So i'm growing some TAM jalapeno's and they're supposed to be pretty mild, to me at-least, this is not so. I don't know if I have a mutant or something, but everyone I give one to says it's hotter than my chocolate habs. And I don't know what the problem is, I want to move up the scale but if the bottom kicks my but how will I handle the middle? And it tastes like grass, not very good.
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annuum Jalapeno flavor
- Thread starter charlie5heen
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charlie5heen said:
Is this your crossed pepper?charlie5heen said:
No its just a regular purebred TAM. I can't wrap my mind around why it's so hot. The burn isn't as violent as a hab, but the burn feels like a needle or snake fangs won't let go of your tongue.The_NorthEast_ChileMan said:
I'm still not sure if that cross worked if you're wondering, the true leaves are just popping out and they kinda look chinense, they're also kinda tall. I don't know if that's hybrid vigor or it being leggy or maybe that's how tall jalapeno seedlings are I don't remember.The_NorthEast_ChileMan said:
Sometimes a stressed plant will produce unusually hot pods
Jalapeño heat can vary a lot. Peppers on the same plant may have two very different heat levels. There are a lot of factors that cause the fluctuations in heat.
If your jalapeños taste like grass then you should leave them on to ripen more.
If your jalapeños taste like grass then you should leave them on to ripen more.
Jalapenos eaten while green will have a green or grassy taste. It is actually one of the taste I enjoy from jalapenos. But getting back to heat. Jalapenos are supposed to be around 5000 on the scoville scale. dont let that fool you one bit. I have grown jalapenos that just about make you want to cry. Blistering hot.charlie5heen said:
This summer our Biker Billy jalapeños were even too hot for many of my friends. The heat must be due to our lack of enough water. Like CAPCOM said, stressed jalapeños can be blistering hot!
Never heard that about Jalapeños before. With Padrons, this occurs because of how early they're picked but, considering the small difference between red and green Jalapeños, I doubt that would explain it here.festering said:
I wouldn't say no to a new strain of super Chipotle though, smoked Ghost is just too slow and gradual.
festering said:
A long time ago I bought a few Jals to slice for tacos and we noticed that there was a significant increase in burn factor. We separated the slices and tried a slice, normal heat, then another and another until we hit the one which was much hotter. I have never experienced it again but believe the above true except the frequency of it happening.
All the way up until we started getting much cooler nights all my Early jalapenos were really hot for a jalapeno. The last 2 i picked were pretty much typical of a jalapeno. Some of these nights have gotten into the mid 40Fs with many in the 50Fs.
The funny part is my mystery Anaheim has done just the opposite. They have more heat now and better overall flavor too. Both are in the same small patch of ground and receive the same amount of water/sunlight.
In all the years ive grown jalapenos i can only remember one that was freakishly hot and it was a scorcher. I chopped up one nice sized pod and put it on top of a steak that was nearly done on the grill. It was not Hab hot but it was well above a serrano or even a cayenne.
The funny part is my mystery Anaheim has done just the opposite. They have more heat now and better overall flavor too. Both are in the same small patch of ground and receive the same amount of water/sunlight.
In all the years ive grown jalapenos i can only remember one that was freakishly hot and it was a scorcher. I chopped up one nice sized pod and put it on top of a steak that was nearly done on the grill. It was not Hab hot but it was well above a serrano or even a cayenne.