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heat I've read a lot of debates about the hottest, how about the tastiest?

There's probably more debate about tastiest peppers than there is about hottest since flavor can not be measured quantitively
Personally I always prefer yellow C. chinenses for flavor. Yellow Scotch bonnets, bonda ma Jacques, CARDI yellow scorpions, fatalii, and datil are just a few of my favorites
 
Thai Sun are good when dried in the oven, their fruity flavor comes out quite a bit more that way.

But I am on board with most of the others, the yellow ones tend to be my favorite, with Thai Sun, and Cumari Pollux being the exceptions.
 
Neil [hippy seed co] has some great youtube videos where he eats different pods, and describes the flavors, heat levels, etc. If I hear of a new pepper [new to me at least], I will usually check to see if he has a video review of it. More often than not, he does.
 
I agree with most of the selections here so far, but I'll venture out and offer another one I've not seen listed and is perhaps overlooked.
The Cherry Bomb pepper.
Granted they are pretty mild in terms of the heat but everyone I have ever grown has had delicious flavor. Sweet, crisp and almost refreshing with a mild burn, comparable to Jalapenos.
 
Love the chocolate Hab. If you could make a Bhut Jolokia with less heat they also taste amazing. But you can taste it.
 
Being raised in New Mexico I'm still kind of partial to fresh roasted green chile and jalapenos.

I always hated habs until I had a Jamaican Hot Chocolate. Peruvian Whites are pretty tasty to me too and I enjoy Bhuts as well. I still don't care for the generic "orange habanero".

Fresh chiltepin is always a treat to be savored and enjoyed and Thai Hot are a favorite of mine as well. Santakas are pretty good peppers too.

Hell, I'll eat pretty much any pepper. I like them more often than not. There's no real way to determine the best tasting pepper... it's really what tastes best to you that matters.
 
Dorkasaurus said:
Being raised in New Mexico I'm still kind of partial to fresh roasted green chile and jalapenos.

I always hated habs until I had a Jamaican Hot Chocolate. Peruvian Whites are pretty tasty to me too and I enjoy Bhuts as well. I still don't care for the generic "orange habanero".

Fresh chiltepin is always a treat to be savored and enjoyed and Thai Hot are a favorite of mine as well. Santakas are pretty good peppers too.

Hell, I'll eat pretty much any pepper. I like them more often than not. There's no real way to determine the best tasting pepper... it's really what tastes best to you that matters.
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I should really make an effort to try other types of habaneros... the orange ones are the only ones that I can find around here... My dad is growing some mustard habs, so that will be a start. :) Might have to go over there and raid his garden. :party:
 
Most other habs are actually C. chinese hab-nots. Habaneros are a very specific variety with a specific flavor and origin
 
POTAWIE said:
Most other habs are actually C. chinese hab-nots. Habaneros are a very specific variety with a specific flavor and origin
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Agreed but I was referring to the ones grown in Mexico that inevitably end up in every grocery store here. I just don't like the taste. I call it "the hab taste" and get the same effect from Datils, Caribbean Reds, and red Scotch Bonnets. It seems prevalent in many chinenses and I suppose it's what I read about as being "fruity" or "citrousy" but I just find it unappealing. I find the taste I'm referring to as difficult to hide in many dishes... kind of like tossing some cinnamon in a glass a milk and pretending it's not there. I like fruit and citrous fruit, but I don't find most chinenses I've tried to taste like either. I do like the heat they provide and I do like the varieties mentioned in my previous post but eating one a la carte reminds me of gargling with gasoline. My palate is probably shot to hell. :confused:
 
Loafer, really good question. It's not just about heat.
I see mostly SuperHots listed. I like a lot of them...
But for best taste I still like the basics.
Jalapenos are awesome....especially stuffed and BBQ'd.
When I make a gourmet crushed hot pepper mix....a thin skinned Cayenne like the Kung Pao is perfect. I roast it under the broiler (after it's dried) for just 30 seconds to a minute. Man, what a nutty, roasted flavor.
For just frying with olive oil and garlic...I go with the Fatalli....and Hot Lemon too. This is a delicious topping for a lot of stuff...pizza, hoagies/Subs, Chili, Spaghetti sauce, etc.
Fiery Regards,
Pepper Joe
:dance: :P :dance: :P :dance: :P
 
Superhot, 7 Pot Jonah, Yellow 7 Pot, Hot, Cumari, fatalii, Yellow Scotch Bonnets (not the hab shaped ones) Others, Bonda Ma Jacques, jalapeno, Hot Wax, Cayenne, and about 200 others I can't name but have grown! OK, Ok, I'm a cap junkie.
 
Its probably easier to name the lame peppers than to pick favorites. I've found different uses for almost every pepper I've grown, and thats a lot of varieties. A few types I consider quite terrible, but one of the reasons I love chiles is that there are just so many different flavor and heat combinations to choose from.
 
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