Newbie pepper ?

ZBQ · March 25, 2007

Dumb question but what exactly does a "frying pepper" mean? I've never heard that term for peppers before.

Thanks for being patient with me.

feldon30 · March 25, 2007

I believe the "frying pepper" part just refers to the pepper's shape.

Jimmy Nardello is one of the most extreme as far as length.

Carmen is more of an elongated Italian pepper and I don't know if it is referred to as a "frying pepper".

Golden Marconi is even stubbier, and ripens to gold.

They are all sweet peppers with similar texture and taste to bells and I am growing all 3 of them in lieu of bell peppers this year.

I have to think, based on the poor production many people get with bells, that the square/rectangular/blocky shape of bells somehow precludes them from being very productive. I'm guessing the plant has to work very hard to produce a pepper with that shape. The ones above seem more "natural" in shape.

bluelacedredhead · March 25, 2007

I much prefer the elongated types over a bell pepper. Thinner walls; more tender..With that said, why then am I growing Quadrato Asti Giallo this year?? Must have seen some good hype in a moment of madness, lol

shelleybean · March 26, 2007

Yes, a frying pepper has the thinner walls to cook quickly. I think way back last year, right around the beginning of T-ville, there was a big long thread about frying peppers.

angelique · March 26, 2007

I really liked Sweet Cayenne. It is an excellent frying pepper. Sweet Cayenne is much less seedy than Jimmy Nardello.

Here is a link to a picture of Sweet Cayenne. It is sold by www.tomatogrowers.com

http://www.tomatogrowers.com/photos/...NE---L7402.jpg

ZBQ · March 26, 2007

Thanks for the answers guys.

Angelique, does the Sweet Cayenne have any heat?

angelique · March 26, 2007

No, it doesn't. :-)

chilhuacle · March 27, 2007

Quote:

Originally Posted by Angelique

Sweet Cayenne is much less seedy than Jimmy Nardello.

And another one gets added to my list.

garnetmoth · March 30, 2007

yeah, thats a gorgeous pepper!

I love reading here, but sometimes its a bother.

My name is Kelli and im a seed addict.......

March 25, 2007	#1
ZBQ Tomatovillian™ Join Date: Mar 2006 Location: Southern Ohio Posts: 170	Newbie pepper ? Dumb question but what exactly does a "frying pepper" mean? I've never heard that term for peppers before. Thanks for being patient with me. __________________ "To wander this country and this world looking for the best barbecue — and never actually finding it would be a life well spent, a delicious journey in which enlightenment comes with the search — not the arrival." - Anthony Bourdain

March 25, 2007	#2
feldon30 Tomatovillian™ Join Date: May 2006 Location: Rock Hill, SC Posts: 5,346	I believe the "frying pepper" part just refers to the pepper's shape. Jimmy Nardello is one of the most extreme as far as length. Carmen is more of an elongated Italian pepper and I don't know if it is referred to as a "frying pepper". Golden Marconi is even stubbier, and ripens to gold. They are all sweet peppers with similar texture and taste to bells and I am growing all 3 of them in lieu of bell peppers this year. I have to think, based on the poor production many people get with bells, that the square/rectangular/blocky shape of bells somehow precludes them from being very productive. I'm guessing the plant has to work very hard to produce a pepper with that shape. The ones above seem more "natural" in shape. Last edited by feldon30; March 25, 2007 at 10:40 PM.

March 26, 2007	#4
shelleybean Tomatovillian™ Join Date: Feb 2006 Location: Virginia Beach Posts: 2,648	Yes, a frying pepper has the thinner walls to cook quickly. I think way back last year, right around the beginning of T-ville, there was a big long thread about frying peppers. __________________ Michele

March 26, 2007	#6
ZBQ Tomatovillian™ Join Date: Mar 2006 Location: Southern Ohio Posts: 170	Thanks for the answers guys. Angelique, does the Sweet Cayenne have any heat? __________________ "To wander this country and this world looking for the best barbecue — and never actually finding it would be a life well spent, a delicious journey in which enlightenment comes with the search — not the arrival." - Anthony Bourdain

March 25, 2007	#3
bluelacedredhead Tomatovillian™ Join Date: Jul 2006 Location: Northwest shore of Lake Ontario Zone 6b Posts: 117	I much prefer the elongated types over a bell pepper. Thinner walls; more tender..With that said, why then am I growing Quadrato Asti Giallo this year?? Must have seen some good hype in a moment of madness, lol

March 26, 2007	#5
angelique Tomatovillian™ Join Date: Jan 2006 Location: Rocklin, California Posts: 501	I really liked Sweet Cayenne. It is an excellent frying pepper. Sweet Cayenne is much less seedy than Jimmy Nardello. Here is a link to a picture of Sweet Cayenne. It is sold by www.tomatogrowers.com http://www.tomatogrowers.com/photos/...NE---L7402.jpg

March 30, 2007	#9
garnetmoth Tomatovillian™ Join Date: Feb 2006 Location: cincinnati, oh Posts: 492	yeah, thats a gorgeous pepper! I love reading here, but sometimes its a bother. My name is Kelli and im a seed addict.......