Cambucci pepper

Tania · November 20, 2011

Does anyone haму a description or picture for this pepper? I got the seeds from France, but I have no idea what to expect.

Please help

Tania

velikipop · November 21, 2011

Hi Tania,

It is similar to Bishop's Cap, Bishop's Crown, if not the same pepper. For me it is one of the best producers and one of the largest plants. The sides are mild but the middle of the fruit is wicked hot.

Alex

Tania · November 21, 2011

Alex,

Thank you so much!!! This is extremely helpful.

Tania

velikipop · November 22, 2011

Pleasure to help. Found a picture with more detailed info.

http://www.thechileman.org/results.p...&submit=Search

recruiterg · November 22, 2011

Peri Peri Chicken is a famous dish in South Africa. You marinate the chicken in a fiery sauce. Looks good.

This is from the Steven Raichlin Primal Grill series on PBS:

PIRI PIRI WINGS
Method: Indirect Grilling
Serves: 4-6 as an appetizer
Advance
Preparation: 6 to 24 hours for marinating the wings
Category: Fowl
Ingredients:
For the marinade:

1/2 cup fresh peri peri chiles, cayennes, red serranos, or other hot fresh red chiles, stemmed and cut in half (for milder chicken, seed the chiles)
or 1/2 cup South African peri peri sauce, Brazilian piri piri sauce, Crystal hot sauce or other hot sauce
6 cloves garlic, peeled
1 small onion, peeled and quartered
A 3-inch piece of fresh ginger, peeled and cut into 1/4-inch slices
1/4 cup chopped fresh cilantro
1/4 cup vegetable oil
1/4 cup fresh lemon juice
2 teaspoons coarse salt (kosher or sea)
1 teaspoon freshly ground black pepper

3 pounds chicken wings

For the glaze:

1/2 stick (4 tablespoons) salted butter
3 tablespoons chopped fresh cilantro
2 cloves garlic, minced
3 tablespoon peri peri sauce or one of the other hot sauces mentioned above
2 tablespoons fresh lemon juice

Directions:
Make the marinade: If using a blender, add the chiles (or hot sauce), onion, garlic, ginger, cilantro, oil, lemon juice, salt, and pepper and puree until smooth. If using a food processor, puree the solid ingredients first, then work in the liquids. Transfer to a large nonreactive bowl or roasting pan.
Cut the chicken wings in half, discarding the ends. Stir them into the marinade and marinate for at least 6 hours, or as long as overnight-the longer, the richer the flavor-stirring every few hours.

Make the glaze: Melt the butter in a saucepan. Add the cilantro and garlic and cook over medium-high heat until sizzling and aromatic, but do not let the garlic brown, 2 minutes. Stir in the peri peri sauce and lemon juice and simmer for 2 minutes.
Set up your grill for indirect grilling and preheat to medium (350 degrees F). Brush and oil the grill grate. Arrange the chicken wing pieces on the grate, skin side up, and indirect grill until crisp and golden brown on the outside and cooked through, 30 to 40 minutes. Make a small cut in the thickest part of one of the wings: there should be no traces of red or pink at the bone.

Transfer the chicken wings to a platter and pour the hot glaze over them. Toss to mix and serve at once.

velikipop · November 22, 2011

Looks like a fabulous recipe, will have to try it. There is a restaurant chain in Canada, that originates in Portugal called Nandos that uses the Piri Piri extensively in their food...real tasty.

Alex

Tania · November 22, 2011

wow, nice recipe - thank you recruiterg!

I only tried Piri Piri sausages, which were quite nice - time to check out other recipes.

aropupu · November 26, 2011

This one goes around with at least a dozen different names, including:

Balloon
Cambuci
Pimenta Cambuci
Ubatuba Cambuci
Chapeu de Frade
Campane
Peri Peri
Aji Flor
Orchid
Bishops Hat
Christmas Bell
Jamaican Bell
PI 497974

And they're all basically the same variety, just depending on where you buy the seeds. It's a rather nice C. baccatum var. umbilicatum type with a very, very mild burn.

One should also note that even though one of the (erroneous) names of this variety is "peri peri", this name usually refers to a C. frutescens variety commonly cultivated in Africa, that's also called "Piri Piri" or "Pili Pili" depending on which African dialect is used, and this rather pungent and small fruited variety is very different from this "bishop's hat" (i.e. cambuci) type baccatum pepper. The recipe in a few posts before this one uses this African "piri piri" C. frutescens and not this cambuci type pepper that you're growing.

I've grown it by the name "Jamaican Bell", here's a picture of the pods:

nice variety, the pungency was the mildest I've ever tasted in a pepper that's not a sweet pepper. So mild, that i had to actually rub the seeds to my palate with my tongue to find any burning sensation, which was still very mild.

Taste has a nice but very slight baccatum aroma that's slightly sweet. The plant itself likes to grow to a rather large size compared to most chillies if it has the right growing conditions, in my backyard the plant grew almost triple the size of most of the habanero-types, although the yield wasn't that great.

Tania · November 27, 2011

Thank you aropupu, this is very informative!

cloz · December 7, 2011

aropupu:

I am surprised that Habaneros have time to grow to maturity in Esbo. My aunt and uncle used to live in Domsby which is only 5 minutes up the road from Esbo train station and it seems to me they always chose plants and vegetables that matured early in order for them to have time to mature and ripen before frost.

aropupu · December 10, 2011

Cloz: i take it your aunt and/or uncle are swedish or finnish swedes as you're using the swedish names of places (domsby, swedish for tuomarila, and esbo, swedish for espoo)?

Growing chillies in southern Finland isn't that easy, i have to start growing seedlings when there's still a meter of snow outside, and having some high-powered electric lights for the seedlings is an essential requirement as the amount of natural light in the winter is very low.

I grow without a proper greenhouse - mainly because i have no choice - but most people who take growing chillies seriously have one. Without a GH growing chillies, especially C. chinenses such as habaneros, is always a gamble. From time to time you get summers where the amount of heat simply isn't enough for a proper yield. Most Finnish growers also use hydroponics to get a better yield. I'm mostly interested in growing a large amount of different varieties and getting at least some sort of yield of every one of them, so i'm not so driven on optimizing the yield.

Btw. even though the form of these cambuci peppers might resemble habaneros with their irregular shape, they have actually nothing at all to do with habs as they are of a different species (Capsicum baccatum) that doesn't even properly cross with habaneros (Capsicum chinense).

cloz · December 11, 2011

Quote:

Originally Posted by aropupu

Cloz: i take it your aunt and/or uncle are swedish or finnish swedes as you're using the swedish names of places (domsby, swedish for tuomarila, and esbo, swedish for espoo)?

You are correct. I am a Finn Swede. I was born in Jakobstad (Pietarsaari) and went 2 years to a Swedish school before we moved to this side of the pond. I have been back a few times for visits but not in the last 20 years. Most of my relatives are still in Finland or Sweden, however, many of the aunts and uncles have been dying off (a couple left in their mid 90's).

I figured you had to go through some extra hoops to have peppers ripen before the frost. Even here I am looking at early varieties of peppers because I do not have full sun in my yard and consequently my peppers don't ripen till September. I think I need to give them a little headstart on my tomatoes even here.

I had an aunt up north of Kalix in Sweden (near the arctic circle) who was able to grow tomatoes in her little greenhouse. My parents grew mostly potatoes and carrots as well as raspberries, strawberries, red and black currents, gooseberries, apples and of course everyone had their favorite (secret) blueberry and lingonberry patches somewhere in the forest. Of course the best berries as far as I am concerned are cloudberries (hjortron) and arctic bramble berries (åkerbär). None of which are available over here.

Tracydr · December 15, 2011

Hello, I'm half Finnish! My mother grew up in a Finnish settlement in Minnesota. A tiny place called Wawina in North eastern MN. She didn't speak English until grade school. No running water, bathing was in a wood burning sauna. I spent my summers up there visiting relatives but never learned the language. I'd love to visit Finland. My mother's maiden name is Hakala. I also have some Lehtinens, Haikenens, and Dutulla ( I don't think I spelled that one right.
I recently started learning to bake and prepare a few Finnish recipes such as pulla bread and pickled fish.
Anyway, those peppers are beautiful. Do they have a fruity flavor? I've been trying to find some mild, Caribbean type seasoning peppers.something with the wonderful flavors of the habanero but without the heat so that I can use more. I love the flavor and smell of habaneros but just wish that I could use about 100X more without burning up.

November 20, 2011	#1
Tania Tomatovillian™ Join Date: Jan 2006 Location: Anmore, BC, Canada Posts: 3,970	Cambucci pepper Does anyone haму a description or picture for this pepper? I got the seeds from France, but I have no idea what to expect. Please help Tania __________________ Tatiana's TOMATObase Last edited by Tania; November 21, 2011 at 12:34 PM.

November 21, 2011	#2
velikipop Tomatovillian™ Join Date: Dec 2006 Location: Langley, BC Posts: 768	Hi Tania, It is similar to Bishop's Cap, Bishop's Crown, if not the same pepper. For me it is one of the best producers and one of the largest plants. The sides are mild but the middle of the fruit is wicked hot. Alex __________________ I'll plant and I'll harvest what the earth brings forth The hammer's on the table, the pitchfork's on the shelf Bob Dylan

November 21, 2011	#3
Tania Tomatovillian™ Join Date: Jan 2006 Location: Anmore, BC, Canada Posts: 3,970	Alex, Thank you so much!!! This is extremely helpful. Tania __________________ Tatiana's TOMATObase

November 22, 2011	#4
velikipop Tomatovillian™ Join Date: Dec 2006 Location: Langley, BC Posts: 768	Pleasure to help. Found a picture with more detailed info. http://www.thechileman.org/results.p...&submit=Search __________________ I'll plant and I'll harvest what the earth brings forth The hammer's on the table, the pitchfork's on the shelf Bob Dylan

November 22, 2011	#6
velikipop Tomatovillian™ Join Date: Dec 2006 Location: Langley, BC Posts: 768	Looks like a fabulous recipe, will have to try it. There is a restaurant chain in Canada, that originates in Portugal called Nandos that uses the Piri Piri extensively in their food...real tasty. Alex __________________ I'll plant and I'll harvest what the earth brings forth The hammer's on the table, the pitchfork's on the shelf Bob Dylan

November 22, 2011	#5
recruiterg Tomatovillian™ Join Date: Jan 2009 Location: Edina, MN (Zone 4) Posts: 945	Peri Peri Chicken is a famous dish in South Africa. You marinate the chicken in a fiery sauce. Looks good. This is from the Steven Raichlin Primal Grill series on PBS: PIRI PIRI WINGS Method: Indirect Grilling Serves: 4-6 as an appetizer Advance Preparation: 6 to 24 hours for marinating the wings Category: Fowl Ingredients: For the marinade: 1/2 cup fresh peri peri chiles, cayennes, red serranos, or other hot fresh red chiles, stemmed and cut in half (for milder chicken, seed the chiles) or 1/2 cup South African peri peri sauce, Brazilian piri piri sauce, Crystal hot sauce or other hot sauce 6 cloves garlic, peeled 1 small onion, peeled and quartered A 3-inch piece of fresh ginger, peeled and cut into 1/4-inch slices 1/4 cup chopped fresh cilantro 1/4 cup vegetable oil 1/4 cup fresh lemon juice 2 teaspoons coarse salt (kosher or sea) 1 teaspoon freshly ground black pepper 3 pounds chicken wings For the glaze: 1/2 stick (4 tablespoons) salted butter 3 tablespoons chopped fresh cilantro 2 cloves garlic, minced 3 tablespoon peri peri sauce or one of the other hot sauces mentioned above 2 tablespoons fresh lemon juice Directions: Make the marinade: If using a blender, add the chiles (or hot sauce), onion, garlic, ginger, cilantro, oil, lemon juice, salt, and pepper and puree until smooth. If using a food processor, puree the solid ingredients first, then work in the liquids. Transfer to a large nonreactive bowl or roasting pan. Cut the chicken wings in half, discarding the ends. Stir them into the marinade and marinate for at least 6 hours, or as long as overnight-the longer, the richer the flavor-stirring every few hours. Make the glaze: Melt the butter in a saucepan. Add the cilantro and garlic and cook over medium-high heat until sizzling and aromatic, but do not let the garlic brown, 2 minutes. Stir in the peri peri sauce and lemon juice and simmer for 2 minutes. Set up your grill for indirect grilling and preheat to medium (350 degrees F). Brush and oil the grill grate. Arrange the chicken wing pieces on the grate, skin side up, and indirect grill until crisp and golden brown on the outside and cooked through, 30 to 40 minutes. Make a small cut in the thickest part of one of the wings: there should be no traces of red or pink at the bone. Transfer the chicken wings to a platter and pour the hot glaze over them. Toss to mix and serve at once.

November 26, 2011	#8
aropupu Tomatovillian™ Join Date: Nov 2010 Location: Espoo, Finland Posts: 8	This one goes around with at least a dozen different names, including: Balloon Cambuci Pimenta Cambuci Ubatuba Cambuci Chapeu de Frade Campane Peri Peri Aji Flor Orchid Bishops Hat Christmas Bell Jamaican Bell PI 497974 And they're all basically the same variety, just depending on where you buy the seeds. It's a rather nice C. baccatum var. umbilicatum type with a very, very mild burn. One should also note that even though one of the (erroneous) names of this variety is "peri peri", this name usually refers to a C. frutescens variety commonly cultivated in Africa, that's also called "Piri Piri" or "Pili Pili" depending on which African dialect is used, and this rather pungent and small fruited variety is very different from this "bishop's hat" (i.e. cambuci) type baccatum pepper. The recipe in a few posts before this one uses this African "piri piri" C. frutescens and not this cambuci type pepper that you're growing. I've grown it by the name "Jamaican Bell", here's a picture of the pods: nice variety, the pungency was the mildest I've ever tasted in a pepper that's not a sweet pepper. So mild, that i had to actually rub the seeds to my palate with my tongue to find any burning sensation, which was still very mild. Taste has a nice but very slight baccatum aroma that's slightly sweet. The plant itself likes to grow to a rather large size compared to most chillies if it has the right growing conditions, in my backyard the plant grew almost triple the size of most of the habanero-types, although the yield wasn't that great.

November 27, 2011	#9
Tania Tomatovillian™ Join Date: Jan 2006 Location: Anmore, BC, Canada Posts: 3,970	Thank you aropupu, this is very informative! __________________ Tatiana's TOMATObase

December 7, 2011	#10
cloz Tomatovillian™ Join Date: Dec 2010 Location: Southern Connecticut Posts: 435	aropupu: I am surprised that Habaneros have time to grow to maturity in Esbo. My aunt and uncle used to live in Domsby which is only 5 minutes up the road from Esbo train station and it seems to me they always chose plants and vegetables that matured early in order for them to have time to mature and ripen before frost.

December 10, 2011	#11
aropupu Tomatovillian™ Join Date: Nov 2010 Location: Espoo, Finland Posts: 8	Cloz: i take it your aunt and/or uncle are swedish or finnish swedes as you're using the swedish names of places (domsby, swedish for tuomarila, and esbo, swedish for espoo)? Growing chillies in southern Finland isn't that easy, i have to start growing seedlings when there's still a meter of snow outside, and having some high-powered electric lights for the seedlings is an essential requirement as the amount of natural light in the winter is very low. I grow without a proper greenhouse - mainly because i have no choice - but most people who take growing chillies seriously have one. Without a GH growing chillies, especially C. chinenses such as habaneros, is always a gamble. From time to time you get summers where the amount of heat simply isn't enough for a proper yield. Most Finnish growers also use hydroponics to get a better yield. I'm mostly interested in growing a large amount of different varieties and getting at least some sort of yield of every one of them, so i'm not so driven on optimizing the yield. Btw. even though the form of these cambuci peppers might resemble habaneros with their irregular shape, they have actually nothing at all to do with habs as they are of a different species (Capsicum baccatum) that doesn't even properly cross with habaneros (Capsicum chinense).

December 15, 2011	#13
Tracydr Tomatovillian™ Join Date: May 2011 Location: Laurinburg, North Carolina, zone 7 Posts: 3,207	Hello, I'm half Finnish! My mother grew up in a Finnish settlement in Minnesota. A tiny place called Wawina in North eastern MN. She didn't speak English until grade school. No running water, bathing was in a wood burning sauna. I spent my summers up there visiting relatives but never learned the language. I'd love to visit Finland. My mother's maiden name is Hakala. I also have some Lehtinens, Haikenens, and Dutulla ( I don't think I spelled that one right. I recently started learning to bake and prepare a few Finnish recipes such as pulla bread and pickled fish. Anyway, those peppers are beautiful. Do they have a fruity flavor? I've been trying to find some mild, Caribbean type seasoning peppers.something with the wonderful flavors of the habanero but without the heat so that I can use more. I love the flavor and smell of habaneros but just wish that I could use about 100X more without burning up.