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General InformationEdit

Extremely hot pepper variety

Family: Solanaceae

Origin: Cuba Island

Cultivated VarietiesEdit

Datil red, sweet [Trade Winds 2011]

Habanero

'Caribbean Red' red, extremely hot, 75 days [Trade Winds 2011]
'Chocolate' brown/red, very hot, 80 days [Trade Winds 2011]
'Congo Trinidad' red, extremely hot, 80 days [Trade Winds 2011]
'Devil's Tongue' orange, extremely hot, 100 days [Trade Winds 2011]
Golden yellow, extremely hot, 100 days [Trade Winds 2011]
'Habanero' organic orange, very hot, 75/100 days [Johnny 2011]
'Harold's St. Barts' yellow, very hot [Trade Winds 2011]
'Hot Paper Lantern' red, very hot, 70/90 days [Johnny 2011] [Trade Winds 2011]
Orange orange, extremely hot [Trade Winds 2011]
'Jamaican Hot Chocolate' green/brown, extremely hot, 85 days [Trade Winds 2011]
'Mustard' yellow, extremely hot [Trade Winds 2011]
Red red, extremely hot [Trade Winds 2011]
'White Habanero' white, extremely hot [Trade Winds 2011]

Fatali yellow, extremely hot, 90 days [Trade Winds 2011]

Ghost see Naga Jolokia

Grenada yellow, mild [Trade Winds 2011]

Naga Jolokia

Bhut Jolokia red, dangerously hot (do not handle), 85-90 days [Trade Winds 2011]
Bhut Jolokia 'Chocolate' brown, dangerously hot (do not handle), 80-90 days [Trade Winds 2011]

Rocotillo red, mild, 90-95 days [Trade Winds 2011]


Squash Pepper

red red, hot [Trade Winds 2011]

Tobago Seasoning Pepper red, very mild [Trade Winds 2011] 'Scotch Bonnet Jamaica'

yellow extremely hot, 95 days [Trade Winds 2011]
red extremely hot, 95 days [Trade Winds 2011]
orange extremely hot, 80-100 [Trade Winds 2011]



Seed Sources: