October 31, 2014 | #16 |
Tomatovillian™
Join Date: Dec 2013
Location: Jacksonville, Fl
Posts: 820
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That makes me happy to hear that with so many varieties being grown that the Datil is a favorite. In addition to being fruity it also has a slightly smokey taste. I wish more people would grow it.
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November 1, 2014 | #17 | |
Tomatovillian™
Join Date: Jun 2011
Location: Louisiana
Posts: 587
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November 4, 2014 | #18 |
BANNED FOR LIFE
Join Date: May 2014
Posts: 13,333
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I found this:
Very pungent chiles : Habanero, Jalapeno, Red Cayenne, Scotch Bonnet, Serrano, Serrano del Sol*, Super Cayenne*, Thai Dragon |
November 8, 2014 | #19 |
Tomatovillian™
Join Date: Feb 2013
Location: Baltimore
Posts: 165
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Thanks for that link,and everyone's suggestions; good info.
Lemon drop, Datil, and a Scotch Bonnet is where i'm leaning towards. -Jimmy |
November 8, 2014 | #20 | |
Tomatovillian™
Join Date: Dec 2013
Location: Sterling Heights, MI Zone 6a/5b
Posts: 1,302
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Quote:
That sounds like a good mix! I was thinking of instead of Lemon Drop, which is a fine pepper, I grew it this year and like it alot. Though I want to try Aji Amarillo. Both are from Peru, but many, many dishes use Aji Amarillo. I recently helped someone locate seeds as they moved here from TX and used to grow it. So i picked some up too. |
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November 15, 2014 | #21 |
Tomatovillian™
Join Date: Feb 2013
Location: Baltimore
Posts: 165
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Years ago I purchased a Thai chile plant that grew small (upright growing) pods. Very tasty. I'm thinking it might have been a Thai Bird pepper plant. But, have seen pictures of pods growing upright on some, and downwards on others. Any ideas?
Also thinking about growing a bird type pepper. Without the metallic taste that i've read about on some. What type would be the hottest, Piquin, Tepin, etc.? -Jimmy |
December 20, 2014 | #22 |
Tomatovillian™
Join Date: Feb 2014
Location: Victoria, Australa
Posts: 75
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Greetings all
I grow a lot of chilli also..only second to tomatoes Cayenne I always grow to dry and grind for powder...leaves the commercial store versions dead in the water.Jalapeno is nor really all that hot but has a lovely flavour,,,I include it in some of my tomato sauce blends to add that little bit of warmth and complexity....anyone wants the recipe happy to give it.. If you really want an interesting chilli consider the 7 Pod range...Yes I know they are right up there on the schoville but the fruitiness and complexity of these is remarkable...whole range of colours and flavours but if you can locate a 7 Pod Jonah..it will blow your mind ( and give your palate a bit of a tickle ) |
December 26, 2014 | #23 |
Tomatovillian™
Join Date: Nov 2014
Location: Finland
Posts: 47
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C.chinense Antillais caribbean is not too hot but hot enough if you eat two pods. Fruity habanerolike, very aromatic and a good producer. This individual produced 8kg crop. |
December 26, 2014 | #24 |
Tomatovillian™
Join Date: Sep 2012
Location: Abingdon, Va
Posts: 184
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Whoa! 8kg from a single plant is a winner!
I second the motion on Manzano, a very versatile, but kind of finicky to grow. If I could only grow one pepper it would be Manzano. There is a Jamaican Ministry of Agriculture Scotch Bonnet that is exceptional and should be in commerce for 2015. The Jamacian Habanero is also my favorite Hab. The Arledge is an early Jalapeno-esque pepper, thinner wall - a Louisiana heirloom. I did Biker Billy Jalapenos(Burpee F1) last year and was well pleased with the heat, size and ripening time. |
December 26, 2014 | #25 |
Tomatovillian™
Join Date: Nov 2014
Location: Finland
Posts: 47
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Well, if you happen to need seeds of the Jamaican scotch bonnet MoA, I´ve got them.
There are two plants overwintering with a dozen of pods. Very pleasant variety. As for Rocotos, PI 525873 aka Montufar is a perfect choice. |
March 19, 2015 | #26 |
Tomatovillian™
Join Date: Mar 2015
Location: Louisiana
Posts: 4
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I too like trying different kinds but in my opinion I always go back to the Jalapeno great flavor and heat.
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March 22, 2015 | #27 |
Tomatovillian™
Join Date: Feb 2013
Location: Baltimore
Posts: 165
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kennyl... since you're in Louisiana, have you grown Tabasco peppers? They're one of my favorites. When ripe, not to hot, but very juicy.
-Jimmy |
March 22, 2015 | #28 |
Tomatovillian™
Join Date: Dec 2013
Location: Sterling Heights, MI Zone 6a/5b
Posts: 1,302
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I too like Jalapeno, but when in Jamaica I got hooked on the jerk sauce and want to use the MOA Scotch Bonnets. I tried to germinate two, one came up, so I'll have some for sauce. You don't need that many! I can freeze them to be able to make the sauce all winter.
Another favorite pepper taste is green chili's. man I love that flavor and will grow some every year. Green sauce on enchiladas, it doesn't get better! I also make a sweet pepper sauce, it's not bad, has it's place. |
March 22, 2015 | #29 | |
Tomatovillian™
Join Date: Dec 2013
Location: Sterling Heights, MI Zone 6a/5b
Posts: 1,302
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March 22, 2015 | #30 |
Tomatovillian™
Join Date: Sep 2009
Location: Alabama
Posts: 7,068
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I think Malagueta is the best tasting of the hot peppers. It is so good I even endure it sometimes and I don't like really hot peppers. It is very small like about half the size of Tabasco with about two or three times the kick. One distinct quality of the pepper is despite the intense heat it dissipates very fast and doesn't leave you with a burning mouth for more than a minute or so which is really unusual. It makes the best vinegar sauce for greens I have ever eaten but after about 2 months after it is made it gets very hot and only increases with time til I can't use it anymore.
Uyayaba is a large cayenne looking pepper that grows on a bush so large it is almost a small tree and one plant can supply you with a huge amount of peppers. They are about like a mild habenero in heat. My favorite is Pappadew which if the summer is wet and cool is not very hot but if the weather cooperates it has a nice little bite and a very nutty flavor. It is my favorite pepper to make red hot sauce with but one summer I had to add a few Malaquetas to my sauce to get the heat up a bit. I love Jalapenos on Mexican dishes so it is a must grow every year and the heat varies with the weather. Bill |
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