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Opinions wanted - favourite non-superhot


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#1 Pinhigh

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Posted 11 June 2019 - 06:07 AM

So I havent been on here in a looooong time, but I have been reading and still growing chillies over the past few years. Im in a new house since growing the chilli jungle of 2015 lol and unfortunately have hardly any space to grow. This year I had 4 main plants, all hydro, that did very well.

Planning for this coming season I would like peoples opinions on their favourite non-super hot chillis in regard to flavour. I do a heap of cooking, sauces and powders and would like to see what others favourites are. I only have room for 2 more plants (decided to keep 2 OWs) so what would be your 2 picks? I have time to order seeds I dont currently own, but I do have many many seeds (like most insane OCD chilli heads!)


Cheers
Nick

Edited by Pinhigh, 11 June 2019 - 06:10 AM.


#2 Bicycle808

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Posted 11 June 2019 - 06:56 AM

Yellow Scotch Bonnet and uh, to be honest, probably two Yellow Scotch Bonnets?

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#3 willard3

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Posted 11 June 2019 - 07:40 AM

Manzanos for one

 

 

 

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#4 Ruid

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Posted 11 June 2019 - 07:47 AM

Bahamian Goat
Bishop's Crown
TFM bonnet

#5 BlackFatalii

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Posted 11 June 2019 - 08:00 AM

I think that Yellow Scotch Bonnets would be a great choice for cooking, sauces and powders. Or you could could go with the Yellow Fatalii instead if you want a bit more heat.

 

Aji Guyana is a really tasty baccatum variety, if you want something on the milder side.

 

 

 

 

 

 

 

 



#6 DownRiver

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Posted 11 June 2019 - 09:16 AM

Paper Lantern Habanero - cooking, sauce, powder, pickles, jellies

 

Naga J PC-1 - powder, cooking

 

Hong Gochu - sauce, powder, kimchi

 

Oops, that was three. My bad.


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#7 ShowMeDaSauce

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Posted 11 June 2019 - 11:20 AM

For cooking, sauce, and powders....Yeah, a yellow bonnet or 2 would be at the top of my list.

 

Something with much less heat....Aji Panca. Not so much a pepper for a sauce unless used as a "filler" but makes an exceptional powder or just dried for making paste later. Aji Amarillo would be another in a similar category.


Edited by ShowMeDaSauce, 11 June 2019 - 11:22 AM.


#8 Harry_Dangler

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Posted 11 June 2019 - 11:52 AM

Yellow Bonnets and depending on your type of cooking maybe Big Jim's.


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#9 Malarky

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Posted 11 June 2019 - 01:05 PM

Aji Amarillo for paste, cooking, and  sweet pickling.



#10 podz

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Posted 11 June 2019 - 01:20 PM

Manzano Rojo (rocoto).



#11 MBGardener

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Posted 11 June 2019 - 03:13 PM

Fatalii peppers are always nice to snack on fresh and make good powder.



#12 SmokenFire

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Posted 11 June 2019 - 08:07 PM

All good suggestions.  I'd recommend Bahamian Goat - all the heat you'd need, makes great powder and is good in sauces.  Then I'd say the Fish pepper.  I have grown many peppers over the years but these two are always in my garden each year. 


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#13 Pinhigh

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Posted 12 June 2019 - 06:33 AM

Thats great! I have seeds for most of those varieties. Some are a bit older, so I may start 6 or 7 varieties and see what sprouts. Ill start a glog once I get going. Will be late July/early August.

Thanks guys

Edited by Pinhigh, 12 June 2019 - 06:34 AM.


#14 Ruid

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Posted 12 June 2019 - 09:02 AM

Bahamian Goat also tastes great to eat fresh.

#15 Geonerd

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Posted 12 June 2019 - 11:05 AM

You need a big, crunchy baccatum!

Oro de Ecuador, Aji Mango, Aji Crystal.... the list is nearly endless.  

Good description of assorted varieties at https://www.fataliis...ory/c_baccatum/

https://thehippyseed...t-tag/baccatum/

 

Or maybe try a Turkish / Syrian pepper such as these

https://pepperlover....capsicum-annuum


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#16 Chorizo857_62J

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Posted 13 June 2019 - 03:46 PM

I'm in the Yellow Scotch Bonnet camp, but I also have become conditioned to the Red Bhut Jolokia.  Perhaps in the future I will go further into they abyss with some scorpions or other SHs.  I am growing others and have plans for more SHs.



#17 Datil

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Posted 13 June 2019 - 04:23 PM

Serrano and chiltepin.

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#18 Chorizo857_62J

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Posted 13 June 2019 - 07:38 PM

If we are going mild, i have some Ahi Dulce peppers and seeds from my Mother-in-law.  The family is from Venezuela, which used to be a terrific country, but now, in the abyss. Thankfully, she and all the remaining family are naturalized here as US citizens (when you had to work for it).  She has given me some Ahi peppers, so I can grow some out.  They are sweet and tasty, like a habanero but with flavor instead of heat. 



#19 Dalia

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Posted 14 June 2019 - 05:51 AM

I really enjoy Ecuadorian Brown peppers, they've got a really nice flavor and are wonderful in every day cooking where you want heat but not super hot levels.

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#20 Dalia

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Posted 14 June 2019 - 05:53 AM

Also Aji Norteno !

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