Sichuan Long F1 Hot Pepper Seeds

Sichuan Long
Scoville Heat Units (SHU): 50,000–75,000 SHU
Flavour Profile: Grassy, earthy, and slightly fruity flavour followed by a moderate to hot level of spice. Highly fragrant, with clean heat and mild sweetness; popular for Sichuan-style stir-fries, sauces, and chile oil.
Origin: Sichuan province, southwestern China. Widely cultivated in Chengdu and Guizhou; peppers arrived through trade routes in the 17th–18th centuries and were bred specifically for Sichuan cuisine.
Species: Capsicum Annuum.
Plant Description:
Elongated, slender pods, averaging 12–15cm (5–6in) in length.
Narrow, cylindrical, slightly curved, wrinkled, shiny, and firm skin that ripens from green to bright red.
Central cavity filled with membranes and small, round, flat, cream-coloured seeds.
Productive bush, available fresh in summer/fall; used fresh and dried, young (green) and mature (red).
Related culinary types include “cow-horn” or “goat-horn” peppers; long hot cayenne types widely used.