General Information[]
Extremely hot pepper variety
Family: Solanaceae
Origin: Cuba Island
Cultivated Varieties[]
Datil red, sweet [Trade Winds 2011]
Habanero
- 'Caribbean Red' red, extremely hot, 75 days [Trade Winds 2011]
- 'Chocolate' brown/red, very hot, 80 days [Trade Winds 2011]
- 'Congo Trinidad' red, extremely hot, 80 days [Trade Winds 2011]
- 'Devil's Tongue' orange, extremely hot, 100 days [Trade Winds 2011]
- Golden yellow, extremely hot, 100 days [Trade Winds 2011]
- 'Habanero' organic orange, very hot, 75/100 days [Johnny 2011]
- 'Harold's St. Barts' yellow, very hot [Trade Winds 2011]
- 'Hot Paper Lantern' red, very hot, 70/90 days [Johnny 2011] [Trade Winds 2011]
- Orange orange, extremely hot [Trade Winds 2011]
- 'Jamaican Hot Chocolate' green/brown, extremely hot, 85 days [Trade Winds 2011]
- 'Mustard' yellow, extremely hot [Trade Winds 2011]
- Red red, extremely hot [Trade Winds 2011]
- 'White Habanero' white, extremely hot [Trade Winds 2011]
Fatali yellow, extremely hot, 90 days [Trade Winds 2011]
Ghost see Naga Jolokia
Grenada yellow, mild [Trade Winds 2011]
Naga Jolokia
- Bhut Jolokia red, dangerously hot (do not handle), 85-90 days [Trade Winds 2011]
- Bhut Jolokia 'Chocolate' brown, dangerously hot (do not handle), 80-90 days [Trade Winds 2011]
Rocotillo red, mild, 90-95 days [Trade Winds 2011]
Squash Pepper
- red red, hot [Trade Winds 2011]
Tobago Seasoning Pepper red, very mild [Trade Winds 2011] 'Scotch Bonnet Jamaica'
- yellow extremely hot, 95 days [Trade Winds 2011]
- red extremely hot, 95 days [Trade Winds 2011]
- orange extremely hot, 80-100 [Trade Winds 2011]
Seed Sources: