Devil's Tongue Red

Warning: Handle with extreme caution and use hand eye and breathing protection.

I received these seeds from Peppermania marked as "Moruga Long" and did not know what to expect.  What I grew was a elongated wrinkly red habanero-looking pod that was shiny and had smooth skin.  When I cut into it it was all placenta and capsaicin oil with very few seeds.  I just know it is the hottest thing I ever tasted at the time (I tasted fresh Bhut Jolokias and Trinidad Scorpions later).

It looks very similar if not identical to what Neil at the Hippy Seed Company sells as a Red Devil's Tongue so that is what I am going with.

Intense heat! Heat level between 50,000-500,000 Scoville heat units, according to Judy at pepperlover.com. According to Jim Duffy at Refining Fire Chiles, the Devil's Tongue Red descended from a yellow variety developed by an Amish farmer in Pennsylvania, U.S.A.  Later on a red variety emerged.  It has a higher heat level than it's yellow relative and a totally different flavor.  Pods also get wider and larger with a thicker skin. Plants may sometimes produce yellow or chocolate pods. Pods mature from light green to dark red and can get up to 3 inches log.  Heat level between 250,000-500,000 Scoville units.