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Your favourite variety?

e.z said:
Hello all!

I've posted this very simple question on my blog today.

http://www.chiliez.com/2010/01/your-favourite-chili-variety.html

It's interesting to see your answers and maybe find some new yummy varieties I haven't thought of! :) I'll post my favourite later. You first ;)

:fire:
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Pimenta Morango - a chinense from Brazil. Beautiful, very flavorful and the right amount of heat, i.e. not overwhelming (around 7 or 8 out of 10)

http://s210.photobucket.com/albums/bb157/donnie_1978/capsicum_2009/Pimenta Morango/

https://www.pimentas.org/forum/viewtopic.php?f=12&t=689&start=0
 
My favorite so far is the local yellow scotch bonnet that I grew last year and copntinue toe grow. (Keep in minf ive never tasted 7 pods, Naga's or Jolokias's)
The heat and flavor of this pepper is much better than the orange hab or the much touted Bahmian Goat pepper (In these parts) in my opinion.

Here is a pic of my prized largest pod.

IMG_1556.jpg
 
chillilover said:
I'd have to say plain old Cayenne when eaten fresh.
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I have to agree. All tho Hungarian wax are a close second. Last year, I would pick one and munch on it while working in the garden.

Now, for cooking, I like Datil followed by plain ole' orange habs.
 
My favorite pepper is the Wild Brazil (aka Cumari). The pods are bite size with a good flavor, and they have a very good heat without being too hot to enjoy. The plant is a bush type and does very well in a container so doesn't take up a lot of room if you should want to grow it indoors. And, last of all, it produces abundantly until the cold weather kills it. It's the only pepper I've grown that produces so many pods that it's hard to pick them all.



Alan
 
I'm a big fan of good yellow scotch bonnets, especially the "TFM" and "true Jamaican" varieties. Ripe fresnos, serranos and jalapenos are also among my favorites
 
For me it depends on the day but I can say that the Peruvian Aji Amarillo is one of my favorites to cook with or just munch on but when making salsa I like it HOT! Hence all the superhots on my first year grow list ;)
 
Currently, if I had to say just one single variety it would probably be the Fish Pepper as well- it's somewhat new to me (second season), fish pepper sauce is AWESOME (some say it's used in Old Bay as well but I don't know that to be a fact), and the history is very interesting. Add to that the fact that it is very aesthetically pleasing, so it acts as a conversation starter with people.

This one is just 30 days old so the leafs are just starting to show variegation- but check out that deep anthocyanin mixed in amongst the albinism in the leafs as well!
24239_411041116534_522391534_5524996_5083696_n.jpg

I sure hope it'll keep as the albinism grows into the leafs, that should make for something interesting.
 
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