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favorite What are you favorite non-superhot chinenses to grow?

Avon Barksdale

Avon Barksdale

For the purpose of this thread, I'll define superhots as all the various varieties of Nagas/bhuts, 7 Pods, and Scorpions.

I'm doing some tentative thinking and planning of what I want to grow next year, and the hardest part of the list to narrow down is the non-superhot chinenses. There is a lot of redundancy in my grow list this year with a lot of chinense varieties that basically have the same flavor and heat just with different shapes or pod types, so I'm trying to pare it down some to make things easier and more manageable with keeping them all straight, and so I can try some new varieties that are more distinct from some of the others.

So what are you guys' favorites all around (production, flavor, heat or lack thereof, etc.).

My favorites this year are probably Congo Black, Fatalii, Cumari, Caribbean red, Datil, and Trinidad Perfume. Congo Black is my favorite for flavor. Fatalii tastes great, has a somewhat unique flavor, and is extremely productive. Cumari is extremely easy to grow, extremely hot, very prolific, and has a very unique flavor. Caribbean red is extremely prolific and has nice heat. Datil is sweet, very productive, and somewhat mild in heat which makes it useful when I don't want a ton of heat. Trinidad Perfume is really productive and mild, which makes it very useful when I want the fruity chinense flavor but not heat.
 
I'm having trouble calling a 400,000SHU+ pepper a non-superhot.
My favorite C. chinense are:
  • Caribbean Red
  • Fatalii
  • Giant White
  • Datil
  • Scotch Bonnet TFM
  • Aji Dulce #3
  • Chocolate Long
  • Cappuccino Habanero
  • Orange Habanero
  • Arbibi Gusano
 
Omri said:
I'm having trouble calling a 400,000SHU+ pepper a non-superhot.
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Yeah I kind of agree, that's why I put the disclaimer "for the purpose of this thread". There is a lot of disagreement over what constitutes a superhot so I'm not trying define the term or say that's the correct definition, just making some guidelines for discussion purposes.

What do the Giant White taste like? I'm looking at growing some white varieties next year and that is one of the ones I'm considering. Is it pretty much white or more off-white?

I have some TFM Scotch Bonnets I'll be trying soon, I have a few finally ripening.
 
I hear ya about the redundancy. I have 8 different types of nagas right now...

I'm growing White Bullet habs this year for the first time, and they are quickly becoming one of my favorites. Extremely prolific and short bushy plants. Nice heat and flavor, and great for snacking on while working in the garden. Kinda like cherry tomatoes in that way. I will definitely be growing them again. Sometimes a superhot is just too much.
 
Avon Barksdale said:
Yeah I kind of agree, that's why I put the disclaimer "for the purpose of this thread". There is a lot of disagreement over what constitutes a superhot so I'm not trying define the term or say that's the correct definition, just making some guidelines for discussion purposes.

What do the Giant White taste like? I'm looking at growing some white varieties next year and that is one of the ones I'm considering. Is it pretty much white or more off-white?

I have some TFM Scotch Bonnets I'll be trying soon, I have a few finally ripening.
Click to expand...


How about a non-"Ghost/Scorp/7 Pod", that kind of works for me...nice and simple!!
 
you did say no heat and chinenSe

my favorite non-superhot CHINENSES

YELLOW TRINIDAD PERFUME
ZAVORY
SWEET HABANERO

they all taste wonderfull and are not hot also they are quite prolific especially SWEET HABANERO

my favorite superhot CHINENSE are

FATALII
JAMAICAN HOT CHOCOLATE
ARABIBI GUSANO
MUSTARD HAB
PEACH HAB
YELLOW DEVILS TONGUE
WILD BRAZIL (Cumari)

hope this helps

tahnks your friend JOE
 
muskymojo said:
I hear ya about the redundancy. I have 8 different types of nagas right now...
Click to expand...

Same here...just for the reds I have bhut jolokia, bih jolokia, dorset naga, naga morich, and "assam" bhut jolokia. 5 different varieties that have the same heat and flavor. I ended up just throwing all the dried pods together in one bag. It's not worth the trouble trying to keep them all separate for 6 months, save separate seeds, etc. I have a lot of red habanero types that I can't always distinguish between, so when I'm picking I have to keep going inside to drop them off and label them to keep from getting them mixed up, it's a PITA.

SuperHot said:
T Congo Black/Yellow/Red
Devil's Tongue Red/Yellow
Fatalii Red/Yellow
Pimenta da Neyde
Click to expand...

What do you like about the Congo Reds and Yellows versus other red and yellow habanero types? Is the flavor better than other habanero types? I think the Congo black is my favorite tasting pepper, I just put a few in some mole poblano I made. :drooling:


I still haven't tried a Pimenta de Neyde pod, I kind of dismissed them because they're ornamental. I've heard the taste is actually good though. Maybe I'll try one in a bit...
 
Joe, I didn't mean just chinenses without heat, I meant chinenses outside of the 3 types that are usually considered the superhots (Bhuts/nagas, 7 Pods, Scorpions). But you listed both mild and hot ones so it's all good. :cool:
 
I personally love the Caribbean reds as a general utility pepper, so prolific and it got such a nice fruity undertone.

Omri, what is this cappuccino Habanero of which you speak? Sounds very interesting!
 
Avon Barksdale said:
Same here...just for the reds I have bhut jolokia, bih jolokia, dorset naga, naga morich, and "assam" bhut jolokia. 5 different varieties that have the same heat and flavor. I ended up just throwing all the dried pods together in one bag. It's not worth the trouble trying to keep them all separate for 6 months, save separate seeds, etc. I have a lot of red habanero types that I can't always distinguish between, so when I'm picking I have to keep going inside to drop them off and label them to keep from getting them mixed up, it's a PITA.



What do you like about the Congo Reds and Yellows versus other red and yellow habanero types? Is the flavor better than other habanero types? I think the Congo black is my favorite tasting pepper, I just put a few in some mole poblano I made. :drooling:


I still haven't tried a Pimenta de Neyde pod, I kind of dismissed them because they're ornamental. I've heard the taste is actually good though. Maybe I'll try one in a bit...
Click to expand...


I love the Congo size and texture with just a touch more flavor. They’re the magnum of the habs at least I think so.



The Pimenta de Neyde was a wonderful surprise, the heat and flavor will amaze you. Someone here did a thread on them and I made sure to take note. My grow list can’t just be about the extreme maximum limits. So I mix it up and now they’ll always be on my grow list from now on.

 
fireface said:
Omri, what is this cappuccino Habanero of which you speak? Sounds very interesting!
Click to expand...
http://www.thechileman.org/results.php?chile=1&find=cappuccino&heat=Any&origin=Any&genus=Any&submit=Search

Mine ripen to a good solid, light brown color.

SuperHot said:
The Pimenta de Neyde was a wonderful surprise, the heat and flavor will amaze you. Someone here did a thread on them and I made sure to take note. My grow list can’t just be about the extreme maximum limits. So I mix it up and now they’ll always be on my grow list from now on.
Click to expand...
Pimenta De Neyde is a good tasting chile with enough heat to go around. I grow the plants mainly for their beauty, but the chiles are quite popular among friends and family. not the best chile ever, but definitely one to grow.
 
Ones I have grown: Congo Black, Yellow Scorpion CARDI(Second favorite), Trinidad Perfume, "POOH". Ones I will grow: Bahamian Goat Pepper!!(My new favorite), Yellow Scotch Bonnet (true/best), and one of the reds (Most likely Congo Red or Aji Chombo).
 
My favorite non super-hots which I will continue to grow are the "Caribbean Red's' which are my staple when bottling hot sauce and I'd have to say the "Scotch Bonnets", various varieties that I grow but most important the ones that I obtained from my dear friend Rene' while traveling in Jamaica.
 
Fatalii, Foodarama SB, Trinidad Perfume.....could of sworn I posted this already, but my post is gone. If it magically shows up, forgive the double post.
 
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