I always try to save seeds. I would simply use the seeds of the first one since that was the best one.

there are big problems getting true red savinas. ask around where to buy the good seeds.

you might find the habs, red savina, and scotch bonnets are similar. except for the heat level in each one. I read in a book. I think it was the pepper encyclopedia that said there is no difference except for the heat level between some types. I forget which ones.

but I find a big difference in the flavor of say jalapeno, habs and tabasco and some others I have grown. I like all 3 of these and others. different flavors on different days.

In the pepper business of growing your own. it is common practice to save seeds of purchased peppers and try them out. particularly when they taste good. real pepper people will buy local grow peppers when on a trip just for the seeds. it is one good way to collect exotic seeds.

I disagree about flavor of hot ones. I have tasted dramatic differences in the underlying flavors on some of the hottest peppers. For example, Chocolate Habs are smoky, others are pure hot..little flavor, Fatalii has citrusy taste before it knocks you cold on your ###.

I have difficulty getting past the heat stage on the hottest ones, but I think many others would agree there are distinctions at times. :)

Chris

"Although my sence of smell is real good, my ablity to detect slight flavor changes is weak."

The number of basic tastes is up for debate, but there is agreement that odor is an important component of flavor. See http://en.wikipedia.org/wiki/Umami

Does paprika taste or smell the same as red pepper to you? Some hot banana peppers taste like a radish to me, which I would say is pretty different from the rest.

I think there are different taste in the hot ones. But out of the 100s of different habaneros (chininese varieties) I think you could sub class them by taste into 5 or so classes. You have the "regular" organes and I find that most fall into that catagory. There are the chocolates that are different, but probally 10 varieties of chocolates I know of. Then there is the fatalli type (my favorite) but I know I also grow the devils tongue and besides size there is no difference. The true Scotch bonnetts also have a different flavor. So in other words out of the 100s of habanero types I say only a few that sub classes BY TASTE.