I was researching baccatums recently, and came across this interesting sounding variety, called "Aji Russian Yellow". Seen as how many baccatums seem to do well in cooler summers, I was thinking of giving this one a try. Thing is, I can't find any consistent scoville ratings for it. Some have described it as low as 30,000 shu, and one reported that the placenta was about 200,000 shu. If this variety can actually get that hot, then that is a truly hot pepper, especially for a baccatum.
Has anyone ever tasted this variety before? If so, how would you describe it's heat level? How does it compare to Aji Cito?
Has anyone ever tasted this variety before? If so, how would you describe it's heat level? How does it compare to Aji Cito?