Post by drbanks on Oct 1, 2017 12:58:37 GMT -5
I wrote (at fair length) elsewhere in this board about the "big five" species of chile peppers: all of genus Capsicum: Annuum (common peppers), Baccatum (South American "Aji"s), Chinense (Caribbean super-hots), Frutscens (Tabasco) and Pubescens (Rocoto).
I'm curious about the species that aren't in one of those, and indeed, I've found seeds for three different species online, all of them pretty nameless except for their taxonomic designation and usually just called "Wild." I've also found a fourth, but since it has no spiciness at all, I confess that I'm not interested.
I've also watched some taste tests by Ted Barrus ("The Fire Breathing Idiot"), and he seems to think they're quite tasty. Somewhere between Jalapeno and Cayenne in heat, and a bit more fruity and earthy. Also, they all look pretty small.
Just given the size of the peppers, and by implication, the difficulty of pollinating and harvesting these, I doubt that they could ever go much farther than a curiosity. I can't imagine ever being able to harvest enough of those things for sauce or drying.
Still, I'm curious.
I'm curious about the species that aren't in one of those, and indeed, I've found seeds for three different species online, all of them pretty nameless except for their taxonomic designation and usually just called "Wild." I've also found a fourth, but since it has no spiciness at all, I confess that I'm not interested.
I've also watched some taste tests by Ted Barrus ("The Fire Breathing Idiot"), and he seems to think they're quite tasty. Somewhere between Jalapeno and Cayenne in heat, and a bit more fruity and earthy. Also, they all look pretty small.
Just given the size of the peppers, and by implication, the difficulty of pollinating and harvesting these, I doubt that they could ever go much farther than a curiosity. I can't imagine ever being able to harvest enough of those things for sauce or drying.
Still, I'm curious.