Peppers vs tomatoes
 

I was trying to understand my recent infatuation with peppers.
I think it is because the spectrum of what makes a great pepper is so much wider than what makes a great tomato.

It's the drugs.

Capsaicin produces an endorphin rush in the brain. The brain likes endorphins. A lot.


I think the visual element has a lot to do with it too. There are just so many pods shapes, colors, color combos, leaf colors. A tomato plant essentially looks like a tomato plant. Peppers are so much more visually interesting.

[QUOTE=dmforcier;636309]


I think the visual element has a lot to do with it too. There are just so many pods shapes, colors, color combos, leaf colors. A tomato plant essentially looks like a tomato plant. Peppers are so much more visually interesting.[/QUOTE]

I dont entirely agree. I think tomatoes and peppers both have a huge shape/color/color combo range. What i do not see in peppers are a whole lot of stripes/speckling/streaking. There are only a few peppers that i can name that have stripes or streaks. I have a few experimental ones in my garden this year i have big hopes for. Just my opinion but like i said i love growing both peppers and tomatoes and usually grow a ton of different varieties of each every year and for me tomatoes come in way more variations.

$
Peppers in the food stores used to be cheap when they are in season locally.
No more.They are never below .99lb so it's cheaper to grow them yourself.

My vote is for chilies.
Anything you can do with a tomato I can do with a chili.
I cant say that for a tomato.

I think chili's has more of a niche' market. I don't think most people can take the heat of most of the chili available. Tomatoes on the other hand are enjoyed by most of the masses. Personally I enjoy tomatoes much more than peppers, but I can easily see the chili attraction for those that love them.

I grow peppers which are suited to specific uses. Some are perfect for pickling, others for paprika, some for fresh eating, others for roasting, and some best suited to making hot sauce. And there is a whole heat spectrum among the varieties within each of those categories.

Whereas tomatoes tend to fall into one of two categories -- fresh eating and pastes/canners. Although there are a few "crossovers" which can fit into either category.

FD what are your picklers, paprika varieties?

[QUOTE=Nematode;636600]FD what are your picklers, paprika varieties?[/QUOTE]



I've tried pepperoncini, but using the brine method with poor results. Planning to try them again (maybe next year) and fermenting them instead.

I also grow what is essentially an Italian "cherry bomb" except it's more cone shaped than round. Last year I switched over to fermenting these with good results. I serve these stuffed with provolone and prosciutto, although I've recently had some stuffed with a breadcrumb/anchiovy mixture that were really good.

If I can find a sweeter cherry pepper that will actually grow more than a handful of peppers, I want try fermenting and stuffing them with a creamy Boursin cheese like the ones my husband occasionally gets from an Italian market.

Just realized you asked about paprika!

In the past I've grown a variety sold by Seeds of Italy called Peppe Rosso Da Appendere as well at Leuteschauer. I have a large bag of each all dried and ready to grind from last year, so they are being given a year off.

This year I'm trying Aleppo and Feher Ozon.

[QUOTE=SteveP;636565]I think chili's has more of a niche' market. I don't think most people can take the heat of most of the chili available. Tomatoes on the other hand are enjoyed by most of the masses. Personally I enjoy tomatoes much more than peppers, but I can easily see the chili attraction for those that love them.[/QUOTE]

Not here they're not they, are a staple.
They come in so many ways and kinds it boggles the mind.
I remember Missouri being a pepper desert when I lived there.
Got slapped by my 3rd grade teacher for putting hot sauce on my lunch. :x
Lawrence was the name.
Worth

[QUOTE=Worth1;636542]My vote is for chilies.
Anything you can do with a tomato I can do with a chili.
I cant say that for a tomato.[/QUOTE]
Worth,

Are you telling me you can make a pepper taste like a tomato in a BLT?

Sign me up!! No more tomato diseases to deal with, woohoo!! ;)

[QUOTE=JohnJones;636704]Worth,

Are you telling me you can make a pepper taste like a tomato in a BLT?

Sign me up!! No more tomato diseases to deal with, woohoo!! ;)[/QUOTE]

A sweet red bell is better. :lol:
Worth

:yes:I love'm both, but I gotta stick with maters on BLTs :yes:

Try the red bells chared on the grill then on the sandwich.
Worth

[QUOTE=Worth1;636716]Try the red bells chared on the grill then on the sandwich.
Worth[/QUOTE]
Sounds good...

I just couldn't pick one over the other. As far as growing them I find peppers much easier, and not as sensitive to herbicide drift. I lost quite a few tomato plants last season due to it. The peppers that were affected survived and kept producing. Growing more peppers and less tomatoes this year.

Its not about picking one over the other. Thankfully we can have both.

[QUOTE=Worth1;636696]Not here they're not they, are a staple.
They come in so many ways and kinds it boggles the mind.
I remember Missouri being a pepper desert when I lived there.
Got slapped by my 3rd grade teacher for putting hot sauce on my lunch. :x
Lawrence was the name.
Worth[/QUOTE]

I can believe that region plays a huge part in popularity with Tejas heavy on the chili and Misery locked in tomato sauce.:D

[QUOTE=SteveP;636728]I can believe that region plays a huge part in popularity with Tejas heavy on the chili and Misery locked in tomato sauce.:D[/QUOTE]

Mostly our brethren from the south and native of here.
Texas caters quite heavily to Mexican food of all kinds for good reason.
You can't go in any direction without running into many restaurants of all types.
Worth

[QUOTE=Worth1;636716]Try the red bells chared on the grill then on the sandwich.
Worth[/QUOTE]

Wow, that sounds good... I'll have to try that with some ripe pimento peppers.

Charred red peppers. On anything. Yum.

[QUOTE=Worth1;636707]A sweet red bell is better. :lol:
Worth[/QUOTE]

You should try White Cloud, fully ripe (orange) and partially dried in strips on a sandwich. It has a really nice flavor.

What about tomato juice? The only truly juicy pepper I know about is Tabasco. We should breed that trait into a giant bell pepper.

I guess you can always add water for the juice, though.

[QUOTE=shule1;636830]You should try White Cloud, fully ripe (orange) and partially dried in strips on a sandwich. It has a really nice flavor.

What about tomato juice? The only truly juicy pepper I know about is Tabasco. We should breed that trait into a giant bell pepper.

I guess you can always add water for the juice, though.[/QUOTE]

You want juicy and hot find some manzano or rocoto peppers.:yes:
Hard as hell to grow.:evil:
Worth

@Worth

I tried red Peruvian Rocotos in 2015, but I didn't get any fruit. They were nice-looking plants, though. They say they need a pollinator. I had one, but it didn't help. I think the main obstacle is the days to maturity—maybe the soil I used, too, and my watering method that year. Also, they probably would have done better in a container.

This year, I'm trying an early Rocoto (90 days) called Rocoto Aji Largo. Unfortunately, I only got 5 seeds with my purchase, and I only planted two this year for some reason. Neither has sprouted, yet, but they might still.

I'm guessing the Manzano rocotos might be the juiciest of that type, though. I could easily get seeds for those, but although they're bigger, they're not as hot.

I read that tomatoes have the genes for producing capsaicin, but that they're inactive, or something like that. Does anyone know more about the topic?

[QUOTE=shule1;636857]@Worth

I tried red Peruvian Rocotos in 2015, but I didn't get any fruit. They were nice-looking plants, though. They say they need a pollinator. I had one, but it didn't help. I think the main obstacle is the days to maturity—maybe the soil I used, too, and my watering method that year. Also, they probably would have done better in a container.

This year, I'm trying an early Rocoto (90 days) called Rocoto Aji Largo. Unfortunately, I only got 5 seeds with my purchase, and I only planted two this year for some reason. Neither has sprouted, yet, but they might still.

I'm guessing the Manzano rocotos might be the juiciest of that type, though. I could easily get seeds for those, but although they're bigger, they're not as hot.[/QUOTE]

You are going to need to over winter them.
I have found both to be the same all the way around.

[QUOTE=shule1;636864]I read that tomatoes have the genes for producing capsaicin, but that they're inactive, or something like that. Does anyone know more about the topic?[/QUOTE]

I'm sure it's true, I have George Clooney genes but they are inactive.

[QUOTE=Nematode;636871]I'm sure it's true, I have George Clooney genes but they are inactive.[/QUOTE]

I have Marilyn Monroe's genes and I hope to hell the stay inactive.:shock::no:

Worth