These hurt so bad. Flavor is the best for any chocolate super hot iv'e tasted over the years. Plants are very productive and grow well.
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Black Super Hots?
- Thread starter AJ Drew
- Start date
Sorry for the sideways pictures. It does that every time i load from my iphone.
AJ this is not a superhot but its as close to black as I have seen especially for a C.Chinense..
https://thehippyseedcompany.com/product/thsc-black-habanero/
https://thehippyseedcompany.com/product/thsc-black-habanero/
Have you grown it? Because in pics colors are always more saturated to make them pop = more black.
We're talking non-sueprhots now? Pasilla bajio
aka Krylon lol
https://www.youtube.com/watch?v=mp1fZI-ubus
Pasilla bajio = chilaca
In Méjico, chilaca is the fresh chile
Pasilla is a dried chilaca
The Bajio is in west-central Méjico
Pasilla bajio is a name made up by the chile seller
In the Bajío, pasilla looks like this
pasilla by Willard Bridgham, on Flickr
In Méjico, chilaca is the fresh chile
Pasilla is a dried chilaca
The Bajio is in west-central Méjico
Pasilla bajio is a name made up by the chile seller
In the Bajío, pasilla looks like this
pasilla by Willard Bridgham, on Flickr
Ok, so has anyone seen a fresh chilaca that was actually black? My experience with them fresh is that they always become a very dark green/evergreen… especially in bright light (not black). I have purchased them at the local Mexican grocer several times and they are very dark green every time. Even when letting them ripen/air dry whole over several weeks, they don’t turn black in the true sense. I’m wondering if they only ripen/turn black on the plant perhaps… either way, they are absolutely delicious fresh and roasted with such a unique and delicious flavor!
What about ‘Chilhuacle Negro’? Most pictures have them as black, others just describe them as a very dark ‘chocolate brown’. I’ve yet to grow them or have any experience with them fresh or dried, so I can’t say. Their name implying black (as does the chilaca / ‘chile negro’ as well) and them being traditionally used in Oaxacan mole negro (black mole), I think they might be the closest to black, if not actually black.
If only many of those who start off or ripen through a black phase would just stay that way instead of ultimately ripening red, that would be great!
This topic intrigues me as well!
What about ‘Chilhuacle Negro’? Most pictures have them as black, others just describe them as a very dark ‘chocolate brown’. I’ve yet to grow them or have any experience with them fresh or dried, so I can’t say. Their name implying black (as does the chilaca / ‘chile negro’ as well) and them being traditionally used in Oaxacan mole negro (black mole), I think they might be the closest to black, if not actually black.
If only many of those who start off or ripen through a black phase would just stay that way instead of ultimately ripening red, that would be great!
This topic intrigues me as well!