Dragon Claw Pepper Seeds – Long Cayenne-Style Hot Chili, 75,000 SHU, 75 Days (Capsicum annuum)

The Fierce Cayenne with a Claw — Long, Hot, and Strikingly Unique

Dragon Claw is an open-pollinated heirloom cayenne-type pepper that makes a dramatic statement in both the garden and the kitchen. Its 8½" long × 1" wide fruits curve and curl as they grow, resembling a dragon’s claw — a striking shape that’s as visually compelling as it is culinary versatile. Fruits ripen to dark red with medium-thin flesh and a serious 75,000 SHU heat. Ready in just 75 days, it’s exceptional for drying, roasting, hot sauce, salsa, and chili powder. A favorite of heat-lovers and Southeast Asian cuisine enthusiasts alike.

Highlights

• Open-pollinated heirloom cayenne-type pepper
• Long curled fruits: 8½" × 1"; dark red at maturity
• Heat level: 75,000 SHU — very hot
• Matures in 75 days; compact plant
• Excellent dried, roasted, in hot sauce, salsa, and chili powder

In the Kitchen

Dry whole Dragon Claw peppers for a long-lasting pantry staple, or grind into vibrant red chili powder. Use roasted in salsas and mole. Slice fresh into stir-fries, curries, and Asian noodle dishes. Ferment in salt brine for a Southeast Asian-style chili condiment. The capsaicin in chilies stimulates digestion, promotes perspiration, and has known antioxidant and antimicrobial properties.

Growing Guide

• Start indoors: 8–10 weeks before last frost; sow ¼" deep in organic seed-starting mix
• Germination: Requires warm soil — use a heat mat; 1 week to 1 month is normal
• Transplant outdoors: 2–4 weeks after last frost when air temp is 70°F and soil is 65°F
• Soil: Fertile, well-drained; compost at planting; mulch to retain warmth and moisture
• Containers: 5-gallon pots; suitable for year-round growing in warm climates
• Harvest: When peppers have fully turned red; use gloves and avoid touching eyes