The Inchanga Chilli is a Korean/Cayenne type hot pepper that that reaches maturity in approximately 90-100 days after transplanting and colours from dark green to bright red. The Inchanga Chilli reaches a length of 12-13 cm and a diameter of 1.5 cm and the fruit shape of the Inchanga Chilli is elongated and tapered. The Inchanga Chilli has a high yield of uniform, thin walled, very pungent fruit, making it ideal for the powder and dried chilli market. Why buy chilli powder when you can make your own with this great Korean chilli.