Hybrid Mode 01 Jan 27, 2016 #21 +1 for corno di toro. Paradiscum alaku sarga szentes is another great one. It's a flattish, yellow bell-type that is lumpy like a Brazilian starfish. Really sweet with super thick flesh.
+1 for corno di toro. Paradiscum alaku sarga szentes is another great one. It's a flattish, yellow bell-type that is lumpy like a Brazilian starfish. Really sweet with super thick flesh.
heefy Jan 29, 2016 #23 Rocoto Marlene. Very thick walled, incredibly juicy, sweat pepper. And it's a pubescens, so something a bit different.
Rocoto Marlene. Very thick walled, incredibly juicy, sweat pepper. And it's a pubescens, so something a bit different.
thegreenman Feb 7, 2016 #24 How about the Stuffing Scotch Bonnet? all the aroma and taste without the heat... https://www.youtube.com/watch?v=10mJsJSd2Pw
How about the Stuffing Scotch Bonnet? all the aroma and taste without the heat... https://www.youtube.com/watch?v=10mJsJSd2Pw
EvanWilliams1988 Feb 14, 2016 #25 Urfa Bibers are really low heat,and get quite large. One of my favorite Turkish varieties.