I'm no expert. But Khacha Maric sounds like a transliteration of the equivalent of "green ( ie unripe ) chilli, so I would assume it is one that is mainly used in its green state -- for chutneys , in fish and vegetable curries ( slit and left whole). I'm surprised its identified as frutescens from the photo, i mainly associate frutescens with the upward pointing chillies not the photo illustrated but that may not be the case for all frutescens.
Cayenne are hot ( not sure what the rating is ) but does depend on individual taste. They are prolific fruiters and you can use fresh or freeze or dry. Like so many fruits/veg these days, the number of varieties is huge and choice can be a bit of a lottery.
@Ivyhouse as it says 'hot' in the envelope, I guess they are hot chillies, usually used green in curries, similar to the ones you can buy in Asian stores.
Oxford. The City of Dreaming Spires.
And then my heart with pleasure fills,
And dances with the daffodils (roses). Taking a bit of liberty with Wordsworth
Capsium Frutescens is a wild chilli with a Scotville rating of 30 - 60K. about the same as a Cayenne pepper. No idea about the other 2 but the above comments are probably spot on.
As they turn red they would get hotter I'd imagine. As to how hot??? you can find out later in the year
This sounds like a reasonable translation. Thanks Pete.8. I’ve grown Dorset Naga in the past and they’re over a million Scovilles so going on all the above information and replies I might find these a bit on the mild side. I think I’ll experiment at different stages of ripening but will get a couple of packets of a ‘warmer’ variety as supplement.
This sounds like a reasonable translation. Thanks Pete.8. I’ve grown Dorset Naga in the past and they’re over a million Scovilles so going on all the above information and replies I might find these a bit on the mild side. I think I’ll experiment at different stages of ripening but will get a couple of packets of a ‘warmer’ variety as supplement.
WOW! 1m+ scoville - respect!! 😁
I put 2 Basket of Fire chillies in a chinese dish last year and thought I was going to die.
Billericay - Essex
Knowledge is knowing that a tomato is a fruit. Wisdom is not putting it in a fruit salad.
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As they turn red they would get hotter I'd imagine. As to how hot??? you can find out later in the year
Billericay - Essex
Knowledge is knowing that a tomato is a fruit.
Wisdom is not putting it in a fruit salad.
Like so many fruits/veg these days, the number of varieties is huge and choice can be a bit of a lottery.
This sounds like a reasonable translation. Thanks Pete.8. I’ve grown Dorset Naga in the past and they’re over a million Scovilles so going on all the above information and replies I might find these a bit on the mild side. I think I’ll experiment at different stages of ripening but will get a couple of packets of a ‘warmer’ variety as supplement.
I put 2 Basket of Fire chillies in a chinese dish last year and thought I was going to die.
Billericay - Essex
Knowledge is knowing that a tomato is a fruit.
Wisdom is not putting it in a fruit salad.