Peppadew
- Thread starter LUCKYDOG
- Start date
I did some googling and I'm kind of interested too. Some people say they are just a normal baccatum and the brine/processing they use gives them the flavor, some people say they have an incredible and unique flavor fresh. They don't appear to be commercially available anywhere but you might be able to find someone who will send you some or make a trade. Apparently in South Africa they meticulously remove every seed and pickle them, and actually have armed guards around the fields, and they are trademarked and they threaten people with legal action. The whole thing is pretty bizarre. It may be more hype than anything, but the lengths that the Peppadew Mafia has gone to keep people from growing them makes me want to grow them. 
I don't have a lot but can send you 5-6 seeds if you want. Let me know.
I have traded for Pepadew seeds from 3 people in Africa recently.
All were supposed to be seeds sneaked out of a pepadew field...
2 say they are Annuums and 1 says Baccatum.
I also traded with 2 other people in europe that were Baccatum or Annuum according
to their labeled seed packs.
So I think,that it's a crap shoot as to even being able to find true peppadew seeds or they grow several types of peppers to make peppadew peppers.
From what I've read , for the most part,it isn't the pepper as much as the process of brining that makes a peppadew what it is.
It also seems that people either love them or hate them,no inbetween for whatever reason.
Maybe different companies use different brines or peppers to make their style of Peppadews.
All were supposed to be seeds sneaked out of a pepadew field...
2 say they are Annuums and 1 says Baccatum.
I also traded with 2 other people in europe that were Baccatum or Annuum according
to their labeled seed packs.
So I think,that it's a crap shoot as to even being able to find true peppadew seeds or they grow several types of peppers to make peppadew peppers.
From what I've read , for the most part,it isn't the pepper as much as the process of brining that makes a peppadew what it is.
It also seems that people either love them or hate them,no inbetween for whatever reason.
Maybe different companies use different brines or peppers to make their style of Peppadews.
I'm one who loves them Smokemaster. 
Chris
Chris
midwestchilehead
eXtreme
I have a few seeds from trades, but have never grown them. Guess I will have to add them to the grow list next year and find out if they are all that. Does anyone have a brine recipe they are willing to share?
Peppadew is a trademark.
The pepper is PVP (Plant Variety Protected).
Juanita is the alleged name of the cultivar.
It is a baccatum.
~Dig
The pepper is PVP (Plant Variety Protected).
Juanita is the alleged name of the cultivar.
It is a baccatum.
~Dig
I gots Peppadews at my market in a brine (not jarred, by the lb.). There are two colors, I think orange and red.
i have a peppadew growing in my garden this year and its a baccatum for sure from the look of the leaves, looks like an aji
no fruit yet so the jury is still out on this one, i will let you know if its the real thing im sure that it is
from what i get from all of the info its an actual pepper and with the brine process its what makes them what they are
i imagine its a closly guarded secret, so when you consider that any income in Africa is a good thing there sitting tight on this one
thanks again your friend Joe
no fruit yet so the jury is still out on this one, i will let you know if its the real thing im sure that it is
from what i get from all of the info its an actual pepper and with the brine process its what makes them what they are
i imagine its a closly guarded secret, so when you consider that any income in Africa is a good thing there sitting tight on this one
thanks again your friend Joe
Yeah...they sell them up here like that...at Wegman's.....but just the reds.
~Dig
From Garden web.
Posted by fiedlermeister 04/05 (My Page) on Tue, May 6, 08 at 8:43
I have a contact with friends in S. Africa and she has sent seeds ( says birds carry the seeds to their property from the guarded fields). She also say she does not believe there is anything special about the pepper--just a thick walled cherry pepper-- and provided a recipe to make your own. I have never tasted these peppers so I don't know how accurate it is but thought I would throw it out there if someone wants to try it.
Peppadew Pickled Peppers
Cut off stem and deseed unless you want burning hot peppers. It's best to use surgical gloves, as the peppers can make your fingers burn. Cut off the stem end and scrape out the seeds with a small teaspoon. Try to remove all the seeds. Dissolve about 4 tablespoons sea salt in just over 2 cups water. (We have metric measurements: 60g salt to 600ml water.
In another submission of this recipe, the author gave the following instructions: Leave overnight in a brine consisting of 2 ounces kosher/coarse salt and about 2 1/3 cups water). Drop peppers into brine after deseeding, and leave them in for a few hours or overnight. (Increase brine mixture according to volume of peppers!) Put a plate or other weight on top if necessary, to stop them from bobbing on top.
Before continuing, be sure your jars, caps and rings are very clean and sterilized in boiling water. Leave in the hot water until ready to fill the jars.
Syrup ingredients:
1-1/2 cups good vinegar, grape or wine or malt (5% acetic acid)
1-1/4 cup sugar
1 cup water
a few pieces sliced fresh ginger
some fresh garlic cloves
2 tablespoons crushed peppercorns (the mixed peppercorns are nice)
some bay or lemon leaves
a little sea salt
Additional ingredients: 2 whole green chili peppers, reserved, optional extra small whole green chili peppers for garnish
Combine the syrup ingredients in a non-reactive pot that is large enough to hold the peppers. Stir over low heat until the sugar dissolves. Then bring to a rolling boil. Take care, as the mixture does foam up a bit.
In the meantime, rinse the brined peppers. Place in a colander or sieve and shake to remove as much moisture as possible. Add the peppers along with the green chili peppers to the boiling syrup. Boil for a minute or two. Use a slotted spoon to fill the jars with the peppers. Push them in; you want to fill the bottles nicely! Then pour over the boiling hot mixture. Use a small rubber spatula along with gentle tapping and rotation of the jars in to fill the pepper hollows with the syrup. You can add a green chili to each jar for decorative purposes if you like. Final filling should be to 1/2-inch of the top.
Wipe the rims of the jars. Cap the jars and process in a boiling water bath for 10 minutes at altitudes up to 1000 feet, 15 minutes from altitudes of 1000 to 6000 feet, and 20 minutes above 6000 feet. Leave for about 2 - 3 weeks before use.
_________________
Posted by fiedlermeister 04/05 (My Page) on Tue, May 6, 08 at 8:43
I have a contact with friends in S. Africa and she has sent seeds ( says birds carry the seeds to their property from the guarded fields). She also say she does not believe there is anything special about the pepper--just a thick walled cherry pepper-- and provided a recipe to make your own. I have never tasted these peppers so I don't know how accurate it is but thought I would throw it out there if someone wants to try it.
Peppadew Pickled Peppers
Cut off stem and deseed unless you want burning hot peppers. It's best to use surgical gloves, as the peppers can make your fingers burn. Cut off the stem end and scrape out the seeds with a small teaspoon. Try to remove all the seeds. Dissolve about 4 tablespoons sea salt in just over 2 cups water. (We have metric measurements: 60g salt to 600ml water.
In another submission of this recipe, the author gave the following instructions: Leave overnight in a brine consisting of 2 ounces kosher/coarse salt and about 2 1/3 cups water). Drop peppers into brine after deseeding, and leave them in for a few hours or overnight. (Increase brine mixture according to volume of peppers!) Put a plate or other weight on top if necessary, to stop them from bobbing on top.
Before continuing, be sure your jars, caps and rings are very clean and sterilized in boiling water. Leave in the hot water until ready to fill the jars.
Syrup ingredients:
1-1/2 cups good vinegar, grape or wine or malt (5% acetic acid)
1-1/4 cup sugar
1 cup water
a few pieces sliced fresh ginger
some fresh garlic cloves
2 tablespoons crushed peppercorns (the mixed peppercorns are nice)
some bay or lemon leaves
a little sea salt
Additional ingredients: 2 whole green chili peppers, reserved, optional extra small whole green chili peppers for garnish
Combine the syrup ingredients in a non-reactive pot that is large enough to hold the peppers. Stir over low heat until the sugar dissolves. Then bring to a rolling boil. Take care, as the mixture does foam up a bit.
In the meantime, rinse the brined peppers. Place in a colander or sieve and shake to remove as much moisture as possible. Add the peppers along with the green chili peppers to the boiling syrup. Boil for a minute or two. Use a slotted spoon to fill the jars with the peppers. Push them in; you want to fill the bottles nicely! Then pour over the boiling hot mixture. Use a small rubber spatula along with gentle tapping and rotation of the jars in to fill the pepper hollows with the syrup. You can add a green chili to each jar for decorative purposes if you like. Final filling should be to 1/2-inch of the top.
Wipe the rims of the jars. Cap the jars and process in a boiling water bath for 10 minutes at altitudes up to 1000 feet, 15 minutes from altitudes of 1000 to 6000 feet, and 20 minutes above 6000 feet. Leave for about 2 - 3 weeks before use.
_________________
I have read those same bits of info after googling and it is a love hate kinda pepper. Some say too sweet others really like'em - I saw them in my grocery store in CT one time and went back when I found a recipe that uses them and they were gone. Also, Smokemaster put up a thread saying they are "Burning Hot" which piques my curiosity. I think what really gets me is that they are so closely gaurded and there is such a big production of keeping much of the process secretive. The only way I will find out is tring to grow them.
I appreciate the feedback !!
I never saw that product armac how is it?
Pm'd you Hixs
Jackie your mailbox is full
I appreciate the feedback !!
I never saw that product armac how is it?
Pm'd you Hixs
Jackie your mailbox is full
They don't taste bad.
They're not hot.
The appeal is mostly marketing and mystique.
There are far better peppers.
Kaliedoskop from fatalii is a baccatum with far better flavor and no heat, but when combined with hot peppers (or not) it's really good.
They're not hot.
The appeal is mostly marketing and mystique.
There are far better peppers.
Kaliedoskop from fatalii is a baccatum with far better flavor and no heat, but when combined with hot peppers (or not) it's really good.
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