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Favorite pepper(s) to grow/buy or use.

  • Thread starter Thread starter Smiter Q
  • Start date Start date
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Smiter Q

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Hi all,

This past summer I had planned on growing pepper plants though our TEXAS drought and blistering heatwave kept me from doing so. MY seedlings all shriveled up and went up in dust. :mad2: :tsk: :mad2:

HOWEVER.. I am thinking positive and hoping to have a better program for next spring. Thought I would spend a little time ahead and ask the Brethren what are their favorite peppers to grow, buy, use, etc. Also thinking of trying to start some now, and bring them in when it gets too cold for em.

If you do grow them, and have some photos... would love to see them, as I a sure others would too. Please also explain the taste too.

To start, I am thinking of doing serrano, jalapeno, pequin, and something called an Aji. Anyone grow/use Aji?

Thanks for sharing!
 
Jalapenos and cayenne are easy to grow.I like bananna and habernaros too.The list is ENDLESS.

These are Jamacian Hot Chocolate,Red savina Habs and regular Habs that I picked 2 days ago.I got about 10 different kinda planted,

100_4671.jpg
 
There are two peppers I like to grow that each have widespread use and flexibility.

1. Cayennes

These peppers are easy to grow, resilient, tasty with a lot of recipes, flavorful, and flat out easy to use. You can get really hot with them or really mild depending on how you use them.

2. Thai Sun

These peppers are practically impossible to kill once you get them started. They grow well in about any climate including hot and dry. One plant will yield hundreds of these small hot peppers.

Both of these peppers are also quite easy to sun dry if you want to.

20110930_Peppers_0634.jpg


This is a photo of a few of my crop from this year... the cayennes, chocolate habaneros, and ghost peppers. (I did not grow the thai sun this year). The only reason I grew the chocolate habs and ghost peppers is because they were new to me and I just wanted to try them out. I got a large enough yield from these plants that I won't grow them again for quite a while.

I have never grown jalapenos but I might this coming spring simply because I have found some good uses for them as I have gotten into the BBQ thing here :)
 
Here is today's picking of chocolate habanero and ghost peppers.
aefcb063-ac7f-4e3e.jpg


Also a fair crop of jalapeno, which I smoked and ground to powder.

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Sammy, what do you do with all the habs and ghosts? Aren't these extremely hot? Do you consume them all?
 
Sammy, what do you do with all the habs and ghosts? Aren't these extremely hot? Do you consume them all?

First, don't believe in just Scoville numbers. I get more "pain" from my jalapeno peppers that either of these. These two have a very different heat, more in the back and sides of the mouth.

The ghost pepper pods, we like cutting them up and mixing in salsa.The chocolate habaneros will be dried and ground into powder for rubs.

And I do give quite a few away.
 
First, don't believe in just Scoville numbers. I get more "pain" from my jalapeno peppers that either of these. These two have a very different heat, more in the back and sides of the mouth.

The ghost pepper pods, we like cutting them up and mixing in salsa.The chocolate habaneros will be dried and ground into powder for rubs.

And I do give quite a few away.


Thanks for answering, helpful to know. Made me laugh when you mentioned you get more pain from the jalapenos. As prior I was just using scoville units as a measure. Do you save seeds from your own plants, or do they not die?
 
I didn't get a chance to plant any this year but we usually plant bell peppers for my wife and Serrano peppers for myself. I used to grow some Habs and mite do them again next year. I love the heat and flavor of the Serrano more than I like Jalapenos but I still eat plenty of those too.
 
I didn't get a chance to plant any this year but we usually plant bell peppers for my wife and Serrano peppers for myself. I used to grow some Habs and mite do them again next year. I love the heat and flavor of the Serrano more than I like Jalapenos but I still eat plenty of those too.

I love serranos too. Started to make a serrano brine this year, and really love it.. especially with chicken.

CamerDec2010download007-1.jpg
 
Thanks for answering, helpful to know. Made me laugh when you mentioned you get more pain from the jalapenos. As prior I was just using scoville units as a measure. Do you save seeds from your own plants, or do they not die?

Yes, I save seeds from some plants. I was gifted several orange habs, and i saved those seeds. I will also save seeds from the ghost pepper, I have NO seeds for that one!

Capsaicin (the it's hot element) has different carbon tails on the molecule depending on the pepper type. This causes different class peppers to effect different places.

Your
genitelai are very sensitive to jalapeno capsaicin!
 
Im surprised how popular the Jamaican Chocolate Hab is!! I had some growing for a while and it was an awesomely hot pepper but I wasn't impressed with the flavor profile of the pepper. I am of course comparing it to the Scotchie and in my garden Scotchies win the space every time! The Scotch Bonnet is SO much fruitier. Love it. Another pepper I was addicted to for a while when I had it growing was the Kung Pao and the de Arbol! Love those!!

Cheers
 
Im surprised how popular the Jamaican Chocolate Hab is!! I had some growing for a while and it was an awesomely hot pepper but I wasn't impressed with the flavor profile of the pepper. I am of course comparing it to the Scotchie and in my garden Scotchies win the space every time! The Scotch Bonnet is SO much fruitier. Love it. Another pepper I was addicted to for a while when I had it growing was the Kung Pao and the de Arbol! Love those!!

Cheers

When folks say "fruity" for a pepper.. what does that mean actually?
Been wondering for awhile
 
Dunno how to really explain it... I just found the Chocolate to be a very straight forward heat... Where as the Scotch bonnets have a much rounder flavor, a little sweetness a little... dammit man it's fruitness... :crazy: :heh: Well it IS a fruit and I guess what i mean is that apart from the heat itself it has other flavors going on where the Choco Hab was JUST heat... JMO. :thumb:

Cheers
 
I grow Jalapeno, a variety of bells, poblano, and these Giant Marconi:

marconis.jpg


IMHO, the Marconi is the best stuffing pepper in the world. It has a very sweet and smoky flavor that intensifies even more when roasted.
 
This year,I grew 3 Hungarian hot wax plants,and 1 Jalapeno.
Next year,I'm seeded up already,is for hot peppers.I only grow them about every three years,dry them and jar them,grind and use as needed.I plan on at least 10 Cayenne,and I have packets for the ghost pepper,orange and chocolate habaneros.
I will grow more in season this time,I am fairly new to the bbq,and want to make more rubs,I love Oak Ridge HDD!T
 
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@HOSS

I saw photos of your growing spread before. Very impressive! :thumb:
 
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