These Habanero’s fill you garden with color and provide a variety of heat levels for those who don’t like extreme heat produced by newer varieties. Scoville rating are between 100,000 – 350,000 units. Nice for the hot spice-lovers. Enjoy at your own risk!
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This beautiful ornamental Chile variegates with green and purple foliage and purple blossoms
The fruit ripens in a profuse rainbow of color: lavender, purple, bright yellow, orange, and finally to red, with all stages of color on the plant at once
The fruits are 1″, cone shaped, grow upright on 2-3 ft. plants. Nice and hot, quite edible, but are mainly grown for their stunning beauty
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Ingredients: Habanero Peppers, African Decresin, Scotch Bonnet Peppers, Salt, Onions, Vegetable Oil, Acetic Acid, Garlic, And Xantham Gum.
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In fall of 2006, the Guinness Book of Records confirmed that New Mexico State University Regent’s Professor Paul Bosland had indeed discovered the world’s hottest chile pepper, Bhut Jolokia. Bhut Jolokia, at 1,001,304 Scoville Heat Units (SHU), is nearly twice as hot as Red Savina, the chile pepper variety it replaces as the world’s hottest. A New Mexico green chile contains about 1,500 SHUs and an average jalapeno measures at about 10,000 SHUs.
“The name Bhut Jolokia translates as ‘ghost chile,’” Bosland said, “it’s because the chile is so hot, you give up the ghost when you eat it!”
According to Bosland, Bhut Jolokia is a naturally occurring inter-specific hybrid indigenous to the Assam region of northeastern India. A member of NMSU’s Chile Pepper Institute visiting India sent Bhut Jolokia seeds back to NMSU for testing in 2001. Bosland then grew Bhut Jolokia, Red Savina, and habanero peppers under controlled settings. Bhut Jolokia exhibited significantly higher SHUs, as much as triple the amount, and these findings were confirmed by two independent laboratories.
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10+ Seeds for the hottest chile pepper in the world. These are still somewhat rare and hard to find. This searingly hot chile comes from India and is known by several names: Bhut Jolokia, Dorset Naga, Naga Morich, The Ghost Pepper…… Bhut Jolokia seems to be the most common. It was registered as the new world record holder for heat in 2006. The former champ was a habanero called “Red Savina” @ 350,000 Scoville units it is incredibly hot in it’s own right. Most people can’t eat it. So imagine a chile that is 3 times hotter !!! We have a 95% germination rate on these seeds
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Hephaestus Books represents a new publishing paradigm, allowing disparate content sources to be curated into cohesive, relevant, and informative books. To date, this content has been curated from Wikipedia articles and images under Creative Commons licensing, although as Hephaestus Books continues to increase in scope and dimension, more licensed and public domain content is being added. We believe books such as this represent a new and exciting lexicon in the sharing of human knowledge. This particular book is a collaboration focused on Caribbean cuisine.
More info: Caribbean cuisine is a fusion of African, Amerindian, British, Spanish, French, Dutch, Indian, and Chinese cuisine. These traditions were brought from the many homelands of this region’s population. In addition, the population has created styles that are unique to the region.
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