The Bulgarian carrot pepper. With its pointy shape and bright-yellow skin, the Bulgarian carrot – a.k.a. shipkas or hot carrot pepper – is unmistakeable. It’s even a bit crunchier than other chilies which makes it terrific for roasting and pickling. Plus, its colorful skin and fruity flavor looks and tastes great in salsas and chutney.
How hot is the Bulgarian carrot pepper?
There’s a lot of debate about the range of this chili. Some reports claim 2,500 – 5,000 (inline with our reference point, the jalapeño pepper), while others report 50,000 to 100,000 (on par with hot Thai peppers). The true range is likely something in between: 5,000 to 30,000 Scoville heat units. This places the Bulgarian carrot squarely in the medium range of hot peppers – at minimum the spice of a jalapeño with a top range around a cayenne pepper. That’s hot, but not so hot as to limit its use to only extreme eaters.