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Never knew Africa grew so many types of peppers...

Came across a box of these whilst buying the usual produce at the market. It looks to be some variety of Naga but not sure which... Identification aside the extreme heat combined with a decent flavor and slow burn makes me think it would work well in a salsa. Any suggestions on a good recipe for...

I used to be a big pepper wimp, thinking Jalapenos were the right level of heat and that a Cayenne/Habanero extract of 250k scoville units (used for medicinal purposes) was absolute torture, even if all I was given was two drops.   Then I heard about how hot peppers could get and, being an often...

Nah you missed it! The ghost pepper is obviously in the natural flavor, which is the 17th ingredient of the "2% or less" category :rofl:       But seriously though, that's terrible that they would market them falsely just because the ghost pepper is famous. I looked all over the package and...

I did have more peppers that were much more wrinkled, but being a photographer I wanted to get a good shot of the sun hitting it. The more gnarly ones don't look as good in that lighting.   Looked up pictures of the Morich and yes it does generally have a more pimpled skin (there are a few...

I've eaten Caribbean Habs, Red Fataliis, and Trinidad Scorpions, and none of these came close to this one. Everything I've researched, from the area it's located, the size, appearance, taste, and heat, it matches perfectly. If you look up pictures of the Naga Morich you will see that it has a...

I ate my first superhot pepper today, the Naga Morich. My interest in peppers began a few months ago and since then I've eaten hotter and hotter peppers to improve my tolerance. This one may have been a bit overboard but what an experience! A slow building fire that burned up my throat and into...

Those other pods definitely don't resemble the one I had, but the flavor and burn sounded somewhat similar. Mine had a definitive tangy side to it and wasn't hot right away. The burn did come though, and it was freakin' hot. I would guess 700k to possibly 1,000k. I sent most of my seeds to Rajun...

I agree, there is no way to identify it positively, with there being so many crosses and different strains. I've only gotten into peppers recently and being a curious guy, I like to at least try to identify every pepper I come across. The only thing I'm pretty sure on these peppers is that...

Rajun suggested that my first peppers posted here could quite possibly be sunrise scorpions, and after looking at pictures I'm inclined to agree. The general shape, flavor, and heat all sound about right.   Still not sure what the second pepper is, but it definitely bears some resemblance to the...

I'm sorry to keep asking about the identification of different peppers, but I was cutting up this one today and noticed it was different. Tried just the tiniest portion and it was horrific; like I ate an entire Caribbean Habanero. Also when this one was cut open it had the characteristic...

I agree, it's definitely not one of those. Plus the Moruga generally doesn't have as long of a stinger.

Here's what the pepper looked like cut open. I ate half of it and it had a dominant floral taste, with a bitter-tangy edge. It was also very hot, but if it's a Butch T I would assume it was on the lower end of the range.

Here are all three peppers I bought together.

This type of post coming at this time of year seems all too coincidental to me... too coincidental, in fact, for me to believe it  ;)

I bought it from a vendor here in Africa who was selling various peppers, so I don't know what the plant looked like that it grew on. I will post pictures of the pod cut open though. I also bought two others that were a little less developed than this one, and those really looked like all the...

Found this one today, and from my research it looks like some variety of scorpion pepper. I'm not confident on which one it is, so if anyone could help me out that'd be great! It sure looks just like the Butch T, but would like some confirmation.

We have small green slender chilis that are available all over the markets, but they taste horrible. It's like a mouthful of seedy bitter grass. For whatever reason they're popular in this area though...

In case anyone's interested, here's a pic I forgot I took of the pepper cut open. 

If you look at floricole's last reply on the first page, that's what he called a pepper that at least supposedly looked similar to it, which I mistakenly thought was the same as a pepper someone else had mentioned. It was a misunderstanding and I apologize.