Back in early summer I went to my favorite organic farm to buy my regular assortment of veggie starts. As far as peppers go, year after year they typically have jalapeno, serrano, cayenne, and on rare occasion some basic variety of habanero.This year I was surprised to see a flat full of ghost pepper starts, so I grabbed one along with some jalapeno and anaheim. However after the "ghost" peppers grew I noticed they didn't seem as hot as I'd expect. Also, the jalapeno was mislabeled and ended up being a heat-less, yet very tasty, long sweet pepper. So I thought I'd share some pictures and find out what I really ended up with.
The fruit starts green and shifts to a bright yellow, eventually turning slightly orange after hitting peak ripeness. The pepper has a thin skin and an almost creamy "meat" inside. There are very few seeds scattered throughout each pepper rather than clustered near the top.The flavor is extremely sweet and either a bit tangy or citrus-like. The heat I'd rate a bit weaker than the average store-bought habanero (although I haven't eaten a habanero in months). When eaten raw, the heat hits the back of the throat instantly and then moves to the tongue and eventually the roof of the mouth. It later transfers to the lips. The overall heat experience lasts maybe 5-10 minutes. Eating more seems to dull out instantly and allows more time to enjoy the sweet flavor. It is an incredibly good pepper so I'm not disappointed.
Pictures include a pile of freshly picked peppers, the inside of a pepper, the fruit flower, a cluster of peppers, a stem of fruit and flowers, and the whole plant (which is about 30 inches tall).