I love the taste of most C.Chinense, especially the chocolate and white types. The chocolates have a primal, passionfruit-hinted flavor that some describe as "earthy". The white Chinenses to me have a very bright, fruity, fresh flavor that goes well in fruit-based salsas/sauces.
"Most" Raw Chinenses: Yuck! A Correction...
- Thread starter Roguejim
- Start date
That is very true, I had never came a cross any Italian pepper that I didnt love to eat and grow.Datil said:
even the hottest varieties are not bitter and always have some hint of sweetness
On sandwiches and salads Very very good.Roguejim said:
Bhut flavor and certain chocolate supers, I don't mind raw. Of course they hurt like hell, so I almost always powder them.
For my taste buds, I can't stand the flavor of most habs and 7 pots. If taste that yucky Chinense flavor, I won't grow them again.
A list of Chinense, without that flavor, Here is my list, build in it. Some of these are floral, but none have that chinense flavor....
Paper Lantern Habs,
Caribbean red habs have it only mildly. Same with white habs.
Red Bhut,
Jigsaw
Reaper
For my taste buds, I can't stand the flavor of most habs and 7 pots. If taste that yucky Chinense flavor, I won't grow them again.
A list of Chinense, without that flavor, Here is my list, build in it. Some of these are floral, but none have that chinense flavor....
Paper Lantern Habs,
Caribbean red habs have it only mildly. Same with white habs.
Red Bhut,
Jigsaw
Reaper
I am kind of in the same boat in the sense that I like the heat and sometimes even the flavor of chinense on its own but to me, using raw supers with food overwhelms the flavor of the food with floral, fruity, or bitter tones.
I eat powder, however, with at least a meal a day. I find cooked chinense less offensive than raw for sure. But if I had to eat raw my two peppers of choice would be choc hab or White 7 pot
I eat powder, however, with at least a meal a day. I find cooked chinense less offensive than raw for sure. But if I had to eat raw my two peppers of choice would be choc hab or White 7 pot
Roguejim said:
I do not think that is a rarity at all. If you are not going to try them fresh what is the point of growing them. Nothing better than a fresh fatalii or yellow 7 while walkign around checking plants.
some are putrid, aka butch-t taste like gasoline
One summer it was so friggin hot I didn't BBQ once. Then the following spring I fired up the charcoal grill with the lighter fluid that was now at least a year old and certainly condensed. Ruined the BBQ. That was the last time I used starter fluid, but unfortunately that gaseous flavor sometimes comes back to haunt me when tasting some SHs. 
Since I had Chemo my taste buds are pretty much gone, so I'm easily overpowered by the intense heat and flavor of many C, chinense, although I still grow a lot that really hit you with way too much floral, fruity and bitterness that is overwhelming.
I do grow trinidad perfume and like it may ways, it has a burst of flavor that is nice, although I'm glad its a small pepper and not so big that the flavor controls what other flavors are in your food. I sometimes stuff them raw with some cream cheese as a side snack.
I like a lot of the Aji's as their flavor isn't too over powering along with a good many wild peppers where the ripe flavors are dry and sharp without taking over with a bite that doesn't go on forever.
I do grow trinidad perfume and like it may ways, it has a burst of flavor that is nice, although I'm glad its a small pepper and not so big that the flavor controls what other flavors are in your food. I sometimes stuff them raw with some cream cheese as a side snack.
I like a lot of the Aji's as their flavor isn't too over powering along with a good many wild peppers where the ripe flavors are dry and sharp without taking over with a bite that doesn't go on forever.