Habanero Chocolate

I learn to enjoy spice after travelling in the Bhutan for three weeks. The notorious viciously hot Chocolate Habañero ranks on the heat scale registering up to 450,000 Scoville heat units. The fruit ripens from an emerald-green to a gorgeous chocolate-brown approximately 100 days after transplanting.

The ultimate salsa pepper used to make the famous Jamaican Jerk Sauce.

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Categories: Life Cycles

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