Dumb question, but I want to know,,,,,,,,,,,,

P

Psychographic

I'm not sure I'll be asking this correctly, do colors of peppers tend to have the some of the same flavor characteristics from strain to strain?
 
For example, lets say peppers A, B, and C are all available in red, white, chocolate, peach, yellow. Will the colors affect the flavors similarly from one strain to another?
 
 
 
 
I agree with what's been said.
 
I find that different colors of each type have their own unique flavors, but similar undertones.  
 
For example, two of my staples are bhut red and bhut yellow.  They both have bhut flavor, but the yellow has less floral emphasis and more citrus when consumed fresh.  That said, I prefer the yellow fresh and the red dried.  (Drying seems to tone down floral and bitter flavors)
 
It's lots of fun growing different strains and colors to taste test and compare.   :onfire:
 
 
Go to your local grocery and buy a few of every single green chile they have available.  (Jalapeno, Serrano, Poblano, etc.)  Every one of them will have the "green chile" flavor, but it will be distinctly different and not just due to the varied heat levels.  If you eat a yellow/orange pepper of some sort afterwards, you will be able to recognize what traits are missing from it.  I love yellows and whites fresh off the plant, chocolates as a powder, and reds dried or cooked.  That has been a universal rule because the underlying characteristics associated with color profile are similar, regardless of the strain.
 
However, it is not a guarantee that you will like EVERY chile of a particular color if you like one.  The only viable solution to your question is to GROW ALL THE PEPPERS!  :dance:
 
I'm not sure if all red peppers or all yellow peppers all have a similar flavor due to their color that they have when they are ripe, however "green" peppers (generalizing here) will also ripen to a reddish color if given enough time. So maybe this is why the green peppers you refer to have that similar "green chile" flavor mentioned above.
 
All i know is this.......The snozzberries taste like snozzberries! 
 
Slug said:
Go to your local grocery and buy a few of every single green chile they have available.  (Jalapeno, Serrano, Poblano, etc.)  Every one of them will have the "green chile" flavor, but it will be distinctly different and not just due to the varied heat levels.  If you eat a yellow/orange pepper of some sort afterwards, you will be able to recognize what traits are missing from it.  I love yellows and whites fresh off the plant, chocolates as a powder, and reds dried or cooked.  That has been a universal rule because the underlying characteristics associated with color profile are similar, regardless of the strain.
 
However, it is not a guarantee that you will like EVERY chile of a particular color if you like one.  The only viable solution to your question is to GROW ALL THE PEPPERS!  :dance:
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That is a little different from what the OP is questioning. The green peppers you described from the grocer are not yet ripe and change flavor as they ripen. The colored pods the OP is refering to is the color after their final ripening stage.
 
CAPCOM said:
That is a little different from what the OP is questioning. The green peppers you described from the grocer are not yet ripe and change flavor as they ripen. The colored pods the OP is refering to is the color after their final ripening stage.
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An admittedly poor example, but it's an easy and cheap way to show someone a universal flavor profile that doesn't necessarily remain exact across types.  I felt it was easier to explain that way than to tell him to compare a Yellow, Red, and Chocolate Bhut to the similar color Fatalii for frame of reference.  Cheers.
 
I wasn't looking for an exact match in flavor of course. More of a general and I'm guessing subtle match. For instance say a purple color would give an earthy/smoky flavor (I have no idea what the characteristics of a purple pepper are, and am just using it as an example), would there be a subtle earthy/smoky flavor for a purple Habanero as well as a purple Bhut .
 
I do believe you all helped with the answer and thank you.
 
I'd also say color probably won't matter with a ton of the new crosses (mostly unstable) and stuff some people call strains (that haven't been grown out enough in isolation to really be a strain),looks doesn't mean much until isolated seeds goes 8 or so generations.
 
A lot are actually a Hybrid or whatever,I think.
 
I had a 7 pot SR grow true,in isolation for several years (6+/- yrs.),7th year the seed put out a totally different type plant and pod...still 7 pot like but not what the plant grew for all the years before.
 
I like Yellow Habs. a Lot.Red is my next favorite hab.
 
I think color isn't an exact science,IF the seed is pure,and the pepper has proven itself to be stable,then you maybe can compare colors of Each species of pepper against each other.
 
No way a yellow Annuum or Baccatum will taste anything like a Chinense and visa versa.
 
Annuum will Never taste like a Bac. or a Chinense etc.
 
I know,you didn't mean All Peppers.
I think you meant Yellow Chinense,Bac. or whatever that could have similar flavors.
 
Not all Yellow Peppers or whatever tastSpecies/Variety, have similar tastes.
 
I'm not trying to be nasty.
 
 
I just got off Jury Duty,Had to use Public Transportation - 6-7 hrs. a day (round Trip) ride to and from...when Van Nuys court is 30-45 min. away.THEY let me go downtown.
I guess I impress the lawyers or something last time in Van Nuys Courthouse.
 
Last Jury Duty lasted a month.
2 days this time,Luckily I am too fat and ugly for these lawyers this time.
 
 
Smoke
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
CAPCOM said:
ABSOLUTELY.

This is why I have migrated my grow to chocolates as the heat and flavor profiles are much preferable to the reds and yellows.
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I did exactly this as well. For a few years I cycled through the colors, and came back to chocolates dominating the grow as just better flavor-wise. I'm still not sure if it's not a psychological thing, but it's good to hear someone else say it too.
Oh, one exception being the Jonah, the only red that is a must-grow for me.
 
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