My parents sent me some seeds for this unknown chile that they have been growing in their garden for years. It's the only kind of chile they grow. Originally they called it a Goat Horn pepper (translated from Vietnamese), but I later found out that they actually don't know what it is and just called it a Goat Horn b/c it was easier. I am not sure where they got it from. Any ideas what it could be?
I grew it in my garden this year and assume it is an annuum variety. The plants grew very tall, I think the tallest one was about 4 feet high. Flowers were white and solitary, pods grew downwards. Below is an image of the color progression. They all started out a pale yellowish green. The majority of the pods were similar in size and shape to the one in the photo above, some slightly thinner and others shorter. Sometimes the pods were curved like a horn pepper. Here's an image of the color progression.
I'll post photos of the inside when I get home tonight, but basically its fairly fleshy. Walls are about a millimeter thick. Tons of placenta from top to bottom. Seedy. And you can see some pockets of oil on the placenta.
In terms of flavor, depending on the pod there is some sweetness and sometimes tanginess with an undertone of bitterness(?), but then again I probably don't have as refined a palette as the pros (still learning though!). The heat hits very fast, almost instantly actually, but doesn't linger too long. It's quite nice. Definitely hotter than any of my Jalapenos.
I hate not knowing what I am growing, so hopefully someone might be able to shed some light on this.
--edit: here are some more photos--
I grew it in my garden this year and assume it is an annuum variety. The plants grew very tall, I think the tallest one was about 4 feet high. Flowers were white and solitary, pods grew downwards. Below is an image of the color progression. They all started out a pale yellowish green. The majority of the pods were similar in size and shape to the one in the photo above, some slightly thinner and others shorter. Sometimes the pods were curved like a horn pepper. Here's an image of the color progression.
I'll post photos of the inside when I get home tonight, but basically its fairly fleshy. Walls are about a millimeter thick. Tons of placenta from top to bottom. Seedy. And you can see some pockets of oil on the placenta.
In terms of flavor, depending on the pod there is some sweetness and sometimes tanginess with an undertone of bitterness(?), but then again I probably don't have as refined a palette as the pros (still learning though!). The heat hits very fast, almost instantly actually, but doesn't linger too long. It's quite nice. Definitely hotter than any of my Jalapenos.
I hate not knowing what I am growing, so hopefully someone might be able to shed some light on this.
--edit: here are some more photos--
