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flavor Richest in flavor with no/medium heat?

S

Simonn

Hey,
I am looking for your most tastier sweet peppers (0-5 000 sc). I am looking for complex taste with no soap, good yield in warm climate and short rippening time is also appreciated! My list so far:

- Datil Sweet - I see different peppers having the same name and I did read the topic, getting right seeds in EU will be not easy
- Aji Jobito - one of the fastest and tastiest Ajis?
- Aji Ahuachapan - tangerine aromas are interesting to me
- Aji pineapple/lemon drop/mango - very tasty, slower plants than Jobito
- Habanada - origin is interesting, but did not read any comparison with Ajis I listed above
- Trinidad Perfume - did not try the spicy one, not sure about this one

Hotter (cayenne-habanero level):

- Madame Jeanette
- Jamaican Hot Chocolates
- Bahamian Goat
- Scotch Bonnet Peach or MOA - I read about these being the most aromatic SBs
- Khang Starr Peach Starrkis KSPS / Khang Starr Lemon Starrburst KSLS - MarcV recommendation, Scotch Bonnet MOA x Bahamian Goat

Not sure if the sweet ones I listed are so rich in aromas that I should choose something more regular for the cooking as well? An recommendations for the balcony with the same goals? I was thinking about Pasilla.

Any feedback is welcome, I do read a lot but lack of the experience myself!
 
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The bitter soap taste can be hard to get away from. You say 'sweet' pepper, which in my mind means no heat but you list peppers with heat. The Aji lemon drop is soapy and 'hot'.
There are different flavours to think about, a citrus like flavour, a sweet flavour and a floral flavour are the most prominent to me in peppers and different cultivars can express those differently. You can also get bitter soap which I have tasted and apparently 'mud' which I have never. The bitter soap taste makes me gag and I always closely associated it with the floral taste but I started growing 'peach bleeding jigsaw slp' which is hot, sweet and floral but no bitter soap gag. Reminds me of a sweet I ate in China which tasted of berries and flowers. Not a short ripening time though.

Also, I have not tried them but apparently sugar rush are sweet.
 
I'm growing Peppa peach stripey this season as well as the SRS & the Peppa peach stripeys are already ripening early as the SRS is still forming & green. The Peppa peach has a nice flavor similar to SRS. However it is about as spicy as my Early Jalapeños.
 
@Simonn it sounds like you're leaning more heavily towards mild C. chinense and C. baccatum? I'll start with those and close out with an anuum or two.

For mild C. baccatum: many years ago I grew Aji Habanero. It had very nice flavor and sweetness, but very little heat. I definitely would suggest checking that one out. Also, this year I am growing Aji Guyana for the first time. I would say it's about 10K SHU based on the few that I've tried so far, but it's really tasty, sets fruit and ripens early (about 80 days from transplant to first ripe fruit), and if you were to remove the seeds and placenta, I think it would be approachable for almost anyone unless they were very sensitive to heat.

For mild C. chinense, over the years I've found the following to be really good:

Aji Dulce #2 (from Tomatogrowers.com) had an excellent flavor, on par with a red scotch bonnet or red habanero, and very little heat. I typically find that the flavor of mild chinenses is not as strong as the flavor of chinenses that offered a good hit of capsaicin, but I don't find it to be the case with this pepper.
Trinidad Perfume also had very good flavor. Some people report more heat in theirs than others, despite them all having similar morphology in the photos provided, but I've never seen any reports of it being anything more than moderately hot.
Tobago Seasoning Pepper (Baker Creek Seeds has them) is a nice, flavorful mild chinense. I grew it a few years ago during my worst growing year in history, and it still managed to produce for me and the flavor was good.

I don't like to endorse anything that I haven't personally grown, but Habanada supposedly has good flavor, and Aji Cachucha (also from Baker Creek Seeds) is said to be excellent.

If you want to explore some mild C. annuums, Shishito is a nice pepper, although it's said that about 1 in 10 peppers is spicy. I've never experienced this personally but my wife has gotten one or two with a kick. Also, note that jalapenos are being bred and selected left and right to be milder. The TAM Jalapeno has very low SHU and is nice and tasty, if you want to use it for poppers, jellies or whatever you might desire.

Last thing, note that many peppers can be made much more manageable by removing the seeds and the placenta and rinsing them in a bowl or cup of cool water after soaking them for about 10-15 seconds. When I make pickled habanero peppers for people who didn't like very high heat, I would do this first and I rarely get complaints about excessive heat.

Good luck!
 
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