Yes, in fact I sold the plants for a few years. It has the distinctive cayenne flavor that I don’t care for; i.e., cayenne chili powder. Some people enjoy it though …
Cayenne’s are C. annuum whereas Aji are C. baccatum.
Here’s a source for Red Aji:
http://www.tomatogrowers.com/AJI-RED/productinfo/9393/
The most common Thai chili peper is called Prik Khee Nu.
Went to that website and it says very hot but nevertheless a very interesting one. I am going to order but need a couple others to add, any advise?
Got it Richard and thanks a lot. Bob.
Here’s some mild to very mild hot peppers Janet picked out for next year’s garden:
http://www.tomatogrowers.com/SAHUARO-HYBRID/productinfo/9493/
http://www.tomatogrowers.com/NUMEX-SUAVE-ORANGE/productinfo/9735/
http://www.tomatogrowers.com/SPANISH-SPICE-HYBRID/productinfo/9170/
http://www.tomatogrowers.com/CUBANELLE-PS/productinfo/9302/
http://www.tomatogrowers.com/MULATO-ISLENO/productinfo/9336/
http://www.tomatogrowers.com/BIGGIE-CHILE-HYBRID/productinfo/9512/
http://www.tomatogrowers.com/SWEET-CAYENNE/productinfo/9614/
http://www.tomatogrowers.com/NUMEX-SUNRISE/productinfo/9629/
Hey Everyone, Just another example of people putting names with plants, fruits, vegetables, etc. similar to the confusion with names of so many fig cultivars. Would love to grow the Poison Arrow if it can be found and does indeed exist. Thanks, Randy/GA
Randy - from the picture I posted, any idea what it might be?
Richard, My best (uneducated) guess is a cousin of the Chile de Arbol or if it is indeed from Peru one of the Ajis. Interesting whatever it is! Randy/GA
it seems my paper lantern habanero seedlings grow more slowly than serranos, datils, and vietnamese tear jerkers. it’s my understanding that this is rather normal—the hotter the strain, the slower its takeoff.
thanks to @thepodpiper for posting me seeds! from that very generous selection, i’m growing bishop’s crown, jaloro (yellow jalapeños), and bulgarian carrot. I will probably try one of the weapons-grade peppers the following year.
the paper lantern habs I started last october haven’t taken off, so I germinated a couple extra seeds recently.
four aji pineapple seedlings sprouted in early January, but their growth also hasn’t been particularly vigorous yet. hoping they start growing like bonkers as the weather gets warmer.
Well, while I did grow those 7-pots last year, I will say Bulgarian Carrot is a formidable pepper. Not super-hot, but it will get your attention.
For me, growing peppers is the most gratifying and fun item to grow, and thus grow a plethora of varieties each year. Once peak season hits, I invite friends to partake in my annual Hot Pepper Challenge. Most who join only come over to laugh their asses off though… I pick pods from about 30 different varieties, display them in rank of heat level, and pick one of them to be the challenge pepper. I usually pick one that is really hot but not beyond insanity. That way the participants can actually get a feel of the flavor and consistency of the fruit before going into fight or flight mode. Last year I chose Bahamian Goat and the year before that Aji Chombo. Fun times.
I have a few peppers I’ve grown to love over the years which I grow every season, so I figured I would list a few.
Rehza Macedonian
This is the pepper I can’t live without. It is strictly for drying or roasted in salsa. Its engraved skin is tough and the walls are thin, so eating it fresh is not a pleasant experience. But it is beyond spectacular dried. The heat is on par with jalapeno, maybe a tad hotter. The major downfall of this variety is that its growing pattern. Very far between nodes and it’s spindly like nothing else. Not even pruning and/or FIMing/topping helps. It requires staking and it is close to a nightmare to grow. But the fruits are so worth it and it will always have the larges footprint in my garden.
Brazilian Starfish
Yet another mild pepper. If well watered, the pods are sweet with very little heat. Stress it out and they develop a heat double that of a jalapeno. I have never grown a pepper more suitable for hot sauce. It’s sweet and fragrant. The taste is fantastic. I have yet to ferment them so I can’t comment on that, but in vinegar based sauces it’s excellent. Especially with ACV. The pods are also great directly from the plant and is therefore a common snacking pepper for the entire family while puttering around in the garden. Will try to use it in anything peppers may do well this season. I sadly could not find a picture I took myself, but will replace this image once I do.
Bahamian Goat
Not close to any extreme levels, but this peppers is on par with Mustard Habanero and in many cases, more than that. It features no bitterness and is very fruity. Both in the nose and taste. If you like a pepper with heat and lots of character, this is a great choice. It’s great fresh (the flesh is rather thick but be prepared for the hiccups) and in sauce (both fermented and cooked). It’s very prolific and the plant grows easily up to 4 feet tall and almost as wide.
Aji Lemon (Lemondrop)
Like with most Baccatum varieties, Aji Lemon is ridiculously prolific. One plant throws out hundreds of pods each season and it is easy to overwinter in warmer climates. This year, it survived multiple light frosts. Heat varies from Jalapeno to near Habanero but will in general not catch you off guard. This pepper is great in both sauces and dried and fits the bill particularly great with fish. While there really isn’t a lemon flavor per se, the aroma is strongly hinting citrus fruit. One plant is all that is needed to personal use. Pictured is a ferment I mad by the end of the year along with Aji Charapita (a very interesting tiny/wild pepper with flavor between Habanero and Scotch Bonnet).
OTHER WORTHY MENTIONS:
Aji Chombo
MOA Scotch Bonnet
Goat Horn Prepare to swim in peppers. Double jalapeno’s heat, looks like a cayenne.
Chocolate Bhutlah (use extreme caution with this potentially hottest pepper on earth)
Pizza Pepper (near mild, so it may not fit in this thread)
Aji Peach (Sugar Rush Peach) Extraordinary pepper that produces like there is no tomorrow.
I don’t consider myself a seed collector even though my stash of pepper seeds exceeds what someone would call normal. I do try to obtain a few rarities each year, mostly half stable crosses from various pepper communities I’m a part of. I do save and share seeds as well.
@MockY, would you care to trade? I have a couple thousand varieties but my trade list is not updated.
Anyone grown Fatalii peppers? How would you rank their heat compared to an average habanero.
My favorite hot so far is Asi Sivri, which isn’t too hot and has a really nice flavor. Trying Beaver Dam this year as a less hot larger wax type pepper. When I’ve grown Hungarian Wax here in the past, they’ve never been hot at all, even from 2 different sources. I don’t know if it was bad seed sources or my growing conditions.
Fatalii peppers are extremely hot. I would say they are for sure a step above most habs but there are some Habanero’s that have an extreme punch as well. Chocolate hab comes to mind.
I am not a big fan of hot peppers. I like peppers but the HOT part isn’t my style. That being said i planted some Orange Habanero’s this year to try my luck and my friends love Hot Peppers…
I like the burn with everything I eat but the nuclear hot peppers to me are best dried and shaken onto food.
Dried whole White Habanero peppers are great in the coffee filter when I need to clear my nose.
The best thing about growing the super hots was watching my 2 oldest sons and their friends come over and do the hot pepper challenge thing…PRICELESS
