I bought a Bonnie Plant version of this last year with the thought of having a cool, little, and mild banana-type pepper to add to my summertime grilled pizzas. Harvested the first of the season to add (with only a small taste of one prior) one evening. I was apologizing to everyone. Lol! It was HOT. However, after finely chopping and only adding to a portion of the pie, they are excellent. It apparently varies though, as by the end of the season(zone 6), the peppers were completly mild to the point the lost flavor. I bought some seeds to start this year, and so far, the peppers are starting out extremely hot. We'll see what the rest of the season brings. I gave a couple plants to a friend and his are scorchers so far as well. The plants are high producing and an interesting litle pepper for sure.

I don't know what the other reviewers are doing to get peppers that are hotter than jalapenos. Maybe it is the climate - we are a few miles from the ocean, using raised beds, and have a steady stream of medium sized flavorful but pretty mild when red and raw peppers from the plant. Will get again next season.

This is one of my favorite chilies. As for heat it depends on your taste and when they're picked, somewhere between Jalapenos and Habaneros. I like them when orange colored for flavor and visual appeal in stir fry. There's no way to eat them all so plan to make some hot sauce.

I saw some of these plants in a store and found the reviews here so bought a couple. But mine have not gotten hot at all. I tried tasting them a couple times as they developed and I've left them on the plants until they have been red quite a while, and some are going bad, but to no avail. To me these taste like a sweeter bell pepper. No more heat than that. From the other reviews I guess these are unpredictable, or the heat is determined by the climate or soil or something. (I'm in Rhode Island.)