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1.¦L«×²Ä¤@»¶ Indian PC-1 (Capsicum annuum)


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2.¥©§J¤O Habanero (Capsicum chinense)

¸Ó»¶´Ô¬°«¢¤Ú¤ºÃ¹«~ºØ¡A»¶«×¦b450000Scoville«D±`»¶!¦¨¼ô®É,ªG¹êÃC¦âÂର¦³¦p¥©§J¤O¯ë¬Û·íº}«GªºÃC¦â¡A¦ý¤£­n³Q¥L¬üÄRªº¥~ªí©ÒÄF,¬O¤@´Ú¬Û·í¦³¹ê¤Oªº»¶´Ô¡C


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Chocolate Habanero, 450,000 ++++ Scoville Heat Units (SHU), Heat Level 10++++ Is This really the HOTTEST chilli in the world?

Studies by The University of New Mexico awards the crown of the hottest chilli
to the ¡¥Chocolate Habanero¡¦, which derives its name from its brownish colour. 1.5 to 2.5 inches long by 1.5 to 2 inches wide. Matures from green to chocolate brown. (Capsicum Chinense)

Âà¸ü¦Ühttp://www.chileseeds.co.uk/hot_chili_pepper_seed.htm

Chocolate Habanero Chile Pepper Origin: Jamaica The Chocolate Habanero Chile Pepper is a Jamaican chile variety that is often used to make the famous Jamaican Jerk Sauce. The variety is extremely similiar in appearance to other Habanero Chiles apart from the color. Chocolate Habanero Chile Peppers begin as a wonderful emerald green color and then later turn a gorgeous chocolate brown coloration at full maturity. With their wonderful colors, Chocolate Habaneros provide something a little different for most gardeners who have never seen a brown pepper. Pendant type fruit set. This Chile Pepper is VICIOUSLY HOT! Though the heat of chile peppers produced in a variety can vary somewhat based on the difference in strains, differences in cultivation, changes in soil and many other factors, in 2001, the Chile Pepper Institute of New Mexico State University reported that the Chocolate Habanero Chile was the hottest chile pepper they had tested. Their 2001 Chocolate Habaneros tested at 301,065 Scoville Units! Please use this chile pepper variety with extreme caution, making especially sure to be careful with the chile seeds! It is THAT Hot! Matures in 100 days.

Âà¸ü¦Ühttp://www.seedfest.co.uk/seeds/pepp...anerochocolate

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3.¥|¤t¤Ñ»¶ Japones (Capsicum frutescens)

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4.¶Àª÷¶Ç©_ Habanero (Capsicum chinense)

¸Ó»¶´Ôµ²ªG²v¶W°ª,¾ã®è¥iªøº¡¶À¾í¾íªºªG¹ê¡A¬O¤@´Ú¥t¤H·R¤£ÄÀ¤âªº»¶´Ô,ªG¹êªºÃC¦â¬Û·íº}«G,¦ý¤£­n§Ñ¤F,¸Ó´Ú»¶´Ô¤´¬O«¢¤Ú¤ºÃ¹«~ºØ,»¶«×¬O¤£®e¤pò󪺡C


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GOLDEN HABANERO This chilli is positively NUCLEAR. It has a fruity flavour with a kick like a mule. This Chilli rates as my favourite for contrast against its background of dark green leaves. They really do look gold when they ripen. A must have even if you only look at them!

Âà¸ü¦Ühttp://www.chillifarm.com/chilli_store/seeds.asp

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5.¥¨µLÅQ Numex Big Jim (Capsicum annuum)
³o¬Oª÷¤ó¥@¬É°O¿ý¤¤¥þ¥@¬É¤W³Ì¤jªº»¶´Ô¡A¥Ñ¥H¤Uªº¸ê®Æ¤]ª¾¹D¥L¯u¬O¤@´Ú¤Q¨¬ªº¤j»¶´Ô¡A¦ý¨Ì¾ÚhamsterªººØ´Ó¸gÅç¥iª¾,·Q­nºØ¥X¦p¦¹¤jªº»¶´Ô«e´£¬O¡÷¤@®è¥u¯à¯d¤@ªG,¤j®a¥[ªo¤F,Ä_¯S²~¯ë¤j¤pªº»¶´Ô---·Q¥²«Ü¦³¬ÝÀY§a!

Height:18-24 in. (45-60 cm)
Spacing:18-24 in. (45-60 cm)
Sun Exposure:Full Sun
Heat (Pungency):Moderate (1,000 to 5,000 Scoville Units)
Fruit Shape:Tapered;Oblong
Fruit Size:Large (more than 6" in length)
Fruit Color:Green changing to red
Âà¸ü¦Ühttp://davesgarden.com/pf/go/62176/

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6.¥Õ¦â¤l¼u Habanero (Capsicum chinense)

¬°«¢¤Ú¤ºÃ¹¥Õ¦â«~ºØ,²£¶q¬Û·í°ª,±`¾ã®èªøº¡¬ù2¤½¤Àªº¶ê§Î»¶´Ô¡A¦¨¼ô®É¥~Æ[ÂରÂfÂc¶À/¥Õ,¤£­n¬Ý¥L­ÓÀY¤p,»¶«×¥i¤£¿é¤j­ô­ô,¤j©n©n®@!


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White Habanero, 300,000 SHU. Heat Level 10++ Small bushy chili plants produce very high yields of fiery hot chili peppers of a lantern shape with a creamy/white coloured skin. High yields of very hot very rare; 1.25 to 1.5 inches long by 0.75 to 1 inches wide; matures from greenish white to cream; pendant pods; from Yucatan,  A Caribbean variety, a favourite for its smoky taste and extreme heat. (Capsicum Chinense)

Âà¸ü¦Ühttp://www.chileseeds.co.uk/hot_chili_pepper_seeds_2.htm

White Habanero Chile Pepper (aka. Peruvian White Habanero)  
Origin: Peru The White Habanero is a brand new, lovely variety of the Habanero that is hard to come by and said to originate in Peru. Small bushy pepper plants produce very high yields of fiery hot chile peppers of a lantern shape with a creamy-white colored skin. The beautiful chiles are approximately 2 inches long by 3/4 of an inch in diamater. These beautiful, rare white chiles are extremely hot and have been rated at over 300,000 Scoville Units which is about ten times hotter than a standard Jalapeno Pepper. If you like a searing hot chile, Can be used fresh, but makes wonderful, fiery dried chile powder or ultra hot white hot sauce! White Habaneros are ideal for growing in containers and due to their beauty are also a wonderful ornamental chile for use in edible landscapes! Matures in 85 to 90 days.

Âà¸ü¦Ühttp://www.seedfest.co.uk/seeds/peppers/chile/chile.html#habanerochocolate

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7.¬õ¦â¥[°Ç¤ñ»¶´Ô (Caribbean Red Habanero)

445,000Scoville Units ,«¢¤Ú¤ºÃ¹«~ºØ,ªG¹ê¬Û·í¥i·R(¦³¤@­Ó¦y¦yªº§¾ªÑ,¼Ò¼Ë¬Û·í¦n»{),¦Ü¤Ö§ÚºØ¥X¨Óªº¬O¦p¦¹,ªG¹ê¶}©lÂà¬õ®É¬Û·íªº»¶¡C


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Caribbean Red Habanero

One of the hottest Habanero varieties, this pepper produces high yields in 110 days. The pod is typically 1.5 inches long. Harvest when it turns a bright red.

Âà¸ü¦Ühttp://www.chocolatehabanero.com/purchase.htm

Caribbean Red-very hot; Habanero Type; 1.5 to 1.75 inches long by 1 to 1.5 inches wide; medium thick flesh; matures from green to orange to red; pendant pods; green leaves; 24 to 30 inches tall; Late Season; Uses: Prolific; from Caribbean; C.chinense.

Âà¸ü¦Ühttp://www.chileplants.com/search.asp?ProductCode=CHICBR&Chileform=&SearchMode=&LengthID=&WidthID=&UseID=&Color=&Location=&Keyword=&HeatID=&TypeID=&CategoryID=1,9&SeasonID=&NewProduct=&Letter=&SearchButton=Pressed

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13.»¶´Ô¤§¥À Chilitepin (Capsicum annuum)

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14.¤p¤âºh¼u Rocoto (Capsicum pubescens)

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The rocoto is one amazing pepper. It has thick walls, like a bell pepper, but hot. It has been cultivated in Peru and Bolivia for thousands of years.

Rocoto (aka locoto in Bolivia) is Capsicum pubescens (hairy pepper). Locoto is among the oldest of domesticated peppers, up to as much as 5000 years ago by Inca. Young and adult plants are highly pubescent. Seeds are black or dark. The smaller red locoto is thought to be an earlier domesticated type and is more common in Bolivia. More typical in Peru is the larger red rocoto that makes excellent rocoto relleno. The yellow type tends to be on the small size and now more commonly found in the Caribbean and Mexico.

The rocoto is probably related to undomesticated peppers that still grow in South America (cardenasii, eximium, and others). This plant is a perennial, you should plan for this in colder climates and pot it. Expect to cut it back to 1/3 every year.

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