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Old 07-16-2019   #1
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Old 07-16-2019   #2
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I'll take your word for its potency. Interesting contours and texture, regardless of its spiciness.
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Old 07-17-2019   #3
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Habanero. Not the hottest on record, but hotter than I would care to consume.
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Old 07-17-2019   #4
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Didn't recognize this one as an Habaņero. The ones I have seen are red and the one I actually ate had longitudinal red folds on the surface. I knew it was hot, so I ate it very gingerly and still set myself on fire. It was several minutes before the flood of tears subsided enough for me to see anything like properly again.
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Old 4 Weeks Ago   #5
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The come in red, yellow, orange, and some other colors. Most common hereabouts are orange. But it varies. I'm growing gueros, and one of them on the bush is red.
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Old 1 Week Ago   #6
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I'm wondering if the pepper you're describing was a Carolina reaper, which is much hotter than most Habaneros.
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Old 1 Week Ago   #7
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I was told it was an habaņero, but I failed to take a picture of it before (gingerly) chowing down. It was several years ago, but it didn't look much like yours, even allowing for color differences. It was also during a season when hot peppers are at their hottest.
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Old 1 Week Ago   #8
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It's also true that the soil and even the fertilizer used affects the Scoville rating of the pepper.


These are Carolina Reapers
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Old 1 Week Ago   #9
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And it's "habanero", not "habaņero." It means "of Havana", although it's actually from the Amazon basin, and it's scientific name, Capsicum chinense, is because people mistakenly thought it was from China.
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Old 1 Week Ago   #10
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Correction noted and confirmed.


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