Capsicum chinense Jacq., Hort. Bot. Vindob. 3: 38 1777. (Syn: Capsicum sinense Murray; Capsicum toxicarium Poepp. ex Fingerh.);
Peru to Bolivia and N. Brazil; Introduced into: Belize, Costa Rica, Ecuador, French Guiana, Guinea-Bissau as per POWO;
Solanaceae Week: Capsicum chinense, the Habanero chilli:
Solanaceae Fortnight: Capsicum chinense, the Habanero chilli from California-GSFEB54/57 : 3 posts by 3 authors. Attachments (2)
Capsicum chinense, the Habanero chilli is one of the hottest chillis,
and there is a contest in either texas and //or arizona where hardy ( to me foolish() souls eat these /bite into them for a competition and a prize…. prize to me is usually something silly…
anyway something similar is grown and eaten in Bangladesh and we get them once in a while in Kolkata markets… and called BISH lanka… = poisonous pepper/chilli
I’ll see if I can find and take a few pictures without touching them… its said to burn the skin and for the uninitiaded a very painful experience.
recently developed Trinidad Chilli is considered even hotter than Naga Jhalakia.
Solanaceae Fortnight: Capsicum chinense : RVS05 : 3 posts by 3 authors. Attachments (3)
yes. very nice clear pictures, … aren’t these the ones we sometimes find in southern grocery stores aas hot pickles and is it the one used for tabasco sauce making?