Quote:
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. . . bhut jolokia has the distinct flavor of berries . . .
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Interesting. My heat-tolerance level may not have yet allowed me to discern that note.
Bhut is what I believe I
posted, early, in support of what was then a lonely thread. (I've been shooting for peaches and getting reds.) The plants seem tough and prolific; the heat is clean (little to no
Chinense "skunk"); and the mixed species—
Chinense x
frutescens—is interesting.
Six- and seven-figure Scoville chiles (all or most came in trades) are not really my culinary wheelhouse, but I've found some of the plants to be nearly heroic in their growth, recovery, and survivabilities, with big, dimpled leaves and knobby, fluted fruit. I'm scared of them but also charmed by them.