Puma

Puma, also known as Pimenta Puma, is a Capsicum chinense cross (Pimenta de Neyde and a golden habanero). It was developed in Italy. The color is one of the more unique colors that I’ve seen on a pepper. It starts nearly black, then a two tone cream/orangish/purplish that ripens a dark Chardonnay obre. yeah that’s 100% me trying to come up with descriptive color words. It smacks of AI trying to describe something and it doesn’t have the ability to rationalize colors. It’s just that odd of a color.

Don’t get me wrong. there’s plenty of odd colors out there. Green, white, Barney purple… but even with those odd colors, there’s still several peppers out there that share that hue. This one is a one of a kind.

Culinary wise, think of it as a habanero. Just a hair on the cooler side for habaneros. Est. 200K SHU. Like always growing conditions are going to be a factor in heat.

Plants grow to about 2–3 feet and produce dozens of small pods, roughly 1.5–2 inches, that ripen through striking shades of purple, gold, orange, and burgundy. Heat is in the habanero range at approximately 300,000–400,000 SHU, delivering a sharp, fruity flavor with a light floral edge. Puma works well anywhere a hot habanero fits: fresh toppings, colorful ferments, sauces, or powders.

20+ seeds per pack