DX Mustard

DX Mustard is a striking super-hot that ripens through olive tones to a deep mustard/olive-brown finish—one of those showpiece colors that looks unreal in the garden and in harvest baskets. Pods are heavily textured with stinger tips on many plants, delivering that classic “brainy” chinense look and a devastating, long-lasting burn. Despite the heat, there’s real character under the fire: a fruity, tropical top note with a slightly earthy, savory edge that shines in fermented sauces and powders. Thin to medium walls blister fast on a hot pan and dry cleanly into mustard-hued flakes that add both color and punch to blends. Plants are vigorous and upright, setting steadily with warmth, feeding, and even moisture; a light cage or stake helps once late-season clusters build. Anthocyanin blush can show on stems and immature pods in strong sun before the unique mustard finish takes over. Harvest fully colored for the richest aroma and a rounder sweetness, or a touch earlier for a sharper bite. Handle with care—gloves, eye protection, and good ventilation are recommended when cutting or processing.

Days: 100–120 (late)
Species: Capsicum chinense
SHU: Super-hot class (selection dependent)
Heat Level: Super Hot
Plant Size: 30–48 inches, upright and vigorous; stake/cage recommended
Pod Size: ≈2–3.5 inches; bumpy “brain” texture with pointed tips/tails common
Color: Green/olive → mustard/olive-brown at full maturity (anthocyanin blush possible when immature)
Flavor: Fruity, tropical top note with earthy undertone; intense, lingering burn
Creator: DX Mustard line