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flavor Taste vs. Heat

S

samiam

hey everyone!

i was wondering if someone could give me some feedback on recomendations for a cultivar with a good balance of heat and flavor. i personally like alot of fire in my peppers (its why im growing), but some of my friends don't, and i would like to be able to accomodate their tolerance for heat in my cooking

i growing some aji dulce #2. supposed to have the hab aroma and taste wo the heat. any other reco's?

anyway, thanks for helping a newbie.

-sam
 
I also would like to find a mild hab-type for the same reasons. I seem to remember a "carribean" type described as much milder than an average hab/scotch bonnet, but I don't remember the exact cultivar name. (These would be good in a thicker chile paste for grilling) Let me know if you find out. brookthecook
 
I recieved some chiles and seeds from a freind in Miss.
they were tabago seasoning peppers, looks just like a red savina, tasted like a hab and had little heat, thought they would be a good flavor enhancer for a sauce.
ML
 
I grew some finger chilies that were insane! they were such hardy plants that I brought them in for the winter...they flowered in feb...I polinated them and I had fresh chilis in feb! put them back outside for the summer and had an even hotter crop!tasted good but i prefer scotch bonnets and habs love the flavour of the scotch bonnets!

can u grow scotch bonnets in Canada? is the season long enough?
 
If you can teach the plants cryogenic-adaption, you'd have far more success growing them there. The difficulty you may run into is teaching the plants rudimentary comprehension and sentient thought. ;)
 
We grew scotch bonnets last year. I have no idea how hot they might have been, but they were still scotch bonnet hot. We have quite a few growers growing both bonnets and habs for us and so far we've gotten the expected heat out of them.

Where in Canada are you???

T
 
Tina Brooks said:
We grew scotch bonnets last year. I have no idea how hot they might have been, but they were still scotch bonnet hot. We have quite a few growers growing both bonnets and habs for us and so far we've gotten the expected heat out of them.

Where in Canada are you???

T
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Tina...It's me! Charlie!...you know...your friend from the big smoke...the one that keeps missing meeting you when you come to town...the one that you try to make dinner plans with...
 
Chuck!

You changed your name.

How'm I to know it's you???

Geez man, you've been eating Canadian grown scotch bonnets in the hurricane mash (if you got one of those) and in the Jerk Curry.

T
 
tell me...is the goat pepper mash hotter than the hurricane mash? Loved the flavour it's delicious and not painful...but was expecting more intense heat (must come from all the extracts I've consumed)...and btw...loved the jerk sauce!...only a little left...the big fire was first to go. Hurricane is about half gone...it is definitly the hottest of the three
 
Hurricane is a mix of habs and scotch bonnets, so we don't think it's able to compete with the goat peppers. The Peppermaster has allowed that he will let me test the goat peppers' heat levels when we get them, so we'll know for sure.

We don't use extracts Charlie, that's why they taste as good as they do. If it were painful, you'd be a wuss. You want pain, talk to Defcon Creator or Muso2112.

Btw, Big Fire isn't readily available, that's our test product for the grocery store shelves. I've got a meeting with the Government label guys tomorrow. If all goes right those babies will go out with bells on starting March 5. Save that bottle, it's a collectors' item. :)

T
 
Speaking of Muso's stuff - just got the new batch and this stuff is :)

Ran a taste test with some guys from the office with Muso extract vs Mad Dog Revenge (1 million SHU). Muso stuff blew the Mad Dog away. MUCH HOTTER.

Burn lasted a good 5-10 minutes.

-=john=-
 
Tina Brooks said:
Hurricane is a mix of habs and scotch bonnets, so we don't think it's able to compete with the goat peppers. The Peppermaster has allowed that he will let me test the goat peppers' heat levels when we get them, so we'll know for sure.

We don't use extracts Charlie, that's why they taste as good as they do. If it were painful, you'd be a wuss. You want pain, talk to Defcon Creator or Muso2112.

Btw, Big Fire isn't readily available, that's our test product for the grocery store shelves. I've got a meeting with the Government label guys tomorrow. If all goes right those babies will go out with bells on starting March 5. Save that bottle, it's a collectors' item. :lol:

T
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was it big fire or fusion fire...not the one you gave Christina for the Christmas party invites...the one Renee bought from u in mtl...I think it was fusion fire, jerk curry & hurricane mash
 
Big fire is what was in the invitation.

Fusion Fire is probably what you had.

You can get some at the Instant Caterer in the St. Lawrence Market, if you don't want to order online.

T
 
Tina Brooks said:
Big fire is what was in the invitation.

Fusion Fire is probably what you had.

You can get some at the Instant Caterer in the St. Lawrence Market, if you don't want to order online.

T
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only fusion or others as well?
 
Others as well. Although, according to the email I got this morning, the remaining four jars of Jerk Curry are going to be out of there as soon as the sender gets to the market.

The Instant Caterer is one of our best resellers.

T
 
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