so the tobago is not a hot pepper it's a seasoning pepper? what is a seasoning pepper, i saw that at different sites. my guess is it's a mild seasoning ie to be ground up not eaten whole?
tabasco sauce is not that hot to me to answer the where's your heat level. i was uncertain whether to grow them cuz the sauce is not so hot... to me.
the tobago seeds sound like i should toss them???? i want to grow hot peppers for eating not mild seasoning if i understand the seasoning thing correctly.
If the Tobago's say hot, I'd assume they are the Faria pepper, or the Tobago Scotch Bonnet. It is supposed to be comparible to a Caribbean Red in heat level, but have a different flavor profile, however I have not grown or tried it. Where are the seeds from? I haven't seen much about that one and have never seen it available from a seed seller. The more common Tobago's are both seasoning peppers.
Seasoning peppers are chinense species peppers that have been selected over generations to have little or no heat, but the chinense species flavors. I personally have been trying to get as many true lines as I can of these for the past couple of years because I think there is potential for using them in mild pepper sauces that have all the flavor but little or no heat that will be of interest to people who shy away from even Tabasco or Franks.
Plus it can be fun to walk through the pepper patch with someone who keeps asking how hot they all are, reach down and pull a seasoning pepper off a plant and just pop it in my mouth. Then you assure them 'it's not that hot' and hand them one to see how much they trust you...
The two Tobago seasoning peppers have different plant forms and fruiting characteristics. Tobago seasoning is a smaller plant covered with small peppers, they have one of the more complex flavor profiles for seasoning peppers and a small tingle of heat. The Tobago Sweet Scotch Bonnet I suspected was the same thing as the Aji Dulce #2 as the plants look very similar, but they do have a slightly different flavor and if you do get some placenta material they do have a touch of heat, where the Aji Dulce #2 has none that I can detect. The amount of heat in either of them I would compare to a mild pepperocini at most, so definately not much.
The problem is you won't be absolutely sure what you have until you bite into one, as if you haven't grown them before you won't be able to pick them apart by looks. I believe the Faria pepper looks a lot like the Tobago Sweet Scotch Bonnet, or about the same as a Caribbean Red Hab.
Tabasco sauce is relatively toned down; lots of dilution. The peppers themselves can light you up unless you have built up quite a tolerance to capsaicin.
