cut pics and taste descriptions:
Pepperlover bonnetbell
grown indoors in foxfarm ocean forest, worm castings and added perlite. fed with kelp tea once just after transplant
I had two plants with distinctly different phenos. Here they are next to an US quarter
and here they are sliced .
for reference we will call the squat lobed more bonnet shaped one type 1,
and the longer mini bell shaped one type 2
(note:
This is not my cross and i am not attempting to rename anything, just keep track and tell them apart in the following description)
Type 1 had no noticeable heat on the lobes, but once I got to the placental tissues inside it had IMO about a jalapeño level heat (not a HOT jalapeno just an average one). But distinctly different than the annum jalapeño burn.
It actually built a tiny bit, but then never really went anywhere with the heat (it never got

) the heat lingered a little longer than many annums but gently. The last place to have any remaining heat was on the lips and again it was gentle not anything painful or anywhere close to scotch bonnet level heat even, and only in the placental tissue.
The more bell shaped phenotype we will refer to as type 2, was far more fruity tasting with no noticeable heat, but still distinctly different than just a mini bell. it was: more fruity then any red bell I've had before. I probably should have ate this one first as I could detect no heat in any part of this pepper.
The aftertaste of both was that of a bell pepper.
These were both still early pods (though not the first runty pods) I will do further review later after hopefully I get another flush of peppers from these two plants. since they have been transplanted outdoors now.
thank you for listening to me attempt to explain my opinion of how this relatively new cross taste
please ask questions, leave criticism, let me know if you'd like to read more reviews and see cut pics of each of the types that i am growing, etc.

G.I.P.