My scorpion looks like yours (half changing color) but has more of a tail. I have some of those Hinklehats as well and they are good producers. Those Amarillo look like good producers also.

The Hinkle hatz were S l o w to get started, but I just happened to look under the canopy and was stunned how many little peppers there are now.

The chilhaucle is a pretty full plant, but I'm not sure what the output should be. I will say it seemed to take a long time to ripen. I've had the pods since Memorial Day I think. The scorpion is no where near as prolific, maybe 25 peppers which is normal. Next year I am adding the jigsaw, douglah and 7 pot to my collection.

Peach Naga, Kraken, Fatalii Gourmet,

All ripening.

Cabanero, Red Douglah, Choc Scorpion

Also ripening.

Going to eat the first chocolate scorpion today, another 6 just about ready.

Jim,

I hope a nibble and not pop the whole thing in your mouth.

I mostly just dry mine and use the powder. Some get used in cooking dishes.

No, I'm one of 'them'. I actually enjoy the hot peppers. I will pick habs or ghost when I'm in the garden and eat them as is. I've eaten so many habanero that they rarely even seem hot to me. Bhuts are, but certainly manageable. The scorpions can be dangerous since they continue to increase in heat for 15 minutes or so. Those peppers I respect and mix them into my wraps. If they are really strong in smell and oily, then I only use a half of one.