Kung Pao Pepper
Versatile US hybrid cayenne-style pepper offering reliable medium heat, high yields, and excellent drying performance; perfect home-garden choice for authentic Asian dishes.
Growing
~85 days to maturity
Fruit size
10–15 cm
Flavor & Use
Subtle earthy and peppery with slight smoky notes; heat builds cleanly without fruitiness or bitterness, allowing other ingredients to shine.
Culinary
About
A productive hybrid variety producing long, slender, cayenne-like pods that mature from green to bright red. With thin walls and medium heat, it is excellent for drying, powder, and adding balanced spice to Asian stir-fries and the namesake Kung Pao dishes without overpowering other flavors.
Backstory
Modern US hybrid introduced circa 2000 (J. Bill) and marketed as a milder cayenne-style alternative specifically suited for Asian, Thai, and Sichuan cooking including Kung Pao chicken. Not a traditional Sichuan landrace but bred for balanced heat and drying qualities.
Appearance
Growing
Heritage
We don't have a documented family for this pepper yet.