We purchased this plant from a local nursery in Ottawa, and it was begun by them from seed that reportedly came from Italy via an old family friend. Only other comment was that it is a "hot" chili. The plant is currently about 20 inches high, and a foot wide with what appear to be mature chilis near the base and lots more flowers throughout the plant. Does anyone have an idea as to what this may be so we can determine how to make use of it? Thanks
the site saltcedar provided is excellent. One suggestion is that you let the fruit mature a bit longer - the color will probably change so it might be easier to match to one of the chili's on the site. That said, they are usually but not always milder when green. Until I know otherwise from an experienced cook, I avoid contact with the seeds at all costs having discovered the hard way that the burning sensation will transfer in full force to any other part of my body that I may be so foolish to touch (e.g. the eye). Around here Chinese people like peppers added to eggs or soup and Chicanos will add them to eggs or salsa.
