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pod Supposed to be Habanero?

T

Tinton

I've grown habaneros many times over the years, and I'd like to think I know what they look like.

Last time I grew them was 2010, where I ended up with about a 200-300 pepper harvest off two plants. I couldn't pick them fast enough. All the peppers off those plants were uniform, smooth-skinned and orange like you see when you look up pictures of habaneros.

These that I'm growing this year don't look like that.

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They're wrinkled and long with a tapered end. None have ripened yet so I don't know what color they turn...



Here's what the plants look like:
IMG_20120711_170955.jpg


IMG_20120711_171021.jpg


Are they bhut jolokias or something? Maybe a cross between a jolokia and a regular habanero? They're "World's Hottest Habanero" plants I got from Lowes, I got the exact same last time and they didn't look anything like this.
 
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They do kind of resemble bhuts, but I am not an expert by any stretch of the imagination. I am growing habs from Lowes, and mine look like what you would expect habs to look like.
 
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So there's no real way to be sure, besides seeing what they look like when they're ripe? And yeah I'm sure they're not habaneros but I didn't think they were full bhut jolokias because they're not that long.

Are they still a lot hotter than a normal habanero? I was hoping for 1,000,000 scoville.
 
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While we can't assume 1M SHU or higher, odds are fairly good they are significantly hotter than a normal (average) habanero. Also keep in mind that if a particular pepper is ranked at 1M SHU that may be under special growing conditions.
 
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Dave2000 said:
While we can't assume 1M SHU or higher, odds are fairly good they are significantly hotter than a normal (average) habanero. Also keep in mind that if a particular pepper is ranked at 1M SHU that may be under special growing conditions.
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Special growing conditions?

It was 100*F+ for almost a week, that really seems to have helped their development.

And I'd just like to say, I'm eating one of these right now. Just small slices, it goes a long way :D. Very delicious.
 
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Tinton said:
Special growing conditions?

It was 100*F+ for almost a week, that really seems to have helped their development.

And I'd just like to say, I'm eating one of these right now. Just small slices, it goes a long way :D. Very delicious.
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Almost starving them of water, limiting nitrogen, adding sulfur, picking off blooms so the plant grows fewer fruit at a time. Tweaking for hotness is a low-yield decision, less fruit in a season.
 
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So you are in Georgia and I'm in Alabama and have what looks like the same pepper from Lowes, I bet they came from the same farm. Check out my thread right below this one for more on this saga.
 
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