-
If you need help identifying a pepper, disease, or plant issue, please post in Identification.
What kinds of hot peppers do you recommend?
- Thread starter RedF
- Start date
Taste is so subjective, you're gonna get a whole bunch of opinions!
FWIW, Yellow Brainstrain and Fatali are the tastiest of the limited number of stupid-hots I've tried.
For straight munching, I'd throw in a vote for NuMex 6-4 Heritage and Aleppo, both with very good flavors. (Again based on my limited direct experience.) You might check Pepperlover's new Turkish / Syrian offerings, some sound very, very tasty.
FWIW, Yellow Brainstrain and Fatali are the tastiest of the limited number of stupid-hots I've tried.
For straight munching, I'd throw in a vote for NuMex 6-4 Heritage and Aleppo, both with very good flavors. (Again based on my limited direct experience.) You might check Pepperlover's new Turkish / Syrian offerings, some sound very, very tasty.
I usually like growing some varieties for pepper powder mixes for rubs.
I used Manzanos/Rocoto smoke dried by them selves and stuff the fresh ones and cook them on the BBQ.
Probably the only pepper I use fresh as much as dried.
I do use some in salsa but at harvest time that is only a small portion of the pods of anything that gets used fresh.
I find a lot,if not most varieties are better dried and mixed with other peppers to make GREAT rubs and powder blends in general.
I do use a lot of 7 pots alone though.
I like them a lot.
But I never eat them without mixing them in something I'm cooking or smoking.
To me it's a balance of heat and flavor that floats my boat.
For one of the best Chinense tastes I'd go with White bullet (any version) habanero or charapita.
Not that hot BUT TASTEY.
Charapita is hot for a short time but the flavor stays a while.
Annuums are hard to say anything about,I use a lot of Guajillo,new mex,california,de arbol,and a lot of cascabel in blends.
To me Cascabel seems to blend flavors for some reason.
It's a variety I never do without.
I use most Annuums for blends,hardly ever by themselves unless that is all I have.
Frutescens are a FAST HOT blast of short term heat and a lot have varied flavours.
I'd say any Tepin,Chiltepe,Chiltepin or pequin lovers would like Frutescens in general.
Baccatums are a toss up.
Some are soapy tasting if they aren't dried,others are great fresh.
Heat and taste can also vary widely.
Hot weather ones seem to taste soapy but the same plant in spring or fall puts out some great tasting pods.
I used Manzanos/Rocoto smoke dried by them selves and stuff the fresh ones and cook them on the BBQ.
Probably the only pepper I use fresh as much as dried.
I do use some in salsa but at harvest time that is only a small portion of the pods of anything that gets used fresh.
I find a lot,if not most varieties are better dried and mixed with other peppers to make GREAT rubs and powder blends in general.
I do use a lot of 7 pots alone though.
I like them a lot.
But I never eat them without mixing them in something I'm cooking or smoking.
To me it's a balance of heat and flavor that floats my boat.
For one of the best Chinense tastes I'd go with White bullet (any version) habanero or charapita.
Not that hot BUT TASTEY.
Charapita is hot for a short time but the flavor stays a while.
Annuums are hard to say anything about,I use a lot of Guajillo,new mex,california,de arbol,and a lot of cascabel in blends.
To me Cascabel seems to blend flavors for some reason.
It's a variety I never do without.
I use most Annuums for blends,hardly ever by themselves unless that is all I have.
Frutescens are a FAST HOT blast of short term heat and a lot have varied flavours.
I'd say any Tepin,Chiltepe,Chiltepin or pequin lovers would like Frutescens in general.
Baccatums are a toss up.
Some are soapy tasting if they aren't dried,others are great fresh.
Heat and taste can also vary widely.
Hot weather ones seem to taste soapy but the same plant in spring or fall puts out some great tasting pods.
I think that the Charapita is easier to grow than the white bullet types.
Though i did get a good pod set on my white hab. plant a couple years ago.All you could see was white during pod set.
Though i did get a good pod set on my white hab. plant a couple years ago.All you could see was white during pod set.
I enjoy cooking and making powder with brown moruga and Jay's peach ghost scorpion. Love the flavor of both. Many people rave about the bhut orange copenhagen and bahamian goat. This will be my 1st year growing both of those so can't comment on the taste of fresh pods. I have had bahamian goat powder and it's quite tasty. I could list a ton of peppers, not many I don't like at least in some form. Strangely I don't like sweet peppers at all, can't stand bell peppers and other thick walled sweets.
I'm a big fan of all the Scotch Bonnets especially the chocolates. Also the Caribbean Reds and Red Savina. Another one I grew this year and really liked the flavor of is the Bishops Hat/Crown. I recently made a delicious sauce out of them mixed with persimmons. It seems to be the Christmas favorite sauce that everyone really likes. Its a mild heat level that it sweet,fruity and can go on anything. Last night I put some on vanilla ice cream and this morning on my pancakes. yum yum 
