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wk's 2008 chilli pepper corner

greetings all. i have been a reader for a while and have decided to go public. as you, i grow chillies. i am fortunate enough to have a decent size balcony which, to my wife's discontent, fits about 40 pots. i also enjoy tracking down chillies i come across by reference, not always easy. one of my ultimate challenges is to locate the chiapan siete caldos "named for the fact the just one is enough to season seven pots of soup..." (but different from the trinidadian 7 pot/pod), without much luck so far. here's my grow list for this year and a pic of my chilli corner, nice to meet you all, new & old ;)

2008 varieties
méxico: manzano (pb), paloma (an/fr?), simojovel (an), jalapeño (an), poblano (an)
guatemala: coban (an), diente de perro - pi555634 (an/fr?)
nicaragua: buena mulata (an)
panamá: ají chombo (ch)
perú: misquicho (ch), brown rocoto (pb), chinchi uchu (bc)
bolivia: quintisho (ch), birgits locoto (bc), bolivian rainbow (an)
brazil: olho de peixe (ch)
argentina: putaparió - pi560944 (chac)
martinique: martinique (ch), bonda man jacques (ch)
sta lucía: sta lucía (ch)
suriname: madame jeanette (ch)
jamaica: jamaican scotch bonnet brown (ch)
trinidad: trinidad scorpion (ch)
japan: santaka (an), namban (an)
thailand: prik kee noo daeng (an/fr?), prik kee noo kieow (an/fr?)
malaysia: cabai tree (?)
china: unknown jinghong #3 (an/fr?), unknown jinghong #4 (an/fr?)
laos: unknown laos (an/fr?)
spain: ají pajarito (?)

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hi there, thanks for the welcome, glad you like both the plants & the avatar. rb, i've seen your posts in chillis galore. i'm northern (hemisphere) so a few months to go to harvest. may was unusually bad weather wise which delayed growth a bit. the buena mulata plant has been rather prolific though and first peppers are starting to mature.
 
Welcome! I see you are growing Cobaneros and Diente de Perro. You will absolutely love the Cobaneros. They taste like no other chile IMO. Welcome to the forum!!
 
Welcome from Pennsylvania. Impressive lot of peppers you have going there. Good luck with your harvest.
 
thanks again for the warm welcoming. here's a couple of pics from my corner, what a difference a few degrees can make. the two pics are 30 days apart. the first one taken on 03/06 with a may average temp of 15.5C. the second one taken today, with a june average of 19.4C (data until 23/06 only). difference in night temps is 9.5C (may) to 12.1C (june).

PS excuse my centigrades, never really understood fahrenheits!

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my heartfelt thanks go to sofía from villahermosa for this beautiful poblano plant, as her life was turned upside down by the flooding in tabasco last year. i am really grateful for the seeds despite all the havock. poblanos are also known as anchos and mulatos when dried and can be of three types: verde (green), negruzco (blackish) and corazón (heart). the poblano matures into dark red or coffer/chocolate tones. the mexican chilli producers national council (conaproch) have a useful file for the poblano (in spanish). if you happen to have a bunch of poblanos you could either go for the mole poblano (ancho/mulato based sauce) or for the famous chiles en nogada. according to the mexico lonely planet: "invented to honour general and emperor iturbide for his leadership in achieving independence from spain, it consists of large, mild poblano chillies stuffed with a picadillo (ground meat filling) containing fruits nuts and spices, and covered with a unique, perfectly smooth sauce of cream, cheese and walnuts, garnished with pomegranate seeds. the dish's colours - red, white and green - were designed to represent the nation's new flag. it is usually served only from september into november, when the walnut and poblano chilli crops are at their best". want to have a go? here’s the pueblan recipe! (in spanish).

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here's the chilito de simojovel, a chilli from chiapas. it is an annuum yet a somewhat pubescent variety. simojovel is a municipio in the highlands, north of san cristóbal de las casas, famous for ámbar production. used in the local cuisine to season tamales and re-fried frijoles. turns out that in the ancient tzeltal mayan language, the etymology of simojovel is "ant up the mountain".

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`ant up the mountain` very interesting chilli always on the lookout for higher altitude variety's..silly question but have you got any idea how high up they grow?:rolleyes:
 
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