Ghaleon said:
I don't get why shitty orange habs are the standard hab. Why not peach?
The problem is more with the "shitty" part than the "orange" part. When I buy Orange Habs at the supermarket, they aren't that great. Usually, they're less hot than I expect from a Hab, and while the classic Hab flavor is there, it is far fainter. Worst case, there is a faint cardboard/ wet woodchip flavor present. When I grew shitty generic Orange Habs last year, they were as hot as the hottest market Habs and very flavorful. I love how Orange Habs taste, unless it's a cardboard supermarket one. I know a lot of ppl say they don't like it...
But yes, I have found that store bought Habs, Jalapeños, and Serranos are different from homegrown. NEVER in a better way. Jalapeños tend to be less hot, far less flavor, and sending corked. Same goes for Serranos. Before I grew my own Serranos, I didn't even know that they could show corking.
Edmick, I took note of what you said about the origins making a big difference in flavor. I'd noticed that store bought Chiles could be hit or miss, but never paid attention to where they shipped from. I'll definitely look for that in the future.
To summarize, my experience last year with Orange Habs, Jalapeños, and Serranos was so eye opening, this year I'm growing even more of the pedestrian supermarket varieties. Habs, Jalapeños, Serranos again plus Poblanos, Guajillos, Thais, Tien Tsins...