BHUT JOLOKIA (BIH JOLOKIA)

Species: Chinense Origin: India Heat: Nuclear

This landrace chile originates from the northeast of India, particularly Assam, Nagaland and Manipur. It belongs to Capsicum chinense family and is known by many names in the different Indian provinces. The most common names include Bhut jolokia, Bih jolokia, Nagahari, Raja Mircha, Raja chilli or Borbih jolokia. For example Bih jolokia translates to 'poison chilli' in Assamese. Bhut Jolokia translates to 'Ghost chilli' probably due to its ghostly bite. Raja Mircha means 'King of Chillies'. Reports from Assam growers indicate the typical height of Bih Jolokia to be in the range of 45 to120 cm. Like other varieties of the Chinense species, the leaf surface has the characteristic crinkle look and the flowers are pendant, with creamy white corollas, often with a touch of light green. Fruits are 5 to 8.5 cm in length, 2.5 to 3 cm in diameter (at shoulder), with an undulating surface. However it doenst matter what its called, under the right growing conditions these chiles are blisteringly hot with recent tests indicating a heat level of 1,041,427 Scoville Heat Units. Only a few of its closely related Bangladeshi cousin can lay claim such outrageous heat levels.


© The Chilli Pepper Company

© Julian Livsey
 

CAP 832

Species: Baccatum Origin: Unknown Heat: Unknown

Description currently unavailable.


© Jukka Kilpinen
 

CGN 22092

Species: Chinense Origin: Unknown Heat: Hot

Description currently unavailable. Note: The CGN classification system for chile varieties indicates an accession from the genebank at Wageningen, The Netherlands


© www.cgn.wur.nl
 

CHOCOLATE HABANERO

Species: Chinense Origin: Jamaica Heat: Extremely Hot

The notorious & viciously hot Chocolate Habañero ranks among the deadly few at the top of the heat scale registering upto 450,000 scoville heat units. Indeed the Chile Pepper Institute of New Mexico State University reported that the Chocolate Habanero Chile was the hottest chile pepper they had tested. Also known as the 'Congo black' the fruits have a unique, rich flavor unduplicated by any other pepper. The 2" fruits ripen from an emerald green to a gorgeous, chocolate brown approximately 100 days after transplanting. The ultimate salsa pepper used to make the famous Jamaican Jerk Sauce. The variety is a must for heat lovers..


© Mark McMullan
 

CORACAO DE GALINHA (PI 441689)

Species: Baccatum Origin: Brazil Heat: Hot

Introduced by a Japanese colony. Fruits 1.2 x 2cm, red. The plants grow to approximately 1.2 meters in height. They begin fruit production in approximatley 120 days.


© Werner Mathi

© Werner Mathi
 

FATALII

Species: Chinense Origin: Central African Republic Heat: Extremely Hot

This chile is one of the hottest, if not the hottest on earth. A Habanero relative and sometimes spelt Fatalli, this prolific plant can grow upto 4ft tall, although 2ft is more common. The plant produces good yields of 3" long by 1 ¼" wide wrinkled extremely hot fruits which turn from pale green to bright yellow when mature (100 days). They have a fruity, almost citrus-like flavour and make a very attractive-coloured hot sauce. Believe me, these are not called 'Fatalii' for nothing!!!.


© Mark McMullan

© Mark McMullan
 

HABANERO HAROLD ST BARTS

Species: Chinense Origin: St Barts Heat: Very Hot

This nice Habanero variety produces heavy yields of 2"x1.5", wrinkled, very hot orange-yellow fruits with nice fruity-smoky aroma. Named after Harold Langlois who brought it back from a field trip to the Island of St. Barts.


© Jukka Kilpinen

© Mats & Patricia Pettersson
 

HABANERO RED SAVINA TM

Species: Chinense Origin: Unknown Heat: Extremely Hot

The Red Savina Habanero was reputed to be the worlds hottest Chile pepper weighs in at a whooping 577,000 Scoville Units!!! (thats before the Naga Morich/Dorset Naga came long). Its is also the first habanero to receive USDA plant-protection certificate.. At around 50 times as hot as a Jalapeno, it is one of the prime ingredients in the manufacture of the disabling Pepper spray used by Police forces around the world. Extreme caution must be taken when handling this pepper which has been known to blister sensitive skin. These firebombs grow on medium sized 2-3ft plants, with each plant producing up to 50 bright red coloured wrinkled fruits which reach maturity approx 100 days after transplanting.


© Mark McMullan

© Mark McMullan
 

MULATO

Species: Annuum Origin: Mexico Heat: Mild

[moo-LAH-toh].When dry the pepper is very dark brown, almost black, in colour (due to the chlorophyll remaining in the ripe fruit). It is an important chile in Mexican cooking, along with the Ancho and Pasilla chiles. The Mulato is 10-15 cm long and 5-7.5 cm wide. It is the smoky, licorice, aromatic flavour, as well as its chocolate-black colour which gives it its appeal.


 

NUMEX BIG JIM

Species: Annuum Origin: New Mexico Heat: Mild

The Numex Big Jim is listed in the Guinness Book of World Records as the producer of the largest Chile pods ever grown, with specimans in excess of a foot long (12 inches) not unknown. The variety was developed in the mid 1970's by Dr Nakayama as a result of a bredding program at the New Mexico State University (NMSU), home of the Chile Pepper Institute. Plants grow easily and vigourously and are surprisingly small in comparison to the gigantic pods growing between 24" to 36" high. Up to 30 pods may grow on a single plant which ripen from green to a deep red approximately 80 days after transplanting seedlings. Due to the pod size and mild heat quotient (500 to 2,500 SHU), Big Jim is perfect for making decorative “ristras” as well as the classic (and very tasty) chile relleno dish. To make Chile Relleno's, toast, peel and de-seed ripe chiles. Stuff them with your favorite plain or herbed cheese (cheddar cheeses work well). In a small bowl, beat two eggs with a dash of salt and a tablespoon of flour to make a light batter. Dip each stuffed pepper into the batter before frying in hot olive orvegtable oil in a heavy skillet. Drain on paper towels, sprinkle with a bit of additional cheese, top broil and serve with a fresh salsa. You can also add diced, cooked chicken or beef to the cheese stuffing if you wish or any other combinations you wish to try. Delicious!!.


© SimplySeed.co.uk
 

 

 

CGN 22092
CORACAO DE GALINHA (PI 441689)
FATALII
CHOCOLATE HABANERO
HABANERO HAROLD ST BARTS
HABANERO RED SAVINA TM
NUMEX BIG JIM
TABASCO (PI 586675)
TRINIDAD SCORPION
CAP 832
MULATO
BHUT JOLOKIA (BIH JOLOKIA)