What, in your opinion, is the best red pepper? I'm talking more hab-like pods, ala the standard red ones as well as their cousins. I tend to prefer orange and yellow-colored pods for that citrus tang, however I'm now realizing that I need to grow at least one red to add some color variety to sauces!
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chinense Best Red Chinense Variety?
- Thread starter Shokwav
- Start date
Safi was gonna be my to pick for Hab-level heat, but unique flavor. IMO, Safi Reds don't really taste like Bonnets very much. And they really don't have the classic Bonnet shape, either. They're a Moroccan pepper and probably developed far removed from the Caribbean Scotch Bonnets. To me, they taste like red Seven Pot Brainstrain or maybe Jonah, but not nearly as hot and without the flavor notes that accompany high levels of Cap. Basically, that brief flavor you get when you eat a red Seven, before the searing pain sets in? That's the flavor.
If you're looking for something a bit hotter but not on the Super level, the red SB7J is an awesome pepper.
But, if I had to pick just on to GROW, i'D be tempted to go with Congo Trinidad. SAFI might be a slightly better-tasting pod, but the Congo is a better plant. They taste great, put out some big pods for a Chinense. And they produce soooo many pods. My Safi plants were plenty productive, but they seemed pretty meager when compared to what the Congo Trinidads produced. Also, poorly aesthetic, but I like that Congos have a glossy red sheen to them. The Safis have more of a matte red finish...
Hth. There are probably zillions of other choices out there, I'm sticking to what I've grown and/or what I've gotten in SFRBs from multiple sources.
If you're looking for something a bit hotter but not on the Super level, the red SB7J is an awesome pepper.
But, if I had to pick just on to GROW, i'D be tempted to go with Congo Trinidad. SAFI might be a slightly better-tasting pod, but the Congo is a better plant. They taste great, put out some big pods for a Chinense. And they produce soooo many pods. My Safi plants were plenty productive, but they seemed pretty meager when compared to what the Congo Trinidads produced. Also, poorly aesthetic, but I like that Congos have a glossy red sheen to them. The Safis have more of a matte red finish...
Hth. There are probably zillions of other choices out there, I'm sticking to what I've grown and/or what I've gotten in SFRBs from multiple sources.
Another vote for SAFI red here too. One of my absolute favourite red pods.
Congo red is another good one, and has an aroma that'll fill up the whole house.
Congo red is another good one, and has an aroma that'll fill up the whole house.
I am with #3 Bicycle808 and have voted for SB7J if you get a chance have a look at Bhuter's last season glog to see an exceptional pod ... picture perfect
Scotch Bonnets.
7 pot jonah is very tasty.
of the listed choices: Galapagose - Isabella island red Habanero
and here's why; i can eat more of them and share more of them with others as its not very hot. I would call it Low-medium range for habaneros and they are beautiful looking.
Also, how many people not including us chileheads would enjoy more than 1 habanero popper ?
with these many people can eat several !
i find many of the upper end peppers scare my friends and family
and now they always ask "How hot is it ?" not, "Is it hot ?" 
As for Superhots, there is so many, but i would say it would probably be 1 of the many 7 pot crosses
anyway, this is the review that made me even want to seek out this pepper i didnt know about before watching this.
https://www.youtube.com/watch?v=QXf4ThHm3BY
and here's why; i can eat more of them and share more of them with others as its not very hot. I would call it Low-medium range for habaneros and they are beautiful looking.
Also, how many people not including us chileheads would enjoy more than 1 habanero popper ?
with these many people can eat several !
i find many of the upper end peppers scare my friends and family
and now they always ask "How hot is it ?" not, "Is it hot ?" As for Superhots, there is so many, but i would say it would probably be 1 of the many 7 pot crosses
anyway, this is the review that made me even want to seek out this pepper i didnt know about before watching this.
https://www.youtube.com/watch?v=QXf4ThHm3BY
Great review. Does this pepper have the typical "hab" flavor? I may grow this next year but dont really care for that hab/chinense flavor.Guatemalan Insanity Pepper said:of the listed choices: Galapagose - Isabella island red Habanero
and here's why; i can eat more of them and share more of them with others as its not very hot. I would call it Low-medium range for habaneros and they are beautiful looking.
Also, how many people not including us chileheads would enjoy more than 1 habanero popper ?
with these many people can eat several !
i find many of the upper end peppers scare my friends and family [emoji38] and now they always ask "How hot is it ?" not, "Is it hot ?"
As for Superhots, there is so many, but i would say it would probably be 1 of the many 7 pot crosses
anyway, this is the review that made me even want to seek out this pepper i didnt know about before watching this.
https://www.youtube.com/watch?v=QXf4ThHm3BY
That Galapagose is the next one i must try. This year though im full unless i want to jump through isolation hoops.
not my review, but i do agree. Nigel does great reviewsCMJ said:
i'm not sure which "hab" flavor you mean ? These are more fruity than floral, but most any chinense i can think of has a chinense smell and flavor.
Sweeter and milder than an orange hab would be nice. The Caribbean Reds i grew last year were surprisingly milder and sweet. Maybe it was a fluke because i thought they are supposed to me hotter.
I really miss Nigel's reviews. I hope he is ok.
I really miss Nigel's reviews. I hope he is ok.
Habanero flavor. The extremely floral/chinense flavor that accompanies every Habanero that I have ever tried, Caribbean Reds, Red Savina, Chocolate Habs, Orange Habanero, etc. I also get the sweet, fruity tones that come with it, but that doesnt make up for the other flavors that are repulsive to me. I understand that not everyone will agree with my assessment, but anyone that has tried one understands what "hab" flavor is. I was basically wondering if they have the same basic flavor profile as other Habaneros?Guatemalan Insanity Pepper said:
There are some nice low heat red Hab-types out there for your nerdy friends and family to enjoy. I had grown some Ecuador Sweets, and NuMex Suave Reds last year. Both were real good. This year, I'm growing the Suaves again, plus the El Remo Habs and something with one of these alpha numeric names, PI4##### or whatever. I'm also growing some low heat orange Hab types.
I always hear from ppl who claim to dislike Habs, but then they want to find a Hab that doesn't taste like a Hab... I feel blessed that I LOVE Habs and the legendary chinense skunk. I also must confess that I HATE Brussels Sprouts, but I seldom log into thehotsprout.com, asking which Brussels Sprouts don't taste like Brussels Sprouts LOL.
I always hear from ppl who claim to dislike Habs, but then they want to find a Hab that doesn't taste like a Hab... I feel blessed that I LOVE Habs and the legendary chinense skunk. I also must confess that I HATE Brussels Sprouts, but I seldom log into thehotsprout.com, asking which Brussels Sprouts don't taste like Brussels Sprouts LOL.
It was all meant in good fun. FWIW, the least Hab-ish red chinense I have ever had is the Paper Lantern Hab. They are great producers, and even folks who dislike chinense funk seem to really like them. Bonus, they are fairly early and slightly more resistant to cold, which makes them a good fit for those of us in color climates.
CMJ said:
I vote for the Caribbean Red - it's been on my short list of favorites since I first found them in 1996 at a Target store. I especially favor them in Thai dishes like beef pad kra pao. I also like slicing one up in tiny slivers and putting those in a small dish of Nam Pla to serve up as a side with any Asian dish.
The other reason they're one of my favorites is because they're fairly hardy as well as prolific.
The other reason they're one of my favorites is because they're fairly hardy as well as prolific.
