Need help confirming identification and seed viability of these peppers.
I've gotten these chilis from my father-in-law since he tested their growing conditions in his commercial greenhouse for selling, but nobody in my gf's family likes spicy food. I live in a different country than them and there is a slight language barrier, so it seemed easier to ask the passionate community of r/HotPeppers for some help.
It concerns the top layer of chilis in the container. According to the website of his company they are "Pot Black" chilli peppers, but I'm not sure seeing how he was testing them out (aka it could be a different variety). All images I could find of the "Pot Black" chilli peppers seem to have a more smooth shape compared to these.
What I want to know
- Whether this is actually the Capsicum annuum "Pot Black" chilli pepper variety or not.
- If it is, whether replanting the seeds would sprout plants true-to-seed or whether this is an F1 variety.
Handholds for identification
I am currently fermenting these peppers for hot sauce and tasted a small piece of one. The peppers, both before and during fermentation, have a very disctinct floral smell to them. Tasting the pepper instantly gave me hiccups which faded away after about 5 minutes (if it is the Pot Black variety, its heat level would be around 30.000 - 50.000 SHUs). When cut open, the inner flesh of the pepper has a brown-yellow colour instead of the typical white.
I hope I could find some much needed help here and thanks in advance for anyone willing to try!