Thin-walled peppers

November 1, 2019

I'm looking to discover more peppers (hot and sweet) with thin walls (such that they dry quickly). I haven't found a terrible lot of them, actually, but I've grown a fair number of peppers. These are the ones with thin wqlls I've grown that come to mind:
* Aji Habanero (C. baccatum—not to be confused with Habaneros, which are C. chinense)
* Ring of Fire (Baker Creek's version)
* Orange Carbonero (not super thin, but they dry on the plant)

Ideally, they should be thin enough that they'll dry on the plant in a semi-arid area if you let them. Note that Ring of Fire doesn't seem to do this, but it dries quickly post-harvest.

Ideally, the peppers won't be huge (but they will be prolific). Huge peppers take longer to dry, in my experience. Ideally, they'll have lots of flavor.

FarmerShawn · November 2, 2019

Two that come to my mind are Guahillo and Pepperoncini. I have Bird chillies, Thai Hots, and Cayennes dry on the bush, and I'm in northern Vermont, not exactly a dry climate! Also Boldog Hungarian Paprika fits your description. And Jimmy Nardello is a sweet one that might work.

November 2, 2019

Thanks, FarmerShawn!

bower · November 2, 2019

I don't know about drying on the vine, but Petit Marseillais is a sweet yellow pepper with thin walls, fairly prolific, nice taste.

GrowingCoastal · November 2, 2019

Thunder Mountain dries well on its own though I roast it a bit before grinding into powder.

PNW_D · November 2, 2019

Cambuci (C. baccatum) - not on the plant, but after harvest

clara · November 2, 2019

High Fly Pepper (from the Philippines) and Apache

November 2, 2019

Thanks for all the suggestions, everyone! =)

SQWIBB · November 3, 2019

Tobasco, cayenne, Sriracha for hots.
Jimmy Nardello for sweet?

agee12 · November 3, 2019

Shi★★★★o.

Hunt-Grow-Cook · November 5, 2019

Quote:

Originally Posted by shule1

I'm looking to discover more peppers (hot and sweet) with thin walls (such that they dry quickly). I haven't found a terrible lot of them, actually, but I've grown a fair number of peppers. These are the ones with thin wqlls I've grown that come to mind:
* Aji Habanero (C. baccatum—not to be confused with Habaneros, which are C. chinense)
* Ring of Fire (Baker Creek's version)
* Orange Carbonero (not super thin, but they dry on the plant)

Ideally, they should be thin enough that they'll dry on the plant in a semi-arid area if you let them. Note that Ring of Fire doesn't seem to do this, but it dries quickly post-harvest.

Ideally, the peppers won't be huge (but they will be prolific). Huge peppers take longer to dry, in my experience. Ideally, they'll have lots of flavor.

For baccatum suggestions I'd consider Aji Lemon or Aji Pineapple, pretty much the same in my garden, the pineapple being slightly larger peppers. Both very thin walled. Criolla Sella would be another baccatum to consider. Carbonero definitely has thinner walls because of its Bhut (ghost pepper) genetics. A lot of peppers with Bhut or Bih Jolokia in them will be thinner walled, so many to choose from. I've got seeds for a cross of Bih Jolokia and Sugar Rush Peach that has fairly thin walled peppers as well. Paper Lantern Habanero would be another C. Chinense with thin walls and is red.

dorota · November 6, 2019

Hungarian have thin walled spice peppers, which are expected to dry on the vine. In English they are called "paprika pepper". One of my favorite is sweet pepper Kalorez. My growing season is shorter than in Hungary, so I dry them at home.

November 6, 2019

Thanks again for the feedback, everyone!

@Hunt-Grow-Cook I'm particularly interested in what you said about Paper Lantern. Any idea how it tastes, by chance?

Hunt-Grow-Cook · November 6, 2019

Quote:

Originally Posted by shule1

Thanks again for the feedback, everyone!

@Hunt-Grow-Cook I'm particularly interested in what you said about Paper Lantern. Any idea how it tastes, by chance?

Pretty standard Habanero flavor and heat. Maybe slightly less floral and a little more fruity than some chinense. I enjoy them. Plants can be very productive. We are lucky to carry them in our local Co-Op every year and I just made a batch of fermented hot siracha using these and red Fresno chilies. Again, very thin walled.

Nan_PA_6b · November 7, 2019

Bishop's cap pepper, mine was called "Christmas Bell." The flesh is sweet, walls are thin, and there's heat in the inner membranes & seeds. They are quite prolific! They're listed as 5,000-15,000 SHU. If you carefully remove all membranes & seeds, you could use them as sweet peppers. Cute little odd-shaped peppers about 1 1/2" in diameter. They're good green or red. I have seeds if you want them.

November 1, 2019	#1
shule1 Guest Posts: n/a	Thin-walled peppers I'm looking to discover more peppers (hot and sweet) with thin walls (such that they dry quickly). I haven't found a terrible lot of them, actually, but I've grown a fair number of peppers. These are the ones with thin wqlls I've grown that come to mind: * Aji Habanero (C. baccatum—not to be confused with Habaneros, which are C. chinense) * Ring of Fire (Baker Creek's version) * Orange Carbonero (not super thin, but they dry on the plant) Ideally, they should be thin enough that they'll dry on the plant in a semi-arid area if you let them. Note that Ring of Fire doesn't seem to do this, but it dries quickly post-harvest. Ideally, the peppers won't be huge (but they will be prolific). Huge peppers take longer to dry, in my experience. Ideally, they'll have lots of flavor. Last edited by shule1; November 1, 2019 at 07:44 PM.

November 2, 2019	#2
FarmerShawn Tomatovillian™ Join Date: Dec 2011 Location: Vermont Posts: 1,001	Two that come to my mind are Guahillo and Pepperoncini. I have Bird chillies, Thai Hots, and Cayennes dry on the bush, and I'm in northern Vermont, not exactly a dry climate! Also Boldog Hungarian Paprika fits your description. And Jimmy Nardello is a sweet one that might work. __________________ "Red meat is NOT bad for you. Now blue-green meat, THAT'S bad for you!" -- Tommy Smothers

November 2, 2019	#6
PNW_D Tomatovillian™ Join Date: Jan 2006 Location: West Coast, Canada Posts: 961	Cambuci (C. baccatum) - not on the plant, but after harvest __________________ D.

November 2, 2019	#4
bower Tomatovillian™ Join Date: Feb 2012 Location: Newfoundland, Canada Posts: 6,794	I don't know about drying on the vine, but Petit Marseillais is a sweet yellow pepper with thin walls, fairly prolific, nice taste.

November 2, 2019	#5
GrowingCoastal Tomatovillian™ Join Date: Jan 2016 Location: Vancouver Island Canada BC Posts: 1,253	Thunder Mountain dries well on its own though I roast it a bit before grinding into powder.

November 2, 2019	#7
clara Tomatovillian™ Join Date: Feb 2008 Location: Germany Posts: 1,351	High Fly Pepper (from the Philippines) and Apache

November 3, 2019	#9
SQWIBB Tomatovillian™ Join Date: Jan 2018 Location: Philly 7A Posts: 739	Tobasco, cayenne, Sriracha for hots. Jimmy Nardello for sweet?

November 3, 2019	#10
agee12 Tomatovillian™ Join Date: Jul 2016 Location: Georgia Posts: 196	Shi★★★★o.

November 6, 2019	#12
dorota Tomatovillian™ Join Date: Jul 2016 Location: Poland, EU Posts: 107	Hungarian have thin walled spice peppers, which are expected to dry on the vine. In English they are called "paprika pepper". One of my favorite is sweet pepper Kalorez. My growing season is shorter than in Hungary, so I dry them at home.

November 7, 2019	#15
Nan_PA_6b Tomatovillian™ Join Date: Dec 2016 Location: Pittsburgh, PA Posts: 3,194	Bishop's cap pepper, mine was called "Christmas Bell." The flesh is sweet, walls are thin, and there's heat in the inner membranes & seeds. They are quite prolific! They're listed as 5,000-15,000 SHU. If you carefully remove all membranes & seeds, you could use them as sweet peppers. Cute little odd-shaped peppers about 1 1/2" in diameter. They're good green or red. I have seeds if you want them.