Different pepper names?? Different variant?? Same pepper??

BDBeatz

BDBeatz

Hello, I have been reading that some peppers have different names but they are the same pepper or cross. Could someone please clear up my curiosity and explain some of these specific varieties I was researching before I purchase seeds.

1.)  Trinidad Congo, Black Congo, Chocolate Habanero

2.)  Pimenta De Neyde x Bhut Jolokia, Pimenta Leopard, Pink Tiger


 
 
 
:welcome:
 
 
There are many different PDN x Bhut crosses out there. Pimenta Leopard and Pink Tiger are two of them. So they are both PDN x Bhut crosses, but they show different characteristics. Pimenta Leopard ripens more red for example, while Pink Tiger is more of a purple and cream color. Also, Pink Tiger is often pictured with purple stripes, but from what I have read on THP, most growers don't get the stripes, just a purple and cream coloration on the pods.
 
CAPCOM said:
I believe many of the bhut crosses to kitty Kat names are based on the PDN X **** bhut jolokia where **** is the color of the bhut being crossed.
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I think you may be right. It certainly makes sense, but on Mojo's site, it only says "Bhut Jolokia x Pimenta De Neyde" for multiple strains. They even have an Orange Neyde which says the same cross. Nothing is mentioned about which color the Bhut was for any of them. Interesting, indeed.
 
I've also read that the pink tiger was made in italy and the pimenta leopard was made in brasil. Both look completely different and probably taste different too. Im also questioning the Trinidad Congo, Black Congo, Chocolate Habanero peppers because multiple sites say they are the same?
 
I'm running into the same issue you are, BD. The names appear to be interchangeable, but here's a quote from PepperLover's "Trinidad Congo Colorful Collection". You may have already read it.

The word Congo is used in Trinidad to describe these habanero type peppers; this collection contains all four colors; Red, Orange, Yellow, and Black Congo. What differentiates this collection is the rich Trinidadian Habanero flavor. The Congos can be classified as very hot but not extremely hot. We have decided to offer this collection due to the reparative demand for more peppers from Trinidad. All peppers from that island have their own distinctive, rich, long lasting aroma. Most people prefer using this collection as fresh pods for cooking. This collection is a must have for serious habanero (Congo) pepperlover.

So I guess if it comes from Trinidad, it's a Congo...anywhere else, it's a Habanero??
 
As far as the Hab/Congo question is concerned it's kinda like 6 of 1 and half dozen of the other. I've been growing what I consider to be chocolate habanero's for a couple years now, just keep getting fresh seeds from my pods and germinating more. I was curious about the distinction at first but without having a side by side comparison with anything else it just seemed useless to worry about it. My choco habs are hotter than my orange ones and very near to heat as my savinas. The choco hab is much sweeter than either and has an earthier undertone that I don't get with the others either.
I can see it as being an issue if you plan to sell seeds or plants. For that you should get seeds from a reputable seller and give the pods the name from the seller with their initials in parentheses. i.e. Black Congo (PL) for Black Congo form PepperLover.
 
Bhuter said:
I'm running into the same issue you are, BD. The names appear to be interchangeable, but here's a quote from PepperLover's "Trinidad Congo Colorful Collection". You may have already read it.

The word Congo is used in Trinidad to describe these habanero type peppers; this collection contains all four colors; Red, Orange, Yellow, and Black Congo. What differentiates this collection is the rich Trinidadian Habanero flavor. The Congos can be classified as very hot but not extremely hot. We have decided to offer this collection due to the reparative demand for more peppers from Trinidad. All peppers from that island have their own distinctive, rich, long lasting aroma. Most people prefer using this collection as fresh pods for cooking. This collection is a must have for serious habanero (Congo) pepperlover.

So I guess if it comes from Trinidad, it's a Congo...anywhere else, it's a Habanero??
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@Bhuter Yeah I'm confused too, I would like to buy some seeds but I don't ant to buy 2 or 3 of the same peppers. Here is some of the reviews I've watched too.
 
I see you found one of the best reviewers out there, in my opinion...good ol' Nigel! I checked the chileman.org database and their description says that they are one and the same. But if you scroll down a bit, there's the Black Congo with an unavailable description. But those look more like the Scotch Bonnet Brown, which I highly recommend.
 
Bhuter said:
I see you found one of the best reviewers out there, in my opinion...good ol' Nigel! I checked the chileman.org database and their description says that they are one and the same. But if you scroll down a bit, there's the Black Congo with an unavailable description. But those look more like the Scotch Bonnet Brown, which I highly recommend.
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Yeah he is my favorite reviewer too, I always look for his videos before others. Isn't the Chocolate Scotch Bonnet the same as the Scotch Bonnet Brown too?? LOL
 
BDBeatz said:
 
Yeah he is my favorite reviewer too, I always look for his videos before others. Isn't the Chocolate Scotch Bonnet the same as the Scotch Bonnet Brown too?? LOL
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Lol. I really don't know. They look a little different. The Chocolate Scotch Bonnet (Duffy) is more lobed whereas the Scotch Bonnet Brown (PepperLover) appears to be more pleated. So who knows. Lol.

-Adam
 
willard3 said:
You will find that chile taxonomy sucks the pump.
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Yea Willard, is it 7 pod or 7 pot?

Life was so much simpler back when..... If you wanted mild get a Jal....You want hot? Serrano or Cayenne....You want very hot? Habanero....... You want super hot? Red Savina.

I know I'm living in the past, before social media,but again.......It was so much simpler then! I don't bemoan new and milder/hotter varieties.... I'm just agreeing with Willard's observation that there are so many variants of so many different Capsicum species that we're drowning in 7 pot/7 pod & Moruga Scorpion variants. Again, the variety is wonderful if there was a difference other than appearance but the problem is documenting all the different variants, what exactly is the difference between a Pot Barrackpore & 7 Pot Primo.
 
Offa the soapbox! YMMV.......
 
`
 
The_NorthEast_ChileMan said:
Yea Willard, is it 7 pod or 7 pot?

Life was so much simpler back when..... If you wanted mild get a Jal....You want hot? Serrano or Cayenne....You want very hot? Habanero....... You want super hot? Red Savina.

I know I'm living in the past, before social media,but again.......It was so much simpler then! I don't bemoan new and milder/hotter varieties.... I'm just agreeing with Willard's observation that there are so many variants of so many different Capsicum species that we're drowning in 7 pot/7 pod & Moruga Scorpion variants. Again, the variety is wonderful if there was a difference other than appearance but the problem is documenting all the different variants, what exactly is the difference between a Pot Barrackpore & 7 Pot Primo.
 
Offa the soapbox! YMMV.......
 
`
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I use 7 pot. As the story goes, 1 pod will heat 7 pots of stew.
 
willard3 said:
You will find that chile taxonomy sucks the pump.
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That may well be true, but that's hardly even what's being discussed here.  Taxonomists are concerned with C. chinense, C.annuum, C.frutescens, etc.  All of the goofy names we use for various domestic cultivars have nothing to do with formal taxonomy.  It's a lot of marketing, a whole lot of delusional shade-tree bio-engineers giving cheesy names to far-from-stable crosses, and some efforts by talented ppl who truly are trying to improve their chiles through selection for traits.
 
Ppl go on and on about the perceived differences between varieties like a Scotch Bonnet Brown vs a Chocolate Scotch Bonnet-- one can compare and contrast pods from the very same plant, and find as many similarities and differences.  I guess it depends on your focus and expectations.  Sure, differences exist, but how big of a deal are they, especially if those differences aren't going to be replicated a few generations out?
 
I just wanna grow and eat some chiles, personally.
 
Bicycle808 said:
That may well be true, but that's hardly even what's being discussed here.  Taxonomists are concerned with C. chinense, C.annuum, C.frutescens, etc.  All of the goofy names we use for various domestic cultivars have nothing to do with formal taxonomy.  It's a lot of marketing, a whole lot of delusional shade-tree bio-engineers giving cheesy names to far-from-stable crosses, and some efforts by talented ppl who truly are trying to improve their chiles through selection for traits.
 
Ppl go on and on about the perceived differences between varieties like a Scotch Bonnet Brown vs a Chocolate Scotch Bonnet-- one can compare and contrast pods from the very same plant, and find as many similarities and differences.  I guess it depends on your focus and expectations.  Sure, differences exist, but how big of a deal are they, especially if those differences aren't going to be replicated a few generations out?
 
I just wanna grow and eat some chiles, personally.
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An incorrect choice of verbiage maybe. I knew what he meant, taxonomyesque. Yeah, that works.
 
Whatever terminology we want to use, we (as a community of chile enthusiasts) have done this to ourselves.  We've adopted an ever-increasingly disorganized and confusing way of falsely categorizing our peppers b/c we prefer hype to knowledge.  Which is cool, i guess, but we gotta live with those drawbacks, too.
 
Bicycle808 said:
far-from-stable crosses,
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So I have a question about non-stable crosses.....Note the circled pods in the pic below - white has no waist - black semi-waisted and  red showing a fully formed waist. Looking for input/thoughts/opinions.... Is this an example of un-stable cross or just natural variation? I know that even Jals vary somewhat on the same plant but?
 
 
Scotch%20Bonnet_1_zps6mpkp2ib.jpg



You'll note not all pods circled...the one in upper left looks fully waisted and the two in upper right semi waisted. I'll let you judge the others.
 
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