Tina Brooks said:
You can only get the goat pepper in the Bahamas. We simulate the flavour using scotch bonnies and habs (Red Savinas) when we can't get them, and I think the Peppermaster is brilliant at getting the flavour as well as the heat of the goat, but the goat holds its heat just that much longer. It's worth a trip to Nassau.
Speaking of which... One of these days, we're planning to arrange a Goat Pepper Festival in Nassau... Anyone think they might be interested?
T
I think it's a telling point that the only way to taste a Bahamian Goat Pepper then was to go to the Bahamas!
The diversity availabe now -- between land-race strains made available, and new varieties that have been developed -- is amazing.
And yet, there's still elusive rare isolated species like Capsicum cardenasii to seek, and many breeders, professional and hobbyist, creating new strains.
Some of the people on this forum developed or discovered some of these, or made them available outside of their original isolated region. (MoA Scotch Bonnet and Brainstrain come to mind immediately).
Anyway, my favorite pepper at the moment is Bhut Jolokia. I will soon be trying others.