Chocolate Habs/Devil's Tongue

Anyone ever try the Chocolate habanero?

Some people believe these to be hotter than the red savina.. I have never had one or a sauce with it.. After doing a search I found

1.Hot Chocolate
2.Not Cool Chocolate Habanero XXXX Hot Organic

Any info. is appreciated.

Also curious about the Devils Tongue Hab
 
I grew "Chocolate Brown Habanero" in 2004 and 2005. It had a nice hard to describe flavor and was noticeably hotter than the Red Savina which I also grew those same years.
I had to use twice as many Savinas to season a pot of chili con carne to my liking.
Only downside to the Chocolates was I had a low germination rate.

I have never tried the Devils Tongue.
 
Growing Chocolates vs. Savinas

bjs2006 said:
I grew "Chocolate Brown Habanero" in 2004 and 2005. It had a nice hard to describe flavor and was noticeably hotter than the Red Savina which I also grew those same years.
I had to use twice as many Savinas to season a pot of chili con carne to my liking.
Only downside to the Chocolates was I had a low germination rate.

I have never tried the Devils Tongue.

It seems to me that this is very ongoing here.. That chocolates appear hotter to many than Savinas.. I think to get the 577,000 or close rating of the savinas they have to be grown in super optimal conditions as compared to the chocolates which seem to be more lenient..
 
I've still got 4 or 5 chocolate habs left in the freezer. They've become one of my favorite peppers. And they are, in my opinion, hotter than red savinas, but they have a smokey type of taste. Very good indeed. And yes, i've been saving the seeds from them for this coming spring!
 
I grew chocolate habs for the first time this year and wasn't impressed by them. The flavor just wasn't that good to me didn't have the smokey taste some people have (mine were called Jamician Chocolate. They were HOT and made good powder but fresh or pepper mash wasn't that good for sauce. I also grew Devil's Tongue. They were just like the Fatalli but smaller so next year I will grow only the Fatalli.
 
Welcome jpool10550,

I grew both Chocolate Congos and Chocolate Carribeans and didn't find a lot of difference but loved them both. This year I'm growing some Chocolate Scotch Bonnets which are supposed to be quite hot too.
I know Guy grew several chocolate varieties last year so this would be his subject. How did they all turn out Guy?
 
Growing chocolate habs from Peppermania and they have very little heat and no wrinkles. Did I order the wrong variety?
 
I've grown both. The Choco hab was at least as hot as the Savina but I didn't get a sense of a "smoky taste" like other have noted but it was a good pepper anyways. The Devil's tongue is like a Fatalli on not quite as hot. I only grew them the one year and I got pretty low production out of them if I remember correctly.
 
P_Schneider said:
I've grown both. The Choco hab was at least as hot as the Savina but I didn't get a sense of a "smoky taste" like other have noted but it was a good pepper anyways. The Devil's tongue is like a Fatalli on not quite as hot. I only grew them the one year and I got pretty low production out of them if I remember correctly.

Nice pictures on your website of last year's crop. Looks like you used the same tray & dirt plugs like I am using now for starting the seeds. Right now my sprouts all have their baby leaves (two leaves only). Outside planting season here is around the beginning of May. I thought I would need to transfer them to dixie cups filled with soil when they get bigger but it looks like yours were faily large and you went directly from plug to ground.

What are the black sheets you have between the rows for? Is it to keep out weeds or to keep the soil warmer?
 
RedThumb said:
Nice pictures on your website of last year's crop. Looks like you used the same tray & dirt plugs like I am using now for starting the seeds. Right now my sprouts all have their baby leaves (two leaves only). Outside planting season here is around the beginning of May. I thought I would need to transfer them to dixie cups filled with soil when they get bigger but it looks like yours were faily large and you went directly from plug to ground.

What are the black sheets you have between the rows for? Is it to keep out weeds or to keep the soil warmer?

Thanks Red,
Those are just the Jiffy spagnum / peatmoss pellets that I used. This year I plan on using rock wool cubes to see of those work out any better. The Jiffy's do alright but I hate having to try and get the mesh off the outside of them before I plant. The roots are supposed to grow through them but I find they get bound up quite a bit once the plant gets going. I tried to do the transfer to cups before and that doesn't work out so well. I think it's too stressful to transplant twice in a row that close together so last year I left them in the pellets and they did fine with the exception of the mesh item above. I will be getting my seeds ready by the end of Feb with the hopes of transplanting outdoors in May. The naga's of course will stay indoors since I'm going to try my hand at hydro growing this year. I'm pretty excited about the whole hydroponics thing and it should be interesting to see how they perform compared to my outdoor plants.

The black sheets are weedblock that you can pick up at any garden store or wal mart. They come in very handy for not only weed control but also work good for keeping moisture in the ground.
 
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