Carbonero Peach

Carbonero Peach is a Capsicum chinense hybrid developed in the United States as part of the Carbonero pepper line created by breeder Tony Sherwood around 2012. The Peach variant was selected for its pale peach-coloured mature pods and layered fruit-forward flavour profile.

Its lineage traces to a multi-generational cross involving Bhut Carbon (derived from Bhut Jolokia genetics), 7 Pot Yellow, and Orange Habanero. The intent of the cross was to combine elevated heat with complex fruit character typical of superhot chinense lines.

Pods are slender and slightly wrinkled, ripening from bright green to a creamy peach tone at full maturity. Reported heat levels generally fall in the 250000–350000 SHU range, with 300000 SHU used here as a rounded central estimate. These figures are based on grower and seller descriptions rather than published laboratory testing, and heat may vary by growing conditions and seed lot.

Flavour descriptions emphasise tropical, fruity and floral notes with citrus and peach undertones followed by sustained habanero-style heat. Growers report that the pale peach colour remains noticeable in sauces and powders, contributing to visual distinction.

Plants are described as bushy and moderately vigorous, suitable for containers or garden beds, with maturation typically taking 120–150 days from seed to harvest.

There is no formal cultivar registry entry specifically for Carbonero Peach; documentation originates primarily from breeder notes, seed vendors and enthusiast communities. The earliest reliable anchor point is the creation of the original Carbonero line around 2012.