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Best tasting, flavorful raw peppers

M

M. Burns

I ate a habanero whole last night and I found the flavor before the burn to be amazing; it tasted really good, really meaty and rich, with a very damp aroma. This one was rated at 500,000 scoville so I was breathing fire but it burned so good. I need to try some others.

I usually chop my hot peppers in to garlic and onions on the stove, or i'll sometimes munch them raw in a sandwich, but what one biters do you fellas enjoy for their actual taste? I'm open to any range of heat.
 
I eat a lot of the tiny Thai types. I've had some from Asian markets that are OK, but most of the time they don't compare to home grown. I just harvested some called "Yellow Orange Bird" and they were fantastic. Pequins are also great to eat right off the plant. Aji LemonDrop is another.
 
Naga Morich tasted very good. I'd have to agree with Zander though, store bought suck. I had some Habs about a month ago from the store and they were just horrible. I'm sure if you find a truly caring produce market, they might actually have some decent peppers but most chains and even the smaller stores, just sell junk. That's my rant and I'm stickin' to it. CONGRATS FIRST POST! :hell:
 
My personal favorites are the Yellow Bhut (never had the red, but assume it's similar/same), Kaleidoscope, and any thick-walled pimiento.
 
Most of my favorites are all chinense --especially Mako akokosrade and Madame Jeanette. There are a lot of amazing Trinidad varieties.
 
I prefer asian/indians over mexicans any day of the week. I really love the taste of ghost peppers though, I but that s#!& in everything!
 
sicman said:
i like orange habaneros,trinadad sorpion has a wonderfull flowery boutique
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:think:

boutique
n boutique [buːˈtiːk]
a fashionable, usually small shop, especially one selling clothes She prefers small boutiques to large stores

Yellow 7 pot best tasting chili for me this last season
 
M. Burns said:
I'm open to any range of heat.
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For raw entire pod chomping, I'll low-ball it with Hungarian Hot Wax. Then a pequin once in awhile. For the hotter types, I like the powder or flakes, or maybe a little sliver or two raw. Still working up the scale.... :cool:
 
ZanderSpice said:
I eat a lot of the tiny Thai types. I've had some from Asian markets that are OK, but most of the time they don't compare to home grown. I just harvested some called "Yellow Orange Bird" and they were fantastic. Pequins are also great to eat right off the plant. Aji LemonDrop is another.
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I eat Thai hots like tick tacks
 
I'll have to try a lot of these; particularly the Datil and Pequin have piqued my interest. Keep the recommendations comin', boys! A couple explanatory phrases of the pepper would be greatly appreciated as well, like "fruity", "earthy", etcetera.

Flame on.
 
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