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Pepper flavor question

African - Fatalii is the only one I know, love it
 
Caribbean - Scotch Bonnet is much like a Habanero both are very nice
 
South American - Aji Amarillo is awesome - My favorite right up next to Chocolate Habanero - Their flavors are very different but love them both.
 
American - Fresnos deserve a honorable mention, one of my first peppers to grow on my quest for the next great one. But I have to say Numex Big Jim not only for it's massive size
                 but range of flavors from green to red.
 
Hawaiianero said:
African - Fatalii is the only one I know, love it
 
Caribbean - Scotch Bonnet is much like a Habanero both are very nice
 
South American - Aji Amarillo is awesome - My favorite right up next to Chocolate Habanero - Their flavors are very different but love them both.
 
American - Fresnos deserve a honorable mention, one of my first peppers to grow on my quest for the next great one. But I have to say Numex Big Jim not only for it's massive size
                 but range of flavors from green to red.
Click to expand...
Look for these not all are hot

Tatashe
Mako kokoo
ZIMBABWE bird

And a member on this thread suggested
Malawi piquente
 
Africa: Piri Piri (Afrian birds eye chili)
Caribbean: MOA scotch bonnet, Caribbean red, Trini 7 pot
South America: CGN 21500, Aji Lemondrop, Br. Starfish,
America:Fresno
Mexico: Jalapeno

There's more...
 
Americas including Mexico....Anahiems, Jalapenos and Poblanos....The hotter Anahiems have really grown on me lately
 
Caribbean...Scotch Bonnet Yellow or Caribbean Red habs.
 
South of Mexico i really like the Aji baccatums. Ive only tried Lemon Drop and Cito fresh but they are both really nice.
 
I don´t have enough experience to truly weigh in on this, but i´ll try anyway:
 
Africa: I´ve only had Fatalii and Safi.  Fatalii is the better of those 2, and in my top-5 favourite chiles, all-time.  Still, being #1 in a field of two isn´t really  big deal; I need to sample more varieties out of Africa.  I´m stoked to try some of the smaller bird-type peppers, and very amped to grow/eat some Mokos.
 
Caribbean:  Yellow Bonnets are top-notch, best all-around.  I´ve had some truly excellent-tasting 7Pots and 7 crosses, but their heat kinda reduces their all-around versatility.  I really liked the red SB7J; kinda the best of both worlds, although the heat is more towards the 7Pot Jonah side than the Bonnet side, i suspect.  Stoked to try yellow Scotch Brains next year (already got seeds), as i hear they´re exceptionally rad.
 
North America: High-quality Jalapeños are tough to beat.  OTOH, dreggy low-quality Jalapeños are easy to beat.  I´m a fan of any hot, corked, assertive Jalapeño.  Supremely psyched to grow Zapotec Jalapeños next year; already got seeds.
 
South America: I feel totally unqualified to answer this.  I´ve had tasty ones, but none of them truly rocked my world.  I´m gonna vote for Brazilian Starfish, which are really good, but my knowledge of S.American chiles/ajis is extremely limited.  And, as of right now, I am not in the least bit excited to grow anything from mainland S.America in 2018, although I´ll be following this thread, to find suggestions.
 
 
Well I love Jalapenos and Thai peppers but oddly enough I mostly grow stupid hot peppers I cant eat on the offhand chance I can get someone to eat one.  This is probably why I have no more friends, kids don't talk to me any more and the neighbors pretend like they are not home when I come knocking.  
 
I do think the chiles from the Western Hemisphere are better than those whose origins are in the Eastern Hemisphere.  There are obviously some notorious peppers from the East (Thais, Nagas, Bhuts, Tien Tsin, Kung Pao, Aleppo, and the Africans), but the variety in Mexico and the Caribbean is hard to beat.  I'll go with Caribbean, by a nose.  Habs and Scotch Bonnets give the nod.
 
Caribbean - Bahamian Goat is a really good one. Also a new favorite for me this year is the Grenada Seasoning pepper. It has a wonderful yellow chinense fruity flavor and almost no heat at all. A really tasty, near-heatless pepper. I think this would be a really versatile one to cook with.
 
South America: Aji Amarillo, Aji Pineapple/Lemon Drop and Brazilian Starfish come to mind immediately. 
 
America: Tony Sherwood's Carbonero. One of my favorites in the habanero heat range.
 
HabaneroBeets said:
I do think the chiles from the Western Hemisphere are better than those whose origins are in the Eastern Hemisphere.  There are obviously some notorious peppers from the East (Thais, Nagas, Bhuts, Tien Tsin, Kung Pao, Aleppo, and the Africans), but the variety in Mexico and the Caribbean is hard to beat.  I'll go with Caribbean, by a nose.  Habs and Scotch Bonnets give the nod.
Click to expand...
 
I as well as probably everyone else knows what you meant but, but for the sake of a friendly FYI only,  hemispheres are divided into the northern and southern.
 
CAPCOM said:
I as well as probably everyone else knows what you meant but, but for the sake of a friendly FYI only,  hemispheres are divided into the northern and southern.
Click to expand...
 
 
I learn something new here everyday.> meaning hemispheres
 
 
FcoJNZQ.jpg
 
Talking about Eastern and Western hemispheres is a bit awkward though. North and south are obvious because of the poles, but there's no definite line between east and west. I could put the line in the middle of the Pacific Ocean and the Eastern hemisphere would include America. Maybe I'm just nitpicking though, I dunno.
 
Edit: Never mind. I looked it up and there's something called the 'prime meridian'. Never heard of it before, but it's the line they use to define the Eastern and Western hemispheres.
 
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