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annuum What is the best tasting annuum ?
- Thread starter SpicyBob
- Start date
Red (ripe) jalapeno/chipotle
This post made me realize how much I love the cherry pepper as well. It's like the perfect little pepper. Thick-walled, good for eating, stuffing, pickling. Just the right sweetness. 
🌶
I may just grow some, thanks, lol!
🌶I may just grow some, thanks, lol!
Grass Snake
Extreme Member
I grew it first this year.
Fresh, stuffed this has it sights set on my Stuffed Poblanos LOL.
I will grow this pepper again next year it's a Ukrainian heirloom.
Fresh, stuffed this has it sights set on my Stuffed Poblanos LOL.
I will grow this pepper again next year it's a Ukrainian heirloom.
Hard to pick only one. So many are essential to the cuisines of the world.
I have 3 super favorite spicy annums: orange thai, rezha macedonian and tasmanian black!
jedisushi06
Extreme Member
Aci Kil Biber
Bou
Extreme Member
+1 on Tasmanian Black for fresh consumption. Too many tasty varieties for culinary uses to name just one!
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Yeah, too many good peppers to choose just one. That is very true!!!
I forgot another favorite annum. Also, it is landrace from where I live, the Canary Islands.
It's "Pimienta de la puta la madre" (Mother Whore Pepper). Incredibly sweet, tasty, like a candy. The heat is variable, some hot like a Jalapeño pepper, others like a Serrano pepper. The plant is also very productive.
Semillas.de has seeds for sale on their website (for the European people: last year I put a good handful of these seeds in the European seed train)
I forgot another favorite annum. Also, it is landrace from where I live, the Canary Islands.
It's "Pimienta de la puta la madre" (Mother Whore Pepper). Incredibly sweet, tasty, like a candy. The heat is variable, some hot like a Jalapeño pepper, others like a Serrano pepper. The plant is also very productive.
Semillas.de has seeds for sale on their website (for the European people: last year I put a good handful of these seeds in the European seed train)
HellfireFarm
Business Member
Poblano, especially roasted. Anaheim/numex varieties too - but there's a LOT of variation there. Serrano for me, for everything everyone else likes Jalapeno for...
jedisushi06
Extreme Member
I do love some pueblo chiles roasted. I get them here locally grown and roasted.
Tekne Dolmasi for no heat is delicious. Antep Aci Dolma for a little heat. Ripe Mucho Nacho for a nice balance of sweet and heat.
Poblano/Hatch/Anaheim when you can find good ones. The last poblanos i got at our market were excellent. I was very surprised they had a nice amount of heat. Nearly good jalapeno level.
Poblano/Hatch/Anaheim when you can find good ones. The last poblanos i got at our market were excellent. I was very surprised they had a nice amount of heat. Nearly good jalapeno level.
My personal favorite for flavor is the humble poblano with its mild heat and great flavor that virtually anyone can eat and enjoy. That is why the poblano features in so many of my hybrids. Next in line is the common jalapeno. There is a reason, in my mind at least, that those two are some of the most common peppers found.
With that being said, I also love diversity... but you asked for favorite annuum and for me it is the poblano.
+1 what Michael said. But any good, green, meaty, roasted-and-peeled southwestern pod type could be said to be "the best-tasting annuum." My personal favorites are Pueblo Chile, NuMex Sandia Select, and Faron Lytle's new Giuzeppi Chile...
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jedisushi06
Extreme Member
I'm telling people, these Ac Kil biber are beyond tasty I discovered this year from one of my local farmers. Her husband is from Turkey and he brought the seeds over. They harvest and eat them green in Turkey, I prefer red. They have a smokey flavor like Korean chiles do.
I'll have to try those, Michael! Thanks!
jedisushi06
Extreme Member
I got your address i'll. send dried pods.
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