"Arris Annuums" (made-up, placeholder name) from a 93-year-old grower in south Mississippi
I've eaten five of these chiles after pushing out most of the seeds. The hottest pod might've gone into a jalapeño-to-serrano level; the next two showed no discernible heat; and the last two were somewhere in between. Just a wee bit of bitterness (maybe from the skins) is the only flavour I picked up. Flavours could be different—maybe better, more complex . . . or not—in a fresher pod. I wouldn't be surprised if this was something originally sold as an ornamental. Biggest pod is 3/4" long by 1/2" wide. Size and shape comport with pequín, but not heat. Black Cuban is my only semi-educated guess, so far. Seeds were started today.
- It's fun to taste new things.
- It's fulfilling to grow things.
- It's nice when folks share.