Thanks for all the good input everybody, it really is appreciated, especially now that I'm drafting the team for next year's grow and would like to avoid dedicating spots to peppers I don't really end up enjoying anyways. The good thing is that for the KSLSB, I discovered that dehydrating them brings out their fruitiness more and dampens the floral smell a bit, and I'm sure it's going to make a damn fine powder. The Foodarama Scotch Bonnet I grew was certainly not an SB in the end, so all hope is certainly not lost for my future with SB plants...
Moreover, I did a bit more digging, and found this old thread that I guess I could just have revived to continue the discussion, sorry.
http://thehotpepper.com/topic/51578-heat-without-the-chinense/page-1
Nice thing is, Bicycle808, that you posted pretty much the same message at that time too, so I appreciate your passion for the Chinense skunk and wished I shared it... As we say in Dutch, "you can't argue about taste" as it is so personal, and I will continue on my quest to find the perfect hot Chinense without the skunky-dunk.
Bicycle808 said:
For me, BOC definitely tastes like a chinense which means, depending on your perspective, it kinda tastes like a Hab, too.
Obviously, there are differences between BOC and Habaneros, but I don't see how one could hate a Habanero and love a BOC.
Why don't you just grow annuums instead? Or tomatoes? Or, like, strawberries?
Personally, I love that chinense stank. It's what got me into growing chiles, and what got me into peppers, beyond occasionally using medium-to-mild annuums to add a bit of heat to recipes. I wouldn't likely have ever come to THP if not for those first orange Habs, which led me to try Scotch Bonnets, which made me obsessed with chiles. It wasn't the heat; the heat was the biggest problem for me at first. It was that almost indescribable flavor that chinense possess...a taste we describe as "floral," "perfumey," and "fruity" but, if we're being honest, we're using those terms to distinguish between different chinense flavors. I've never tasted nor smelled a flower, fruit, not perfume that tastes or smells like chinense. It's a unique flavor that I can pick up a little bit in pubescens and baccatums, but only a tiny bit.
Oh, and in closing, Paper Lanterns are not Bonnets, but they taste less like chinense than any other Chinense I've tried... But the stank is still there, just muted
It's funny you mention strawberries, annuums and tomatoes, as I happen to grow all 3 of those too. It's just that I'd like to broaden my arsenal of peppers I love, and thus I can't get around the Chinenses. The paper lantern you mention definitely sounds like one worth trying so it's made it on the list if I can get seeds one way or another.
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Nulle said:
You might wanna check out this video from Nigel about Aji Jobito
Thanks Nulle, nice video to watch and it does sound like a nice pepper. Just not much heat from what I understand, which is something I would like to get.
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Harry_Dangler said:
If you're not looking for heat .... try the Stuffing Scotch Bonnet. Very mild and not chinensee. Had some last night .... delicious ..... our favorite stuffer. We like the 7 Pot Burgundy, 7 Pot Pink, and 7 Pot Yellow too.
Thanks! What Scoville rating would you put on it? As I'm definitely interested in the 100,000 - 300,000 range especially, but I guess this will be significantly below that?
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podz said:
I don't know, I really love the taste of the chocolate scotch bonnet.
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Hmm, that could be worth trying too, so, in your view, not much of the Chinense skunk in that one?
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ShowMeDaSauce said:
They all got it to some degree but yeah orange habs REALLY got it. While i can smell it pretty good in all chinense the flavor does come through less in some.
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Its very tame in aji panca for example but they are not very hot or taste anything like a bonnet.
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Might try a Jamaican mushroom/squash pepper. Its an annuum but rumored to have some chinense lineage. Pretty hot for a annuum too.
That sounds like a pepper which is right up my alley, thanks! Is this the same as the Jamaican Hot Yellow? I've seen that one being recommended for exactly the same reason.
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D3monic said:
I love that flavor compared to the perfume taste of bhuts. As other suggested maybe try some chocolates though I think you may find those have a much more pronounced chemical smell. Most remind me of licking a battery. The best is Cappuccino scotch bonnet as far as any the bonnets go and chocolates. but opinions are like assholes. Everyone has them but some taste better than others... wait... what?
LOL, that post me crack up D3monic, thanks!
I've seen the Cappuccino SB coming by on the forums on occasion and it definitely sounds intriguing. Still waiting for my bahamian goat to sprout (3 weeks now), as I have high hopes for this one too.
All in all, that leaves us with:
7 pot Burgundy
Jamaican Mushroom
Jamaican Hot Yellow
The Bhuts (which I already know I love, will try the Dorset Naga variations next year for sure)
Paper Lanterns
Aji Limo (?)
Some others I was looking at for trying out (please comment in case you have tried and feel they do have the ("good ole") Chinense skunk):
Aji Habanero
OrangeGUM Nagabrain
Scotch Brains
Jay's Peach Ghost Scorpion
Trinidad Scorpion Peach
Thanks for stopping by and sharing your opinions; in light of D3monic, I think the asshole content on this site is rather low, but luckily not in terms of opinions!
