Discover Nepal Snakebite, a chili pepper variety from Nepal distinguished by its long, slender, slightly twisted pods, which can reach 20 cm in length. With an estimated heat level of around 15,000 Scoville Heat Units (SHU), it offers medium-to-hot heat, ideal for spicing up a wide range of dishes without reaching the intensity of extreme varieties.
A member of the Capsicum annuum species, Nepal Snakebite is a particularly interesting chili pepper for home gardeners and chili enthusiasts alike. Its bushy plants typically grow to 60–90 cm tall and are highly productive, yielding numerous long pods. As they ripen, the peppers gradually turn from green to an attractive orange-red, adding a decorative touch to the vegetable patch or garden.
Nepal Snakebite has a characteristic chili pepper flavor, with noticeable heat that remains approachable for fans of spicy food. At around 15,000 SHU, it ranks among medium-to-hot chili peppers.
Thanks to their particularly thin walls, the pods are ideal for drying. They can then be ground into a homemade chili powder that is easy to store and use throughout the year. This powder is ideal for spicing up sauces, marinades, stews, vegetables, meats and other spicy dishes.
Whether used fresh, dried or ground into powder, Nepal Snakebite is a versatile variety for anyone who wants to grow their own chili peppers and enjoy generous harvests.
Nepal Snakebite is a productive chili pepper variety that thrives in warm, sunny spots sheltered from the wind. It is relatively easy to grow as long as you follow a few essential guidelines, especially when sowing the seeds and during germination.
Sowing seeds: sow between January and April in seed-starting mix kept at a temperature of 26–28 °C. Germination generally takes 12 to 21 days. Using a mini greenhouse and a heat mat helps maintain a consistent temperature and improve conditions for the seeds to sprout.
Sun exposure: place your plants in a very sunny, warm, sheltered spot. Nepal Snakebite needs at least 6 hours of sunlight a day for healthy growth and a generous crop.
Watering and soil: choose fertile, moist, well-drained soil. Water regularly, but avoid overwatering and letting water collect around the roots, which chili pepper plants do not tolerate well.
Harvest: the first peppers ripen about 90 days after planting. Pick the long pods when they turn from green to orange-red, a sign that they are fully ripe.
Overwintering: if you want to keep your plant from one year to the next, prune it to about 20 cm above the ground after harvest and place it in a bright spot where the temperature stays at or above 15 °C.
You’ll also find tips in our chili pepper growing guide and growing journal to help you sow your seeds successfully, support your plants as they develop and enjoy a plentiful harvest.
Characteristics
| Capacity | 20 seeds |
|---|---|
| Scoville scale | 15000 (estimated) |
| Storage | In a dry place |
| What intensity? | 2 |
Its evocative name, which literally means “snakebite,” refers to its heat and characteristic chili pepper flavor.
Nos suggestions
Dried whole peppers, powder, fresh peppers, pepper seeds and pepper plants
Dried whole peppers, powder, fresh peppers, pepper seeds and pepper plants
Dried whole peppers, powder, fresh peppers, pepper seeds and pepper plants
Dried whole peppers, powder, fresh peppers, pepper seeds and pepper plants
Dried whole peppers, powder, fresh peppers, pepper seeds and pepper plants
Dried whole peppers, powder, fresh peppers, pepper seeds and pepper plants
FAQ of
Hot sauces
Le Pepper X, couronné piment le plus fort du monde par le livre Guinness des records. L'hybride américain Pepper X a battu le record du piment le plus fort au monde.
The Scoville scale is the unit of measurement for chili peppers. We have dedicated several articles on the Scoville scale, but we have also established a top 20 of hot sauces on the Scoville scale as well as a ranking of chili peppers on the Scoville scale to help you find your way around.
There are more than 2500 different chili peppers because varieties cross-pollinate very easily. The most commonly used varieties in sauces are: habanero pepper, chipotle pepper, jalapeno pepper, trinidad scorpion pepper, jolokia pepper, aji amarillo pepper, and of course the carolina reaper pepper.
A hot sauce is a preparation made with chili peppers and vinegar to which various other ingredients are added depending on the desired result (garlic, onion, curry, ginger, etc...) We have selected several hundred to help you find your favorite!
Absolument pas, les sauces piquantes ne contiennent que très peu de matière grasse, et pour la plupart pas du tout, il s'agit de purée de piment associée à du vinaigre (le conservateur) et des épices.
