Lantern-shaped habanero-type, 1.5–2.5 inches long × 1.5–2 inches wide, with the classic thin-walled, heavily wrinkled/pimply skin. Ripen from green to a distinctive bright, glossy crimson red (deeper and more uniform than standard red habaneros). Pods often have a slight point.

Large, vigorous bushes typical of habaneros: 3–4 ft tall and wide in the ground (slightly smaller in containers). Long-season (90–110+ days from transplant to ripe pods). Heavy producer once it starts fruiting, but needs intense heat and a long summer (or greenhouse) to reach full potential. Loves humidity, consistent moisture, and rich soil.

Intensely fruity and floral with strong tropical/apricot notes—very similar to orange habaneros but often described as slightly sweeter and more aromatic before the extreme heat dominates.

Extremely hot: 350,000–580,000 SHU (official Guinness average 500,000+ SHU). Roughly twice as hot as a standard habanero. Held the Guinness World Record for hottest chili from 1994–2007 until dethroned by the Bhut Jolokia.

A selected red habanero cultivar developed in California by Frank Garcia of GNS Spices in the early 1990s. It was a deliberate selection from red Caribbean habanero stock for larger size, heavier walls, and dramatically increased heat while retaining the classic habanero flavor. Protected under the U.S. Plant Variety Protection Act until 2018; now open-pollinated seeds are widely available. A landmark in the super-hot era!
 
Sold in a 2.62" wide x 3.5" deep pot.