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Post by H2O on Jul 11, 2015 14:15:44 GMT -5
Those peppers are looking great!
Are any of these edible of us mortal folk who can't handle the hottest of the hot? I love hot food but don't know if I could handle these.
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Post by dvg on Jul 13, 2015 15:40:05 GMT -5
Thanks Justin, I'm only growing 3 superhot varieties this season. The rest are grown for flavor, novelty or a heat/flavor combo. Here is a pepper that turned out to be a surprising accidental hybrid...it is on the left side of the pot...Cap 691 hybrid. Here it is on the right hand side with an unripened pod, with the CAP 691 on the left side. This is the ripened pod of the hybrid I ate on Saturday...delicious tangy tangerine zinginess with real sugary sweetness, followed by easily tolerable but not long lasting heat...these are like candies to me. And this is how it was looking earlier today. A couple of ripening Bahamian Goat Pepper pods. A Rocoto Mini coming along...almost there. And this is how one of my Fatalii peppers is looking today. This one is flavorful, but hotter than a Habanero. dvg
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Post by dvg on Jul 14, 2015 15:20:43 GMT -5
Are any of these edible of us mortal folk who can't handle the hottest of the hot? I love hot food but don't know if I could handle these. It is worth mentioning that many of these hot peppers can be dried and powdered. Then when making a recipe, once all the flavors are right, just add a tiny bit of powdered pepper to get the heat right as well. With some of these very hot peppers, a little powder goes a long way. And when cooking for others, it's better to keep the heat level moderate to low, so everyone can enjoy their meal...us chileheads just add a little powder to our food to kick it up a notch. dvg
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Post by bcmosaic on Jul 15, 2015 15:41:42 GMT -5
"This is the ripened pod of the hybrid I ate on Saturday...delicious tangy tangerine zinginess with real sugary sweetness, followed by easily tolerable but not long lasting heat...these are like candies to me. " Are you referring to the Cap691? Where do you recommend getting seeds of this plant from? I like it hot but don't want to turn into a puddle of sweaty water on the floor! Cheers
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Post by vraev on Jul 17, 2015 1:51:41 GMT -5
omg! That article is scary. Seriously...wow... why would u?? lol! I am personally though..interested in seeing a bird eat those up like tic tacs . That would be hilariously fun... imagining a tiny little sparrow or some other bird gobble it up and mammals pretty much die with the "pain". lol
but damn...thats a lot of pepper varieties there Doug. I would like to have a nice little herb garden with them and others when I have more room. I probably mentioned this before...but if there is one spice plant I would grow...it would be cilantro...my favourite. lol.
I would be interested in finding out what we use for indian cooking. My mom always used to tell me that we get "Kashmiri rid chilli powder" for all our cooking. Yet..even in India, the red chillies have different heat levels (as expected) and people just remember/use it by the particular brand to get the intended spice level. Funny how many things are out there beyond the common norm.
Over here though... (I got to get you a pic next time...) we get two kinds of green chili (another very well used in food type of peppers). We practically only use medium sized green chilis / red chili powder / dried red chillies in south indian food. The green chili we find in canada is two forms: tiny little 1-2" long chilis (we do not use.. very hot for our tastes), we like snacking on chilis in a number of foods. then the more used .. 5-6" finger long green chili . This is a staple for us...not really too hot.. sometimes it is...sometimes not. I guess multiple forms in there??.. these I use like 6 or so at a time sliced into tiny 1cm-2cm rings in my eggs. Awesome.
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Post by dvg on Jul 17, 2015 14:32:38 GMT -5
"This is the ripened pod of the hybrid I ate on Saturday...delicious tangy tangerine zinginess with real sugary sweetness, followed by easily tolerable but not long lasting heat...these are like candies to me. " Are you referring to the Cap691? Where do you recommend getting seeds of this plant from? I like it hot but don't want to turn into a puddle of sweaty water on the floor! Cheers I was referring to the hybrid that was made with the CAP 691...the CAP 691 is the pepper that makes the little round balls...they are fruity too, but do not have the flavor of the hybrid. I tried it again and it has so much concentrated flavor that it tastes like I am eating Hawaiian Punch powdered flavor crystals. I'm gonna overwinter this plant for sure...maybe take some cuttings of it for next year. I don't know if Judy from pepperlover.com is carrying this pepper variety, but I recommend her website for pepper seeds. dvg
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Post by dvg on Jul 17, 2015 14:37:15 GMT -5
Here is an unripened and developing pod of the MoA scotch bonnet. MoA stand for the Ministry of Agriculture in Jamaica. They wanted to ensure a standardized version of their scotch bonnet pepper, which was in danger of becoming heavily hybridized with other pepper and losing its classic tam o' shanter cap or cup and saucer shape. This one looks like it has the potential to be a real prickly pickle. dvg
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Post by dvg on Jul 17, 2015 14:42:58 GMT -5
Yesterday I was taking a close up shot of this Baccatum hybrid pepper, when in flies a visitor from stage left, lands on the subject I was shooting, and makes hisself right at home. And since butterflies taste with their feet...im gonna take this as a sign and hopefully this shutterbug has good taste. dvg
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Post by dvg on Jul 20, 2015 17:35:52 GMT -5
omg! That article is scary. Seriously...wow... why would u?? lol! I am personally though..interested in seeing a bird eat those up like tic tacs . That would be hilariously fun... imagining a tiny little sparrow or some other bird gobble it up and mammals pretty much die with the "pain". lol but damn...thats a lot of pepper varieties there Doug. I would like to have a nice little herb garden with them and others when I have more room. I probably mentioned this before...but if there is one spice plant I would grow...it would be cilantro...my favourite. lol. I would be interested in finding out what we use for indian cooking. My mom always used to tell me that we get "Kashmiri rid chilli powder" for all our cooking. Yet..even in India, the red chillies have different heat levels (as expected) and people just remember/use it by the particular brand to get the intended spice level. Funny how many things are out there beyond the common norm. Over here though... (I got to get you a pic next time...) we get two kinds of green chili (another very well used in food type of peppers). We practically only use medium sized green chilis / red chili powder / dried red chillies in south indian food. The green chili we find in canada is two forms: tiny little 1-2" long chilis (we do not use.. very hot for our tastes), we like snacking on chilis in a number of foods. then the more used .. 5-6" finger long green chili . This is a staple for us...not really too hot.. sometimes it is...sometimes not. I guess multiple forms in there??.. these I use like 6 or so at a time sliced into tiny 1cm-2cm rings in my eggs. Awesome. The number of peppers that are specially bred for and used in small ethnic communities around the world is amazing. These peppers have been bred and used in these communities for many generations and vary greatly in size, shapes, heat and flavor, depending upon their usage in the local cuisine. dvg
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Post by vraev on Jul 30, 2015 19:02:47 GMT -5
True indeed. This is the peppers typically used in Indian cuisine ... or more specifically in the more common Indian cuisine. Missing here are the red dried peppers, but these are the green ones which we typically use. The long one is less spicier (hot) than the small one which is super potent. The long one can be sliced into thin pieces and used raw in snacks or as part of a salad.
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Post by dvg on Aug 1, 2015 12:37:31 GMT -5
This purple jalapeno's pods ripen to red and they are the best tasting pods I've ever eaten...so sugary sweet that they taste like a Bing cherry or even a maraschino cherry...and with a low level of heat. Back on April 8, I took this shot of a Rio Huallaga seedlings having trouble shedding it's seed cap. I helped it out with that and here is a pic of the same plant from yesterday. It has lots of pods coming along now. Here are some ripening pods on one of my Locato plants...tropical fruity taste with these...yum! Chiero Giobata pod getting some color in its cheeks from the sun. And a shot of the Cheiro Giobata. Sun-kissed 'Evil'. An 'Evil' lunker lurkin' in da leaves... ...some of these 'Evil' Jonah 7Pot pods are getting to golf ball size. dvg
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Post by dvg on Aug 4, 2015 12:27:07 GMT -5
True indeed. This is the peppers typically used in Indian cuisine ... or more specifically in the more common Indian cuisine. Missing here are the red dried peppers, but these are the green ones which we typically use. The long one is less spicier (hot) than the small one which is super potent. The long one can be sliced into thin pieces and used raw in snacks or as part of a salad. Having two go-to peppers makes sense...one being at a lower heat level for everyday usage and a hotter, potent pepper to tailor the heat to the specific dish. dvg
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Post by Justintime on Aug 5, 2015 2:31:11 GMT -5
Mhmm not sure if these are ready to be picked yet. I'll need ice cream 4leaters of milk and think of sour cream for these gost peppers
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Post by dvg on Aug 7, 2015 13:20:29 GMT -5
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Post by dvg on Aug 25, 2015 18:29:40 GMT -5
Some peppers from today on a standard 8.5" x 11" sheet of paper...on a smoky hazy day because of the forest fires in Washington state. Peppers are from left to right, top to bottom, just like reading a book... Row 1: 'Evil' Jonah 7Pot, MOA Scotch Bonnet, Orange Manzano Row 2: Macara rocoto, Locato Yellow, Cusco Rot Yellow Rocoto Row 3: Hyper Pube, Costa Rican Yellow Rocoto, Mini Rocoto dvg
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