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Pimenta de Neyde are so freakin` cool!!!
- Thread starter Nigel
- Start date
it is not at all surprising to me that I hear the word bitter bandied about when describing purple and blue peppers as they are completely loaded w/ the antioxidant anthocyanin, which is highly astringent and thus bitter. Some of us are more sensitive to the taste of anthocyanin than others, and thus the bitterness is way more noticeable. For example, when my jalapenos get the anthocyanin sun tan (the purple streaks on the pods and stem) the are noticeably more bitter to me than average green jals, however, those same pods if left to ripen, build up enough sugar to balance the anthcyanin bitterness. perhaps some of those of you who describe them as bitter might be eating pods that are less than ripe,just a guess here. As to Ajijoes and Kevins statement of not liking the flavor profile, this also doesnt surprise me in the least, as with most (notice here I say most not all) ornamentals, they have been bred for other characteristics than flavor, growth pattern,pod shape, color,etc. if you ignore the flavor and just pick the hottest pods, you will end up with very hot peppers in just a handful of generations, if you just select for pretty peppers in just a handful, you will have pretty peppers, it would probably take four times as long to add just one more characteristic to your selection process, or worse yet increase logorithmically or exponentially! Im not sure as i havent done much research into breeding for specific plant genetics, i dont really have that kinda time to be messing around trying to cross breed peppers, ill be happy with my accidental crosses that come out well! 
This is definitely a really cool plant. I love the crosses that are coming out from it. Here is mine, actually its second year but i didn't get it started soon enough last year for it to produce anything. Trying to cross with the BG7.
I picked one today, I really was thinking it was ripe but it was still green on the inside instead of white. I ate it. I was rather impressed with it, although it wasn't ripe.
The scent was very habanero-esque, except almost a nutty undertone. The heat was noticeably less than an habanero but was very intense on the top of the tongue and reminded me a lot of the burn of an annuum especially the ones in the Thai family. It tasted a lot like it smelled and I found it to be delicious.
Of course, ripe peppers usually have different flavor and burn profiles so who knows
The scent was very habanero-esque, except almost a nutty undertone. The heat was noticeably less than an habanero but was very intense on the top of the tongue and reminded me a lot of the burn of an annuum especially the ones in the Thai family. It tasted a lot like it smelled and I found it to be delicious.
Of course, ripe peppers usually have different flavor and burn profiles so who knows
