Sorry DM, I should have said Carpenter ants are members along with others of wood destroying insects, which unlike termites that eat wood, Ants forage though wood on their way to nesting opportunities. And, yes, thanks for the info on the wings..... Daryll By Paul Fisette � � 2002 Carpenter ants and termites are wood-destroying insects that cost us billions of dollars every year. More than 90% of the homes in the US are wood framed. But even homes built of masonry and steel serve up delicious wood treats to these pests. Left unchecked, they systematically destroy our homes and valuable wood objects in them.

They look like a Bhut, but they look to be hybrids of some kind; the darker colour is normal, I have some that are bright green then turn a darker shade of green, then purplish (almost black), then a very bright shade of red. Those chiles you have there are extremely hot, if you taste them as they are (choose one with a darker purplish shade) and you will experiment a different taste than when they are bright red. But take just a small bite. When they dry, the heath is found mostly near the seeds and not in the skin, when green, lots of heath is in the skin. I have a few different varieties, mine at first were elongated bhut jolokias, but due to cross pollination with chiltepines, now they are rounder and to my taste a bit hotter though never as how piquant a chiltepin or a piquin can get when freshly cut in its reddish state. When red, they have a fruity taste, a bit acid, its kick is not as fast as with the smaller chiles I will show you (a variety of piquin and a variety of chiltepin, both much much larger than the originals which are at most a centimeter long), when green they taste like... I don't know, like leafs. At first maybe you won't be able to eat as much of that chile, but after a while you get used to it and it is not as pungent as the first time you tasted it. Right now I am cultivating about 40 or so of those plants, crossing my fingers so they can survive the winter, with care they can last a few years, though in their later years the chiles lose some punch compared to the first two or three times a plant (or rather a shrub because that's what they look like), produce. A few pics:

Thanks for the help! My friend grew it from a seed and gave to me as a gift. He had a mixture of hot pepper seeds and when he planted them he didn't know what seedlings were what, so it's just wait and see, but I'm impatient, mostly because I want to know if I'm taking care of it properly. I'd hate to ruin such a beautiful gift.

I agree it's most likely a Chinense, and looks more like what some call Scotch Bonnets than what what some call a "hab" to me. Scotch bonnets Maybe an Aji? Aji Dulce 2 Are they saved or commercial? More likely to be Mexican, Asian or Carribean? It will be a bit easier when they ripene and you can smell and taste, but even then, there are so many crosses or "land races". Here is a "sort" of habanero shapes on the Cross Country Chili Plant" website. You can also sort for "squash" ( or what I think of as Tam O'Shanter hat) shapes Cross Country Chili Plants