How exactly is the habanero flavour, or these super hots, that people keep praising?
I grew Bishop's Hat, which is a baccatum, and the taste was a combination between some kind of shampoo and crushed nettle (seriously, the crushed nettle undertone was very obvious).
I'm back to normal hot peppers, which taste great (padron, and so called bulgarian types, and so called charliston types (turkish)).
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