, and behind the burn is a decent fruity flavour with a citrus tang and a little smoke. The heat builds slowly and then keeps going.

Being an F1, seed saved from your own fruits will not come true. The vigour comes from the controlled cross, so it is fresh seed each season if you want the same plant. Of all the superhots this is the one most likely to reward a first attempt. Wear gloves and eye protection when picking and processing the fruit.