Picked up a Fatalli Plant this spring supposed Scotch Bonnet/Habenero heat level, I'll definitely use gloves to mess with them just moving leaves around and making sure the peppers are hanging good feels like I rubbed a mild Bengay on my fingers. I've read about fermenting the peppers for sauce and would like to try that since I've got a LOT of peppers this year. Here's a look at them and one of these peppers is not like the other :>).


My Thai Birds Eye Peppers a different heat in a bite sized (well for me) morsel :>) This plant has lots of fruit and it all comes ripe at once, probably under 100K Scoville but a really clean heat.