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Pepper ID, please

meinchoh

meinchoh

All three have a different taste, texture and heat level. Need to identify them for seed planting purposes. All help would be greatly appreciated! :-)





myredpeppers.jpg
 
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I don't have enough experience to help regardless, but for those that do, I bet it would help if you could describe the taste, texture and heat level for each.
 
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It's been suggested Caribbean Red, Congo Trinidad and /or Scotch Bonnet (far right), so I'm not sure..textures are thicker than a orange hab, not as "waxy", not as hollow either..more of a sweet and fruity flavor, too..more heat definitely..
 
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since you don't know the name, just call them hab 1, 2 and 3...that is of course, my opinion...

take a picture of where the stem attaches to the pepper...that alone will tell you whether they are chinense or annuums...chinense stem attachments are smaller than annuum..
 
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