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It looks really nice and tasty, but im getting smarter after the 2 years of growing pepper.   Wouldnt eat that badboy without a whole bread and a gallon milk :-)

Yes, Baccatums fits your requirements very good.   Also some Chinense Types have a "mid-heat-level": Habanero Sucatuba, Amazon Chile Roma, Peito de Moca (tastes very much like fruity gummy bears while riping from orange to red).   My Favorite Annum would maybe the best for you: "Joes Long...

I think Jake ist right with his assumption. I would also check if there are any aphids, they create the same "look".

  I have some for trade.

The "Siling Bilong" germinated fast and good, thank you. I will plant "jimmy nardellos" next year.   The forum is completely in german, i guess the template / software for the forum is written in english.

Hi Jim,   here you can see some pictures of the "sugar rush" i sent you:   http://chiliforum.hot-pain.de/threads/die-baccatum-liga.24744/page-9     I grow them for the first time this year, but people told me that they are very tasty and only have a mild -to mid heat level.   I think they are...

Very beautiful flowers. This plant is a true beauty.

My "fataliis" germianted fast. Bhut "Copenhagen" also.   But "Bhuts" seeds seem to me very sensitive. I hade some red "bhuts" that never germinated. (All other 30 varieties germianted).   I would wait 3 weeks, and if they doesnt show a sign, place some seeds froma different source (or do it now...

I have good experiences with "pepperlover" and "semillas"   Pepperlover: Lots of seeds, very fast shipping and some extra seeds.   Semillas: Very good germination rate, fast shipping too and very low costs.

For me it looks more like an "Anuum" pepper with the typical "seedball". How is the smell, heat and taste? Maybe you wont find out what pepper excatly it is, but you can easily find out if it is "chinense", "anuum" or "baccatum" by the taste.

  It has not the best taste, sharp and a bit dull. However, the powder is quite useable.

  Good to know, i already have "Venezuelan Tiger" seeds, but not growing it this year.   I tought the "zavory" would be tastier, because it have a "thicker" wall.

Hmm some pods of "Aji Fantasy", or "Aji White Fantasy" looks quite simliar.

  Sounds good, Do you tasted other mild red habs like "Habanero el Remo" or "Vincentest Sweet"  and compared them?   So far i tested 3 red ones: I liked "El Remo" and i didnt liked "Vincentes Sweet" and "Tobago Seasoning".

Thats what i call "thick walled" ! I wish my "Frontera Sweet" last year had that "tickness". Had an awesome taste but i hate thin walls when eating peppers fresh.

  Your right, its -more or less -  the hotter version of it.

I grew "Peito de Moca" last year. It has a stunning look and a good and very "clean" chinense taste. Small plant but very prolific.   The best taste is when its riping from orange to red. It really tastes like candy then (candy with 6,000 socoville  :P ).  

Yes, we just write it that way here :-)   I meant 50000-100000 scoville. Nearly "habanero" heat.       How do you liked the taste?

I bought some "Habanero Zavory" seeds from "rareseeds.com".   They describe it as : "very mild with a Habanero flavor".   Im a little bit confused now, because other sources describe it as "hot" (50.000-100.000 Scoville).     Anbody tasted "Zavory Hab" and can tell me something about the heat...

  I would buy a heat mat and a small greenhouse together.   This it what i have: http://www.amazon.de/Romberg-Zimmergew%C3%A4chshaus-Gian-beheizt/dp/B005V0MAP2/ref=sr_1_14?ie=UTF8&qid=1456192509&sr=8-14&keywords=heizmatte   The only bad thing about it, is that you have to care about the...