Description
Product Name: Black Scorpion Tongue
Cultivar Name: Black Scorpion Tongue
Species: Capsicum annuum
Common Names: Black Scorpion Tongue, Scorpion Tongue Black, BST
Type: Ornamental Hybrid
Origin & Lineage
Geographic Origin:
Black Scorpion Tongue is a rare ornamental cultivar originating in the United States, first popularized by independent growers and later refined by The Hippy Seed Company (Australia) as a stabilized phenotype. It belongs to the Capsicum annuum species and is known for its dark purple foliage, striped pods, and apple-like flavor. Though often mistaken for a superhot due to its name, it sits firmly in the upper-medium heat range, making it suitable for both ornamental and culinary use.
Cultural Significance:
The Black Scorpion Tongue is prized for its dramatic visual transitions, with pods ripening from deep purple to red, often displaying black striping under intense sunlight. It is favored by edible landscapers, artisan sauce makers, and collectors seeking a pepper that balances aesthetics with flavor.
Lineage / Breeder History
Parentage:
Undisclosed Capsicum annuum lines selected for anthocyanin expression and compact growth
Breeder:
Original phenotype distributed in the U.S.; stabilized and refined by The Hippy Seed Company (Australia)
Selected Traits:
• Dark purple foliage and flowers
• Small, tongue-shaped pods with black striping
• Crunchy texture and sweet, fruity flavor
• Moderate heat with lingering burn
• High ornamental value and culinary versatility
Stabilization Status:
Semi-stable hybrid. Most plants express consistent traits, though minor variation in pod shape and striping may occur.
Heat Profile
Scoville Rating (SHU): 50,000–100,000 SHU
Perceived Heat: Medium-hot
Heat Characteristics:
Sharp, lingering burn with a clean finish. Comparable to Thai or cayenne peppers. Heat intensifies as pods ripen from purple to red. Suitable for intermediate palates and culinary use.
Flavor Profile
Tasting Notes:
Crunchy and sweet with notes of apple skin, red berry, and light floral esters. The flavor is more pronounced in fully ripe red pods, while purple-stage fruit offers a grassy, slightly bitter edge.
Aftertaste / Finish:
Lingering warmth with a dry, aromatic finish and subtle saltiness
Ideal Pairings:
• Fresh salsas with tomato and lime
• Pickled rings for charcuterie and sandwiches
• Infused oils and vinegars
• Roasted pods for smoky sauces
• Dried flakes for seasoning blends
Fruit Characteristics
Shape:
Tongue-shaped pods with slight curvature and pointed tips
Size:
3–4 cm long, 1.5–2 cm wide
Color Stages:
• Immature: Deep purple to black
• Mid-stage: Purple with black striping
• Ripe: Bright red with residual striping
Wall Thickness:
Medium
Texture & Skin:
Glossy, smooth skin with crisp flesh. Pods are seed-dense and require careful cleaning for culinary use.
Plant Details
Growth Habit:
Bushy and upright
Plant Height & Width:
Height: 60–90 cm
Width: 40–60 cm
Foliage:
Dark purple leaves with high anthocyanin expression; purple stems and flower petals
Flower Color:
Purple
Days to Maturity:
90–120 days from transplant
Yield:
High — typically 80–150 pods per plant under optimal conditions
Black Scorpion Tongue plants are compact and well-suited to container gardening, raised beds, and ornamental borders. Their dramatic foliage and fruit transitions make them ideal for edible landscaping.
Cultivation Information
Seed Count per Pack: 10 seeds
Germination Time: 7–14 days (Germinating Chilli Seeds)
Optimal Germination Temp: 24–30°C (Essential guide to ideal temperatures and humidity for chilli seed germination)
Light Requirements: Filtered sun
Soil Preferences:
• pH: 6.0–6.8
• Rich, well-draining loam (Easy DIY soil mixes)
• Benefits from compost and potassium-rich feeding
Watering:
Maintain consistent moisture. Avoid waterlogging. Mulch to retain soil moisture and suppress weeds.
Fertilization:
Apply balanced NPK fertilizer every 3–4 weeks. Supplement with calcium and magnesium during fruiting.
Support:
Staking optional; canopy remains compact
Pruning:
Pinch growing tips to encourage branching. Remove lower leaves to improve airflow.
Storage Tips:
Store Black Scorpion Tongue seeds in a cool, dry place. Refrigeration at 4–8°C extends viability. Avoid humidity and light exposure.
Notable Compounds
Capsaicinoid Content:
Moderate — primarily capsaicin and dihydrocapsaicin
Volatile Flavor Compounds:
Limonene, methyl anthranilate, and esters contribute to fruity aroma
Pigments:
Anthocyanins (purple-black), capsanthin (red), and beta-carotene (orange)
Nutritional Value:
High in vitamin C, antioxidants, and dietary fiber
Culinary & Cultural Use
Traditional Uses:
Modern cultivar with no historical culinary lineage. Popular in artisan sauces, pickling, and decorative plating.
Raw vs Cooked Flavor:
Raw: Crisp, sweet, and aromatic
Cooked: Mellowed sweetness with intensified fruit and floral notes
Regional Dishes:
• Purple chili salsa with tomato and coriander
• Pickled Black Scorpion rings for antipasto
• Infused oils for dressings and marinades
• Roasted pods blended into smoky sauces
• Dried flakes for seasoning grilled meats
Storage / Drying / Preserving Tips:
• Thin walls dry quickly for powder or flakes
• Pickles well in vinegar or brine
• Can be frozen whole or sliced
• Suitable for oil infusions and fermented sauces
Reviews
There are no reviews yet.