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Paprika variant?

Hein

Hein

Hello all

Got this from a friend. They are bone dry and have been hanging in his kitchen for years. He believes them to be a paprika variant. Going to grow them to see what the fresh product looks like.

Cheers

Hein




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I read in Wikipedia that it is also known as the "rattle chili". The ones I have does have loose seeds inside and you can probably make music with it :-). It is about 3 centimetres in diameter - so ... yes, it can most definately be Cascabel.

Thank you everybody

What do you think Lando?
 
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They do look very similar but the Ñora is slightly bigger and should be sweet tasting with a sour tang and almost no heat. Best way to find out for you is to have a little nibble and see if they are hot or not(can break a piece off and soak in hot water to re hydrate them if you don't fancy munching on dried chili)
 
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My guess (just a guess!) is that you are more likely to get a chilli/chile/paprika imported from Europe (like Spain or Hungary) than Mexico in South Africa? In that case I would lean toward a "paprika" (Dried Cherry or Apple type), or a Nora as mentioned above (although I'm not familiar with it myself). Although If you told me you were in North America I would certainly say Cascabel...
 
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im with Lando

sounds like he knows what he is talking about

however i have seen dried Dundicut imported from Pakistan in an Arabic grocery store tha look just like them,but as i said there are so many peppers that look like that, i have even seen bunches of dried WEST VIRGINIA PEA PEPPERS that look like that

thanks

your friend Joe
 
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Cascabel Pics

https://www.google.c...iw=1024&bih=653

Nora Pics

https://www.google.c...iw=1024&bih=653

Dundicut - loose their stem like Pequins when picked fully ripe I think.

https://www.google.c...iw=1024&bih=653

The large Calyx is why I'd guess Cascabel along with the less wrinkling of the dried pod.Cascabel dents when it dries rather than wrinkles,if that makes sense.

Nora looks more like it's shaped like an apple or cheese type pepper.Not as round,more oval/flatter when dried than Cascabel.

Could be either I guess.

Shipping being what it is these days I don't think point of origin matters much anymore.
Trade routes aren't what they used to be...
You can find about anything you want almost anywhere and if a vendor thinks they can market their product in a place,they ship it there.
Within a short distance of where I live there are Asian,Indian,Philipino,Salvadorian,Egyptian and other Ethnic markets.
Yes a lot/most are Mexican ones but my point is you can find most anything if you look in almost any place these days.
 
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I was earlier going to suggest Dandicut, but the Dandicuts that I once purchased were red, not brown. In any event, I wasn't thrilled with it. See my review:

http://thehotpepper.com/topic/31847-review-dandicut-round-chile/
 
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good old smoke pulled through again

neat thing is just when you think you know quite a bit you find there's quite a bit more you didn't

thanks your friend Joe
 
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The color of the pods pictured also made me think Cascabel.
BUT that could be due to the drying process.
But I think the Mahogany color is also right in the pic above for Cascabel.

I use a LOT of Cascabel and Chile Negro for taste in my rubs etc.
Very nice taste that blends a lot of flavors together in my opinion when making whatever with pepper blends.
 
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Hello all - I will re-hidrate one this evening and let you know what it tases like

I am also going to germinate a few seeds - the fresh product will tell us a lot ...

Thanks for the interesting chat :-)
 
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