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Your favorite pepper variety


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#1 JustLikeNapalm

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Posted 27 June 2018 - 10:06 AM

I want to know your favorite pepper to grow, an explanation would be nice but not needed!

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#2 Edmick

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Posted 27 June 2018 - 10:19 AM

My favorite is aleppo cuz I love them dried and the plants are also very prolific but this year I'm growing papa dreadie scotch bonnets and they're already really impressing me with their vigorous growth. Very nice looking plants. No pods yet but pretty excited to try them.

#3 Bhuter

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Posted 27 June 2018 - 10:41 AM

I have many that I like! It's so hard to decide, but I'm gonna go with SB7J. Great flavor, firm texture, beautiful, evil looking pods. It's probably the variety I eat the most year-round. I drop a half a pod in a cup-o-noodles and be content. It's my go-to dried variety, too. The plant grows like a Scotch Bonnet. A crinkly-leaved, stout & sturdy bush. Production for me is mediocre, but that's me.

#4 AJ Drew

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Posted 27 June 2018 - 01:05 PM

I dont have a favorite to grow or eat anymore.  There is something broken in my brain that makes me want to try new things each year.


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#5 Ghaleon

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Posted 27 June 2018 - 01:27 PM

I don't grow but I'd say it's a toss up between Bahamian Goat and chocolate Scotch Bonnet.

#6 AndyW

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Posted 27 June 2018 - 02:11 PM

As of right now, chocolate bbg. I've only had one, but it was just so sweet and the most flavorful superhot I've ever had. The heat didn't overpower it too much either iirc. Yellow Nagabrains is a close second because I love the classic yellow chinense flavor and the heat wasn't too extreme. I haven't tried a ton of varieties though. Those were both from a sfrb I ordered last year.

#7 ShowMeDaSauce

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Posted 27 June 2018 - 02:56 PM

Favorite to GROW.

 

Well i think some of the uncommon ones are the coolest if they crank out the pods. I got what appears to be a Naga that i find fascinating. It just wont quit and my climate dont seem to bother it. I eat far more jalapenos and Anaheims than probably anything else so yeah thats probably a better answer for you. They are not my favorite to grow if i could get them fresh hot and cheap all the time. I do it simply because store bought usually suck the big one. I go through lots of Korean pepper powder but i would have to devote all my grow space to them just to keep me supplied in kimchi.

 

So favorite to GROW usually is defined by what i cant get and what i think sounds cool to try that year. This year i went a bit overboard on bonnets and chinenses in general. I get a kick out of seeing them just loaded with pods.



#8 Peter_L

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Posted 27 June 2018 - 03:09 PM

I've liked the standard orange habanero because it was the first "fairly hot" pepper that I grew and it was the only pepper I grew for several years. It's certainly more of a nostalgia effect than actual good taste, although I am a fan of the "Chinense floral flavor". This year I'm growing a much wider selection of peppers and I think Bonda Ma Jacques will be my new favorite.  



#9 SmokenFire

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Posted 27 June 2018 - 03:09 PM

Fish Pepper.  Gorgeous almost ornamental plants with unique variegated foliage & pods that start green with white stripes and ripen to a deep red.  Tasty, nice mid level heat, great fresh or in sauces or dried.  After that probably bahamian goat/aleppo/padron/piment de bresse. 

 

My overwintered fish pepper throwing pods right now:

 

1z18w13.jpg


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#10 rlslmshdy

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Posted 27 June 2018 - 07:22 PM

I love the standard orange habanero. Big reason being is even in my rural SW Virginia location. Their always available. Plus the floral flavor has been toned down. The heat level is just right for me for snacking in using raw on tacos.
As far as peppers ive grown. The devils tongue is probably my favorite. I love it raw and dehydrated.

#11 Guitarman

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Posted 28 June 2018 - 06:38 AM

Give me a mild, a hot one and a superhot: I'd say Aleppo, Fatalii and a toss up between the Moruga Scorpion and the Bhut Jolokia.
Reasons? Flavor, beauty of the plant, productivity, fairly easy to grow, stability.

#12 Chilidude

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Posted 28 June 2018 - 06:54 AM

Aji golden, it never have failed to produce nice harvest of huge tasty pods. Pods have pretty mild heat, but they have this fresh fruity taste.



#13 Chewi

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Posted 28 June 2018 - 10:52 AM

Fish Pepper.  Gorgeous almost ornamental plants with unique variegated foliage & pods that start green with white stripes and ripen to a deep red.  Tasty, nice mid level heat, great fresh or in sauces or dried.  After that probably bahamian goat/aleppo/padron/piment de bresse. 

 

My overwintered fish pepper throwing pods right now:

 

1z18w13.jpg

 

Yeah, me too. All around winner this one is!



#14 BlackFatalii

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Posted 28 June 2018 - 07:32 PM

Mild peppers and hot peppers are like apples and oranges to me. So I will name one mild, medium, hot, and superhot: Brazilian Starfish, Yellow Monkey Face, West Indies Red, Yellow Brain Strain. Main reason is that they are all great tasting peppers IMO. The last 3 can also put out pretty nice sized pods.



#15 Jubnat

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Posted 28 June 2018 - 08:49 PM

Mild peppers and hot peppers are like apples and oranges to me. So I will name one mild, medium, hot, and superhot: Brazilian Starfish, Yellow Monkey Face, West Indies Red, Yellow Brain Strain. Main reason is that they are all great tasting peppers IMO. The last 3 can also put out pretty nice sized pods.


What, no Black Fatalii?

#16 Bicycle808

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Posted 28 June 2018 - 08:54 PM

Scotch Bonnets were the peppers that inspired me to start growing in the first place. I love everything about them-- the look of both the pods & the plants, the flavor, the heat (which is enough to keep me interested but not too hot to share with normal ppl), the Jamaican origins, and the tendency to produce a whole lot of pods. So, I guess that's the one...

However, this is only my second year growing and I've been learning more about it as I go, and this year in starting to develop more appreciation for the plants themselves... The growing habits, the structure, how the roots set themselves up... I think Scotch Bonnet plants look cool, with the big crinkled leaves and all, but I'm not a huge fan of the late production or the show initial growth. Because I've not harvested much of anything yet, right now I'm more into the plants themselves and I'm currently digging Serrano Tampiqueño... They started out left and crooked, lying down, almost vine-like but now they have a bunch of branches growing upwards and they just look full and lush, with fuzziness all over the place....

Thankfully, we don't have to pick just one favorite. But I have a list of "must grow" varieties that, so far, isn't all that inclusive... But Bonnets are up to, along with Fatalii, Jalapeno, and both Red & Yella Brainstrains.

Edited by Bicycle808, 28 June 2018 - 08:57 PM.

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#17 BlackFatalii

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Posted 28 June 2018 - 09:14 PM

What, no Black Fatalii?

 

Haha, nope. Black Fatalii (PL) was the first pepper variety to sprout in my first grow. So it was my very first pepper plant, although the pods actually ripened to a mustard color and not black. It tasted alright, but to me the flavor was not as outstanding as the 4 that I listed.  :)



#18 willard3

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Posted 29 June 2018 - 07:39 AM

Manzanos:

 

 

43036951532_031068e0ef_o.jpgIMG_8026 by Willard Bridgham, on Flickr


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#19 ako1974

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Posted 29 June 2018 - 08:01 AM

Feher Ozon Paprika - I use it in so many different dishes/spice combinations. I'm growing Aleppo for the first time this year and I see a lot of people like, so I can't wait to harvest them.



#20 Walchit

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Posted 29 June 2018 - 09:12 AM

Fish Pepper.  Gorgeous almost ornamental plants with unique variegated foliage & pods that start green with white stripes and ripen to a deep red.  Tasty, nice mid level heat, great fresh or in sauces or dried.  After that probably bahamian goat/aleppo/padron/piment de bresse. 

 

My overwintered fish pepper throwing pods right now:

 

1z18w13.jpg

 

That would really tie my room together!






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