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golden greek pepperoncini
- Thread starter POTAWIE
- Start date
Would pickled peppers' seed germinate? Are Papa's peppers pickled? This is not a riddle. I've grown from pods that were commercially dried (with preservatives) and green pods that eventually ripened red. How do we get true (trew) pepperoncinis... interesting, 'cuz I love them, too.
.....Sorry, but if you taste vinegar, they are indeed pickled....
Its funny how I often find Golden Greek pepperoncinis on seed sites that originate from Italy. I think its the Greek type that you find in delis and even Quiznos. I'm not sure about Papa Johns but I'd imagine they are the same too.
They must be popular somewhere in/near Ottawa since I buy lots of used golden Greek Pepperoncini barrels and they have greek writing on them so I know these aren't from Italy
They must be popular somewhere in/near Ottawa since I buy lots of used golden Greek Pepperoncini barrels and they have greek writing on them so I know these aren't from Italy
OK , I found a few interesting tidbits/clues:
(from 1998 newspaper article)
Every pizza comes with a trademark tub of Papa John's garlic dipping sauce and a tub of pepperoncini peppers. The company claims it uses 60 percent of all pepperoncini peppers grown worldwide.
http://www.svcn.com/archives/sunnyvalesun/09.23.98/Pizza.html
(allegedly from pappa johns rep, ingredients)
Pepperoncini: Peppers, vinegar, salt, and sodium benzoate (less than 1000ppm), citric acid, sodium metabisulfite (a preservative).
http://www.vegfamily.com/forums/showthread.php?t=503&page=2
(from tariff legislation, 2004)
Seed companies supplying pepperoncini do exist. 9 Limited information suggests that pepperoncini peppers may be grown in Michigan and New Jersey, in conjunction with production of cherry peppers. 10 However, there is no known commercial production of pepperoncini for use in domestic processing. 11 In the past, efforts were made to grow pepperoncini for processing in the United States, but the color and taste did not meet purchaser product specifications; also, the climate conditions were not suitable and labor costs were high. 12
http://hotdocs.usitc.gov/tata/hts/other/rel_doc/bill_reports/hr5019.pdf
See pdf for footnoted sources.
c.
(from 1998 newspaper article)
Every pizza comes with a trademark tub of Papa John's garlic dipping sauce and a tub of pepperoncini peppers. The company claims it uses 60 percent of all pepperoncini peppers grown worldwide.
http://www.svcn.com/archives/sunnyvalesun/09.23.98/Pizza.html
(allegedly from pappa johns rep, ingredients)
Pepperoncini: Peppers, vinegar, salt, and sodium benzoate (less than 1000ppm), citric acid, sodium metabisulfite (a preservative).
http://www.vegfamily.com/forums/showthread.php?t=503&page=2
(from tariff legislation, 2004)
Seed companies supplying pepperoncini do exist. 9 Limited information suggests that pepperoncini peppers may be grown in Michigan and New Jersey, in conjunction with production of cherry peppers. 10 However, there is no known commercial production of pepperoncini for use in domestic processing. 11 In the past, efforts were made to grow pepperoncini for processing in the United States, but the color and taste did not meet purchaser product specifications; also, the climate conditions were not suitable and labor costs were high. 12
http://hotdocs.usitc.gov/tata/hts/other/rel_doc/bill_reports/hr5019.pdf
See pdf for footnoted sources.
c.
I think they put those peppers in the salads at Olive Garden (an Italian chain restaurant) too. I have been eating them for 30 years with pizza. A local place I went to as a kid had them in little cups on the side with the slices.
I do have a question though, I have never had a ripe one what is the difference in flavor and heat?
I do have a question though, I have never had a ripe one what is the difference in flavor and heat?
JayT said:
The red ones I took seeds from last year went into a batch of pasta (fresh, not in the sauce) and they were pleasantly hot. A lot hotter than I anticipated from eating the greenies. The typical red sweetness was there too - compared to a green one.
I think some of the crushed red pepper you get for pizza etc is also red (Italian?) pepperoncini, but I havent tried that. Yet.
JayT said:
Good. That's what I've been using and I love it. Trying some others this year too - Superchili, Japone.
Here's one more piece of the puzzle. Looks like Victoria is the major food service supplier of these babies and they're imported.
http://www.victoriapacking.com/pepcini.html
Want to pitch in to buy a 30 lb bag anyone? Now to figure out what's different about the seed stock and the growing conditions of the Pellopenese area... Hmmmm...
c.
JayT said:
From my limited taste testing experience, the darker green also comes with a harsher taste. Almost like green beans as I recall.
I've moved on from wanting the 30# bag. Now I want a Greek farm!
Anyway, the Pelopenese area is where Greek olives, etc are grown. There are "massive mountains ... interspersed with fertile plains." So, maybe growing these things is as picky as olives and/or coffee - north facing slope of a mountain range type thing? Maybe I'm giving them too much sun? Would be nice to know how to get the correct seed stock short of going to Greece for vacation.
