• Do you need help identifying a 🌶?
    Is your plant suffering from an unknown issue? 🤧
    Then ask in Identification and Diagnosis.

The Nagaquin F2 selection

Donnie

Donnie

For those interested in breeding, I am here showing off my quite successful cross thus far, the "Nagaquin" - a cross betwen Naga Morich and Pequin de Ischia.

I am breeding small-scale and working on a lot of different crosses, but with this want to encourage others to start breeding themselves - even though I only grew out 6 F2-plants this year I was able to find a selection that matches my criteria. I am trying to create a very hot, drying/powder variety that does well even in a cold summer here in Denmark. This is a great improvement over both the Naga Morich and Pequin de Ischia to me, because I am not able to grow chinense-varieties with great success most years and Pequin de Ischia I find too small when it comes to yield and picking. This F2-selection did well even during one of the coldest summers for years, so I am thrilled.

x014c_zpsd16727aa.jpg


Drying nicely on the plant...
x015c_zps8df25266.jpg
 
Very nice Donnie!
Cold resistant varieties are really appreciated, even down here!
How's the taste / heat level?

Cya

Datil
 
That is awesome, well done! I'll bet that will be great crumbled up into flakes...

I also can't wait to grow my new crosses from this season in 2013 :onfire:
 
Thanks for your interest, hoping to see a lot of drying/powder pepper varieties in the future developed by the forum members. I think the drying process is able to bring out some very interesting flavor profiles. My inspiration for this cross comes from the book "The Great Chile Book" which has some nice descriptions of the flavor of a lot of fresh and dried peppers, a lot of them New Mexican and Mexican peppers.

Heat level of the selected Nagaquin F2 is very hot, I would say around Pequin/Tepin level, I think maybe somewhat hotter... I have only tested the dried pods so far as this is the main purpose of the variety, i.e. flakes or paprika. Flavor is quite sweet with a rich paprika flavor and some lemony undertones that do suggest chinense, although this is not nearly as prominent as in most chinenses. I picked Naga Morich over other chinenses because my strain did not have that to many people overwhelming habanero-aroma, but only some citrusy/lemony aromas. have found so far that the chinense flavor is not very dominant when crossed with annuum. So to stumble upon a selection that has some of it in the flavor profile is lucky I guess...
 
Looking good. Quite Annum'ish.

The wrinkles on some of the pods, are they because the pods are dried or is it Naga like ridges ?
 
HAJ said:
Looking good. Quite Annum'ish.

The wrinkles on some of the pods, are they because the pods are dried or is it Naga like ridges ?
Click to expand...

In the first photo you are able to see some pods that haven't dried yet, they still have some ridging. However, this is not a trait I will be giving attention when stabilizing this cross...
 
Nice work on the cross-breeding. Have you looked into different drying methods? There are so many ways peppers are dried around the world. Direct sun dried, hung in dry air, hot smoked, cold smoked, partially fermented. Man, this is making me hungry.

Also, re: pepperhog, Bhut de Arbol would be killer!
 
PepperWhisperer said:
Nice work on the cross-breeding. Have you looked into different drying methods?
Click to expand...
 
Thanks. Yes, but I want it to be simpler - pods drying up on the plant is my goal, since I live in a cold, wet climate. Also, chopping whole plants and let them dry at the end of the season might work for me.
 
Just came across this, how's this season working out? Cold resistant sounds great, I'm in Sweden. so not far from you
 
You must log in or register to reply here.
Back
Top