Thanks again to John Ford of Ford`s Fiery Foods and Plants.
My understanding is that Clavo is a variety bred by Mario Dadomo at Stuard, Parma. The name was given just because of the angular shape reminiscent of an old nail (clavo=nail=chiodo in Spanish).
This is another less well known pepper that deserves some love. They are quite different from most C.chinense varieties in both aroma and flavour. There is that backbone of C.chinense, but while the aroma is savory and a little tomato-like, the flavour is exceptionally sweet, very juicy and totally delicious.
The heat comes on very slowly indeed, but it lulls you into a false sense of security and builds until it is around Habanero-hot. The heat also feels a little different, as it is more prickly and aggressive than other C.chinense at this heat level.
This is what the plant looks like,
My understanding is that Clavo is a variety bred by Mario Dadomo at Stuard, Parma. The name was given just because of the angular shape reminiscent of an old nail (clavo=nail=chiodo in Spanish).
This is another less well known pepper that deserves some love. They are quite different from most C.chinense varieties in both aroma and flavour. There is that backbone of C.chinense, but while the aroma is savory and a little tomato-like, the flavour is exceptionally sweet, very juicy and totally delicious.
The heat comes on very slowly indeed, but it lulls you into a false sense of security and builds until it is around Habanero-hot. The heat also feels a little different, as it is more prickly and aggressive than other C.chinense at this heat level.
This is what the plant looks like,
