If you have ever grown from seed without a mat before, you are going to frigging love the difference it makes.
Yes this is my first time with a mat. I've started seeds inside for the last 2 years with no mat and a small 18 inch light I got from the hardware store. I had about 40-50% germination rate, probably due to our house being about 70-72 during later winter/early spring. Im hoping the mat will help out.
So I have a question. I am relatively new to the super hot club. And I was reading an article about high SHU sauces and the claim of "Not extract". How can you get 3m+ shu without extract? The hottest recorded peppers are like 2.2-2.4m SHU. So to get higher than that wouldnt it have to be extract?
I grew them. tbh, I wouldn't call it habanero heat. It has the c. chinense smell for sure, so you cut into it and you're expecting heat based on that spicy odor, but flavor is a little different. It has a similar taste but I feel that "heatless hab" is a misleading name for them.
They go from pale green to peachy to a dark peach/orange. If you decide to grow them, don't leave them on too long. I'd pick them when they first get peachy, where I find the flavor to be the nicest. The riper they are, the sweeter they get. And I'm talking candy sweet, but the flavor gets more like celery/fresh cut grass. Left a ton on for way too long before the season ended for them and they tasted like sugar coated lawn clippings.
If you're looking for a sweet c. chinense variety that has good flavor and low heat, grow Aji Jobito. Definitely my favorite from my last season and I plan on growing at least 3 or 4 next year.