Recent content by RichardK

 Mine too, I have grown so many Chinense varieties over the years and every year it's different... except for one, the one I always have growing just for that unique flavor none of the others have... The Caribbean Red <3

Yeah that's a Caribbean Red for sure... Light green immature pods, ovate, smooth, thick walled, dark red when fully ripe.

I think the Aji Dulce #1 is a cross between a squash shaped Baccatum variety and some Chinense variety, mostly Chinense genes... Wouldn't surprise me... My Aji Dulce #1's are medium/dark green unripe, dark red when ripe, very long and skinny flower stems... Not too surprised to see some genetic...

That was it's primary trait, very long and thin stems, freakish long.

My Aji Dulce #1 look just like those, heatless and full of Chinense aroma.

I only see one flower setting per node, but I see places where more than one other flower has formed and fallen off, and in on view you can clearly see a small flower still attached. Not annum, clearly Chinense.

If you don't mind the heat, Caribbean Red Habaneros have a very unique flavor and aroma, very different from your typical Habanero flavor.

Caribbean Red is a generic name for a species bred commercially in the Caribbean, they are like Aji Chombo (Black man's pepper, referring to the migrant workers who harvest them). Both the Caribbean Red and Aji Chombo don't have official names and are commercially bred varities for the hot...

Congo Trinidad Habaneros get quite large, almost the size of a peach.

Yeah American Nightshade aka... Solanum americanum It is a myth that these are poisionus, they are like tomatos, posionus when unripe, but very edible when ripe... Remember, the berries are edible ONLY when ripe, I.E. totally black, very posionus when green, don't eat in large quantities...

All the pics except the last one I found on Google Image Search for "Caribbean Red Habanero"... The last one of unripe pods is mine taken today (I didn't have any ripe pods to take pics of at the moment). I got my seeds in 2007 from a friend and have been growing them every year. Here are some...

Caribbean Red's only get dented, at the bottoms but never wrinkled... When I get some ripe pods I'll dry some seeds for you. Real Caribbean Red's are unique in their heat and flavor, they really pound the tounge and their aroma and flavor is set apart from most C. Chinese more smokey with hints...

Yeah maybe Devils Tongue Red like this one:

 I'm growing Bih's and they are NOT Bih Jolokias... Too Large and like I said in original post, there is no white placental tissue lining the entire inside like you get with Bih's and Bhuts, other super hots.

I don't know what Caribbean Red's your growing, but every Caribbean Red I have ever grown is smooth like this:   When ever I cross a Caribbean Red with something else, they get wrinkly or deformed, so you are probably growing crosses or some other Red Habanero.