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#1 |
Tomatovillian™
Join Date: Dec 2016
Location: Pittsburgh, PA
Posts: 3,194
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DH has requested a pepper of mild heat for next year.
*1000-4000 Scovilles. *Very productive. *Heat uniform throughout the flesh, not concentrated in the seeds. *Good taste separate from the heat. *Fruit not very big (max 3" in the longest direction) *Cute is a plus. Will be used fresh, in pickling, cooking, fermenting. Thanks in advance Nan ![]() |
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#2 |
Tomatovillian™
Join Date: Jun 2016
Location: Hudson Valley, NY, Zone 6a
Posts: 626
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Hawaiian Sweet Hot pepper is nice. I don’t have seeds left, but I’m fairly sure I got them from Trade Winds.
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#3 |
Tomatovillian™
Join Date: Dec 2016
Location: Pittsburgh, PA
Posts: 3,194
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I just looked that one up; sounds like a contender. Thanks!
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#4 |
Tomatovillian™
Join Date: Oct 2012
Location: Vancouver Island
Posts: 5,931
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Hi Nan, My favourite pepper for actual flavour is Leutschauer Paprika. It is very sweet and fruity with reasonably mild heat.
Karen |
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#5 |
Tomatovillian™
Join Date: Jun 2015
Location: NewYork 5a
Posts: 2,303
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Aji Amarillo. I was pepper challenged for years. Focused a coupled years
ago by starting seed in February and topping. BabyAji from Artisan has been a game changer. 2-300 tiny 2 inch fruits from one plant in a deck 5gallon. One junk extra tiny plant I stuck in with an herb pot of basil and tarragon. Gorgeous plant. Not large but nice canopy of fruit...3 dozen harvested and now full of more fruit that I will bring inside for the holidays. And long keepers. A bag in the fridge from a few weeks ago is still fresh. I froze a bag. Home at midnight from work I had one fresh with a beer. Good heat and sneaky but not killer. Wish I had photographed the development. ... of the plant, the harvest, and the new fruit now October 23rd. |
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#6 |
Tomatovillian™
Join Date: Jun 2010
Location: Romania/Germany , z 4-6
Posts: 1,582
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Probably a milder Jalapeno then?
The Japlapeno is not a terribly good tasting pepper unfortunately, but it kinda does fit the rest of the requirements. Also depends a lot at what stage you plan to use the peppers. To really cover all sorts of uses, from pickling to frying to raw, I personally think you need around 3 very good varieties. |
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#7 |
Tomatovillian™
Join Date: Jan 2018
Location: Philly 7A
Posts: 739
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I like the Poblano, especially if roasting.
extremely productive, easy to grow, seems to hang on later than most of my other peppers. Flavor is average Great for stuffing too, "Chile relleno". I like to smoke and dry when they are red. I roast and can some every year and will also roast and freeze some for burger toppings, chopped in spaghetti sauce, in stews, etc... This year I used a few in my Hot Pepper Jam. I have a large batch that I'll be harvesting first frost. |
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#8 |
Tomatovillian™
Join Date: Jan 2018
Location: Philly 7A
Posts: 739
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Here is everything I could find on my Poblano's
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#9 | |
Tomatovillian™
Join Date: Jan 2014
Location: Tomato Cornhole
Posts: 2,550
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![]() Quote:
https://www.superhotchiles.com/produ...-pepper-seeds/
__________________
Rob |
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#10 |
Tomatovillian™
Join Date: Jan 2006
Location: West Coast, Canada
Posts: 961
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Tania has one that seems to fit most of your wish list - Cserko
http://tatianastomatobase.com/wiki/C...b=General_Info
__________________
D. |
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#11 |
Tomatovillian™
Join Date: Feb 2012
Location: Newfoundland, Canada
Posts: 6,794
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Santa Fe. The one I've been growing is not "Grande" - fruit are about 2 inches long. Ripens yellow - orange - red and the best part, it is good at all stages of ripeness.
Alma Paprika is one you'd like, Nan, for the cuteness and thick juicy fruity flesh! It has a short lived heat which is nice too. Not quite as prolific as Santa Fe, but ymmv. These need to be red ripe for flavor. I love the Italian pepperoncini I got from West Coast seeds, which is barely hot but really tasty and not unpleasant at unripe stages. And Guajillo is a favorite for flavor. And Pasilla was prolific and fun. But all of these are long and skinny peppers, might not pass the short and cute test. ![]() I think I'd better start some peppers.. my seeds are getting old! ![]() |
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#12 | |
Tomatovillian™
Join Date: Mar 2014
Location: Sacramento, CA
Posts: 360
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![]() Quote:
I second these. Its a compact plant, easy to grow, and delicious when dried into flake or roasted. Might not be as universal as some others, but its flavor alone is worth the space. Id also recommend Petit Marseillais for something a little sweeter and better suited for fresh eating, salads, etc. Also very compact. And if you are wanting to add an Aji type into the mix, Sugar rush cream is on the smaller side compared to most Ajis, not hot, and super productive, and great for pickling. |
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#13 |
Tomatovillian™
Join Date: Dec 2016
Location: Pittsburgh, PA
Posts: 3,194
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Thank you all so much for your suggestions. I'm researching your recommendations now...
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