somewhat similar to scotch bonnet it says on the package.

The heat rating for Dundicuts, as measured in Scoville Units, ranges from as low as 30,000[4] to a high of 65,000.

Most Scotch Bonnets have a heat rating of 100,000 - 350,000 Scoville Units

Not on the Scovi Scale! Your taste buds may differ....

yeah, I think it's the Penzy's pr is where I read it … on the package I got from there.

My taste buds are on the Bragu scale.

I make but two types of salsa:

1. You want some peppers with your tomato-based salsa? (for the family); and,
2. You want some tomatoes with your pepper-based salsa? (for the semi-Scoville tongues).

Thanks dad, who preferred No. 2.

dave

You're not trying to grow peppers from Penzy's Seeds are you?

When I grew Dundicut Peppers they seemed like a version of Cascabel +/- when dried.
Probably hotter though.
Reminded me of Gundu Red.

I used it for powder in blends.

Nothing like Scotch Bonnets in heat or taste in my opinion.

Scotch Bonnets are a world apart in taste alone.

True Scotch Bonnets are great.

Red or yellow are better than the Habanero looking ones.
Whole different Ballpark...

there days soaking, and 12 days in the pot. We have wonderful sprouts. Now I gots to transplant them. Probably 30 percent germination which gives me more than I will need.

dave

PS

NE-Ch: yes *grin*

I grew it last year. It is not that hot. Much milder than Habanero.
And it was rather late in my climate.

Seysonn