The Chenzo is a Capsicum annuum. I don’t have much info on the background. It appears to be good for both ornamental and culinary uses. It is colder temperature tolerant, produces many small pods that turn from black to red.
The review pod is one I grew, but the seeds were from a grower in Poland.
The amount ate: 2 pods
Burn Profile: Mouth, tongue but not much to speak of
Cap Cramps: none
This is a very prolific plant. The pods I initially sampled didn’t have much heat at all, but some that I used later in powder had more heat, maybe cayenne level. The flavor is fresh and citrusy. My favorite use for the season I grew them was in dehydrated, powdered form.