The Hot Pepper said:
How Trinidad scorpion green and Trinidad scorpion mustard look so alike, and it seems the only difference is the hot level... I finally ordered both varieties
You're a bad influence, my friend...
Cheers!
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flavor What's the most umami pepper you've tasted?
- Thread starter SpainChillihead
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How Trinidad scorpion green and Trinidad scorpion mustard look so alike, and it seems the only difference is the hot level... I finally ordered both varieties
You're a bad influence, my friend...
Cheers!
I'm reviving this post to give some useful information that I've discovered since opening it.
@gthordarson was right when he said that many dried Mexican chili peppers taste unami.
I had a quick work trip to Oaxaca for one week. I had one morning to go to the food market central and buy all kinds of fresh and dried chiles that I saw. I seemed mentally ill. But the truth is that most of the dried chiles that I later tried were quite tasty: Jalapeño, Serrano, chile de bola, Chile de arbol, Anaheim, Ancho, Pasilla...
@The Hot Pepper, you were right about Thai peppers. I had seeds from a mystery thai from years ago, planted it and hit this one. Smoky, acid and sweet at the same time, it also has a pungent fragrance that makes it very attractive. Then I remembered that prik kee noo tastes similar.
Next season I will do more research on Thai chili peppers.
I also planted Mustard Trinidad scorpion and Sara's green...I don't find bean flavors there. In Mustard TS I find a very mild taste of Trinidad scorpion, with quite a bit of sweetness and a green flavor. Sara's green, however, is very similar to a smooth habanero; It's a pretty simple flavor.
I tried Chocolate Habanero, looking for the unami flavor, but I can't find it here either. I really like the taste, but I don't feel umami. It's an overall light flavor, fruity, sweet, a bit herbaceous, and a bit earthy.
For now, the winner is the mystery thai (and the prik kee noo, which I remember tastes very similar) and the Mexican dried chilies.
I am now growing albanian red hot pepper and rosemary pepper. In winter I will collect and taste the first pods... I will tell you.
So far my thread update.
Cheers!!
@gthordarson was right when he said that many dried Mexican chili peppers taste unami.
I had a quick work trip to Oaxaca for one week. I had one morning to go to the food market central and buy all kinds of fresh and dried chiles that I saw. I seemed mentally ill. But the truth is that most of the dried chiles that I later tried were quite tasty: Jalapeño, Serrano, chile de bola, Chile de arbol, Anaheim, Ancho, Pasilla...
@The Hot Pepper, you were right about Thai peppers. I had seeds from a mystery thai from years ago, planted it and hit this one. Smoky, acid and sweet at the same time, it also has a pungent fragrance that makes it very attractive. Then I remembered that prik kee noo tastes similar.
Next season I will do more research on Thai chili peppers.
I also planted Mustard Trinidad scorpion and Sara's green...I don't find bean flavors there. In Mustard TS I find a very mild taste of Trinidad scorpion, with quite a bit of sweetness and a green flavor. Sara's green, however, is very similar to a smooth habanero; It's a pretty simple flavor.
I tried Chocolate Habanero, looking for the unami flavor, but I can't find it here either. I really like the taste, but I don't feel umami. It's an overall light flavor, fruity, sweet, a bit herbaceous, and a bit earthy.
For now, the winner is the mystery thai (and the prik kee noo, which I remember tastes very similar) and the Mexican dried chilies.
I am now growing albanian red hot pepper and rosemary pepper. In winter I will collect and taste the first pods... I will tell you.
So far my thread update.
Cheers!!
I'm updating this post just for fun and also in case anyone might be interested.
First about those I mentioned above:
- Albanian red hot pepper: it is a good pepper, but its flavor is still that of an improved annum, sweeter, more acidic and deeper. It's not very productive and the heat was unstable, some just had a tingle and others had a jalapeno-like heat.
- Rosemary pepper: It's really good. It's sweet, salty, tangy, with capsaicin flavor and a nice kick that reminds you that you're eating a hot pepper, maybe like a jalapeño. Is it umami? I don't know, but it's really good and I will grow it again.
I'm also adding to this thread one that I do consider to have an umami flavor. This is the Krishna Jolokia pepper. Flavor like Thai peppers, but much more intense, smoky and earthy. Also, it has a strong kick, perhaps the hotest annum I've ever tried.
It is a pretty plant, black and purple, with dark leaves and purple flowers. The pods start black and mature to red with black shadows.
This Krishna Jolokia is right.
I will continue to update as I discover umami varieties....see you!!!
First about those I mentioned above:
- Albanian red hot pepper: it is a good pepper, but its flavor is still that of an improved annum, sweeter, more acidic and deeper. It's not very productive and the heat was unstable, some just had a tingle and others had a jalapeno-like heat.
- Rosemary pepper: It's really good. It's sweet, salty, tangy, with capsaicin flavor and a nice kick that reminds you that you're eating a hot pepper, maybe like a jalapeño. Is it umami? I don't know, but it's really good and I will grow it again.
I'm also adding to this thread one that I do consider to have an umami flavor. This is the Krishna Jolokia pepper. Flavor like Thai peppers, but much more intense, smoky and earthy. Also, it has a strong kick, perhaps the hotest annum I've ever tried.
It is a pretty plant, black and purple, with dark leaves and purple flowers. The pods start black and mature to red with black shadows.
This Krishna Jolokia is right.
I will continue to update as I discover umami varieties....see you!!!
The Korean hot pepper (I assume a cayenne type) they use for Gochugaru/ kimchi. I’ve grown them a few years back and was very happy with the flavor.
Thanks for the contribution, Jeff! I must research Korean peppers. This year I grew Taeyang, its taste was good, but it wasn't outstanding. It tasted like a Cayenne, but with a smokier touch. The heat was very mild.