Great pepper site with a VERY interesting pepper!

[brokenbar]

Great pepper site with a VERY interesting pepper!
This site (http://www.semillas.de/shop_en/index.html ) has many unusual pepper cultivars. I should know as I grow about 50% of the types of peppers they offer. Anyway, I love cleverness and this pepper variety caught my eye:


"JAFSH"

Quote:
SLP exclusive in 2013!! JAFSH (Just Another F*****g Superhot), was made by crossing two superhot Capsicum chinense varieties. It´s is in evolution stage and plants may show some variability in shape and color. Very good taste an extremely hot!


I will be offering seeds from 145 varieties in November and as I said, I have many that this site has. If anyone wants my list (with the varieties that I, My Husband and Son are growing) so that they can peruse it at their leisure, just PM me or if enough folks are interested this early on, I will post the list in this thread.

[Sun City Linda]

I think MANY will be interested in your list!

[FaithHopeLove]

Yes, please post your list!

[brokenbar]

The Husband grows all the "Mega" hots. Son grows most of the "Sweets" in Wyoming. "Medium" means medium heat. "P" means a multi-use regular pepper, "Specialty" means usually grown for a specific use like the Pasillas for Mole Some of these you won't find doing a search. PM me because I have extensive notes on all of the peppers I have gathered in my travels and some of the names are very regional specific. All seeds either brought back by me or traded/purchased from those actually living in the origin country or by reputable dealers. I have already grown most of these out and they are true to variety characteristics. I will also be posting at the end of my season grow out comparisons of specific types. Those marked "T&T" are from Trinidad and Tobago.

1. Cayenne (Bulgaria)
2. Cayenne Arzeta (Indonesia)
3. Cayenne Azgri (India)
4. Cayenne Baelae (China)
5. Cayenne Byadagi (India)
6. Cayenne Corbaci (Turkey)
7. Cayenne de Espania
8. Cayenne de Italia
9. Cayenne Gigante (Bolivia)
10. Cayenne Golden
11. Cayenne Guinea Spice (Malta)
12. Cayenne Impala
13. Cayenne Inchanga (South Africa)
14. Cayenne Joes Long (by way of Italy to Montreal to Joe Sesito to Carolyn to Johnny's Seeds.)
15. Cayenne Keriting (Indonesia)
16. Cayenne Kopay (Indonesia)
17. Cayenne Laris (Indonesia)
18. Cayenne Long, thick, Hot (Guiana)
19. Cayenne Long, Thin, Hot (Guiana)
20. Cayenne Maules Red
21. Cayenne Monstruo Rojo Guatemala
22. Cayenne NuMex Las Cruces
23. Cayenne Paramas Indonesia
24. Cayenne Portugal
25. Cayenne Ring Of Fire
26. Cayenne Ristra (Mexico)
27. Cayenne Sujata (India)
28. Cayenne Supremo (Colombia)
29. Cayenne Type Bangladeshi
30. Cayenne Type Kashmiri Mirch (India)
31. Cayenne Type Mesilla
32. Cayenne Type Mombasa (Uganda)
33. Cayenne Uyababa (South Africa)
34. Cayenne Type Lama Panas Merah (Malaysia)
35. Medium Aji Brown (Peru)
36. Medium Bonda Ma Jacques (Lesser Antilles)
37. Medium Cabe Rawit Indonesia
38. Medium Cajamarca (Peru)
39. Medium Catarina (Spain)
40. Medium Habanero Chocolate
41. Medium Habanero Red
42. Medium Habanero White Grande
43. Medium HabaneroYellow
44. Medium Habenero Orange
45. Medium India Naga Jalokia
46. Medium Jalapeno
47. Medium Jalapeno Purple
48. Medium Jalapeno Serrano
49. Medium Zambia (Zambia Africa)
50. Mega 7 Pod Primo (T&T)
51. Mega 7 Pod White (T&T)
52. Mega 7 Pot Brain Strain (T&T)
53. Mega 7 Pot Brain Strain Yellow (T&T)
54. Mega Aji Pacae (Peru)
55. Mega Aji Panca (Peru)
56. Mega Assam Bih Julokia (India)
57. Mega Bahamian Starfish (Bahamas)
58. Mega Bhut Jalokia Ghost
59. Mega Bhut Jalokia Peach
60. Mega Black Naga (Bangladesh)
61. Mega Caramel Bhut
62. Mega Carolina Reaper
63. Mega Donni Sali (Guam)
64. Mega Jamaica Red
65. Mega Jamaica Yellow
66. Mega Jays Peach
67. Mega Moruga Scorpion Brown (T&T)
68. Mega Moruga Scorpion Red (T&T)
69. Mega Sunrise Scorpion (T&T)
70. Mega Tabia (Bali)
71. Mega Tasmanian (Naga Land India)
72. NuMex 64L
73. NuMex Barker
74. NuMex Big Jim
75. NuMex Big Jim Legacy
76. NuMex Conquistador
77. NuMex Eclipse
78. NuMex Espanola
79. NuMex Joe E. Parker
80. NuMex Lumbre XX
81. NuMex Mesa
82. NuMex Pueblo
83. NuMex RNaky
84. NuMex Sandia
85. NuMex Sunset
86. NuMex Type Anaheim
87. NuMex Type Conchiti New Mexico
88. NuMex Type Cow Horn
89. NuMex Type Giant Red Argentina
90. NuMex Type Guajillo
91. NuMex Type Hatch Green
92. NuMex Type Hatch Red
93. NuMex Type Isleta
94. NuMex Type Isleta Long
95. NuMex Type Sonora
96. NuMex Type Sonora
97. NuMex Type Spanish Spice
98. Ornamental Medusa (wreaths)
99. P Chimayo (NM Native)
100. P Greek Stavros Hot
101. P Hades
102. P Inferno
103. P Jemez (Jemez Pueblo New Mexico)
104. P Mariachi
105. P Pepperoncini Italian Hot (Italy)
106. P Rio Grande (New Mexico)
107. P Santa Fe Grande (Guerro New Mexico)
108. P Volcano
109. Spain Black Hot (Spain)
110. Spain Choricero (Basque)
111. Spain Paprika Extremeno
112. Spain Piment d'Espelette (Basque)
113. Spain Pimente Negro Picante
114. Specialty Ancho Gigantea
115. Specialty Ancho Mulato Isleno
116. Specialty Bahklouti (Tunisia)
117. Specialty Broome Chili (Australia)
118. Specialty Cajun Belle
119. Specialty Fajita Belle
120. Specialty Negro De Valle (Mexico)
121. Specialty Orchid (Brazil)
122. Specialty Pasilla Apaseo (Mex)
123. Specialty Pasilla Bajio (Mexico)
124. Specialty Pasilla de Oaxaca (Mexico)
125. Specialty Rocoto Mexican
126. Specialty Tabasco (Original Louisiana Strain)
127. Specialty Vietnam Ot Heim (HanoiRed)
128. Specialty Vietnam Semillas
129. Sweet Aji Dedo De Mocha (Brazil)
130. Sweet Big Bertha
131. Sweet Big Bulgarian (Bulgaria)
132. Sweet Big Daddy
133. Sweet Colossal
134. Sweet Criolla De Cocina (Nicaragua)
135. Sweet Elephant Ears (Serbia)
136. Sweet Giant (Paraguay)
137. Sweet Giant Marconi (Italy)
138. Sweet Giant Red Bell
139. Sweet Jupiter
140. Sweet Maraca
141. Sweet Minis
142. Sweet Nora De Espania (Spain)
143. Sweet Pequillo (Spain)
144. Sweet Purple Marconi (Italy)
145. Sweet Red Marconi (Italy)
146. Sweet Romanian (Romania)
147. Sweet Tequila
148. Sweet Trinidad Perfume (T&T)
149. Sweet Yellow
150. Sweet Yellow Marconi (Italy)

[tam91]

Wow that is a heck of a list!
I heard peppers cross very easily, how do you save seeds and keep them true?

[brokenbar]

He bags blooms on the mega hots for saving. My stuff is on the other side of 10 acres and I have several beds. Hot peppers seem to cross more easily than sweet. Thus far, I have had no problems but, as with all OP seed, there exists the possibility. The "Chimayo" New Mexican native, is notorious for crossing so I grow it behind fruit tress where I grow the rude tomatillos. There is only so much you can do. I don't sell seeds so it's not quite as critical. I read that the "Caramel Bhut" was originally an unexpected cross as are several of the mega hot varieties now so popular like Jay's Peach and several others.
In Australia, I visited with the man who we got the "Indian Naga Jalokia" from and that is it's name "Indian". It is smoother and less hot (medium) than a regular NJ. He said "it is a frutescens & not a chinense so that is why the difference in heat" but I think that is wrong as the frutescens Nagas are totally different looking (think Thai pepper style) My husband is growing it out this year to see what it looks and tastes like...so I am thinking it is probably an accidental cross.

So anyway, we do our best and try to save seed from a specimen that "typifies" the breed characteristics but until you grow it out, you never know.

[Sun City Linda]

Thanks! I see several calling my name for November Hope you have a great season.

[neoguy]

Thanks for posting the list, I'll be drooling, I mean following, throughout the summer

[brokenbar]

Originally Posted by neoguy

Thanks for posting the list, I'll be drooling, I mean following, throughout the summer

You eat some of the mega varieties and you might be drooling for a month...
All varieties are in the ground, blooming and just beginning to set fruit. The only one that is not doing exceptionally well is the Vietnamese Semillas...they were puny seedlings and the plants are behind others of their ilk. Might have been crappy seed. I brought it back from Vietnam and who knows what happens to it in checked baggage (I don't dare carry on or that darned "fruit sniffing" dog will get me standing in line at customs.)

[neoguy]

Originally Posted by brokenbar

You eat some of the mega varieties and you might be drooling for a month...
All varieties are in the ground, blooming and just beginning to set fruit. The only one that is not doing exceptionally well is the Vietnamese Semillas...they were puny seedlings and the plants are behind others of their ilk. Might have been crappy seed. I brought it back from Vietnam and who knows what happens to it in checked baggage (I don't dare carry on or that darned "fruit sniffing" dog will get me standing in line at customs.)

Haha, I've been growing the super hots for a couple of years now. I don't eat them raw, not me, call me a wimp. What I do is add them to my hot sauces, more or less, make them as hot as I like.

I may have a couple you're husband doesn't have, I'll have to see if I can bag some blossoms.

[carolyn137]

Mary, you don't have a source for Joe's Long, and it was Ided at Johnny's as a cayenne, so at most places it goes as Joe's Long Cayenne.

I sent Joe's Long to Johnny's and Joe's Round to Southern Exposure which is even hotter and is one of the prettiest ones I've grown. After the original owner left the new folks changed the name a bit and I asked them to put it back to the original name, which they did.

Both are from Italy originally. Joe Sesito I knew b'c I'd meet him at the greenhouses of my famer friend Charlie, Joe had a dealie going where Joe would ask Charlie to grow his peppers and herbs for him, and then pay off Charlie with beer.

Joe's wife was an excellent baker and I got some real treat Italian cookies from her.

Almost forget. Joe got the seeds from someone in the Italian community in Montreal who had brought them to the US.

Here's a few links:

http://www.southernexposure.com/joes...5-g-p-912.html

https://www.google.com/#q=joe's+long+pepper

The SSE website/catalog last I knew was selling both the long and round ones.

I used to grow lots of peppers, both hot and sweet but the cross pollination was too high for me to fool around with bagging or islolation cages since at the same time I was also growing many hundreds of tomato plants and varieties each year, let alone almost any crop you can imagine such as a 250 ft row of potatoes, another 250 ft row of all kinds of melons, etc.

Carolyn

[Ken4230]

Just looking at the pepper, i think the name is a foreign language acronym for "Death on a Stem".
Even the picture looks dangerous, just handling it would probably set me on fire.

My daughter and her husband are going to try some of your recipes this year.
I'm out of the sour pickles. We went through 3 gallon since you posted the recipe. They were awesome

Ken

[brokenbar]

Carolyn, I had read somewhere that you had sent it to Johnny's (Carolyn, what did you NOT have a finger in somewhere along the line?) However, I did not know that it was from Italy originally. I like it because the pods stay straighter than the regular cayenne and it does not seem as pungent. I have not had too much cross politicization but my peppers are interspersed between cipollini, basil, beans, etc. I try to keep similar type varieties very far apart but even then, I know there is a lot of evidence of frutescens & chinense as well as the other species "doing the hokey pokey" when living in the same zip code! I'm lucky I have a lot of space. If I sold the seed Carolyn, I would bag everything however, that does not mean I want to be guilty of ★★★★★★★ization either so I will try to give a good description of what the fruit should look and taste like.

Are you feeling better? Did you eat all your candy? Hate to have you heal your injuries from the fall only to have you succumb to a chocolate-induced diabetic coma! The "Golden Years" my behind Carolyn... the only golden part is all the gold that leaves our pockets paying for doctor bills!

[Tracydr]

Originally Posted by neoguy

Haha, I've been growing the super hots for a couple of years now. I don't eat them raw, not me, call me a wimp. What I do is add them to my hot sauces, more or less, make them as hot as I like.

I may have a couple you're husband doesn't have, I'll have to see if I can bag some blossoms.

Have you tried making fermented pepper sauce? We do this with our peppers and then add opinions, cilantro, tomatoes and lime juice. Makes an awesome hot sauce, much better than fresh peppers! Plus, it lasts a long time if we don't eat it up. We add a bit of organic apple cider vinegar too, which helps to keep it fresh.

[neoguy]

Originally Posted by Tracydr

Have you tried making fermented pepper sauce? We do this with our peppers and then add opinions, cilantro, tomatoes and lime juice. Makes an awesome hot sauce, much better than fresh peppers! Plus, it lasts a long time if we don't eat it up. We add a bit of organic apple cider vinegar too, which helps to keep it fresh.

I tried my first ferment last year, it was a simple one but it came out pretty good. This is the basic recipe I used.

http://www.seriouseats.com/2012/02/h...ch-sauces.html

I'd love to see your method.