So no pictures, I'm afraid but that was an interesting pepper.
Very fleshy, with flavour remeniscent of a Butch T. That is, slightly floral but oh so fruity and in a way that makes it clear that this is a relative of trinidadian superhots. And it has heat right away.
From even just that corked little tip, I'm getting some genuine spice. Not a lot but do bear in mind that there was at least half a centimeter of pure pod wall at the tip. I hadn't even touched the hollow part yet.
I kept going and was quite surprise at just how much of the flesh there was. It definitely wasn't thin walled like most in its heat bracket and, as I neared the centre, the floral elements picked up a little.
Nothing too majot bur enough to hint at the incoming placenta. A placenta that seemed to be something of a bare minimum. Definitely less than you'd see in your average Hab or Scotch Bonnet and no hint of any coating of the inside.
It did not look like a super internally and the placenta it did have was very much the colour and taste of Scotch Bonnet placenta. Not to be confused with the taste of scotch bonnet flesh, which I did not get from this pepper in the slightest.
But there was one major difference between this pepper's placenta and that one's. Its heat wasn't that of a chinense. It was the same sort you get from annuums, which to me comes across as almost soapy and, at least in this case, a tad bitter.
And, because the heat was so strong (it's definitely up there with supers, whether it's structurally one or not), those negative elements really took over for me. I did not eat past the first bite of actual placenta.
But I still went looking for seeds incase you guys were interested. It is, after all, essentially a superhot annuum. That's novel.
There weren't any. None at all.
I guess it was a stunted pod but still. That's pretty bad.
