Quote:
Originally Posted by Salsacharley
A true chili head appreciates all peppers. Heat is just one aspect of pepper culture, although a significant aspect. I think your Korean peppers look wonderful. I am wondering about the name "Dark Green", though.
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Me too! But the unripe ones are a dark green so maybe that's why. The seed came from Baker Creek. There was one variety from Kitizawa that actually came from the Korean district most famous for making gochugaru but by the time I'd order it and pay shipping for one pack of seeds from California, I'd be shelling out almost $12... not!