Okay folks I have a great deal. I have had a bumper year for fresh mangoes grown by my family. These are super juicy, fresh and full of flavor. Nothing even close to most store bought mangos, as they are far superior. I will trade a box(approx 4 to 6) full size large mangos for peppers of the following: Jamaican Hot chocolate habaneros, Red Savina Habaneros, Naga Morich, Bubblegum, and open to others, including mixes. No hydroponics(sorry,they lack flavor and nutrition), and prefer organic(meaning no pesticides or chemical ferts or anything else made man chemical). I want enough for 2 sfrbs at minimum. I can add more mangoes if I can get a larger amount of peppers. I also need them fully ripened on the plant, and not half green or green.
Very delicious and worth growing. Makes a premier fermented sauce, a great dried powder and flakes; a delicious pepper for salsas and other fresh sauces/salsa/chutneys/curries/etc. Also, if grow right its very prolific.
I have 2 sauces fermenting since last October and December. One is a mild and the other hot to superhot. I'm thinking about letting them do until the holidays before processing. And I think I will not heat them so I can benefit from all that healthy bacteria.
Good deal. With that long of a ferment, just simply letting it sit in a food processor for a minute or so will blend it as well as cooking it. What I have been doing to shorter ferments is to strain out a lot of the liquid, then adding more water to it and boiling it to get that consistency. Once it cools, I add back in the liquid to keep the beneficial bacteria. Because you let it sit for so long yours is probably fine with just a blender/food processor. I hope it turns out well for you.
I gave it the benefit of the doubt since it was sitting on a brown paper bag throwing perception off a bit.
Perhaps its variation as it quite common. Hard to tell with pics alone. Who know the pods that might come away with this strain? As you know any variety can throw off different pheno pods, just depends upon percentages and how stable a particular cultivar is. Some will be quite variable..
Prefer Hungarian or similar. I would purchase a SFRB or more if available. Not as much interested in the Spanish or New Mexican types, although those are delicious. I realize its probably a long shot, but if you don't ask... Next year I should have plenty, but in the meantime it would be nice to get some. I want to make a special condiment from them. Thank you for the replies and offer though for seeds, I appreciate that.
If you are more specific about what you're looking for, we may be able to help you more easily. How many?
Do you want a certain type of pepper such as Hungarian, Spanish, New Mexican, etc? Paprika peppers are normally picked almost dry on the plant, so you'll have to find a source that will pick them when you want them.
this is what I am growing now:
I hope you find what you want. I'm growing different paprika peppers for the second year, and I was very pleased with the paprika powder I made last year.
This year I'm growing Szegedi 20, Szegedi 80, and Kalocsai 622. I'm getting a steady supply of ripe pods from them. I air dry them as they ripen, then I will combine them and powder them.
Also growing Kurtovska Kapija, picked 8 nice pods yesterday, and today I'm making my first attempt at using them for a Serbian condiment called Ajvar.
Unfortunately, I'm not getting enough paprika pods to share, although I will be pleased to supply you with seeds for next year.
It would be nice if someone pops up, growing them in quantities!
I have a Szegedi 80 and two Kalocsai 622 thanks to some people here, but my plants are small. The plants are protected and probably didn't get the sunshine they needed so they are small bushes. Got a dozen or more green pods between the 3 plants. Not enough to make a difference for you.