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 Heat: 1 Flavor: 7 Burn Profile: Mouth, tongue but not much to speak of Effects: none 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.
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).
This is an unknown cross discovered by Justin White. It is very Bhut like but probably crossed with something else.
Amount eaten: whole pod
Cap Cramps: none
This has a distinct Bhut Jolokia flavor, but tastes better, in my opinion. It’s like Bhut mixed with sweet and fruity, almost along the lines of the Bih Jolokia x Sugar Rush Peach, but more Bhut like. The heat is a little less than typical Bhut.