Salmon

Information

Salmon is a Capsicum annuum chilli listed in seed catalogues under a non-geographic, non-vernacular name. No breeder, institute, or regional lineage is documented, and available information appears to originate mainly from catalogue descriptions rather than historical records. Plants typically reach about 45–60 centimetres in height. Pods are upright and slender, usually around 4–5 centimetres long and 6–9 millimetres wide, ripening from green to red. Harvest is commonly described as late season, around 80–90 days after transplanting. Heat is consistently described as hot, but no lab-tested Scoville data is published. Comparisons with similar small, upright annuum chillies place it roughly between 25,000 and 50,000 SHU, so a single-value estimate of 35000 SHU is used here as a conservative midpoint. Catalogue listings associate Salmon mainly with drying and use in Asian-style cooking, implying use as a dried or crushed chilli rather than fresh consumption. Despite the name, there is no indication of a salmon-coloured ripe stage, and no clear country of origin can be reliably assigned.