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Chili flavors
- Thread starter Tarzan
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For fresh pods, I like sweet and fruity peppers that also have a good burn. The yellow Brainstrain is probably my favorite right now. The Bahamian Goat and Scotch Bonnets are also high on the list. I also like most Baccatums.
In a powder, I like the smoky heat of the red Bhut.
In a powder, I like the smoky heat of the red Bhut.
I like the deep red flavour of dried Ghost Pepper but also the citrus tang it can provide fresh. I like the salted edge to some Ajis, so long as they're they're paired with the right food. I like the mellow pepperiness of the Reaper but not when its sourness takes over. I liked the all over fuzzy taste and heat of that one weird Scotch Bonnet and I'd love the clotted cream esque White Fataliis I've had if only I knew what to do with them.
I do not like the bitter, the raw green pepper tasting, the overly floral or the too sour. I do not like the acidic tang of the Moruga Scorpion but still reckon it has a ton of potential with chocolate. And I REALLY do not like the crisp, woody, smoky, dry flavour of the local thai place's chillies, despite very much enjoying well used chipotle of either colour.
I guess I enjoy a wide range of chillies but still not everything.
I do not like the bitter, the raw green pepper tasting, the overly floral or the too sour. I do not like the acidic tang of the Moruga Scorpion but still reckon it has a ton of potential with chocolate. And I REALLY do not like the crisp, woody, smoky, dry flavour of the local thai place's chillies, despite very much enjoying well used chipotle of either colour.
I guess I enjoy a wide range of chillies but still not everything.
the fruitiness of bhut jolokias(&others)...just ate my first choco bhutlah..tasted good, smoky fruity..insane heat!(thanks sicman's) 
My favorite is still the one that introduced me to hot peppers - the Scotch Bonnet. I was introduced to them eating for a week in Jamaica, then via various bottles of hot sauce I brought home from that trip in 1991 - Scotch Bonnet based brands have been my hot sauce staple ever since. In 1996 I got some smokey powder from a friend that made it himself from large dark red peppers he got from Belize - he showed me boxes of these peppers, and they were beautiful. He said they were Scotch Bonnets, but my understanding is that they would actually be habaneros; however, the flavor was much nicer than the tiny habaneros I get here. This same person owned a barbecue restaurant in Atlanta and had a 'hotter than hell' night each month where the entire menu was based on pepper-enhanced dishes of a particular culture. I was there once for Native American night and it was one of the most memorable (and hottest) meals I've ever eaten - everything was enhanced with his Belize habaneros.
More recently I picked up a 10g bag of dried Scotch Bonnet pods and ground them up with a mortar and pestle, hoping to get a similar powder. After everyone in the house started coughing and sneezing, we put on masks and I finished grinding them outside. I wet my pinky and touched it to the end of the pestle - couldn't see anything on my finger, but it was still incredibly hot. Now I'm looking forward to the peppers on my plant ripening so that I can begin preparing them for sauce and powder. Hoping to find some good advice here for those two processes.
I cannot describe the flavors as well as any of you, but I really love the dark red Serranos (in very small doses) and the spicy dark red anaheims (both in my garden this season). Also, I had some cajun belles last year that were incredible, but my own plant is not creating peppers with the same spiciness. And finally, my newest pepper introduction - roasted shishitos with sea salt (Sunday morning).
I haven't yet met a pepper that doesn't have a place in my diet.
More recently I picked up a 10g bag of dried Scotch Bonnet pods and ground them up with a mortar and pestle, hoping to get a similar powder. After everyone in the house started coughing and sneezing, we put on masks and I finished grinding them outside. I wet my pinky and touched it to the end of the pestle - couldn't see anything on my finger, but it was still incredibly hot. Now I'm looking forward to the peppers on my plant ripening so that I can begin preparing them for sauce and powder. Hoping to find some good advice here for those two processes.
I cannot describe the flavors as well as any of you, but I really love the dark red Serranos (in very small doses) and the spicy dark red anaheims (both in my garden this season). Also, I had some cajun belles last year that were incredible, but my own plant is not creating peppers with the same spiciness. And finally, my newest pepper introduction - roasted shishitos with sea salt (Sunday morning).
I haven't yet met a pepper that doesn't have a place in my diet.
I really enjoy the Baccatum family the most. Annums are a very close second and here we go, getting ready to be flamed...Chinense the least. Everyone's tastebuds are different so what may appeal to us may be totally off base for you...
The best advice anyone can give is to say that you should try as many as you can so that you're able to discern for yourself which varieties are most appealing.
Most Scorpion varieties taste metallic to me, aside from the Moruga Scorpion which I really enjoy. I'm growing yellow brain strain this year to see how that bad boy tastes...I can tell you that the pods look MEAN!!!
There are certain habs that I do enjoy so it's hard to say which is best...like I said: try as many as you can and enjoy the ride
The best advice anyone can give is to say that you should try as many as you can so that you're able to discern for yourself which varieties are most appealing.
Most Scorpion varieties taste metallic to me, aside from the Moruga Scorpion which I really enjoy. I'm growing yellow brain strain this year to see how that bad boy tastes...I can tell you that the pods look MEAN!!!
There are certain habs that I do enjoy so it's hard to say which is best...like I said: try as many as you can and enjoy the ride
Do hot sun habaneros taste like dishwasher soap? I'm trying to ID those suckers and today I tried one. Quite hot, good flavor in the beginning, but in a few seconds, the soap kicks in. Heat doesn't spread down the throat much, stays in the mouth area and fades out rather quickly. By their appearance, I thought they might be hot suns, which I never tried really..
My favorite superhot is 7 Pot Jonah, I also dehydrate and make into powder because it is very aromatic. I set up a stand at local fleamarket and sell powders and peppers. Whenever I sell 7 pot jonah powder it sells out nearly instantly as soon as people smell it. The Jonah is blazing hot so not for everyone.
Second favorite is Peach Bhut, I love the flavor of ghost peppers as it is so distinct. I like the fresh citrusy flavor of the peach variety.
Favorite Habanero type variety is Jamaican Hot Chocolate, Antillais Red Habanero, and Jamaican Red Scotch Bonnet.
milder variety is a cross called a Ghostly Jalapeno developed by a guy named Jack Skaggs, its f5 stage now so still a tiny hair unstable but its a cross between a Jalapeno x Bhut Jolokia. great pepper.
Second favorite is Peach Bhut, I love the flavor of ghost peppers as it is so distinct. I like the fresh citrusy flavor of the peach variety.
Favorite Habanero type variety is Jamaican Hot Chocolate, Antillais Red Habanero, and Jamaican Red Scotch Bonnet.
milder variety is a cross called a Ghostly Jalapeno developed by a guy named Jack Skaggs, its f5 stage now so still a tiny hair unstable but its a cross between a Jalapeno x Bhut Jolokia. great pepper.
The Habs are my Fav, love the fruitiness.
scotch bonnets are my favourite tasting pepper , followed closely by wiriwiri and Carolina reapers. My wife and I just did up a batch of wiriwiri/ dried mango jelly that is the best tasting jelly I have ever had. hard for me to pin down what makes wiriwiri taste so unique but the smell of them is intense too. I ate one the other day standing about 10 feet away from my wife outside. About 10 seconds later her head whipped around and said all she could smell was wiriwiri.
edit : No I wasn't chewing with my mouth open.. lol
edit : No I wasn't chewing with my mouth open.. lol
Just kidding. I would put chinense last in flavor behind pubes, annuums, and baccatums also 
Buzzman19 said:
Ahh... Back when this delicious cross was still unknown. Now it's everywhere! I got to taste it back in 2015 and it blew me away. So tasty, manageable heat. Still a top one for me!