hot peppers!

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
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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.
 
salsalady said:
Gotta revive it yet again....because others linked it!!!



Still love fatalli and red savina and other carribean reds.....


Long Live the First Post!!!
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Fatalli's.
I tried fatalli's when I first joined this forum and really didn't care for them.
Could be I was just overwhelmed with a lot of different flavors, and heats I could not tolerate.
Anyway, I have a few fatalli's growing this year to give them another try. After all, I am more refined now.
 
 
CAPCOM said:
Fatalli's.
I tried fatalli's when I first joined this forum and really didn't care for them.
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I find Yellow Fataliis to be absolutely delicious. Very citrusy and fruity up front, with that "in your face" Fatalli burn.

Red Fatallis, on the other hand, are the most putrid tasting peppers I've EVER tasted in my life. I've tried eating one three times. All three times I spit it out before I was even done chewing them because of the God awful, nasty, bitter taste they left in my mouth. BLECH!!!

Haven't tried any of the other colors, so I can't comment on those :)
 
Yellow Fatalii are great and fruity, with a heat type that works excellently infused into vinegar for salads. White ones I like but don't really know what to do with because they have a distinctive, almost but not quite creamy flavour that I get from most white peppers, alongside some more Fatalii specific notes.
Reds I haven't tried in sufficient concentration to form an opinion on yet.
 
My favorite is Devils Tongue. I love em fresh or dried. Last year I started dehydrating and making powders. That has become a game changer for me. Now I can make any food better/spicy now. For instance take any flavor/type of chip add a little powder shake the bag around instantly change/improve them. Devils Tongue Cheetos and Doritos are incredible.
 
D3monic said:
I grew yellow fatalii and ended up not liking them very much. I think it was mostly the burn.
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I'm surprised you didn't like them. Honestly, you're probably the first person I've ever heard say that, haha. I do know exactly what you mean about their burn though. It hits hard and freakin' fast; a real "in your
f-cking face" heat that makes your tongue feel like it got hit with a hammer ;) I really enjoy their flavor though. I find them to be very citrusy, and similar to yellow Bonnets- just more intense
 
Something about peach superhots that I just love, taste is fruity and unique and plenty of heat. They are like way hotter and more intense flavoured Bahamian Goats.

P. Dreadie SB Select is way up there too as well as Aji Pineapple and Jalapeños I mean how can you choose these days??
 
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