First year growing peppers from seed.

[drew51]

First thanks to all who gave me advice. Some excellent advice!! I have grown tomatoes from seed, so I know the drill. I probably have more than I'll be able to fit in ground and in pots. But I wanted to try various types. See what peppers work for me. I'm interested in all types. I want plants for ornamental and culinary reasons.
I have these seedlings growing now

Aleppo 36
Black Pearl
BRAZILIAN STARFISH
CONGO TRINIDAD
Criolla De Cocina
Fish
Guajillo
Leutschauer Paprika
Manzano , Orange
Malagueta
Medusa
NuMex Heritage 6-4
NuMex Twilight
Peppadew
Pimenta de Neyde
Santa Fe Grande
Trinidad Perfume
Venezuelan Tiger


I may lose some on the way, but a good start for a first attempt.

I have a few more i want to try and planted a another round. Only a few more.
Needing seed trays for tomatoes and such, almost all of the above are in pots by themselves now. I tranplanted a little early but all look like I didn't move them. Even ones with no true leaves look great. No visible stress.
The above list is from 2 rounds of seedings.

[Worth1]

I'm a little disappointed not to see Bulgarian Carrot on the list.
Of all of the smaller hot peppers I have grown this one is on the very top of the list.
I made a salsa with this pepper and Kelloggs Breakfast one year that was to die for.
I honestly think I could have won a salsa contest with it.

http://www.tomatogrowers.com/BULGARI...ductinfo/9022/
Way too many to chose from.
Worth

[drew51]

Originally Posted by Worth1

I'm a little disappointed not to see Bulgarian Carrot on the list.
Way too many to chose from.

Worth

My apologies, Actually that was one I considered. I'm a pushover for cool looking peppers. The Orchid, Bishops Crown, I'll grow those next year! The Starfish is just way too cool not to grow! I want to grow about 30 more, but no way!
Some are mild to be used in sauces, and stuffing, and piclkling. The hot ones also for sauces, and drying. The ornamental for looks and drying, as most are hot little numbers!
I want to add some yellows for yellow sauces like the yellow Scotch Bonnet and Aji Lemon. Maybe for yellow powder, although dried they may get dark.
I'll search for recipes for each type. Brokenbar has some killer ones on this site, complex but I bet worth making!
I may buy some peppers to practice the recipes as I don't want to ruin my own peppers. Many cooking techniques I have not tried, so a lot of unknown variables.

Here some info on some of the peppers:

Aleppo-(Capsicum annuum)-The Aleppo is a rare chile from the region of
Northern Syria and Southern Turkey. Also called the Halaby pepper.
There are a few peppers named Aleppo one is a Cayenne type. This is the
more rare Pimento type also known as Aleppo 36. My seeds were obtained
from an Italian Horticulturist and researcher who got his seeds many years
ago from one of the USDA seed banks. We have grown this variety out two
cycles in 2013 to strengthen the purity of the variety before selling seeds.
The Aleppo pepper is named after the famous city of Aleppo that is on
the famous silk road that was used to trade spices and goods as early as
200 B.C. it ran from North Africa though Arabia, Persia, Turkey and
China. Aleppo peppers have a sweet taste with a nice kick of heat on
the back end. In the markets in Istanbul the Aleppo powders are sold for
twice the amount of other similar peppers. Many sellers can be found on
the web selling Aleppo pepper powder or flakes. Most of it is adulterated
with cheaper peppers like Cayenne. Culinary experts and Chefs agree it is
hard to find real pure Aleppo powder. The amazing discovery I made in
2013 is this pepper is so delicious fresh! In my opinion they are one of
the most delicious peppers on earth. My friend Timothy Bader of Volcanic
Peppers is the first to make a commercial sauce in America with this
pepper. Aleppo plants can grow over four feet tall and peppers ripen from
green to dark red.

Venezuelan Tiger Pepper - Venezuelan Tiger-(Capsicum chinense)-This is a
very rare pepper. How rare?? My friend from the U.K. Chris obtained the
seeds in 2012 from his friend's grandmothers backyard in Venezuela. So
really as of 2013 nobody has these. The Venezuelan Tiger peppers can get
up to the size of a small hand grenade. They ripen from light green to
bright red. They have a mild heat level and are extremely sweet.
They are ideal for making a sweet Asian style sauce. The Venezuelan
Tiger chile pepper plants can reach almost 4 feet in height.


Pimenta de Neyde Pepper - (Capsicum x) An extremely rare pepper
originally from Brazil with dark purple fruits and beautiful, colored
foliage. The hot fruits grow to a couple of inches and remain dark
purple-almost black for much of their ripening period. When ripe,
fruits change color subtly, with a neon purple tint. A gorgeous plant
to grow, with spicy edible fruits! Believed to be a cross between C.
annuum and chinense

NuMex Heritage 6-4 - Improved variety with a consistent medium heat level,
pods that yield 10% more than the old 6-4 and has 5 times more flavor
compounds. Approximately 30 seeds per package. C. annuum

Manzano Pepper, Orange - (Capsicum pubescens ) Extremely hot, orange
colored pepper looking much like the habanero. This pepper is a rocoto
tree pepper relative and is noted for its cold hardiness, as it naturally
grows on Andean mountain slopes, this pepper will survive several
degrees below freezing. Plants grow to 2-6ft, can live for many years.

Leutschauer Paprika Pepper - A lovely drying pepper that comes from
Matrafured, Hungary. It has been grown there since the 1800s when it was
brought from Leutschau (Slovakia). The medium-hot paprikas have great
flavor, are terrific for drying, and make a delicious spicy powder.
Very rare!

[Worth1]

The mushroom or squash peppers are fantastic also.
Those Bulgarian Carrots were so pretty I picked and ate one out of hand one day.
It was about 100 degrees outside and my first sample of one.
I thought I was going to die.
Had to crawl on my hands and knees to the house for water.

Worth

[drew51]

Originally Posted by Worth1

The mushroom or squash peppers are fantastic also.

Originally Posted by Worth1

Those Bulgarian Carrots were so pretty I picked and ate one out of hand one day.
It was about 100 degrees outside and my first sample of one.
I thought I was going to die.
Had to crawl on my hands and knees to the house for water.

Worth

Ha! ROFL! Looks like it would make an excellent powder on it's own, or in a chili powder mix. I will try that one next year, and yeah I saw those mushroom types. Also Scotch Bonnet is cool looking. I'm trying to grow a yellow Scotch, hopefully seeds will germinate. I have been to Jamaica 4 times, and I'm hooked on road side stand jerk chicken! I make my own jerk sauce, but buy the ingredients. Mostly use a Jamaican marinade with a chicken gravy base.
Tastes almost exactly like the stuff in Jamaica. Man this gravy over French fries is to die for! I can only make this once or twice a year, no carbs for me! I rarely eat grain or starchy foods, and it sucks, but helps me keep the weight off. I miss bread the most.

[pondgardener]

Originally Posted by Worth1

The mushroom or squash peppers are fantastic also.
Those Bulgarian Carrots were so pretty I picked and ate one out of hand one day.
It was about 100 degrees outside and my first sample of one.
I thought I was going to die.
Had to crawl on my hands and knees to the house for water.

Worth

Worth,
Your recollection of eating a Bulgarian carrot chile reminded me of a time about a dozen years ago when I grew some and gave one to my cousin's husband who could tolerate some hotter peppers. He took a bite, seemed to enjoy it, and then handed the rest to his teenage son who took another bite so he could be like Dad. Well it was almost instantaneous the reaction he had and the immediate color change to his face. I am growing them again for the first time since then and looking forward to making salsa and relish.

George

[Worth1]

Originally Posted by pondgardener

Worth,
Your recollection of eating a Bulgarian carrot chile reminded me of a time about a dozen years ago when I grew some and gave one to my cousin's husband who could tolerate some hotter peppers. He took a bite, seemed to enjoy it, and then handed the rest to his teenage son who took another bite so he could be like Dad. Well it was almost instantaneous the reaction he had and the immediate color change to his face. I am growing them again for the first time since then and looking forward to making salsa and relish.

George

I didn't learn the first time, the next day or so I sampled Bolivian Rainbow.

Worth

[aconite]

I see you have trinidad perfume on the list, i suggest you add numex suave orange if you want similar properties but much stronger and more productive plants. I grew trinidad perfume for a few seasons but was entirely unsatisfied with them, both with taste, wildly variable hotness, plant vigour etc... The numex variety is much better in every aspect, and i think shows great selection skills by the institute. But hey, grow them side by side, everyone has different conditions and in yours the perfume variety may thrive.

[drew51]

Originally Posted by aconite

I see you have trinidad perfume on the list, i suggest you add numex suave orange if you want similar properties but much stronger and more productive plants. I grew trinidad perfume for a few seasons but was entirely unsatisfied with them, both with taste, wildly variable hotness, plant vigour etc... The numex variety is much better in every aspect, and i think shows great selection skills by the institute. But hey, grow them side by side, everyone has different conditions and in yours the perfume variety may thrive.

Thanks much, i will book mark that variety for sure! Next year I will try it.

[drew51]

Here's a few of them, still rather small...

[FILMNET]

Drew have you grown Pepperdew before, i have for 3 years?

[drew51]

Originally Posted by FILMNET

Drew have you grown Pepperdew before, i have for 3 years?

No, given to me by another member. Thought I try it pickled! Any growing suggestions, recipes, etc welcome!

[Worth1]

Drew those are some fine looking seedlings you have there.

Worth

[drew51]

Originally Posted by Worth1

Drew those are some fine looking seedlings you have there.

Thanks! For beginner's it's not a good idea to put such small plants in such big pots. They are peat pots, so they dry quickly, I will watch them carefully. I did it because of limited resources, all I have and I needed the seed tray.
I'm having a hard time with Uyababa peppers not wanting to germinate. So thanks to b54red for pointing out to me that Diatomaceous Earth is an excellent seed starting medium. I did some research and it is also an excellent soil amendment. The seeds I had didn't seem to want to germinate, but I got some fresh in today from Seeds For Africa, and put them in some DE. We will see what happens. I really want to grow Uyababa, as it seems to be a super hard variety to find. Malagueta
is very similar but a smaller plant, easier to maintain. Both though need a long season, I may have to overwinter to get a decent crop next year. I'm always up for a challenge though!

[brokenbar]

I grew "Padron" for the first time last year and assuming they were like others I had eaten as a "tapa" (appetizer) in Spain, I just threw some in a skillet with a little olive oil and some sea salt. Took a giant bite and OMG...nitro. I have since learned A.) Padron peppers can vary from molten to sweet, all on the same plant. B.) Most restaurants in Spain use "Pequillo" peppers rather than Padron as they are dependably mild. Padron was pretty GD hot and my mouth burned for a very long time. Nothing a little ice-cold Dos Equis did not help (okay...more than a little )