John Leone, chili expert and Godfather of my chili crop wrote me and named my first fruits.
I name thee “Burkina Yellow Scotch Bonnet“.
The first born are hale and hearty. Their hundreds of baby brothers, all in various stages of gestation, are yet to be plucked.
They are mighty hot!
Here’s what Wikipedia has to say about Scotch Bonnets:
“The Scotch Bonnet (Capsicum chinense Jacq.) is a variety of chilli pepper that belongs to the same species as the habanero. A cultivar of the habanero, it is one of the hottest peppers in the world.
Found mainly in the Caribbean islands and the Maldives Islands, it is named for its resemblance to a Tam o’shanter. Most Scotch Bonnets have a heat rating of 100,000-350,000 Scoville Units. For comparison most jalapeños have a heat rating of 2,500 to 8,000 on the Scoville scale.
Fresh ripe Scotch Bonnets or Habaneros change from green to colours ranging from pumpkin orange to scarlet red.”
To give you some idea of the heat of these chilies: I picked a green one a few weeks ago and dried it out a little. A few days ago I sliced off two tiny pieces no bigger than a couple of grains of rice and added them to one litre of pasta sauce, and the sauce was very hot.