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This hybrid chili pepper is erect, tall, vigorous plant with dark green leaves. Fruit is light green color and turn bright red at maturity. It can be harvested in 100 days from sowing. The fruit is eaten raw or cooked for its fiery hot flavour, concentrated along the top of the pod. The stem end of the pod has most of the glands that produce the capsaicin. The white flesh surrounding the seeds contains the highest concentration of capsaicin.