Pepper Description: Heat: 150,000 to 180,000 Scoville Units These peppers are tiny, fiery hot, thin-skinned and easily dried, green at first, turning bright red at maturity. If the peppers are left on the bush until completely ripe, they will come off clean when picked. These peppers find their way into local cuisine, to flavor samosas and curries, and they are used worldwide for making sauces, vinegars and medicinal compounds. The flavor is citrusy, smoky, and nutty. Plants grow really healthy with small leaves and lots of fruits.