A Trinity Habanero. A slightly pointy one, but delicious looking. I am willing this to ripen as it’s a beautiful, medium hot variety
So much for the hottest day of the year. It’s raining. Always an opportunity to whip the phone out for some shots! Surfinia.
Bananas are loving the heat today.
An immature Bonda Ma Jaques chilli. I can’t wait for this to ripen.
Edit - it looks like this may have crossed with something like a Fatalii or Scorpion!
A black Hibiscus. 3 years this has taken to flower! At last.
The Bahamian Goat Pepper Chilli. Great tasting, very hot and a massive producer. C. Chinense variety.
A Fish Pepper Chilli. It’s tiny at the moment, but is already showing signs of having a white stripe. Very awesome.
A tiny ripe Chocolate Habenero chilli.
A Goats Weed Chilli. This is a few inches from the roof in the greenhouse.
Fresh the chillies are nothing to write home about, but dried and made into powder is completely different. This stuff is out of this world.
If you make your own chilli powder, this variety is a must.
A slowly ripening Trinidad Congo. My first c. Chinense to ripen this year. It is basically a Habanero relative from Trinidad & Tobago.