Pockmark Cream

Fruity and peach-like with citrus and light earthy notes, then a slow-building ghost-pepper burn that lingers.

Pockmark Cream is a rare Australian Capsicum chinense from Jason Richards’ Pimenta da Neyde × Bhut Jolokia cross, named by Alice Lennard. Plants carry the near-black foliage of the Neyde parent and set pendant, wrinkled, thin-walled pods that start dark purple and finish cream to peach with purple splotches — the pitted skin that gives the Pockmark line its name. Catalogs treat it as a sister of Pockmark Orange and Pockmark Peach; color can still vary pod to pod. Yields are described as good. Use sparingly in sauce, powder, or ferment, and handle ripe fruit with gloves.

Jason Richards in Australia crossed the dark-fruited Brazilian Pimenta da Neyde with Bhut Jolokia (ghost pepper) and selected this cream-to-peach phenotype; Alice Lennard named it. The same parental cross produced Pockmark Orange and Pockmark Peach, which differ mainly in ripe color. Neyde contributes anthocyanin-dark foliage and purple staining; the ghost parent contributes naga wrinkling and superhot heat. Seed has circulated through specialist catalogs, and some vendors still describe the line as only partly stable.

How hot is Pockmark Cream?

Capsi’s sourced range is 1,000,000 SHU (Vendor Claim). 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 Pockmark Cream taste like?

Fruity and peach-like with citrus and light earthy notes, then a slow-building ghost-pepper burn that lingers.

How do I grow Pockmark Cream?

Pockmark Cream: about 100 days to maturity, subtropical climate, full sun, hardiness zones 9-11.

What can I substitute for Pockmark Cream?

Pockmark Orange, Ghost Pepper, Blue Ghost Peach