KS Crimson Starr
Also known as Crimson Starr
KS Crimson Starr is a Capsicum chinense cultivar from North Texas, United States. Capsi has not yet documented heat for this variety. Flavor is fruity, sweet, citrus. Used for hot sauce.
KS Crimson Starr is a red Capsicum chinense from Khang Starr's North Texas garden. Pods run from fat, wrinkled ghost shapes to rounded bonnets and were bred for hot sauce.
Flavor & Use
Sweet and a little tropical up front, with a citrus hint like a Scotch Bonnet. Heat builds slowly and can sit in the chest and throat.
Culinary
About
Ripe pods turn a deep crimson and stay wrinkled and bumpy. Some fruits are long and fat like a ghost. Others look more like a golf-ball bonnet with Scotch Bonnet lobes. The wall is medium and the placenta is large. Flavor starts sweet and a little tropical. The burn is slow and shows up late. Plants set a lot of fruit in a large container but drop buds when summer sits above about 95 F.
Backstory
Khang Starr pulled this red pheno out of his StarrRacha project and named it Crimson Starr in 2017. He wanted a Scotch Bonnet-style sauce pepper with more kick than the bonnet alone. Seeds later turned up in small U.S. catalogs.
Appearance
Growing
Heritage
ExploreParents
Sources
FAQ
- How hot is KS Crimson Starr?
- Capsi has not yet documented heat for this variety. Capsi uses a sourced range and a trust tier, not a single marketing number. How we verify heat: https://web.thecapsi.app/learn/heat-and-capsaicin/how-we-measure-heat
- What does KS Crimson Starr taste like?
- Sweet and a little tropical up front, with a citrus hint like a Scotch Bonnet. Heat builds slowly and can sit in the chest and throat.
- How do I grow KS Crimson Starr?
- KS Crimson Starr: subtropical climate, full sun.
- What can I substitute for KS Crimson Starr?
- KS StarrRacha Hornet