Habanero, Scotch Bonnet and their close relatives like Fatalii and Datil. These are Capsicum chinense peppers with a fruity, floral flavor and serious heat, and they are the base of most Caribbean hot sauces.
Chinense peppers germinate slower and grow slower than most peppers. Start them early with bottom heat, give them a long, warm season and expect ripe pods late summer into fall.
