CraigJS said:
I think GIP is currently growing them in Minn. this year. You should ask him or check out his glog.
http://thehotpepper.com/user/10987-guatemalan-insanity-pepper/
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If you need help identifying a pepper, disease, or plant issue, please post in Identification.
chinense The best tasting non-hot C.chinense ever - The Aji jobito
- Thread starter Nigel
- Start date
I think GIP is currently growing them in Minn. this year. You should ask him or check out his glog.
http://thehotpepper.com/user/10987-guatemalan-insanity-pepper/
I planted my seeds indoors back in January, had them under a bank of four, 4' T8 flouros until they were too tall for my grow rack shelves (14"-16") at which point they were moved under 1000w HPS in the garage, where i kept them, as i began acclimating them during the day outdoors when the temps were warm enough, and back into the garage under HPS, and back out during day etc. finally was able to plant outdoors mid June i think.hogleg said:
I have had a couple early Aji Jobitos already, but most of them are still ripening now.
It may seem like a lot of work growing C. chinense peppers this far north, but when it's a hobby you enjoy it seems a lot less like work
Thanks for checking out my Glog
GIP
Ahhhhh yesssss.....a labor of loveGuatemalan Insanity Pepper said:I planted my seeds indoors back in January, had them under a bank of four, 4' T8 flouros until they were too tall for my grow rack shelves (14"-16") at which point they were moved under 1000w HPS in the garage, where i kept them, as i began acclimating them during the day outdoors when the temps were warm enough, and back into the garage under HPS, and back out during day etc. finally was able to plant outdoors mid June i think.
I have had a couple early Aji Jobitos already, but most of them are still ripening now.
It may seem like a lot of work growing C. chinense peppers this far north, but when it's a hobby you enjoy it seems a lot less like work
Thanks for checking out my Glog
GIP
My aji jobito plants got diseased early on. I was debating if I will grow some next year. Well, last week I went to my sister's house and I forgot I gave her 2 jobito plants
in the spring. There they were in her back yard full of peppers. So, I did get to try some and I saved some seeds for secret santa swap I participate in every christmas.
Raw they are okay, maybe better cooked.
in the spring. There they were in her back yard full of peppers. So, I did get to try some and I saved some seeds for secret santa swap I participate in every christmas.
Raw they are okay, maybe better cooked.
Could I ask someone to post a photo of a AJi Jobito flower, as I don't think there is one in the thread yet? Many thanks.
I am trying to find Permaculture (sustainability of food/infrastructure - in crises etc.) people or projects in Venezuela, so Lindberg could discuss the options for optimising his ability to grow, and feed/medicate with nutritious/beneficial plants. Permaculture is a global thing, but I can't see anything close to him in Cumana. I have asked 2 different people to help provide a Spanish fluent contact in Venezuela, for him to learn from. I haven't discussed this with Lindberg, so he might already be aware of the benefits of Permaculture in food/infrastructure crises. I thought it would be helpful to ask on his behalf, and then he can choose whether to use this, or not.
I am trying to find Permaculture (sustainability of food/infrastructure - in crises etc.) people or projects in Venezuela, so Lindberg could discuss the options for optimising his ability to grow, and feed/medicate with nutritious/beneficial plants. Permaculture is a global thing, but I can't see anything close to him in Cumana. I have asked 2 different people to help provide a Spanish fluent contact in Venezuela, for him to learn from. I haven't discussed this with Lindberg, so he might already be aware of the benefits of Permaculture in food/infrastructure crises. I thought it would be helpful to ask on his behalf, and then he can choose whether to use this, or not.
Hello friends, I have some time without knowing you, I've been trying to do some things to try to solve something this terrible situation that are happening in my country. I notify you that I am doing powder sweet pepper traditional way, this powder is made with Aji Jobito, Aji Rosita Red, Aji Llanero, and Aji Pepon, I wonder if there is any way we can make a business partnership to place this product in their respective countries, I would take care of production and you to market, so get some money from the sale thereof, and would share the profits, if you are interested I would like to know what requirements are imposed in their countries, to the importation of the product., also will be sending the first quantities marketed, and thus with the money earned to buy some items in USA, necessary for me to have a better production methods thereof., if you are interested or know someone who might be, I would like to talk to you about it, Greetings from Cumana Venezuela. and again I give infinite thanks for their great solidarity with my family.
Aji Jobito flakes
Aji Jobito, powdered
Aji Rosita Red, powdered
Aji Jobito flakes
Aji Jobito, powdered
Aji Rosita Red, powdered
I will grow Jobito from the pods you send next year. Why u no like? Non-hot Chinese is Valuable in Caribbean cooking.D3monic said:
There's no "RUSH" with mild and sweet pepper ingestion.... The early stage "fix" is to scarf Molten Ingots from Hell rendering the pallet de-sensitized to the mild and sweet of the Exotic Milds. Exotic sweets can only really be appreciated as a comeback to the eventual ensuing gastro burn out from the Ingots of the past.
I must say mine was very good in my opinion. I compared it to the similar looking "Aji Dulce Amarillo", and it was much more intense.
Much of Chinense Flavor with sweetness and a mild but noticeable heat (i would say 2/10, definetely not without heat).
I noticed that the flavor depends very much on the ripeness. You need the perfect moment to harvest the perfect fruit.
Too low ripeness = dull vegetable taste
Too many ripeness = More sweet but less chinense flavor and too soft fruit
I picked my fruit when it began to ripen from yellow to orange and tasted it when it was nearly fully orange.
Much of Chinense Flavor with sweetness and a mild but noticeable heat (i would say 2/10, definetely not without heat).
I noticed that the flavor depends very much on the ripeness. You need the perfect moment to harvest the perfect fruit.
Too low ripeness = dull vegetable taste
Too many ripeness = More sweet but less chinense flavor and too soft fruit
I picked my fruit when it began to ripen from yellow to orange and tasted it when it was nearly fully orange.
Been a long time since I logged on. I didnt grow this for the second year.
Yeah, me neither.FGpepperguy said:
It was a decent pepper, good looking plant, but didn't really wow me. It's kind of funny how it became so hyped up...I guess all because of Nigel. I'd like to try the pod he ate.
I do have some crosses growing from it this year, excited to see what they do.