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Can anyone identify? Habanero?

A

askbjo

Hey folks! 
 
This is my first post, and a novice when it comes to growing chilli.
 
I´ve been setting up my grow boxes, since here in Norway the nights are still pretty cold, and planning on getting a head start on the chilli season (I know I´m a bit late already). I just got some seeds from this local organic farm, and the farmer wasn´t really sure about the type, so a was hoping some of you experts could help me out...
 
To me it looks like some kind of habanero, but I'm not really sure...
 
You find the picture in the link below:
 
 
 
https://www.dropbox.com/s/j1nmosmxd4v2q8g/Bilde%2025.05.15%2C%2018.21.46.jpg?dl=0
 
Thanks in advance!
 
AB
 
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D3monic said:
Hmmm, doesn't really look like a hab to me, how's the taste and heat?
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I havent tasted it yet, since i only got a dried one. The farmer told me it was intense, but I'm not sure if he is used to spicy foods or not. Norwegians are usually not, so, I have no idea. Its supposed to be quite hot at least. He said it was called something with "bombardino", but I'm not really sure, since i could not find any chilli on google with the same or similar name..
 
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I just tasted a few of the dried seeds, and compared to birdseye and hab; not very hot, just a bit stingy sensation. I dont know if that helps at all...

Devil Created Pods said:
Maybe a hab cross
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D3monic said:
Hmmm, doesn't really look like a hab to me, how's the taste and heat?
Almost like a small urfa biber
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Here is a picture of the dried chilli, if that helps:
 
https://www.dropbox.com/s/m6tyffwt8vmlwm2/Bilde%2025.05.15%2C%2019.20.32.jpg?dl=0
 
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Calyx size makes me think C. annuum so probably not habanero at all.
 
Since you have a harsh winter you might be interested in learning some overwintering techniques to help you with production, keeping the same plants year after your.  I'm looking at a move to Alaska soon and will be in the same boat.
 
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Helvete said:
Calyx size makes me think C. annuum so probably not habanero at all.
 
Since you have a harsh winter you might be interested in learning some overwintering techniques to help you with production, keeping the same plants year after your.  I'm looking at a move to Alaska soon and will be in the same boat.
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Just got a message from someone who said that the Cajun Belle has around 100 - 1000 SHU, and this one was def more than that. So the Cajun Belle is ruled out i guess...
 
A have a room in the basement, which I will transform into a growing room for my peppers during winter, it even has a sink, so watering will be easy. Ive read some stuff on the internet, and there are several methods on that topic. I guess I still have all summer to figure out what to do :D The yield the second year is supposed to be even better from what I´ve heard  :dance:
 
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Looks annuum to me as well.
It appears to be a mature pod, I would suggest harvesting, sectioning and photographing. Then tasting and providing an opinion of flavor and heat. what types of peppers are you already familiar with in regards to heat as to provide a reference to gauge what you will be tasting?
 
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CAPCOM said:
Looks annuum to me as well.
It appears to be a mature pod, I would suggest harvesting, sectioning and photographing. Then tasting and providing an opinion of flavor and heat. what types of peppers are you already familiar with in regards to heat as to provide a reference to gauge what you will be tasting?
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The only problem is, I got a dried pod from a farmer, and i dont own the plant; therefore I am not able to taste the fresh fruit. 
 
I have tasted a lot of chilli, from banana peppers to habaneros; and this one is not as hot as a habanero, but def hotter than a jalapeño. 
 
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askbjo said:
 
The only problem is, I got a dried pod from a farmer, and i dont own the plant; therefore I am not able to taste the fresh fruit. 
 
I have tasted a lot of chilli, from banana peppers to habaneros; and this one is not as hot as a habanero, but def hotter than a jalapeño. 
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very hard to establish how hot a pepper is by tasting the seeds. You will get some residual capsaicin but not nearly what you would eating the pod including placental material.
BTW,
WELCOME to THP. You should introduce yourself in the welcome section and indicate there what your goals are. You may get some help with known seed instead of something you have never had and may not even like after a seasons work growing it.
 
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CAPCOM said:
very hard to establish how hot a pepper is by tasting the seeds. You will get some residual capsaicin but not nearly what you would eating the pod including placental material.
BTW,
WELCOME to THP. You should introduce yourself in the welcome section and indicate there what your goals are. You may get some help with known seed instead of something you have never had and may not even like after a seasons work growing it.
Click to expand...
I know, but the pod has been dry since last year i think, so like you say, hard to really put a finger on how hot it really is. 
 
Thank you :) I sure will! 
 
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