Red Savina pepper
| Red Savina | |
|---|---|
 A Red Savina habanero, at near-optimum ripeness. Note characteristic deep red color. | |
| Species | Capsicum chinense |
| Cultivar | 'Red Savina' |
| Origin | California, United States |
| Red Savina pepper | |
|---|---|
| Heat | Exceptionally Hot (SR: 350,000 - 580,000) |
The Red Savina pepper is a cultivar of the habanero chile (Capsicum chinense Jacquin), which has been selectively bred to produce hotter, heavier, and larger fruit. It is also commonly known as the Dominican Devil's Tongue Pepper or the Ball of Fire Pepper in Guyana.[citation needed]
Frank Garcia of GNS Spices, in Walnut, California, is credited with being the developer of the Red Savina habanero.[1] The exact method Garcia used to select the hottest strains is not publicly known.
The Red Savina is protected by the U.S. Plant Variety Protection Act (PVP #9200255)[2][dead link]
While samples of Red Savina have been measured as high as 577,000 Scoville units, many chilli enthusiasts growing the Red Savina have been unable to reach this level of heat, even with certified Red Savina seed. The Chile Pepper Institute at New Mexico State University in Las Cruces, New Mexico, conducted an extensive field trial to test the Red Savina. In this scientific growth trial the Red Savina was unable to reach 250,000 scoville units.[citation needed]
In February 2007 the Red Savina chili was displaced in Guinness World Records as the hottest chili in the world by the Naga Jolokia pepper. The Red Savina held the record from 1994 until 2006.[3]
- ^ "What is a Habanero Pepper?". wisegeek.com. Retrieved 2008-03-31.
- ^ "Plant Variety Protection Number: 9200255 (Red Savina)". US Department of Agriculture. 1992-08-26.
- ^ "World's hottest chile pepper discovered". American Society for Horticultural Science. Retrieved 2008-03-31.