Quote:
Originally Posted by drew51
Last year I experimented with hots. This year it will be mostly mild peppers. I agree that it is hard to describe them but that is why they developed the Scoville units so one could give a range of heat. It is the best known solution.
I'm still evaluating peppers to see what works here, and what tastes good to me.
This year I'm looking at these and will plant most mentioned if I have room, some may have to wait till next year.
Poblano types for various uses
Tiburon hybrid 2,000 scovilles
Caballeero hybrid pepper
Ancho 211 hybrid
Paprika peppers (sweet and hot) I like making my own paprika
Feher Ozon Paprika
Cece Hungarian White Stuffing Pepper
Gabi Hungarian White Hot Pepper
Kalocsa V2 Paprika Pepper. Also one from Hungary probably the same pepper called Kalocsai. I'll grow both and see.
Paprike Hot Peppers
Sibirischer Hauspapri
Szeged Hot peppers
Italian sweet peppers for various uses
Jimmy Nardello
Corno di Toro Rosso Pepper
Hatch or New Mexico type chili's to make green chili's and green sauce, and also red sauce.
Todo Dia Mira El Sol Chili Pepper
NuMex Sandia Select
NuMex Joe E. Parker
NuMex Heritage Big Jim
Big Jim Legacy
Misc. peppers
Ozarowska Sweet pepper
Doux D' Espagne Sweet Pepper or Spanish Mammoth
Pointy Kaibi #1
Donkey Ears AKA Slonovo Uvo
Yellow Monster
For hot peppers this year only two. Carolina Reaper, the world's hottest for protective spray against squirrels, and Ministry of Agriculture Scotch Bonnet. The official Jamaican hot pepper for Jerk sauce, and any other hot uses. This is my go to hot pepper. Some will be powdered to use like Cayenne
. Ya Mon!
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I gave out seeds to members at the hot pepper forum last year for Legacy and Lumbre.
One member sent me a message later in the year that they were wonderful varieties,
and he will be growing them this year also. I am growing the Legacy, but the Lumbre
will be to hot for what I like to use Big Jim types for.