Yellow Lantern Chili

Strong chinense aroma with fruity and floral tropical notes; heat accompanied by pickled garlic undertones in sauces.

This hot chili matures to a vibrant bright yellow color and measures approximately 5 cm long by 3 cm wide, with a glossy skin and thick, juicy flesh. Plants are bushy, reaching 60-90 cm in height, and are highly productive in tropical conditions. The peppers have a strong chinense aroma with fruity, floral, and tropical notes, often compared to other yellow varieties like Harold St. Barts. Heat levels range from 150,000 to 300,000 Scoville Heat Units, placing it firmly in the hot category alongside habaneros. It was introduced to Hainan in the 1940s by overseas Chinese from Southeast Asia and has been selectively cultivated for superior yield and flavor. Locally, it is prized for making fermented hot sauces, pickles, and condiments used in Hainanese cuisine, particularly with seafood and in stir-fries. The peppers transition from pale green to golden yellow at maturity and are rich in vitamin C and carotenoids.

Introduced to Hainan Island in the 1940s by overseas Chinese returning from Southeast Asia; selectively bred by local farmers for high productivity and distinctive bright yellow color and aroma. A 2009 improved cultivar from the Chinese Tropical Agriculture Institute increased yields dramatically.