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The 11th Annual Hot Pepper Awards ACCEPTING ENTRIES!

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Pepper flavor question


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#21 The Hot Pepper

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Posted 14 November 2017 - 01:12 PM

PodHopper, people are answering, no need to create drama.


:cheers:


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#22 PodHopper

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Posted 14 November 2017 - 01:20 PM

PodHopper, people are answering, no need to create drama.

 

Sorry.  Been taking Hulk Hogan's Python Powder. got me on edge.  



#23 Enyimage

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Posted 14 November 2017 - 01:21 PM

 
Sorry.  Been taking Hulk Hogan's Python Powder. got me on edge.  


Lmao! Don’t forget your milk brother!

#24 Hawaiianero

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Posted 14 November 2017 - 02:25 PM

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.



#25 Enyimage

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Posted 14 November 2017 - 02:31 PM

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.


Look for these not all are hot

Tatashe
Mako kokoo
ZIMBABWE bird

And a member on this thread suggested
Malawi piquente

#26 CAPCOM

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Posted 14 November 2017 - 06:16 PM

The best tasting peppers are always the one I choose to eat at the time.


Rev 22:17..............CHILI-CON / CHILE-CON is pending

 


#27 sirex

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Posted 14 November 2017 - 08:55 PM

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...

Never sacrifice flavor for heat.


#28 sirex

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Posted 14 November 2017 - 08:56 PM

Personal faves of that list though are Cn 21500, and MOAs preferably yellow.

Never sacrifice flavor for heat.


#29 ShowMeDaSauce

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Posted 15 November 2017 - 11:22 AM

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.



#30 Bicycle808

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Posted 16 November 2017 - 11:12 AM

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.

 


You are entering the buttocks with the spicy hand of Chinese pepper? And pleasure from this low pepper? I am not sure but the scorpion pepper musk when raw, is the sexual experience. This is granted, and evident in the taste, and the woman jealous. 


#31 ShowMeDaSauce

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Posted 16 November 2017 - 11:19 AM

I´m a fan of any hot, corked, assertive Jalapeño

 

 

Me too....absolutely love a good Jalapeno and i despise most of the store bought duds that have become so common these days.



#32 Elscott

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Posted 16 November 2017 - 10:52 PM

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.  



#33 HabaneroBeets

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Posted 17 November 2017 - 01:50 AM

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.



#34 BlackFatalii

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Posted 17 November 2017 - 03:24 AM

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.



#35 sirex

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Posted 17 November 2017 - 03:23 PM

Definitely with you on the Grenada Seasoning.

Never sacrifice flavor for heat.


#36 Enyimage

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Posted Yesterday, 10:26 AM

Thanks everyone for your input!


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