Pimenta Puma

Pimenta Puma is a modern Italian hybrid pepper associated with the Mojo Peppers circle and widely described in current seed trade as a cross between Pimenta de Neyde and Golden Habanero. Its present identity is built around dark ornamental pigmentation, habanero-type flavour, and unusual ripening colours rather than a plain single-colour finish. The pepper is repeatedly described as very aromatic, with flavour closer to a habanero than to a neutral ornamental type.

The plant is usually described as bushy and fairly tall, with purple-green stems, white flowers, and foliage that carries clear anthocyanin tinting. Current grow and seed descriptions place plants around 90.0 cm to 120.0 cm tall, and describe them as productive performers in pots as well as in open growing. The fruit is described as elongated habanero-shaped to tapered, with an almost square shoulder or base, and the pods develop through dark purple to yellow with purple patching before finishing in mottled golden, brownish yellow, or gold-toned colours.

In use and reputation, Pimenta Puma sits in the modern rare-pepper collector scene as an edible ornamental with serious heat. Current descriptions place it in the habanero heat class, and several sellers specifically link it to hot sauce making, fresh use, pickling, drying, and pairing with meat. Its appeal in circulation comes from the combination of dark foliage, shifting pod colours, and a strong chinense-style flavour profile.

A major factual conflict exists in current listings over the pepper’s core database fields. Most current sources treat Pimenta Puma as Capsicum chinense with habanero-level heat, including exact listings that give 250,000 SHU, 300,000 to 400,000 SHU, or 400,000 SHU. One listing from Tomatofifou instead classifies it as Capsicum annuum and gives a much lower heat level of 30,000 to 50,000 SHU.