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baccatum Recommendations for a Red Baccatum for Future?

N

NJChilehead

I'm really enjoying watching my baccatum trial progress this year, some of these are really nice and productive, with Aji Guyana in the lead so far.

Next year I'd like to dig into the baccatums a little more, and it dawned on me today that almost all of my target baccatums have been yellow or orange. I need to trial some reds!

I've come up with a few ideas but would really like to hear from the group before digging any further on my own. Looking for some heat, flavor, productivity, and early ripening in New Jersey Zone 7a, I've come up with these possibilities so far:

Dong Xuan Market
Aji Crystal
Aji Rico
Brazilian Starfish
Bishop's Crown
Mad Hatter/Ubatuba Cambuci

I'm thinking that the group will have better ideas-please let me know your thoughts!
 
NJChilehead said:
Brazilian Starfish
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We made some very delicious Starfish Sambal it's very flavorful & hotter than Jalapeños

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Marturo said:
We made some very delicious Starfish Sambal it's very flavorful & hotter than Jalapeños

1751635482148.png
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Wow that looks good! Also, you responding reminded me that you had raved about Trepadeira Werner in the past as well. Between Trepadeira Werner and Brazilian Starfish, which one do you find to be the earlier/tastier of the two?

The Hot Pepper said:
Perhaps aji crystal since you can eat them all through the color stages going from a grapefruit-y yellow to a richer red.
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Good call on that. I thought I remembered reading that they taste better in the yellow/orange phase vs. red. Was that your experience with them too?
 
+1 for Brazilian Starfish. It is a long-time favorite of mine.

Bishop's Crown also has a nice sweet flavor that is somewhat similar to Brazilian Starfish IMO. But I like the slightly higher heat (about Serrano level) and looks of the Starfish. But if you prefer something milder, then Bishop's Crown just might be your jam.

Ubatuba Cambucci seems fairly similar to Bishop's Crown to me. At least, there doesn't seem to be a huge difference as far as I can tell.

I have not tried Mad Hatter, but it is apparently a commercial F1 hybrid of either a Bishop's Crown or Ubatuba Cambucci crossed with something else. It looks similar to Bishop's Crown to me. Since it is an F1 hybrid, you would have to buy your seeds or plants from a commercial vendor every year (you would start to see variations in the F2s and onward if you saved seeds). That kind of reduces the appeal a bit for me personally.
 
BlackFatalii said:
I have not tried Mad Hatter, but it is apparently a commercial F1 hybrid of either a Bishop's Crown or Ubatuba Cambucci crossed with something else. It looks similar to Bishop's Crown to me. Since it is an F1 hybrid, you would have to buy your seeds or plants from a commercial vendor every year (you would start to see variations in the F2s and onward if you saved seeds). That kind of reduces the appeal a bit for me personally.
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Except for some commercial varieties of Capsicum annuum, none of the varieties we grow are F1 hybrids, despite what seed sellers may print on their packets. I see this all the time.
 
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I am asking because Google doesn't find anything when searching for "Aji Picante de Guana" or "Aji Picante de Guyana"... Where did you get your seeds?
 
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Annuchin said:
Except for some commercial varieties of Capsicum annuum, none of the varieties we grow are F1 hybrids, despite what seed sellers may print on their packets. I see this all the time.
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Are you sure? None of them? As you pointed out, there are plenty of Capsicum Annuum F1 hybrids, and there are also many F1 hybrid tomatoes. So why would Capsicum Baccatum be off-limits for commercial hybridization then? Also, as far as I can ascertain, the Mad Hatter pepper was created by PanAmerican Seed. And PanAmerican Seed specifically calls it "Mad Hatter F1" on their website. If they created it, then they should know whether it is an F1 hybrid or not, no? And for what it is worth, I also asked Google if Mad Hatter is an F1 hybrid, and this was the response:

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Yes, the Mad Hatter pepper is an F1 hybrid pepper.
Explanation of F1 Hybrid:
An F1 hybrid is the first generation offspring resulting from the controlled cross-pollination of two distinct parent plants, chosen specifically for desired traits like disease resistance, productivity, flavor, or uniformity.
Mad Hatter Pepper Specifically:
  • The Mad Hatter pepper is known for its unique "hat-shaped" fruit, its sweet and citrusy flavor with occasional mild heat, and its high yield.
  • It is a member of the Capsicum baccatum species, originating from Bolivia and Peru.
  • The "F1" designation indicates that it is the first generation result of a cross between specific parent lines.
  • This hybridization process helps ensure certain desirable characteristics are consistently expressed in the Mad Hatter pepper plants and fruits.
 
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BlackFatalii said:
Are you sure? None of them? As you pointed out, there are plenty of Capsicum Annuum F1 hybrids, and there are also many F1 hybrid tomatoes. So why would Capsicum Baccatum be off-limits for commercial hybridization then? Also, as far as I can ascertain, the Mad Hatter pepper was created by PanAmerican Seed. And PanAmerican Seed specifically calls it "Mad Hatter F1" on their website. If they created it, then they should know whether it is an F1 hybrid or not, no? And for what it is worth, I also asked Google if Mad Hatter is an F1 hybrid, and this was the response:

--------------

Yes, the Mad Hatter pepper is an F1 hybrid pepper.
Explanation of F1 Hybrid:
An F1 hybrid is the first generation offspring resulting from the controlled cross-pollination of two distinct parent plants, chosen specifically for desired traits like disease resistance, productivity, flavor, or uniformity.
Mad Hatter Pepper Specifically:
  • The Mad Hatter pepper is known for its unique "hat-shaped" fruit, its sweet and citrusy flavor with occasional mild heat, and its high yield.
  • It is a member of the Capsicum baccatum species, originating from Bolivia and Peru.
  • The "F1" designation indicates that it is the first generation result of a cross between specific parent lines.
  • This hybridization process helps ensure certain desirable characteristics are consistently expressed in the Mad Hatter pepper plants and fruits.
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Yes, I am sure. It is the same variety as Nepalese Bell, Ubatuba Cambuci etc. It is a normal stable inbred line. Please read about the process of creating a hybrid variety (either you emasculate and pollinate by hand, resulting in seeds much more expensive than gold, or you have to start a multi-million dollar breeding program, just for the few seed packets you sell and for no obvious benefit). Let's keep it at that, as it is slightly off-topic here. 🙂
 
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As for the baccatums: This year I am growing, among several other varieties, APS Aji Orange. It was the only baccatum that didn't stop flowering after moving the plants outside in May. Aji Amarillo and Aji Pacay haven't event started again until now! Aji Angelo and Aji Chicotillo just start over. Sugar Rush Peach, Nepalese Bell, Jamy, and Aji Guyana had only a brief flowering suppression. In that regard, APS Aji Orange is truly exceptional, particularly for somewhat cooler climates.
 
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Annuchin said:
As for the baccatums: This year I am growing, among several other varieties, APS Aji Orange. It was the only baccatum that didn't stop flowering after moving the plants outside in May. Aji Amarillo and Aji Pacay haven't event started again until now! Aji Angelo and Aji Chicotillo just start over. Sugar Rush Peach, Nepalese Bell, Jamy, and Aji Guyana had only a brief flowering suppression. In that regard, APS Aji Orange is truly exceptional, particularly for somewhat cooler climates.
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Sounds like a winner. Any experience with how quickly APS Aji Orange ripens? Also, does APS = Atlantic Pepper Seeds?
 
And of course I have crossed it to everything else I am growing this year (or will), including the other mentioned baccatums as well as my superhots to make them earlier... 😆
 
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