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2. Capsicum chinense - Wikipedia

   en.wikipedia.org/wiki/Capsicum_chinense

   The scientific species name C. chinense or C. sinensis ("Chinese capsicum") is a misnomer. All Capsicum species originated in the New World. [7] Nikolaus Joseph von Jacquin (1727–1817), a Dutch botanist, erroneously named the species in 1776, because he believed it originated in China due to their prevalence in Chinese cuisine; it however was later found to be introduced by earlier European ...

3. Habanero - Wikipedia

   en.wikipedia.org/wiki/Habanero

   The habanero is named after the Cuban city of La Habana, known in English as Havana, because it used to feature heavily in trading there.(Despite the name, habaneros and other spicy-hot ingredients are rarely used in traditional Cuban cooking.) [2] [3] In English, it is sometimes incorrectly spelled habañero and pronounced / ˌ (h) ɑː b ə ˈ n j ɛər oʊ /, the tilde being added as a ...

4. List of Capsicum cultivars - Wikipedia

   en.wikipedia.org/wiki/List_of_Capsicum_cultivars

   Italian name for crispy pepper, a dry and sweet variety of capsicum annuum typical of the Basilicata region. Pequin: Small Hot Mexico 100,000–140,000 SHU: Also spelled piquín: Piment d'Espelette [18] Pimiento Basque Country (French part) 1,500 - 2,500 SHU: Fresh fruits, plants and seeds are known as "Gorria", dried fruits are called "Piment ...

5. 25 Best-Ever Items at Kroger, According to a Lifelong Fan - AOL

   www.aol.com/25-best-ever-items-kroger-173835187.html

   It's chock-full of diced tomatoes, pineapple, onion, and green peppers with just enough heat from an organic habanero pepper powder, making for a well-balanced blend of sweet and spicy. It's great ...

6. Red Savina pepper - Wikipedia

   en.wikipedia.org/wiki/Red_Savina_pepper

   The Red Savina typically measures 2 inches by 1.5 inches (5 x 3.5 cm), [2] and is described by cultivators as a "wrinkled" fruit with a "Chinese lantern" shape. [3] Unlike a conventional orange habanero, the Red Savina is distinctively dark red, and may have been bred using spicy red mutations of habanero. [4]

7. Carolina Reaper - Wikipedia

   en.wikipedia.org/wiki/Carolina_Reaper

   Currie, an American breeder, began working in about 2001 on what would become the Carolina Reaper. It took over 10 years to develop. [1] [2] Sorting through hundreds of hybrid combinations, Currie was finally successful at crossing a "really nastily hot" La Soufrière (Saint Vincent) Habanero pepper from the Caribbean island of Saint Vincent and a Naga pepper from Pakistan".