Aji Chombo

Aji Chombo

Capsicum chinense

Aji Chombo
Aji Chombo
Aji Chombo
Aji Chombo

Background

The Aji Chombo is a larger, ribbed, habanero type pepper from the Panama.

Notes

The review pod is one I grew, the seeds were Hugo Vera.

The amount ate: Sidewall slice
Heat: 7
Flavor: 5
Burn Profile:  tongue, mouth, back of throat
Effects: none
Cap Cramps: none

Review

This pepper was very hot, more than expected. They typically are supposed to have a distinct fruitiness, but the one I grew was more floral, with much higher than habanero level heat. I think it would be great for hot sauces or powders.

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Ancient Sweet

Ancient Sweet

Capsicum annuum

Ancient Sweet
Ancient Sweet

Background

This is a large sweet pepper, origin unknown.

Notes

The review pod is one I grew, the seeds were from Puckerbutt pepper company, as part of the Christopher Phillips collection.

The amount ate: Sidewall slice
Heat: 0
Flavor: 7
Burn Profile:  none
Effects: none
Cap Cramps: none

Review

This is a nice pepper, perfect for snacking, roasting, stuffing, etc… It has a flavor similar to red bell, but sweeter. The plant I grew was very productive.

Video

KhangSta Yellow

KhangSta Yellow

Capsicum chinense

KhangSta Yellow
KhangSta Yellow

Background

This is a pepper cross from Khang Starr of MOA Scotch Bonnet x Brazilian Ghost.

Notes

The review pod is one I grew, the seeds were saved from the previous year’s grow. The seeds were originally sent to me by Khang Starr.

The amount ate: Sidewall slice
Heat: 7
Flavor: 9
Burn Profile:  Tongue, back of the throat, ears.
Effects: none
Cap Cramps: none

Review

This is an awesome pepper. It has the looks, flavor, and sweetness of MOA Scotch Bonnet, but with much more heat. The heat effects/signature of similar to some super hots, but not as intense as superhot peppers. It’s much hotter than scotch bonnets/habaneros.

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Palmyra

Palmyra

Capsicum annuum

Palmyra
Palmyra

Background

This is a pepper native to Palmyra, Syria.

Notes

The review pod is one I grew, but the seeds were from pepperlover.com.

The amount ate: Slice of pod
Heat: 0
Flavor: 7
Burn Profile: none
Effects: none
Cap Cramps: none

Review

This is a very thick-walled, juicy pepper, similar to Red Bell, but with less sweetness. It has a slightly acidic flavor. The plants I have grown were no super productive but is an interesting pepper, worth growing.

Video

Aji Cochabamba

Aji Cochabamba

Capsicum chinense

Aji Cochabamba
Aji Cochabamba

Background

This is a pepper native to Bolivia.

Notes

The review pod is one I grew, but the seeds were from https://whitehotpeppers.com. It is also known as PI 159248.

The amount ate: 1 pod
Heat: 1
Flavor: 9
Burn Profile: Mostly tongue
Effects: none
Cap Cramps: none

Review

This is a very juicy, thick-walled pod. The flavor is unique and amazing. I detected notes of salt, with a fruity sweetness similar to apples. It had mild heat, maybe around Jalapeno level.

Video

7-Pot Madballz

7-Pot Madballz

Capsicum chinense

7-Pot Madballz
7-Pot Madballz

Background

This is a cross between a Chocolate Bhut Jolokia and 7-Pot Trinidad Yellow

Notes

The review pod is one I grew, but the seeds were from https://whitehotpeppers.com.

The amount ate: 1/4 pod
Heat: 8
Flavor: 6
Burn Profile: Tongue, back of throat, ears
Effects: none
Cap Cramps: none

Review

The pod was very oily. It was a little floral and sweet in flavor. The heat was slow-building, but got pretty intense. I did eat beforehand but had no ill effects, nor any cap cramps from it.

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Biquinho, White

Biquinho, White

Capsicum chinense

White Biquinho peppers
White Biquinho

Background

This is a white variant of a Brazilian pepper, which is typically red in color.

Notes

The review pod is one I grew, but the seeds were from Jim Morrow.

The amount ate: 2 pods
Heat: 2
Flavor: 6
Burn Profile: Mostly tongue burn
Effects: none
Cap Cramps: none

Review

The pods are seedy and juicy, and semi-translucent. They had a slight ‘habby’ smell and flavor, but the base flavor had a dull sweetness.

Video

KAOS

KAOS

KAOS
KAOS peppers


Capsicum chinense

Background

The KAOS is a pepper cross from Jeanie Yanger. I don’t know the specifics, but I suspect some Bhut in the mix.

Notes

The review pod is one I grew, but the seeds were from a pod saved from Justin White.

The amount ate: 1/4 pod
Heat: 7
Flavor: 7
Burn Profile: Mouth, ears, back of the throat
Effects: none
Cap Cramps: none

Review

This was grown from seeds saved out of a pod from Justin White. The pods are red and smallish, with horizontal wrinkling, similar to what is seen on the ‘Jami’ bhut variants, and some Peach Bhuts. It had a Bhut-like smell. The flavor was sweet without an upfront burn. The burn had a gradual buildup and became pretty intense. The flavor reminded me of Bih Jolokia, but sweeter and with more heat.

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Chenzo

Chenzo

Capsicum annuum

Background

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.

Notes

The review pod is one I grew, but the seeds were from a grower in Poland.

The amount ate: 2 pods
Heat: 1
Flavor: 7
Burn Profile: Mouth, tongue but not much to speak of
Effects: none
Cap Cramps: none

Review

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.

Video

White Hot Lime

White Hot Lime
White Hot Lime
White Hot Lime cross section
White Hot Lime cross-section

White Hot Lime

Capsicum chinense

Background

The White Hot Lime is a pepper discovered and sold by White Hot Peppers.  It originally showed up from Black Bhutlah seeds in 2016 and has been grown out since.

Notes

The review pod is one I grew, but the seeds were from White Hot Peppers.

The amount ate: 1/4 pod
Heat: 8
Flavor: 6
Burn Profile: Tongue, back of the throat
Effects: none
Cap Cramps: Yes

Review

The pod ripes to a mustard/chartreuse color and can get fairly large. There is some variation, but most have a moruga scorpion shape. They are fairly thick-walled. The aroma has a hint of lime and floral. The flavor is citrus/floral. Heat is pretty intense, in the super-hot range, but not excessively hot. The piece I ate gave me cap cramps fairly soon after I ate it, but they went away quickly. The experience was similar to the Mustard Moruga Scorpion, but not quite as hot.

Video