The Aji Chombo is a larger, ribbed, habanero type pepper from the Panama.
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
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.
This is a pepper cross from Khang Starr of MOA Scotch Bonnet x Brazilian Ghost.
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
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.
The KAOS is a pepper cross from Jeanie Yanger. I don’t know the specifics, but I suspect some Bhut in the mix.
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
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.
The amount ate: 1/4 pod Heat: 8 Flavor: 6 Burn Profile: Tongue, back of the throat Effects: none Cap Cramps: Yes
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.
History is this was originally a 7-Pot Burgandy grown by Jim Duffy. He got a red and bumpy pod off of one of those plants. He sent that to Wes Lane, who grew and reported back that it had a great flavor and heat. Jim continued growing that strain and named the variant after Wes.
The amount ate: 1/4 pod Heat: 9 Flavor: 7 Burn Profile: Throat and ears Effects: heat glow cloud in the throat that descended down to the chest Cap Cramps: No
This is a very productive plant, some have quasi-tails/center protrusions others are just wrinkly and bumpy. When cut open, lots of capsicum oil, the white lining on the interior walls, and a lot of placental tissue in the center.
I tried a vertical slice, excluding the seeds and placenta. The flavor was good, a little 7-Pot floral aroma, a little sweet flavor with very little bitterness. Upon swallowing I felt a heat explosion in the general throat area, that spread outward, then descended down to my chest.
I didn’t get any adverse effects, no cap cramps at all.
The KS Peach StarrKist is a peach/orange colored pepper cross made by Khang Starr, of MOA Scotch Bonnet (mother), and Bahamian Goat (father). This is a cousin/variant pheno of KS Lemon StarrBurst and Scarlet Rose.
The seeds for my plant were given to me by Khang Starr, I believe this is an f3 or f4.
The amount eaten: 3/4 pod Heat: 3 Flavor: 8 Burn Profile: Mouth, lips Effects: none Cap Cramps: none
The pod is fairly thick walled, upon cutting, smelled fruity/citrusy with a hint of hab/chinense smell. The flavor was sweet and fruity. Pieces of placenta add more bitterness. The heat level was around habanero level. The flavor seemed to favor more that of Bahamian Goat than MOA Scotch Bonnet. Overall, it was a delicious pod. It would be great in sauces and powders. Also, might be good to cut in half horizontally and fill with some type of cheese mixture and grill or toast, like an extreme popper (or least more so that Jalapeno).