I see them named as Purira Skinny or Purira Fat.
The link below looks skinny to me.
mine were supposed to be frutescens and were fat pods.

I don't know how big the plant gets,I grew it in 3 Gal. containers and think it could have grown much bigger in a bigger pot.
It was very Productive.
Very colorful pods.

I see it listed as both an Annuum and a frutescens on seed venders sites.
Maybe that is why there are 2 pod types.

Like Aji Panca,it can be an Annuum,Baccatum or Chinense.
Depemding on which one you get.

I don't think it's as hot as a Habanero(300,000 +/-).

It is hot but not that long of a burn.
I'd guess 50,000 is probably closer to it's heat,maybe a little more.
Didn't have a camera when i grew it,no pics.

Here is a link that might be useful: Purira

Whew. OK I'm happy to hear that their heat level is closer to 50K than 400K. Because there's no way that I would grow a pepper that hot. :) Especially now that I'm in an apartment situation with very limited container space. I'm using 10 Gallon Nursery pots for my "kids".

What about their flavor? Strong, weak, ... good, bad? Do you consider it a must grow, or are there better tasting peppers out there?

Thanks for the feedback it is really really useful.
Rudy

Puriras vary quite a lot from chile-to-chile, but they are quite picante and prolific.

My notes say-medium thick flesh-moderate heat- nothing about flavor and I don't remember as that was 2005

Thank you guys for any and all feedback. Picking what to grow is tough, since I'm so limited on space. So it really helps to know what to expect ahead of time. Now if only I could get more info on its flavor.

Thank Again.
Rudy