Question: The Chile Pepper Institute never accepted a chili pepper that was the hybrid of what species created in England?

full_context: Document 1: Trinidad moruga scorpion: The Trinidad moruga scorpion ("Capsicum chinense") is native to the district of Moruga in Trinidad and Tobago. On February 13, 2012, New Mexico State University's Chile Pepper Institute identified the Trinidad moruga scorpion as the hottest chili in the world, with a mean heat of more than 1.2 million Scoville heat units (SHUs) and individual plants with a heat of more than 2 million SHUs. According to the Chile Pepper Institute, the previous record holder was the Bhut jolokia of India, as it never accepted the Infinity chili and Naga Viper pepper that were previous record holders per Guinness World Records. The current world record holder is the Carolina Reaper with 1.57 million SHU.
Document 2: Chocolate Bhutlah: The Chocolate Bhutlah is a strain of chile pepper, originally created by Chad Soleski. The variety was made by accident, via an unintentional cross-pollination. The mother plant was the Red Bhutlah, which is a cross between the Trinidad Douglah (also known as the 7 pot/pod douglah or 7 pod brown), and Bhut Jolokia (ghost pepper). It's unknown from which variety they were crossed. Chad Soleski gave these cross-pollinated seeds for the Red Bhutlah to Steven Mclaurin, who grew them out and discovered the chocolate-colored pods. A large specimen was sent to, and reviewed by, Ted Barrus, which caused a sensation in the chili pepper community; that it could be the next hottest pepper in the world.
Document 3: Trappey's Hot Sauce: Trappey's Hot Sauce is one of the oldest hot sauce brands in the United States. It was originally produced by the New Iberia, Louisiana-based company Trappey's Fine Foods, Inc. Trappey's was purchased by B&G Foods in 1997. Trappey's makes Red Devil Cayenne Pepper Sauce, Bull Louisiana Hot Sauce, Indi-Pep Pepper Sauce, Chef Magic Jalapeño Sauce, Trappey's Cut Okra, Trappey's Creole Okra Gumbo, Trappey's Cocktail Okra (mild and hot varieties) and pickled jalapeños.
Document 4: Jalapeño: The jalapeño ( , , , ] ) is a medium-sized chili pepper pod type cultivar of the species "Capsicum annuum". A mature jalapeño fruit is 5 - long and hangs down with a round, firm, smooth flesh of 25 - wide. Depending on cultivar, it can have a wide range of pungency, with Scoville heat units of a few thousand to as high as 462,884 (Chiltepín cultivar). Commonly picked and consumed while still green, it is occasionally allowed to fully ripen and turn red, orange, or yellow. It is wider and generally milder than the similar Serrano pepper. The Chile Pepper Institute is known for developing colored variations.
Document 5: Hot pepper challenge: The hot pepper challenge (also ghost pepper challenge or chili pepper challenge) is a viral internet food challenge that involves filming oneself while eating and swallowing a chili pepper that is high on the Scoville scale and known for its pungent qualities, in particular the Habanero, Bhut Jolokia (ghost pepper) and the Trinidad Moruga Scorpion pepper. The video should then be uploaded to the Internet.
Document 6: Naga Morich: The Naga Chili, closely related to the Bhut jolokia, is a chili pepper cultivated in Bangladesh and North East India. It is mostly very similar to Bhut Jolokia, or Ghost Chilli. In the UK it is called Dorset Naga which is originally from Bangladesh. It is one of the hottest known chilli peppers.
Document 7: Capsicum annuum var. glabriusculum: Capsicum annuum" var. "glabriusculum is a variety of "Capsicum annuum" that is native to southern North America and northern South America. Common names include chiltepin, Indian pepper, chiltepe, and chile tepin, as well as turkey, bird’s eye, or simply bird peppers, due to their consumption and spread by wild birds. "Tepin" is derived from a Nahuatl word meaning "flea". This variety is the most likely progenitor of the domesticated "C. annuum" var. "annuum". Another similar-sized pepper 'Pequin' (also called 'Piquin') is often confused, the Tepin fruit is round to oval and the Pequin is oval with a point, and the leaves, stems and plant structure are very different on each plant.
Document 8: Capsicum chinense: Capsicum chinense, commonly known as the "bonnet pepper" is a species of chili pepper native to the Americas. "C. chinense" varieties are well known for their exceptional heat and unique flavors. The hottest peppers in the world are members of this species, with Scoville Heat Unit scores of over 1.5 million. Some taxonomists consider them to be part of the species "C. annuum," and they are a member of the "C. annuum" complex. "C. annuum" and "C. chinense" pepper plants can generally be identified by the number of flowers or fruit per node, however—one for "C. annuum" and two to five for "C. chinense," though this method is not always correct. The two species can also hybridize and generate inter-specific hybrids. It is believed that "C. frutescens" is the ancestor to the "C. chinense" species.
Document 9: Infinity chili: The Infinity Chili pepper is a chili pepper hybrid of the "Capsicum chinense" species created in England by chili breeder Nick Woods of Fire Foods, Grantham, Lincolnshire.
Document 10: Santa Fe Grande pepper: The Santa Fe Grande chile pepper, also known as "Yellow hot chili pepper" and the "Guero chili pepper", is a very prolific cultivar used in the Southwestern United States. The plants are resistant to tobacco mosaic virus.
Document 11: Capsicum annuum: Capsicum annuum is a species of the plant genus "Capsicum" native to southern North America and northern South America. This species is the most common and extensively cultivated of the five domesticated capsicums. The species encompasses a wide variety of shapes and sizes of peppers, both mild and hot, such as bell peppers, jalapeños, and cayenne peppers. Cultivars are descended from the wild American bird pepper still found in warmer regions of the Americas. In the past some woody forms of this species have been called "C. frutescens", but the features that were used to distinguish those forms appear in many populations of "C. annuum" and it is not a consistently recognizable feature in "C. frutescens" species. Moreover, crosses between C.annuum and C. frutescens aren't likely because seeds obtained from polliations between those two species (if the embryo survives) will not germinate.
Document 12: Chili pepper: The chili pepper (also chile pepper chilli pepper, or simply chilli, from Nahuatl "chīlli" ] ) is the fruit of plants from the genus "Capsicum", members of the nightshade family, Solanaceae. They are widely used in many cuisines to add spiciness to dishes. The substances that give chili peppers their intensity when ingested or applied topically are capsaicin and related compounds known as capsaicinoids.
Document 13: Bhut jolokia: The Bhut jolokia ( [ˈbʱʊt.zɔˌlɔkiˌja]), also known as ghost pepper, ghost chili, U-morok, red naga, naga jolokia and ghost jolokia, is an interspecific hybrid chili pepper cultivated in the Indian states of Arunachal Pradesh, Assam, Nagaland and Manipur. It is a hybrid of "Capsicum chinense" and "Capsicum frutescens" and is closely related to the Naga morich of Bangladesh.
Document 14: Bird's eye chili: Bird's eye chili, bird eye chili, bird's chili, chile de arbol, or Thai chili is a chili pepper, a cultivar from the species "Capsicum annuum", commonly found in Ethiopia and Southeast Asia. It is often confused with a similar-looking chili derived from the species "Capsicum frutescens", the cultivar "siling labuyo". Capsicum frutescens are generally smaller and characteristically point to the sky. Bird's eye chili can also be found in India, particularly in Mizoram, Meghalaya, Assam, and Kerala. It is used in traditional dishes of the Kerala cuisine. This cultivar is also found in rural areas of Sri Lanka (known as කොච්චි (kōcci) ), where it is used as a substitute for green chilis. It is also a main ingredient in "kochchi sambal", a salad made using freshly scraped coconut ground with bird's eye chilis and seasoned with salt and lime juice. It is used extensively in Thai, Malaysian, Singaporean, Lao, Khmer, Indonesian, and Vietnamese cuisine.
Document 15: Chile Pepper Institute: The Chile Pepper Institute at New Mexico State University in Las Cruces, New Mexico, United States is an international research-based and non-profit organization specializing in research, education and archiving information related to "Capsicum" or chile peppers. The institute was established in 1992, devoted to research and educating the world about chile peppers. Its research facility is named for Fabian Garcia, the famous horticulturalist dubbed the father of the U.S. chile pepper industry, who began standardizing varieties of chile pepper in 1888.
ground_truth: "Capsicum chinense"