Armageddon Chilli

The Armageddon chilli is a modern, UK-bred super-hot chilli pepper that has quickly gained a fearsome reputation. Developed by Tozer Seeds after a five-year breeding program, it is the world's first F1 hybrid super-hot chilli and was first grown commercially in Bedfordshire by Salvatore Genovese. Genetically, it belongs to the Capsicum chinense species, the same family as other infamous peppers like the Habanero and Carolina Reaper, though some suggest it may have Capsicum frutescens in its lineage to enhance its vigour. The Armageddon chilli boasts a blistering heat level, officially rated at an incredible 1.3 million Scoville Heat Units (SHU), making it approximately 400 times hotter than a standard jalapeño. 

As an F1 hybrid, the Armageddon plant was specifically cultivated for improved performance, resulting in a vigorous, bushy, and robust plant that is easier to grow and higher yielding than many open-pollinated super-hots. It typically reaches a height of 70-120 cm (approx. 2.5-4 feet) and produces a prolific number of pods. The pods themselves are relatively small, measuring 4-6 cm (1.5-2.5 inches) long, and are often described as having a wrinkled, squat, lantern-like shape with a small pointed tip. They mature from a pale green to a vibrant, brilliant red. A key characteristic of this variety is its early maturity; it was bred to ripen up to two weeks faster than a Carolina Reaper, a significant advantage for growers in cooler climates with shorter seasons. 

Despite its apocalyptic heat, the Armageddon chilli is prized for its complex and pleasant flavour profile. Those brave enough to taste it report a distinctly fruity and citrusy taste, with some detecting floral or even smoky notes beneath the fire. Due to its extreme pungency, it must be handled with caution and used very sparingly in culinary applications. It is an excellent choice for creating intensely hot sauces, marinades, and salsas, where a small amount can impart both searing heat and a unique fruity character. It can also be dried and ground into a powder for a versatile seasoning spice or used for pickling and flavouring beef jerky.

 All plants are grown on our farm in Norfolk, UK and are grown in an open pollinated area.