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Hot Chinense - Is it Adjuma or another variety with Habanero heat?

I sowed seed from supposed Adjuma pepper pods I bought from the supermarket.
Don't know whether they are actual Adjuma or another Chinense variety with Habanero heat.





That was the plant.



This is one of the pods growing from it.

What do you people think?
This is a Chinense, it must be.
But what Chinense is it?
Is an Adjuma or some other variety with Habanero heat?
 
Why must it be a Chinense?
 
I see only 1 bud per node in the last pic,were there more that didn't set?
I see 1 pod per node of the unopened buds in the 2nd to last,middle pic.
4 nodes.1 bud each.
Calyx is too large for a Chinense too.
 
Probably not a Chinense.
 
Looks like a bell that didn't get big enough to go pendant yet or?
 
I'd guess an Annuum.
 
I still think it's a chinense adjuma, but you may very well be right that it is an annuum bell.
Only time will tell.
So I will watch the pods develop and keep you updated with new pictures that are relevant to the discussion at hand.
 
I'm afraid I have to agree with you guys.
It looks like this is a bell pepper, the fruit stem and the attachment place are too big for a habanero type chinense.
And the stem and attachment do look like those of a bell pepper.
Oh my, what a mistaka to maka.
At least now I know what it is.
Thanks for the help.
 
Any people here ever crossed jalapeños with bell peppers?
Because that is what I have being doing...
All the while thinking it was an adjuma and jalapeño I crossed.
Well, at least it still is a crazy experiment for this doctor in physics.
 
I have an unstable cross of a Bhut x Bell.  I was gifted the seeds and never grew them out, just didnt interest me.  I amy try and grow one plant next year just for giggles. 
 
I grew out a Scotch Bonnet X Bell Pepper last year from Vlad of Rainbow Chile Seeds.  Tasted just like you think it would,  sweet with a bit of warmth.  And yes Smokemaster,  they def got stuffed with cream cheese and bacon my friend.  Always a favorite at the cook outs last year.
 
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