Just some information
Pequin is a common variety in SoCal, if you are here
Habanero and Scotch Bonnet are the most commonly grown varieties of the pepper species Capsicum chinense. This species comes in many forms of pods ranging from round, top-shaped, long, or lantern-shaped. Colors can range from white, yellow, orange, red, and brown when ripe.
The red Capsicum chinense pods are known as Scotch Bonnet. Habanero is the name usually used for the orange lantern-shaped pods. The Habanero when ripe or dried and powdered has a unique apricot scent.
There have been many erroneous claims that Habanero is the world's hottest pepper, but that title actually belongs to the Bird Peppers, the wild forms of Capsicum annuum.
There are dozens of varieties of Bird Peppers knwon throughout the world.
The two best known Bird Pepper varieties in the United States are:
TEPIN= Chiltecpin, Chiltepin, Chile mosquito, Chile de pajaro, Chile silvestre or Tecpintle.
The world's hottest pepper, collected from wild stands that grow in the mountains of northern Mexico and southern Arizona. Pods are round, 1/4" across, turns red when ripe. One ounce of this dried pepper with seeds removed will produce a detectable hotness in 30,000-50,000 ounces (over 300 gallons) of salsa!
PEQUIN=Chilipiquin (Mexico), Turkey Pepper (Texas), Grove Pepper (in orange groves, Southern Florida), and Pring-kee-new [Rat-turd pepper] (Thailand). Pods oval, less than 1" long with the smallest pods being the hottest. Grows wild in Texas, Florida, and south throughout the Americas.
| current weight: 306.0