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 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
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.
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 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.