Anyone know what chili pepper strain became the Hawaiian chili pepper? I'm guessing A cayenne type (Capsicum Frutescens) maybe a Tabasco?
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Hawaiian chili pepper
- Thread starter kauaidundee
- Start date
Dont know the answer, but 
aboard!
aboard!
To which Hawaiian pepper are you referring to? There are a couple species.
Oh yeah. . .
from Pennsylvania!
Oh yeah. . .
from Pennsylvania!
Greetings from Kentucky....and welcome.
Regarding you question...Here's a web site and some info.... Hope it helps.
http://www.agroforestry.net/scps/Chili_Pepper_specialty_crop.pdf
Most chili peppers are classified as Capsicum annuum L. var annuum.
Exceptions include Tabasco peppers, which are classified as C. annuum L. var. glabriusculum, and ‘Scotch
Bonnet’ pepper, which is classified as C. chinense.
The so called bird peppers, including the type that is called “Hawaiian chili pepper” in Hawaii, are classified as C. annuum L. var. glabriusculum.
The very pungent “Hawaiian chili peppers” in general have yellow fruit that turn red when ripe, and remain productive for extended periods of time.
The bird peppers have become naturalized in many islands of the Pacific region and in Asia.
Hey Chili Monsta, mahalos for the reply. The link you sent was very informative.
Hey Chili Monsta, mahalos for the reply. The link you sent was very informative.
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kauaidundee,
Your very welcome...glad it helped.
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kauaidundee,
Your very welcome...glad it helped.
Souf, I collected the same pods while I was at the Hilo FM last year. I also could not get definitive info. I am growing "Hawaiian Sweet Hot" which is similar in size, maybe slightly larger but the calyx is more of a claw like structure on the sweet hot as opposed to the circular constriction in your photo. There are a few other Hawaiian types listed at Cross Country Nurseries or in the Chiliman database below;
http://www.thechileman.org/results.php?chile=1&find=Any&heat=Any&origin=Hawaii&genus=Any&submit=Search
I dried out a few seeds while I was there to bring home.
Good luck in your quest
Mike
http://www.thechileman.org/results.php?chile=1&find=Any&heat=Any&origin=Hawaii&genus=Any&submit=Search
I dried out a few seeds while I was there to bring home.
Good luck in your quest
Mike
thanks for the info capsidad. cross country nurseries has something that looks like what i have.
no specific name, just "hawaiian or hawaiian wild".
biscgolf- when i was talking to her i said "oh, nice chilies, are these tabasco?" and she said no, they were hawaiian.
i saw another lady selling plants and i asked her if they were tabasco also. she said they were hawaiian.
these arent as hot as tabasco, either. i also think they are a little fleshier.
no specific name, just "hawaiian or hawaiian wild".
biscgolf- when i was talking to her i said "oh, nice chilies, are these tabasco?" and she said no, they were hawaiian.
i saw another lady selling plants and i asked her if they were tabasco also. she said they were hawaiian.
these arent as hot as tabasco, either. i also think they are a little fleshier.
just got back from hawaii and picked these up at the hilo farmers market. couldnt get much info from the vendor, but i was told these are native hawaiian chilies. can anyone provide me with some more info? the link above isnt working for me. EDIT: link works.
mahalo
Look just like pequins. If they've been growing there a generation or two away from the original stock brought in, I reckon you could say they are native. My favorite chile's. Love 'em.
Mike, what's your take on the HSH flavor? Mine are taking *forever* to ripen, and I'm trying to figure out if the promised sweetness is true to its description.
Eephus, It was sweet early at first bite, but changes with delayed heat. I've only tasted one ripe pod so far. I like it though.
Souf, Here are some pics of the Hawaiian C. frutescens that I believe are the same as yours. I don't have ripe pods yet but the immature pod is also light green like yours. I thought the heat was as hot or hotter than Tabasco.
Piquins are usually dark green when unripe.
Mike
Souf, Here are some pics of the Hawaiian C. frutescens that I believe are the same as yours. I don't have ripe pods yet but the immature pod is also light green like yours. I thought the heat was as hot or hotter than Tabasco.
Piquins are usually dark green when unripe.
Mike
Thanks, Mike! I can't wait to try one of mine when they're ripe. I really dig sweet/hot types for just snacking on, and most chinenses are too overwhelming for me to eat on a semi-daily basis.