They are relatively mild, and are definitely good right off the plant. Or lightly grilled like Plantvision said.
I always have a few peppers in my outdoor garden. I'm thinking of trying Bhut Jolokia this year. Hottest
pepper in the world.
This reminds me of a story. I raised Habeneros one year, I also had some really good cantaloupes.
It was a hot day and my brother and I stopped by the garden and grabbed a cantaloupe, it was so good we decided to have another.
But wait I told my brother, I have these flavor inhancing peppers, so I picked off a nice orange one and pretended to eat it.
My brother being gullable, took one and popped it in his mouth. I felt horrible, I thought he was going to die.
He ran around screaming and then proceeded to shove his face into a cantaloupe.
Like I said, I learned my lesson, because I felt so damn bad. That has been like 8 years ago.
I still have a big ziplock of dryed habeneros in the frezzer, just have no use for something that hot.
I like to use green habanero for flavor, it doesn't take much before it gets too hot.
That Bhut Jolokia is like 3-4 Xs hotter than the habanero. I probably wont even like something like that,
but I wont stop thinking about it until I grow it out and learn the hard way.
Where did you get your seed from, I should try some this year too.
That can be caused from people who breed them with the same ones in the same classes or with bridge strainssome pepper seeds do not grow exactly the kind that we plant.I think that's what happened here.the color will change when they ripe.