I grew out quite a few hybrid peppers this past season. This particular one, as the title would indicate, is the result of crossing a Pink Tiger with a Peach Bhut Jolokia. To be honest, I really grew this variety out for its looks. The plant features slightly darker foliage than your typical pepper plant and the fruit ripen from green to purple to this purplish-red-tinged peach. They certainly are attractive peppers, but how do they taste?

pepper photo

As stated above, I really like the look of these blistered, gnarly peppers. Unfortunately, my particular plant only produced a handful of ripe fruit before the season was done. And that’s probably for the best as these things are incendiary.

Cutting open the fruit we see a good deal of placenta from end to end and sticky capsaicin oil pooling in the nooks and crannies. The aroma that fills the air is pungent and floral with just a hint of distant fruits. Those same traits are also present within the short-lived flavor profile as you crunch through the thin skinned pepper.

pepper photo

The heat arrived immediately, racing rapidly to its peak right from the first bite. This thing is like a firework shooting into the night sky, hitting that plateau swiftly before exploding across the tongue with a stinging burn. The fire doesn’t last long at that peak, quickly spreading across the tongue and down the back of the throat and eventually fading excruciatingly slowly.

As far as peppers go, the Pink Tiger x PBJ is a scorcher. It wastes no time getting down to business. While I’m not a huge fan of the flavor, the intense heat will make for a nice addition to just about any powder blends you can conjure. Aside from loving the appearance of the plant, I’m not sure I may grow this one again in future seasons, but you never kow.