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Put out three additional plants this AM - An Asian Eggplant, a Habanaro pepper and a Large Thai Pepper Hybrid. The eggplants gave me some strange grief this year - but the survivor count was more than adequate (albeit after a second planting). This is growing zone 7B - so all of these are effectively annuals.
The lovely sickness is the hot peppers. Any one could easily supply a family for the summer. Yet, adding the two from today, I've about fifteen of them. Mwah-hah-hah! For the feint of heart, I do have a few Jalapeno peppers, but they're recreational whilst the others ripen. Hot peppers seem to be easily as popular as many pets - except it customarily more common to eat them. (I mean the peppers, except in France).
Habanaro is, however, as hot as I'll go. It's for sauce - much to hot to do anything with directly (for me, at least). The heat, however, is different than the others (yet of the same chemical source) - comes a bit later and clearly a fresher heat. Great for cooking. I hope to have a years supply or more of the sauce.
No - not being a true pepper head I don't have any desire for Scorpion peppers and the new genre of herbal hellions. Most of another order of magnitude in heat becomes absurd.
So - any other fans of the hot-stuff out there? For that matter, any true pepper heads. And there's always "Pepper Claus[^]".
I'd pretty much agree with that - I use the Jalapeno (or Serrano) for the heat, not for the flavor.
The scotch bonnet's are extremely near kin to the habanaros. I think of them interchangeably with the one caveat that the ripening time for the scotch bonnets precludes my growing them (at least, outdoors).
Adding heat to food should enhance the flavor. In the US, they have chili contest and give them names like "Five Alarm", "Six Alarm", ad nauseam, and similar claims to extreme heat. I frequently explain to people that any moron can make food extremely hot - just add more peppers.
It's making it so it tastes better as a consequence of the heat that's the art. I rarely use any form of liquefied tomatoes without a bit of heat. Most Asian dishes, as well. And, of course, mutli-bean curry.
If I had bought the seeds it would definitely have been Serrano. So abundent and, not being hollow, so much easier to slice and dice and whatever. The Jalapeno seeds were taken from a few I let get very thoroughly ripe (last summer) separated, cleaned, and dried.
Were I to pick only one, then indeed we're in agreement as to the heat level. Something that can be sliced fresh and put on a pizza. The length growing season, here, makes getting very ripe Habanaro touch-and-go. I'd like to save seeds to replant and share. I'm finishing off a second quart of Jalapeno sauce from last years crop.
A year after almost failing her high school physics class, a girl told her older brother,
"You know, my physics teacher was right about the optical Doppler effect. You see those cars. The lights of the ones approaching us are white, but the lights of the ones moving away from us are red."
I do all my own stunts, but never intentionally! JaxCoder.com