The Beast
The Beast is a gnarly, wrinkled Capsicum chinense superhot grown in the United States. Pods turn from green to bright red and carry fruity, citrusy flavor under extreme heat.
About 50 times a Capsi Jalapeño (25,086 SHU typical).
Growing
~120 days to maturity
Fruit size
5–8 cm
Flavor & Use
Fruity and citrusy up front, then a long, intense burn.
Culinary
About
Pods are medium-large, heavily wrinkled and gnarly, often with a short tail or stinger. They start green and finish bright red. Flavor is fruity and citrusy before the intense heat takes over. Plants are productive for a superhot, typically 60–120 cm tall, and do well in containers. Late season, open-pollinated, perennial in frost-free climates.
Backstory
A United States hobby cross made by Brian Seal from Chocolate Naga Brain and Carolina Reaper stock. Tom Kleinfeltner later applied the name The Beast to the red phenotype that circulated among growers. Brian Seal has described the Beast label as unofficial for his Razorback line of the same cross.
Appearance
Growing
Heritage
ExploreParents
Sources
FAQ
- How hot is The Beast?
- Capsi’s sourced range is 1,000,000–1,500,700 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 The Beast taste like?
- Fruity and citrusy up front, then a long, intense burn.
- How do I grow The Beast?
- The Beast: about 120 days to maturity, subtropical climate, full sun, hardiness zones 9-11.
- What can I substitute for The Beast?
- Capsi does not have that recorded yet.