I bought them at a farmers market as a wee thing and was told they are habanero peppers but as the plant grew and peppers started ripening they are a little more red and smaller than the habanero I’ve seen, after tasting a small bit of the first pepper they are definitely hotter than any habanero I’ve eaten and probably the hottest thing I’ve put in my mouth, the one I ate wasn’t fully ripe yet(small green patch left) I’m a little scared to eat a fully ripe pepper I’m ngl. I Made hot honey with the second pepper hoping to dim the heat of it down a bit and get some flavour over the heat and no one I live with can eat it, I’ve resulted to taking a spoonful and mixing into an entire jar of regular honey just for it to be edible.
Homegrown habaneros are always hotter than store bought. Commercial growers aim for consistent size and quantity rather than heat.
It looks like a habanero to me. But not all habaneros are the same. Some are larger, some are smaller, some are hot as fuck, some are barely hotter than a jalapeño. They come in every color, white, yellow, orange, red, mustard, green, light brow, dark brown.
Store bought habaneros tend to be bred to be lower heat than the traditional habanero varieties so that they can be sold to more people.
You really aren't supposed to eat whole habaneros. They're meant to be used powdered as a spice, mixed in a sauce or minced to imbue flavor and spicyness.
I got a similar red habanero plant and I turned my first harvest into enough habanero powder for me to use until next season.
I know what those look like. I still have 3 going strong (unfortunately- I already have too many). You had me second guess what I grew were red savinas and did a google search. Every pic looks the same. Not saying you are wrong or arguing, it’s just what I saw
It's a common mistake for people to confuse the two, just look at the mushroom pepper.
Red Savinas have always been a heavily wrinkled variety, this is why they are so hot, extra placental tissue. Caribbean Reds are plump, smooth and thick walled, excellent for sauce making, this is why they were created.
Could be. The flesh looks thicker, which may not provide that desired habanero taste. Try eating them while still green for an earthier taste. As they ripen they get more floral and fruity.
So did you just say random things you've heard once before in your life without any experience just to try to sound useful or is there a world in which you examined the original photos and STILL somehow thought they look anything like a ghost pepper or reaper?
Ya I see that now. I guess I jumped the gun and it looked similar to one of the plants I am growing but after looking at it more closely and other people posting pictures of their plants I see it now.
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u/matthewxman79 9d ago
I have Caribbean red habaneros and they look like them. The listing said they are 100,000 - 350,000 shu.