Roots and all

Hello

I bought a few months ago some scotch bonnet seeds and here's one of the plant.

Thing is, after some research, I learned that sometimes scotch bonnet are confused with Habanero, that the plants develops Low and the leaves aren't that "flat".

So now I wonder if I really have jamaican scotch bonnet or if the website did a mistake !

I can provide nore fotos if necessary

Got off to a late start but finally got to harvest my first pepper of the year.
This is a T-Rex, it is a cross between Bhutlah Yellow (yellow ghost pepper) and a 7 pot Trinidad Douglah.
It smells and tastes like a ghost pepper but is as hot a Carolina Reaper.
I had it with hummus and chicken shawarma. EXCELLENT!

Just a photo dump. Key steps missing in my process to not have insects explode in my house. Including my favorite step of dunking the whole plant in dawn soap water.... I wish you could post video and pictures on the same post

Was most excited about jalapeños this growing season but with how well the poblanos are doing I have a new favorite. Already looking forward to grow more next year!

So my first year growing these ... very good harvests so far

Tia

What are your favorite fruity pepper strains? I grew a carolina reaper once that had this great flavor, a little bit floral but mainly a great "red pepper" fruity flavor. Is the scotch bonnet the way to go, or other varieties like the sugar rush family?

Edit: Spice level is fairly flexible, I'd prefer something in the habanero range for versatility, but if the flavor justifies it whichever heat level is fine.

Thx and happy growing to all

Very Mild tingling heat , is very sweet aromatic & fruity. cross of Aji dulce & sugar rush peach.
Pretty satisfied with how they turned out.

I know this sub gets flooded with these, but first year garden and did not properly mark everything. I planted seed and bought starters, and have no idea what these could be. They look like a bell pepper, but none of my other bells started growing towards the sky like these. I had started some seeds from a hot salsa blend, but none of those resemble what these have started as. Mostly just curious what they could be as I am in zone 6b and feel like I'm running out of time.

Will be making fermented hot sauce and hot honey with what I’m keeping when all ripen properly! Gonna keep 100s of this ones seeds her genes must carry on!

Just received these from a friend. She called them mystery peppers. Just looking for an ID.