Re: [CH] Hab. Color vs. Flavor

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Folks,

I don't know how many varieties of habanero there are. The ones I know 
about begin green then mature to either red (as in red savina) or orange 
(the scotch bonnet and other varieties). For heat:

1) The green is immature and heat minimal (for habs).
2) The yellow/orange varieties are hot.
3) The red a bit hotter.

These rankings are of course my subjective opinions.

Now, I have found the red savina a bit smaller, rounder, less wrinkled, and 
not quite as pointed on the bottom. The flesh is a bit thicker, but not so 
thick that it is more time consuming to dry them (like jalapenos).

That's my two cents worth.

Brandon Nuttall in digest land
bnuttall@kih.net

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