hubgearfreak
Über Member
Pete said:Scotch bonnets (of which Habanero is just one variety - there is a bewildering range of different cultivars of capsicum, more than any other edible plant I believe) impart a more earthy, drier sort of flavour to the dish than the more usual pointy (serrano) chillies. Difficult to describe in words but after a while you tend to recognise the flavours of the main types.
yes, 4000++ or so, but how many are duplicates with more than one common name, we'll never know.. still a lot though
i know what you mean about the difference between annuums and chinenses. learnt it a few years ago and now only grow habs/SBs/chineneses
here's a brilliant website, with a database of all (or most) types.
http://www.thechileman.org/