Hopefully folks will chime in. My question is based on having decent heat, but mainly full of flavor and taste. Heat i would hope to be around 200K to be good, but does not need to hit the Red Savina range. So having said that.... what is more flavorful to grow and cook with?
Habanero: and if so which one?
Scotch Bonnet: which one? I know there are not as many varieties as with the Habanero.
So far i am sold on growing my Datil every year.But looking for something with a bit more heat but still packing a lot of flavor and not just heat. Red Savina is good and packs great, but I think it starts to loose some flavor compared to a Datil imho.