Purple Massacre Superhot

Purple Massacre Pepper Seeds (Super Hot)

Sinister Beauty Meets Nuclear Heat

Quick Facts:

• Heat: 1,000,000+ SHU (Super Hot)

• Fruit Size: 2–3" Gnarly, bumpy pods

• Maturity: 90–100 Days

• Quantity: 10+ Seeds/Packet

A Dark Marvel of the Garden 💀💜 The Purple Massacre is not for the faint of heart. This variety is as much an ornamental masterpiece as it is a culinary weapon. The plant itself is stunning, often sporting dark, near-black foliage and stems. The pods emerge a deep, bruised purple before ripening into a menacing blood-red with dark undertones. With a skin texture that is bumpy, pitted, and oily, these peppers signal their extreme Scoville rating long before you take a bite.

👨🍳 Chef’s Pitch:

"Handle this one with extreme caution—and gloves! The Purple Massacre belongs in the elite tier of super-hots. Beyond the initial 'nuclear' sting, it carries a surprisingly smoky, floral undertone characteristic of high-end Chinense varieties. It is the ultimate choice for crafting a 'signature' ultra-hot sauce that has both a terrifying name and a complex, deep color profile."

👅 Flavor Profile:

• Floral & Smoky: Intense, concentrated pepper aroma with a slow-building, aggressive burn.

• Heat Level: Extremely Hot (1,000,000+ SHU) — Compares to a Ghost Pepper or 7-Pot in intensity.

🍴 Culinary Versatility:

• Extreme Hot Sauce: Create a dark, purple-hued sauce that stands out on the shelf.

• Spicy Dehydration: Grind into "Death Dust" chili flakes for extreme seasoning.

• Chili Oils: Infuse oils with a single pod for a high-heat cooking base.

• Note: Always wear gloves and eye protection when handling these seeds and fruits.

🌱 Growing Notes:

• Striking Foliage: High anthocyanin content gives the leaves a beautiful dark purple tint in high light.

• Heat Loving: Like most super-hots, this variety requires consistent warmth and a long season to reach full potency.

• Compact & Gnarly: Produces heavy loads of contorted, wicked-looking pods.

🇨🇦 Short Season Pro-Tip (Montreal/Zone 5-6):

"Super-hots like the Purple Massacre are slow starters. To get a massive harvest in Quebec, you must start these indoors in February or early March (12 weeks before frost). Since they love the heat, they perform exceptionally well in black plastic pots on a sunny Montreal patio, where the roots can stay significantly warmer than in the ground."