Species: Chinense | Origin: Brazil | Heat: Hot
Add to my growing list
Light Peach Colored Chinense.
Species: Chinense | Origin: Trinidad | Heat: Nuclear
Add to my growing list
This variety is from the Chaguanas area of Trinidad. It has built up an almost myth like quality. In Caribbean regions it is also known as 7 pot as one pod is said to provide enough heat to spice up 7 pots of stew. Pods are habenaro like in there shape but have the characteristic 'pimpling' as found on another fearsome variety - the Naga Morich. Unusually the proportion of Placental tissue is very high - a allusion to why this pepper is so outrageously hot. We now see this pepper in various colours - red, yellow, brown, white and burgundy. No doubt purple will be along soon, followed by Cappuchino, Dusty Pink...
Species: Chinense | Origin: Trinidad | Heat: Nuclear
Add to my growing list
This variety is closely linked to the 7 Pot/Pod and Trinidad Scorpion landrace varieties. It may or may not be a different variety.
Species: Chinense | Origin: Trinidad | Heat: Nuclear
Add to my growing list
This variety is closely linked to the 7 Pot/Pod and Trinidad Scorpion landrace varieties. It may or may not be a different variety.
Species: Chinense | Origin: Trinidad | Heat: Nuclear
Add to my growing list
This variety is closely linked to the 7 Pot/Pod and Trinidad Scorpion landrace varieties. It may or may not be a different variety.
Species: Chinense | Origin: Trinidad | Heat: Nuclear
Add to my growing list
This variety is closely linked to the 7 Pot/Pod and Trinidad Scorpion landrace varieties. It may or may not be a different variety.
Species: Chinense | Origin: Unknown | Heat: Nuclear
Add to my growing list
This variety is closely linked to the 7 Pot/Pod and Trinidad Scorpion landrace varieties. It may or may not be a different variety.
Species: Chinense | Origin: Trinidad | Heat: Extremely Hot
Add to my growing list
This variety has been suggested by a member and has not yet been verified. It may be a different name for an existing variety, or one of the many new names being used for unstable variations on the main superhot varieties.
Species: Chinense | Origin: Trinidad | Heat: Nuclear
Add to my growing list
This variety has been suggested by a member and has not yet been verified. It may be a different name for an existing variety, or one of the many new names being used for unstable variations on the main superhot varieties.
Species: Chinense | Origin: Unknown | Heat: Nuclear
Add to my growing list
This variety has been suggested by a member and has not yet been verified. It may be a different name for an existing variety, or one of the many new names being used for unstable variations on the main superhot varieties.
Species: Chinense | Origin: Unknown | Heat: Nuclear
Add to my growing list
This variety has been suggested by a member and has not yet been verified. It may be a different name for an existing variety, or one of the many new names being used for unstable variations on the main superhot varieties.
Species: Chinense | Origin: Venezuela | Heat: Hot
Add to my growing list
A Habanero type hot pepper named after the region in Venezuela where it is grown. This plant produces good yields of 1 ½" long by 1 ¼" wrinkled bell shaped pods which mature from green to orange in approximately 100 days. United States Department of Agriculture (USDA) registered PI 281443
Species: Chinense | Origin: Guatemala | Heat: Unknown
Add to my growing list
Glossy chiles from Guatemala. A miniature chilhuacle but with more heat
Species: Chinense | Origin: Peru | Heat: Mild
Add to my growing list
The Aji Brown also known as 'Aji Panca' is the second most common Aji variety in Peru and is grown mainly near the coast. It is sometimes mistaked for a Baccatum but is actually part of the Chinense species.. The plant is white flowering and can grow up to 3ft in a single season. The pods are large measuring 4 to 6 inches long and 1 to 1 1/2 inches across, have medium thick flesh with a berry flavour and smokey overtones. They mature from green to a deep rich brown in approximately 85 days. Its aromatic taste makes it superb raw in salsas or salads. 1,000-1,500 Scoville units
Species: Chinense | Origin: Cuba | Heat: Mild
Add to my growing list
Aji Cachucha is a small mild, sweet-tasting pepper used in many traditional Cuban dishes. It is also sometimes known (especially in Puerto Rico) as an Aji Dulce. The pods ripen from a light pale green to a yellow/orange. Don't confuse this pepper with the habanero, which looks very similar and is related, as although it has the Habanero flavour,it has none of the heat.