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Old September 14, 2016   #1
ibraash
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Default can you help me identify this pepper???

I bought a bag of dehydrated small, red, (very hot) whole peppers from an international store today. The seeds in the bag caught my attention. The package said "Whole Chili Round" I took the bag home and removed all the sees from the peppers; I have a whole lot.

Does anyone know what kind these peppers are??? I did some basic research and found the link below:

https://www.americanspice.com/chilte...FVY9gQodIc8Mcw

The pictures are attached.

Any advice is highly appreciated.

Best,
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Old September 14, 2016   #2
dmforcier
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Not a clue. How hot are they?

Test germinate them now. Peppers often are dried with heat that kills the seeds. Might as well find out before you get your hopes up.
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Old September 15, 2016   #3
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http://www.clovegarden.com/ingred/cp_indiz.html

since it is from India, here is a list of common Indian chili's.
looks most likely the only round one on the list. Ramnad Mundu
I agree do a germination test but I am betting they will grow.
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Old September 15, 2016   #4
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They are Ramnad Mundu AKA Gundu Molzuka chilies from India medium heat I can almost guarantee it.

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Old September 15, 2016   #5
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Some of my friends that are" pepperphiles" have this pepper in thier regimens.The Wiki article does fit the name and description.My neighbor(from Trinidad) down the road has bushes and bushes and the wife uses them all the time.

https://en.wikipedia.org/wiki/Capsic..._glabriusculum
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Old September 15, 2016   #6
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They exactly look like the Ramnad Mundu. Many thanks to you, Karen and all other friends who shared their knowledge. They are hot; I would say above medium heat. I think I read somewhere these peppers are about 200 thousand Scoville units, which is nothing compared to my Carolina Reaper (at about 2 million Scoville units).

I put about 10 random seeds in a damp paper towel and placed it in a zip lock bag in my garage greenhouse and under a heat mat that runs for two hours and stops for six.

I personally could not pass the pepper bag at the store; a 100 grams of seeds is for a buck fifty.

Will keep you posted.

Best,



Quote:
Originally Posted by KarenO View Post
http://www.clovegarden.com/ingred/cp_indiz.html

since it is from India, here is a list of common Indian chili's.
looks most likely the only round one on the list. Ramnad Mundu
I agree do a germination test but I am betting they will grow.
KarenO
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Old September 15, 2016   #7
ibraash
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I started the germination test last night; let's hope. Many thanks.

And they are above medium hot

Quote:
Originally Posted by dmforcier View Post
Not a clue. How hot are they?

Test germinate them now. Peppers often are dried with heat that kills the seeds. Might as well find out before you get your hopes up.
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Old September 15, 2016   #8
ibraash
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This is from an eBay listing.

http://www.ebay.com/itm/Pepper-Chili...0AAOSwl9BWHM8F



Quote:
Originally Posted by kurt View Post
Some of my friends that are" pepperphiles" have this pepper in thier regimens.The Wiki article does fit the name and description.My neighbor(from Trinidad) down the road has bushes and bushes and the wife uses them all the time.

https://en.wikipedia.org/wiki/Capsic..._glabriusculum
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Old September 15, 2016   #9
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Thanks for the insight, Worth. I appreciate it

Quote:
Originally Posted by Worth1 View Post
They are Ramnad Mundu AKA Gundu Molzuka chilies from India medium heat I can almost guarantee it.

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Old September 15, 2016   #10
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Quote:
Originally Posted by kurt View Post
Some of my friends that are" pepperphiles" have this pepper in thier regimens.The Wiki article does fit the name and description.My neighbor(from Trinidad) down the road has bushes and bushes and the wife uses them all the time.

https://en.wikipedia.org/wiki/Capsic..._glabriusculum
I don't think so. From what I see in the pics, the pods are larger than Chiltepin. Plus Chiltepin is an American pepper and these are supposedly from India.

I think KarenO and Worth have got it.
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Last edited by dmforcier; September 15, 2016 at 11:55 AM.
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Old September 15, 2016   #11
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I have a few comments.

Most if not all of the peppers in India are dried spread out in the sun because they have a huge amount of cheap labor and I have seen too many pictures to think otherwise.

Second the descriptions of how hot a pepper is, is baffling to say the least.
Last night I read everything from barely perceptible to medium heat.
Now I read 200,000.
The charts are even worse they have two different peppers close to the same level and time after time I have never had these two peppers be even close to each other.
There are 4 different peppers I consume in great amounts and here are my descriptions of them and what to expect.
Jalapeno, you never know what you will get, from nothing to burn your lips off.
Guajillo, never had any of them ever be anything you could call hot but great taste,
Arbol, always hot but not too hot.
Pablano, you never know what you will get from screaming hot to nothing.

Now before anyone jumps in and says that they have a different opinion let me say something.
These descriptions would be from someone that cant tolerate a hot pepper of any kind.
I eat hot stuff not many people will or could eat but I have seen the results from people that cant.

Here is a story about the pablano.
Two friends of mine were in a restaurant and they have grilled whole pablano peppers.
One could eat hot peppers the other none what so ever.
The one that could told the one that couldn't to try one they weren't hot at all.
So he did and it almost killed him and got ticked off.
The friend that could tried the pepper in the guys plate and it almost killed him.
Two peppers of the same type from the same place cooked the same way with totally different heat levels.
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Old September 15, 2016   #12
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thechileman.org lists these as "Hot".

It also translates Ramnad Mundu as "Rat Turd" and shows a picture of a more elongated, orange chili and a C.annuum flower with thin petals. I believe these are wrong. All the pictures on the Indian sites show a fat dark red pod and a flower with wide petals. Rat Turd chiles have a very small, ovoid pod and (afaict) are grown primarily in SE Asia. It wouldn't be the first flaw in thechileman database.

One Indian site lists the capsaicin content as 0.166%, which I believe translates as "pretty gosh darnoodley hot!"
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Old September 15, 2016   #13
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Default First two sentences from KO link.

Quote:
Originally Posted by dmforcier View Post
I don't think so. From what I see in the pics, the pods are larger than Chiltepin. Plus Chiltepin is an American pepper and these are supposedly from India.

I think KarenO and Worth have got it.

Mirch is the Hindi word for chili. Chilis were brought from South America to India by the Portuguese through their trading colony of Goa. India is now the largest producer and exporter of chilis in the world, growing a wide variety of different types, particularly in the south. The majority are left to ripen to red, and then sun dried. Photo of chilis drying in Rajasthan, northern India © i0091.

As the tomato the pepper did migrate from the Americas.And as all of those introduced new plants,through time,landrace etc.different looks,heats will emerge.

As for the claim of "my carolina reaper"being at 2mill plus.If so and you have tests you should try to get the record changed.

he official Guinness World Record heat level is 1,569,300 Scoville Heat Units (SHU), according to tests conducted by Winthrop University in South Carolina. The figure is an average for the tested batch; the hottest individual pepper was measured at 2.2 million SHU.[4][5][8]
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Old September 15, 2016   #14
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Well, of course the people interested in proclaiming it the "Hottest Pepper" will use the 2.2M SHU figure. 1.5M is still ridiculously hot. Eating Reapers, like firing .44 Mag revolvers, is something I choose not to do any more.



BJs, though, are worth the burn.
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Old September 15, 2016   #15
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I find some of these peppers to go beyond all culinary usefulness.
I cook for taste not to burn my lips off and suffer with every bite.
And yes I ate a whole fermented habanero pepper last night seeds and all with my supper.
There is a lot more to chilies than just hot.
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