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Why Only "Hot Peppers?"....Shall we discuss "OTHER" peppers too?

Pepperfreak said:
Well, I believe that pepper are peppers and they all have a place on my plate.
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peter-pepper.jpg

:shocked:
 
Naga Jolokia Addict said:
Friends,

As long as I was in India, we had "chillies" of different varieties with different aromas, different HEAT and different usages.
We used Highly Aromatic BYDGI which is a mild pepper when HEAT is concerned but has Brilliant red color.We had RESHAMPATTI and DOUBLE RESHAMPATTI peppers with blood red color, slightly hotter than Bydgi and less aromatic for medium heat usage in daily cooking.
We had GUNTUR specifically for Avakkai pickle and other Hot pickles. We had certain medium hot green peppers for chutney usage. We had BHAVNAGARI for chilli fritters only.
In using all of the above, we never lost "FLAVOR" factor for that particular usage.

What I find here in US is that there is a lot of stress on HEAT and HOTNESS than on other traits.Please correct me if I am wrong.
There are ridiculously hot sauces which even Gods cannot use.Why is that in practice here?
Food when prepared using spices, has an enhanced appeal to the eater of food.
Any specific trait of food like, taste, flavor, Heat, Spices should not be overpowering.
There has to be a balance of Flavor, Heat and Taste.Only then, a person can enjoy food.

Not that there are no very hot curries in India, in fact there is Vindaloo which is really a very hot curry. But I would take is an an exception.

Can we discuss other peppers and their usages here to enlighten people at large? (like me) And also this "HOT" menia too?

Thanks

NJA
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Hey NJA,
As I'm reading your post, I'm struggling to understand what you are trying to achieve.
First of all people discuss all Capsicum species and varieties. heatless, flavorless, wild, hybrids, superhot, ornamental and even standard Bells. for you to jump out and say "why is everything this way? can't we do this differently?" is just trying to be provocative, and it ain't working. there's a complete freedom of speech when it comes to growing plants, and many even discuss non-chile crops like tomatoes and eggplants. people here talk about whatever they want to. it is a hot pepper forum and most people came here with the intention of discussing hot peppers... what a shock, huh?

I have no idea how again the post changed the subject and started dealing with what chiles are available in India and how everything is so chile-related in India. it's like... all your posts are about India. that's cool and actually interesting, but if ya want to talk about India don't post threads saying there's something wrong with how the forum is handled and then switch the subject.

Good day.
 
omri,

what I was trying to achieve is, for example, if some one prepares a dish, there is not much discussion of what type of peppers are used for what effect?
What pepper will suit which recipe? etc

Not only here, a lot of stress is given on heat.
Some friends have already discussed these points so I would not go into that.

I just wanted to raise a question about other peppers too.
I think I have raised enough stink.

PERIOD

NJA

I can post about India only because I know the varieties there. If you ask me about Trinidad or 7 pot etc, I won't be able to write. Same way I posted about what is available in Inida in response to some post .
I FULLY UNDERSTAND THAT "THIS IS A FORUM ABOUT" HOT PEPPERS", as Big Boss THP has written. I deeply appreciate his creation of this community which has brought so many knowledgable friends and pepperheads in one place who do not hesitate to contribute their knowledge. I thank them all from bottom of my heart.

I request people to consider this topic as closed and also request THP to close this topic.

Let us stick to HOT pepprs.....Smile Omri Smile Man...

Period (again)

NJA
 
Why do you wish for the topic to be closed? We are all adults here mate and can respect each others opinions. :)
 
Don't make it sound like you had a thought and we were rude commenting on it. you said something, we (or at least I) don't agree with. there's no need to re-categorize, and there's absolutely no need to change how this community works. it's a forum for chileheads, where most seek heat. we talk about all peppers and recently all plants. if there's a question regarding a recipe, there's a section especially for that. people ask about mild and heatless peppers all the time, and we answer. those discussion seem to fit just find within the current categories. I disagree and said so. that is all... never meant to offend anyone.
 
There are many threads here on sweet and mild peppers, and its obvious that its a worthy topic of discussion. Its just the way you seem to challenge the way others use their peppers in cooking. I believe there are a lot of great cooks here that know (and discuss) what they're doing, and know what they want out of their different peppers, although I do know what you're saying. The last few years discussions here seem to be more focused on super-hotties mostly because they are the new hype and because they are so extreme, often rare, and cool looking
 
POTAWIE said:
There are many threads here on sweet and mild peppers, and its obvious that its a worthy topic of discussion. Its just the way you seem to challenge the way others use their peppers in cooking. I believe there are a lot of great cooks here that know (and discuss) what they're doing, and know what they want out of their different peppers, although I do know what you're saying. The last few years discussions here seem to be more focused on super-hotties mostly because they are the new hype and because they are so extreme, often rare, and cool looking
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potawie,

Oh My Goodness....I am completely misunderstood. I think it is my fault in not being able to put my ideas and thoughts across to people. I would just put it as a communicative inability on my part.
I just saw stress on hot peppers and thought that we can also discuss about "children of lesser Gods" milder peppers with great flavors. AND NOTHING ELSE IN MY MIND.

I also have seen that there are very good cooks here and must be knowing a lot more than an average person like me for example about chilli usage in cooking.
It is unfortunate that I am a vegetarian and cannot implement the recipes. So sad No?

Yes, with entry of Naga varieties on chilli pepper scene has created a lot of cult following in Hot peppers section and I too have posted about this in my blog.
http://sambarpodi.blogspot.com/

So let us enjoy our new found love (I am no exception) of Hot peppers and enjoy.

NJA

please forget and forgive if I have pained any of you.
 
thehotpepper.com said:
I notice what you notice DTS. People here are food lovers and love to cook. The macho heat eaters and pranks are on YouTube, not here. Respect the pepper. :)
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ooooh noooooes.....is that a diss on Neil? :rolleyes:
 
I think most of us have our own opinions of what and why we grow what we do, not limited to hot peppers but not leaving them out either. Everyone is an individual and what makes THP so great is that we're basically one big family. Like a family we have differing opinions and that's okay. We enjoy the company here whether or not we like extreme heat.
 
So what sweet or mild peppers does everyone enjoy most, and how do you best use them?
I've become addicted to roasting and peeling Anaheim/Numex types and plan to focus a lot on growing them this year as well as some sweet non-bells, one of my new favorites being the giant aconcagua. I'm also looking for a good mild pickling pepper and might just have to settle again with Hungarian wax/Banana types or greek pepperoncinis. Bells never produce well for me so I've given up on growing them until maybe another year but always need my poblano fix for rellenos and ancho powder
 
POTAWIE said:
So what sweet or mild peppers does everyone enjoy most, and how do you best use them?
I've become addicted to roasting and peeling Anaheim/Numex types and plan to focus a lot on growing them this year as well as some sweet non-bells, one of my new favorites being the giant aconcagua. I'm also looking for a good mild pickling pepper and might just have to settle again with Hungarian wax/Banana types or greek pepperoncinis. Bells never produce well for me so I've given up on growing them until maybe another year but always need my poblano fix for rellenos and ancho powder
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potawie,

I want to experiment with different medium hot in league with Jalapenos and Habs to roast and use in my Salsa. It is unfortunate that we do not have a great many varieties available where I live.
Which would you recommand to use instead of Jal and Habs?

Coming season, I plan couple of plants of Sannam 4. But IMHO they would not offer excitement of New World peppers in terms of "different " flavor.
Please suggest some variety that is great on flavor when grilled/roasted.

NJA
 
NJA...if you want to push the heat up a little bit from Jalapenos, why not try serranos...in my experience, they are about 5 times hotter than jalapenos and still have a great crunchy taste not unlike the jalapeno....

it's a long way from Jalapeno to Habanero if you are looking at the heat scale of the pepper...lots of varieties between 5,000 and 250,000....

Have you tied the Scotch Bonnets or Jamaican Hot peppers?...great taste and not quite the hab heat....

the hot hungarian wax I grew this year were hotter than my serranos....

and then you have the cayenne series of peppers between 50K and 80K.....I include the mass producing Super Chili in there with the cayennes...

I am not familiar with a great many pepper names....
 
thehotpepper.com said:
I notice what you notice DTS. People here are food lovers and love to cook. The macho heat eaters and pranks are on YouTube, not here. Respect the pepper. :)
Click to expand...

texas blues said:
ooooh noooooes.....is that a diss on Neil? :rolleyes:
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My favorite from Neil:

[video=youtube;NR7jvw9W-TQ]http://www.youtube.com/watch?v=NR7jvw9W-TQ[/video]
 
I always recommend fresnos, serranos, and scotch bonnets although I guess serranos can vary in heat from 2500 to 23000 The ones I grew were about the same or a little hotter than normal jalapenos. Chimayos are also a good medium heat pepper with great flavor, but I've had troubles growing them in the past
I forgot guajillo too is a nice flavored medium chile
 
I love my "Turkish pepperonis", at least that's what they call them at the Turkish market here. They might be red pepperoncinis. They have about Cayenne-heat and a nice fruity cherryish flavor. I stuffed them, I powdered them (nice base for powder mixes but also nice powder pure), cut them into various dishes. I'm not sure if I will grow them again this year because I can always get a good supply for cheap money.
 
AlabamaJack said:
NJA...if you want to push the heat up a little bit from Jalapenos, why not try serranos...in my experience, they are about 5 times hotter than jalapenos and still have a great crunchy taste not unlike the jalapeno....

it's a long way from Jalapeno to Habanero if you are looking at the heat scale of the pepper...lots of varieties between 5,000 and 250,000....

Have you tied the Scotch Bonnets or Jamaican Hot peppers?...great taste and not quite the hab heat....

the hot hungarian wax I grew this year were hotter than my serranos....

and then you have the cayenne series of peppers between 50K and 80K.....I include the mass producing Super Chili in there with the cayennes...

I am not familiar with a great many pepper names....
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AJ,

Thanks. I would look for serranos here. I remember to have seen them here in couple of places. I have settled for Naga for hear in form of my chutney pickle and Mach II and 7 sauces.

Thanks buddy. I will try serranos.

NJA

You wrote that it is a long way from Jals to Habs ....LOL
But if you taste Habs here in Michigan, you would laugh. Honestly.
 
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