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

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

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.