What essential variety do you grow every year that I don’t have? No super hots please, habanero level is where I try and max things out.
I also have Thai Chili’s, lemon drops, and Brazilian starfish that I save seeds myself so I didn’t want to include my terrible handwriting in the post lol
by 420-fresh
19 Comments
WillemDafoesHugeCock
Starfish! Sweet, crunchy, and they look cool, three things they share in common with a sugar glider.
Scary_Flan_9179
Brown Jalapeno. They taste so much better than the Zapotec. Also shishitos. I eat SO many shishitos
celestial_gardener
Jalapeno, Hungarian Black and chipotle. Doesn’t get much better.
Edit: Not chipotle, ancho poblanos. Oops. Also, I’m growing a bunch of serranos so I can make giardiniera.
shallort
Ooh sweet bonnets 🤩 also didn’t know there were dwarf chiltepins.
I switch things up every year except I always have wiri wiri peppers. Flavour is unique and they are a big hit for anyone I give them to
Fast_Hands_Lou
Fresno and guajillo.
Fresno is a neutral taste, great for fermenting or drying. Works in Mexican or Italian food. Beautiful pepper. Mild to medium heat.
Guajillo is my bride pepper. I love this one, this particular pepper got me into culinary arts, the bright fruity flavor with clean mild heat. Perfect for drying, roasting, smoking, etc.
BobRussRelick
aji rainforest, fresno are good producing medium heat.
MotosyOlas
Never heard of this seed company and just ordered a bunch of pepper seeds from them to broaden my collection.
Never heard of this seed company and just ordered a bunch of pepper seeds from them to broaden my collection.
enigma_tick
If I only grow one, it’s datil peppers.
BenicioDelWhoro
Cheiro Roxa
_QRcode
Thai bird eyes + jwala peppers
Cold_Sort_3225
Chinese 5 Color: heat between jalapeno/habanero. Very Colorful. I plant outside in the bed in front yard
Jigsaw: Jalapeno heat. colorful tie-dye. Red, purple to green
Puma: Habanero heat. Colorful
Those are my front yard ornamental but with some heat. I go for looks as well as heat. Keep others potted outside and then grow tents for winter.
Buena Mulata, Cheiro Roxa, Rezha Macedonia, Tunisian Baklouti. Will do one or two of these. They’re in your heat range. I have a bunch, I just buy em and try em 😆
cycle_addict_
Datil!! Fruity and orange when ripe. Makes excellent Sriracha style sauce.
floatingskip
Thai, Serrano, and now Aji Rico(has some spice but also very sweet and tangy, makes a great powder too.
RibertarianVoter
I started by trying to grow scotch bonnets for Jamaican dishes. My varieties this year are much more varied, but shishitos, big Jim, Jimmy Nardello, and a couple varieties of jalapeños make up a big chunk of my seedlings.
I also have a bunch of piri piris, cayennes, and a bunch of oddball stuff since I have space for them.
Thanks everyone for the suggestions! I can’t edit the post, but I wanted to return the favor and give everyone here the essentials from what I’ve grown!
Sweet pepper: hamik! hands down. This is a pepper that has not caught on in this community, but absolutely needs to. A beautiful citrusy sweet FRUIT. It is sweet and so damn refreshing in the heat of summer, I eat it right in the garden! I only found it by googling “highest brix content pepper” and I’ve grown it every single season with anticipation.
Jobitos absolutely need to be mentioned too, I think more dark, earthy than hamik but still a touch of citrus. Great for balancing hot sauces.
Hot peppers: charapitas if you can handle their fussiness and annoying harvest, are top for me. Scotch bonnets are also very much essential to me. Those two make amazing hot sauces. Apple crisp also was impressive just how accurate the name was – tasted just like apples and was hella crisp. I was nibbling on some in the garden by the end of the season just hoping I didn’t light myself up.
I also really can’t wait to pickle Texas rice, but I don’t know if that’s as essential yet. Give it another year and I’ll let you know.
kc0jsj
I haven’t tried it yet, but Khang Starr Lemon Starburst (KSLS) is supposed to be one of the best hybrids in terms of flavor. Maybe around habanero heat from what I’ve heard. I have seeds but I’m afraid to start them because I’ve never grown anything lol
19 Comments
Starfish! Sweet, crunchy, and they look cool, three things they share in common with a sugar glider.
Brown Jalapeno. They taste so much better than the Zapotec. Also shishitos. I eat SO many shishitos
Jalapeno, Hungarian Black and chipotle. Doesn’t get much better.
Edit: Not chipotle, ancho poblanos. Oops. Also, I’m growing a bunch of serranos so I can make giardiniera.
Ooh sweet bonnets 🤩 also didn’t know there were dwarf chiltepins.
I switch things up every year except I always have wiri wiri peppers. Flavour is unique and they are a big hit for anyone I give them to
Fresno and guajillo.
Fresno is a neutral taste, great for fermenting or drying. Works in Mexican or Italian food. Beautiful pepper. Mild to medium heat.
Guajillo is my bride pepper. I love this one, this particular pepper got me into culinary arts, the bright fruity flavor with clean mild heat. Perfect for drying, roasting, smoking, etc.
aji rainforest, fresno are good producing medium heat.
Never heard of this seed company and just ordered a bunch of pepper seeds from them to broaden my collection.
||
||
|Hot Pepper Seeds, Brazilian Starfish SKU: HPP203|1|$3.00|
|Hot Pepper Seeds, Buena Mulata SKU: HPP500|1|$4.00|
|Hot Pepper Seeds, Chinese 5 Color SKU: HPP121|1|$3.25|
|Hot Pepper Seeds, Filius Blue SKU: HPP143|1|$3.00|
|Hot Pepper Seeds, Jalapeño Lemon Spice SKU: HPP144|1|$3.50|
|Hot Pepper Seeds, Purple Perfume (Cheiro Roxa) SKU: HPP225|1|$4.00|
|Hot Pepper Seeds, Rezha Macedonian SKU: HPP197|1|$3.00|
|Sweet Pepper Seeds, Sweet Bonnet SKU: HPP238|1|$4.00|
Never heard of this seed company and just ordered a bunch of pepper seeds from them to broaden my collection.
If I only grow one, it’s datil peppers.
Cheiro Roxa
Thai bird eyes + jwala peppers
Chinese 5 Color: heat between jalapeno/habanero. Very Colorful. I plant outside in the bed in front yard
Jigsaw: Jalapeno heat. colorful tie-dye. Red, purple to green
Puma: Habanero heat. Colorful
Those are my front yard ornamental but with some heat. I go for looks as well as heat. Keep others potted outside and then grow tents for winter.
Buena Mulata, Cheiro Roxa, Rezha Macedonia, Tunisian Baklouti. Will do one or two of these. They’re in your heat range. I have a bunch, I just buy em and try em 😆
Datil!! Fruity and orange when ripe. Makes excellent Sriracha style sauce.
Thai, Serrano, and now Aji Rico(has some spice but also very sweet and tangy, makes a great powder too.
I started by trying to grow scotch bonnets for Jamaican dishes. My varieties this year are much more varied, but shishitos, big Jim, Jimmy Nardello, and a couple varieties of jalapeños make up a big chunk of my seedlings.
I also have a bunch of piri piris, cayennes, and a bunch of oddball stuff since I have space for them.
Hungarian Wax, Sugar Rush Peach, Aji Lemon Drops and Lemon Spice Jalepenos.
Thanks everyone for the suggestions! I can’t edit the post, but I wanted to return the favor and give everyone here the essentials from what I’ve grown!
Sweet pepper: hamik! hands down. This is a pepper that has not caught on in this community, but absolutely needs to. A beautiful citrusy sweet FRUIT. It is sweet and so damn refreshing in the heat of summer, I eat it right in the garden! I only found it by googling “highest brix content pepper” and I’ve grown it every single season with anticipation.
Jobitos absolutely need to be mentioned too, I think more dark, earthy than hamik but still a touch of citrus. Great for balancing hot sauces.
Hot peppers: charapitas if you can handle their fussiness and annoying harvest, are top for me. Scotch bonnets are also very much essential to me. Those two make amazing hot sauces. Apple crisp also was impressive just how accurate the name was – tasted just like apples and was hella crisp. I was nibbling on some in the garden by the end of the season just hoping I didn’t light myself up.
I also really can’t wait to pickle Texas rice, but I don’t know if that’s as essential yet. Give it another year and I’ll let you know.
I haven’t tried it yet, but Khang Starr Lemon Starburst (KSLS) is supposed to be one of the best hybrids in terms of flavor. Maybe around habanero heat from what I’ve heard. I have seeds but I’m afraid to start them because I’ve never grown anything lol
Lemon drops and Habanadas