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Old November 26, 2016   #1
Cole_Robbie
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Default Ghosts of Many Colors

I've noticed that there are many different colors of Bhut Jolokia. Has anyone grown the other different colors besides the original red? How do they compare?
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Old November 26, 2016   #2
Worth1
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I haven't even grown the red one but the purple one looks interesting to make a hot sauce out of.
Most of what I have seen is the pepper mixed with other types for sauce.
I would like to make a sauce out of the pure stuff.

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Old November 26, 2016   #3
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I've had friends send me white, purple, and caramel(?) and probably a couple of others. IMO nothing compares to the original, either in flavor or heat, though the white bhut is pretty tasty (I'm growing it this year). Purple in particular doesn't have the phenotype, the heat, or the flavor.

As a general observation, this craze for color variations is misdirected. First, they are rarely stable. Second, I can't think of a single case where the different-colored variety (except maybe the white bhut in taste, not heat) is a worthy competitor to the original, and that includes the red fatalii (which really isn't bad - just not as good, and not as stable).

As you might be able to infer, I'm not a big fan of color variations.
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Old November 26, 2016   #4
Cole_Robbie
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I had a red ghost as a potted plant last year. It was very productive. I like Naga Viper better, though.

As far as other bhuts, I think there is also yellow, orange, and chocolate. Funny you mention Fatali Red. I was thinking about trying it, too, because I like Fatali so much.
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Old November 27, 2016   #5
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I have grown the chocolate ghost for a few years now. I have sold both chocolate and red to many chefs. They all prefer the chocolate versus the red. They claim the flavor is better. I do not eat them.

The chocolate ghost plants are extremely productive, even more than the red when compared side-by-side.

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Old November 27, 2016   #6
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My local GreenMarket last week. 4$ for a mixed basket. Just can't figure out how to do a taste test. Ended up making a hot sauce. Still have a few...maybe a few slices of each in vinegar in separate small spice jars...just too hot for me
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Old November 27, 2016   #7
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Great looking variety of peppers! A taste test would be quite difficult in a short period of time for sure!
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Old November 27, 2016   #8
Cole_Robbie
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That is a cool pic. It's worth more than $4 just for all those seeds.

My "taste test" is smelling the pods as I de-seed them.
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Old November 27, 2016   #9
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After reading about the instability of the purple one I lost interest.
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Old November 27, 2016   #10
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The Fall GreenMarket is always buzzing...just before Thanksgiving. Lots of root veggies and new varieties. Samples of cheeses and salsas and hot sauces and new-to-me apples, and cider and big radishes...a nice free lunch.
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Old November 27, 2016   #11
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What beautiful peppers! $4 per box is very inexpensive.
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Old November 27, 2016   #12
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Bhut jolokias - red is best IMHO. Never heard of purple. Peach is sweeter, yellow is OK, orange is OK, never grew white ones.

There is so much crossing that many of the home peppers are hybrids, even though the seed seller 'promises' that the seeds will grow true.

Oakley - any time you see the abundance of these peppers, I'll gladly buy some!!
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Old November 27, 2016   #13
oakley
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Oakley - any time you see the abundance of these peppers, I'll gladly buy some!!

Not so far off a request...i ordered a box of fresh HatchChilis from the HatchChiliStore and was more than excited with the giant box i received.
It seems over and done this year for the chili market guys but i would be glad to offer in the future...really super nice fellas that grew these..among other veg like giant radishes and big roots. Peppers are 7-10 days fresh to good. Often 14 days.
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Old November 27, 2016   #14
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I'm glad you got a whole box of Hatch's chiles. We're so very lucky to have people with roasters on many corners starting in August. They usually will roast a whole bushel for anyone. Love the aroma. Yum.

We try and grow a few different peppers each year. This year our best experiment was a New Mexico pepper, Chimayo, and we'll grow it again in 2017.
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Old November 28, 2016   #15
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if you had cukes to pickle with those peppers, oh man is it good.
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