favorite Your Top 5 Favorite Peppers

Douglah
Dorset Naga
Yellow 7
Fatalli
Fresno

TO me the first 4 tall taste almsot the same.. But the douglah has a bit more smoky flavor to it and is blander in taste. The fresno is the only non bell pepper ive had that is sweet.

Right now I have 2 fresno plants starting to bud indoors, and two grafted plants half and half douglah and yellow 7. So I am gonna try to graft some dorsets on there to get red in with the yellow and brown since they all taste similar to me.. dosets despite looking like bhuts almost identically (couldnt tell without tags with the ones ive tried) taste like they have yellow 7 inside.s
 
Naga Chomper said:
I don't see how a fatalii tastes anything like a douglah, naga, or yellow 7.
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To me EVERY single super i have had tastes either Like a red bhut, or like a yellow 7 pod. Just with different potency in flavor and heat ratios.
AND NONE of them have ANY sweetness to them. UNless you consider chewing on a flower with no sugar in it sweet..
 
Doomsdaykillz said:
To me EVERY single super i have had tastes either Like a red bhut, or like a yellow 7 pod. Just with different potency in flavor and heat ratios.
AND NONE of them have ANY sweetness to them. UNless you consider chewing on a flower with no sugar in it sweet..
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There's problem one. A fatalii is not a super.

And if you think they don't have any unique flavors, you should try drying them. The flavors seem more concentrated. And yes, they can be, and often are sweet. You sure the heat just isn't clouding over your taste receptors? They have similarities, yes, because they are related. But it would be like saying a watermelon tastes like a honeydew melon. Or a casaba tasted like a pumpkin. All the same family, all share some elements, all have distinctive tastes.

As for my faves, and current grow list:

1 - Fataliis
2 - Chocolate Habs
3 - Naga Morich
4 - Cayenne
5 - Orange Thais
 
Yellow 7
Wild Brazil
Bhut jolokia "Assam"
Chocolate Habenero
NTRs
Bahamian Goat pepper (sorry could not narrow it down to 5)

In no particular order
 
Naga Chomper said:
There's problem one. A fatalii is not a super.

And if you think they don't have any unique flavors, you should try drying them. The flavors seem more concentrated. And yes, they can be, and often are sweet. You sure the heat just isn't clouding over your taste receptors? They have similarities, yes, because they are related. But it would be like saying a watermelon tastes like a honeydew melon. Or a casaba tasted like a pumpkin. All the same family, all share some elements, all have distinctive tastes.

As for my faves, and current grow list:

1 - Fataliis
2 - Chocolate Habs
3 - Naga Morich
4 - Cayenne
5 - Orange Thais
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Ya its not the heat because until abotu a minute after chewing them up the heat doesn't really hit much at all on any of them. And you're right they arent supers but from hab up i havent tasted sugar in any of the pods ie had... Sweet to me means i can taste the sugar. Not just that it has a floral taste.. but they are all very very similar to me. like if i cut a tiny piece of each variety i would confuse them all in thosetwo categories... Asweet pepper to me tho is a fresno or bell. Not because of lacck of heat but because they have a burst of juice and sugar in them when you bit them.
 
Long Chocolate Habanero (flavor and pod shape)
Yellow Scorpion (Flavor and prolific)
CGN21500 (Beautiful plant/pods, unique flavor)
Xena (prolific, Cool plant, tastes great)
Brain Strain (Bad ass pods, blistering heat, tasty)

This is for this year, probAbly change next year lol
 
Ask me again tomorrow.... At the moment:
1) Poblano(will remain there-used daily instead of bell)
2)Jalapeno gone red-Cayenne(almost daily)
3)Rocoto ( the best when grabbing heat)
4) Punkin Hab
5) Panama ( weak/quite sweet/scotch bonnet).Damn nice flavor.

Waiting on joeWildBrazil and New Datil to put out.I loved Datil when I lived in Floridastan.
I'm not a heat freak. I'm a flavor freak.
 
Doomsdaykillz said:
\
Do you like to grow these because they look cool or taste good, because I am gonna sow some for the looks but the one pod i tasted from someone was disgusting.
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I grow Peruvian Whites and they taste awesome and the heat is amazing. They also make a very good powder. I should have stated Peruvian Whites. :)
 
As I'm just starting out and have only grown white habs, butch t, scotch bonnet and santa fe grande and have only harvested from the white habs, I can't give input here. But my white habs make a pretty decent salsa and a nice substitute for orange habs in my hot sauce. I haven't really tasted a pepper that I like enough to just eat them apart from the heat. But so far, I've had positive experiences growing these 4 varieties.... Really looking forward to late april, early may when I move and have space to grow alot more....

orange hab
white hab
Okinawa hot pepper (Shima togarashi)
another Okinawan pepper, not sure of the name, have only seen them sold dried
rocoto amarillo
bolivian rainbow
crimson torpedo
firecracker
chocolate hab
scotch bonnet
santa fe grande
Butch T
atomic starfish
bishops crown
tazmanian hab
hot jamaican
golden hab
serrano
pasilla bajio
and whatever seeds I acquire before then and hopefully the weather cooperates with me for a few more months and I'll have some crosses to try to grow out, as well....
 
At the top of my "keep" list this year:
Ají Charapita
Fatalii
Padrón
Caribbean Red
Manzano
Ají Amarillo was also fun to grow--put out pods like crazy, but late in the season.

I'm looking forward to trying some new things next year. Probably stuff I'm seeing on this list.
 
1. Jalapeño - I know it's not a popular pepper these days, but there so much versatility with these. I often cook with them and have done stuffed/grilled, sautéed, roasted, stir fried, or just thin sliced/raw on a sammich. I love the flavor & versatility.

2. Orange Hab - another common pepper - I grew up with these & love the burn & the citrusy notes.

3. 7 pot "Jonah" - spectacular flavor and a really nice heat.

4. Moruga Scorpion - I'm loving the burn & the flavor of this pepper. It's a fantastic compliment to food when used in moderation & you don't need many of them to make a strikingly hot sauce.

5. Hawaiian Chilis - the sweet variety is so nice when it's dried it almost tastes like a sun-dried tomato. The hots have a great little firecracker burn to them and they're excellent for cooking

6-7-8-9-10 in no order, Thai chilis, fatali, Anaheim chilis (mmmmm, stuffed, battered & fried, cheesy, mmm), yellow wax, manzano (amazing flavor!)
 
Fatali ---Amazing Flavor
Jalapeno ---Good Ol Verstile Pepper
Tepin ---Suprisingly Tastey
Brain Stain Orange--YUM OUCH
Douglah --Started YUM followed by HOLY CRAP and finally FML
 
It is hard to limit it to just 5, but if we must:

Jalapenos
Seranos
Bhut Jolokia
Thai spicy
Cayanne, tobasco, pablano, anaheim, and all the others I like.

that was 5 , wasn't it?
 
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