The Jamaican Hot Chocolate (Capsicum chinense) is shiny and Habanero-type pepper color from green to red-brown and end up chocolate brown after about 85 to 100 days. The wrinkled pods are very hot and with their strong smoky flavor they are very suitable for making hot sauces. The heat is between 100.000 and 200.000 Scoville heat units (SHUs). The peppers are about 4 to 5 cm. long and 4 cm wide.