Carbonero White

Carbonero White is a white-pod variant of the Carbonero pepper. The original Carbonero was created in 2012 by Tony “Pepper T” Sherwood in Florida, United States, from a multi-parent cross involving Bhut Carbon, Yellow 7 Pot, and Orange Habanero genetics. The white form was later identified by Jeanie Yanger on the island of Guam while growing Carbonero plants. Guam is the first documented location where this white-pod version was recognised.

Pods mature to creamy white or pale ivory, sometimes showing slight yellow tones at full ripeness. Fruit are typically about 5.0 to 6.0 cm long and approximately 2.0 to 3.0 cm wide. The surface is wrinkled and conical, consistent with other Carbonero types. Plant growth habit is typical of Capsicum chinense, forming moderately sized bushy plants.

Heat is commonly reported around 350000 SHU. This figure comes from repeated grower and seed seller estimates rather than published independent laboratory testing specific to the white variant.

Flavour descriptions from growers mention fruity and citrus notes, with occasional reference to light floral tones. These descriptions are anecdotal and not based on formal sensory analysis.

There are differing accounts regarding the exact origin of the white trait. While the Florida origin of the original Carbonero is documented, the appearance of the white form on Guam is based on grower reports rather than formal breeding records. It is unclear whether the white characteristic arose spontaneously in Guam or was present in distributed seed stock prior to its identification there.