One of the most underground peppers available. Very sweet and fruity! Taste is similar to the Jamy, but, a little more tropical. Fairly long pods with a medium heat. Great spice to this for a baccatum–the burn sticks around for quite a long time on the lips. In the dark!
Native to Guyana, which at the time of this posting, is under threat from a Venezuelan territorial dispute. I think this is more to do with the PI 199506 than silly borders.
Say hello to the Habanero’s fun younger counterpart. More tropical flavor than the Habanero, but not as much heat. Eating a whole one fresh is possible with some practice, but these bastards can get quite hot–especially with a lot of sunlight during the summer. More similar to a lessor known Capsicum Chinese, the Fatalii. The pepper begins as a simple green and ripens to a nice orange.
Continue reading Datil Pepper
SHU: 100,000 estimated
Type: Capsicum Chinese
A super dope, rare and productive variety from Brazil. One of the most unique looking pepper plants you will ever come across! Dark purplish green leaves make this one quite strange. The Cheiro Roxa pods start off as a dank purple and eventually become a creamy pink color that’s quite amazing! Would be really interesting as a hybrid.
Continue reading Cheiro Roxa Pepper
SHU: 25,000 – 50,000 estimated
A neat capsicum annuum and the first yellow variety of the most popular spicy pepper, the Jalapeno. These little bros were first released in 1992 by the Texas Agricultural Experiment Station. They are well known for being resistant to 6 different types of viruses.1
- Tobacco etch virus (TEV)
- Potato virus Y (PVY)
- Pepper mottle virus (PeMV)
- Tobacco mosaic virus (TMV)
- Tobacco ringspot virus (TRSV)
- Cucumber mosaic virus (CMV)
Continue reading Jaloro Pepper
These bright red peppers remind me of the sunset level on Rad Racer, they’re that chill. And FAST.
One the largest baccatums I’ve seen. By far, one of the most underground and sexy peppers. They out there. However, in terms of spice, little or no heat to this one. Very mildwave.
Continue reading Aji Santa Cruz Pepper
SHU: 10,000 – 30,000 estimated
Type: Capsicum Pubescens
In the words of Uncle Jessie, “Have Mercy.” Forget everything you know about underground peps because your life is about to be turned upside down. This is the Costa Rican Yellow Rocoto and it’s the best pepper we’ve ever had, hands down. Allow me to explain.
Continue reading Costa Rican Yellow Rocoto Pepper
Bolivia, Colombia, and Peru
One of the more popular baccatum peppers–these boys are very popular in Peru. Definitely a great introduction into the capsicum baccatum family since the pleasant and subdued flavor isn’t overwhelming.
Similar to the Aji Santa Cruz with the addition of a nice heat. Almost identical to the Aji Amarillo, with some sites calling it the same pepper. However, the difference seems to be this one ripens to a red instead of a dark orange like the Aji Amarillo. In addition, they also have different PI numbers.
These are perfect for those long drives down SR 1. Generally harvested when green for salsa, and absolutely delicious. Stay tuned for more updates on this fantastic pep.
One of the best peppers you will have the pleasure of running into. Baccatum champion in the taste category and also ranks highly on the most underground peppers list.
Continue reading Jamy Pepper
Type: Capsicum Baccatum
The Aji Omnicolor is quite a nice yung pep which has seemed to grow in popularity over the years. Let me tell you why. This little jerkface goes through the colors purple, palewave yellow, then orange, and finally settling on red, which is quite neat. They apparently have different flavors at every color as well.
Continue reading Aji Omnicolor Pepper
It’s the rainforest pepper! Extremely juicy and loaded with freaky fresh flavor. This yung baccatum packs a nice fruit taste with a dope presentation. Smaller pods with a weird bottom to them and quite thick skinned. This pep is a personal favorite of one of the cultivators of this underground internet blog™.
Continue reading Rainforest Pepper