Grenada Seasoning Pepper Review
Based on what I’ve read and seen online, the pepper I’m about to review probably isn’t a Grenada Seasoning, but seeing as that’s how it came pacakged, we’ll proceed as if it were – I’ll compare what I’ve researched and what I actually have on hand, as well.
So, let’s start off with the obvious. This pepper looks, for all intents, like a superhot. It’s blistered and wrinkled. The retailer from whom I purchased the seeds shows a smooth-skinned fruit that looks like a habanero. I can only imagine that the seeds were collected from a pepper that was crossed with some other plant. It’s the nature of buying seeds online and, to that end, I’m not all that upset with the result.
![Grenada Seasoning pepper](/wp-content/uploads/2019/09/grenada-seasoning.jpg)
Inside, the fruit still resembles a superhot with a placenta grouped toward the stem and a small number of seeds present. There’s not evidence of oil pooling so that’s a good sign that we won’t wreck our palate eating it. The aroma smells like a habanero as wafts of floral and citrus (lemony, orange peel) notes fill the nose. It doesn’t carry the smell of a super hot chile, however.
![Grenada Seasoning pepper](/wp-content/uploads/2019/09/grenada-seasoning-2.jpg)
The flavor is quite floral as we crunch through the thin skin with a bit of a perfumey trait. Lemon zest, orange peel and soft sweetness persist. Once that floral character subsides, the pepper is quite tasty aside from a short-lived bitterness from the seeds. There’s no heat on the tongue or really anywhere. There is what I can only describe as a scratchy warmth in the back of the throat.
While I really like the look of the fruit this particular seed stock produced, I’m not keen on the flavor. That perfumey character is, for me, just a bit too much to get past and eventually enjoy the earthy citrus notes that reside underneath. Maybe I’ll give it another shot in a future season or so.