as expected Jalaro is the first chile pepper of 2008 to set flowers. Many of my peppers (annuum, baccatum and chinense)now have flowerbuds. Many people think I am "crazy" when I keep the flowerbuds and flowers - but thats me:) Maybe someday I will start picking flowers and buds, someday...
Criolla Sella is one of the baccatums with small flowerbuds
Some of the plants now grow in somewhat larger pots than before. I dont have enough space to give them any bigger. One of the plants in the picture are still in the small pot (9x9 cm)
There is a big differences in the height of my Capsicum chiense plants.
From left to right (and tall to short)
Bode (very tall already, almost as high as the tall baccatums), Long Chocolate Habanero (also tall), Cili Goronong, Maraba. All four was planted 2008-01-09.
Some new pictures:
Kaleidoscope Capsicum baccatum
Kaleidoscope Capsicum baccatum
Thai Hot Capsicum annuum
Monkey Face Capsicum annuum
Kaleidoscope was recomended to me from a pepperfriend, it has no or very little heat. Thai Hot is a capsicum annuum from Thailand and it is easier to grow here in Sweden (from what I have been told) then the Thai bird peppers that belong to Capsicum frutescens. There are two versions of Monkey Face, one yellow and one red -I grow the yellow one.
Can you guess the pepper!
This pepper is related to Trinidad Scorpion, the seeds I planted are from a Trinidad Scorpion FG pod.
Here is a picture of the peppers that I will have on my balcony this year. Not included on this photo is Rocoto Brown and P. Padron.
Matured pods of White Fire, Champion, Aji Colorado, Topgirl
I have started to harvest some of the peppers. It is allways interesting when you taste a new pepper for the first time. Here are some of my reflections.
White fire:
Somewhat of a dissapointment. I have tasted two pods and they had no heat at all. The taste reminded me of sweet red bell peppers.
Champion:
Matured pod: I could not feel any heat. In my opinion sweet with the taste of green apple and green grass.
I did also taste a not matured green pod and a well(over-) matured pod. I prefered the matured pod.
White fire Capsicum annuum and Champion Capsicum baccatum
Aji Colorado:
This one I really like. First of all a very beatuful plant with pods in many colors. The pods have some heat. The taste is typical baccatum. It reminds me of Aji Cristal in taste. I belive they are good as immature as well.
Topgirl:
A sweet pepper. Mild and very tasty.
Bulgarian Carrot:
This one looks like a carrot and it did also taste like a carrot (almost )! Sweet and fruity taste. Nice heat, Scoville units 10 000 - 30 000.
A hot carrot!
Hot Pepper Lantern:
Hot, but not very hot in my opionon. Also very tasty.
Tasmanian Red
This one was hot, but not as hot as many habaneros. The taste was ok. No typical chinense taste.
Tasmanian Red Capsicum chienense or should it be Capsicum annuum ? ( I belive so)
F2 hybrid from Jaloro F1 (isolated seeds).
Very tasty Jalapeno Hybrid with typical Jalapeno heat.
More to come soon, watch my photopage for more new photos
http://picasaweb.google.com/Chilepeppar
Flower of Brown Rocoto Capsicum pubecens
Thai Hot Capsicum annuum
Blondie Capsicum baccatum is now almost black
Petit Marseillais Capsicum annuum
Inca Berry Capsicum baccatum
Fenir Capsicum annuum
Habanero (or Habanero Orange) Capsicum Chinense
Bode Capsicum Chinense
Tobago Seasoning Capsicum Chinense I Just love the colors on the not matured pods. A matured pod can be seen in the picture below.
Monkey Face, Kaleidoscope, Aji Colorado, Grekisk Paprika, Tobago Seasoning
Chilhuacle Negro Capsicum annuum
Some pictures taken with flash in the evening.
Tasmanian Red (Capsicum Annuum/Chinense) is a very prolific plant. I belive it has produced more than 100 pods.
Aji Norteno Capsicum baccatum - the first pod is now almost red. I belive this one is of the most common peppers in Peru.
Misqucho Colorado PI 152225 Capsicum chinense is a also a prolific pepper still yet to mature.
This one turned out to be a hybrid. This in not Habanero White Giant as you can see there is a small pod that turned out red I am now looking for Habanero White Giant seeds as I really love those big white pods.
Sorry for the not so good quality of the pictures taken in a hurry
Regards
Patrik
2009 09 07 Pics from the balcony
Rocopia
Rocopia, no ripe pods yet.
Musqucho Colorado PI 152225, this one is really becoming a favorite...
...aswell as this one Tasmanian Red, very prolific and very beautiful (in my opinion). More pictures of this chile pepper...
...here..
...and here.
Brown Rocoto
Aji Norteno
Its time to bring the capsicum chinense inside. This one has already shown signs of the cold nights. Its called PI 152225 MISQUCHO COLORADO and its one my favorites of the year. I hope I can bring you some better pictures of this plant later.
Petit Marseillais
Trinidad Scorpion FG has also moved inside
Last night I tried a very small piece of a mature pod of Trinidad Scorpion FG, in my opinon it had a wonderful taste with hints of citrus and mango. But after the taste comes the heat...arrrggggg.... Well it was very hot. Of what I have heard the (Red) Trinidad Scorpion should be hotter aswell as the 7-pod and the Bhut and Bih jolokias. Are these peppers really ment to eat
Regards
Patrik
Shiny Red
Maraba
Cumari
Misqucho Colorado PI 152225 I love this one when the pods changes color.
Etkezipaprika, a very nice paprika from Hungary. Sweet and tasty. In my care more prolific than the bellpeppers, but almost as big. If your looking for a pepper that could replace the bellpeppers and you also would like a pepper that has a little heat, this colud be the one. Somehow my wife loves this one.
Edit 20081023: Just triend another pod. It was a lot hotter than the other pods. But still very tasty. I think I will grow this one again.//Patrik
A comparison of pods: Aji Habanero (over) & Criolla Sella (under). Both belongs to capsicum baccatum.
Aji Habanero comes from Mexico. Criolla Sella comes from Bolivia. Both pods have some heat especially if you eat the hole pod (some of the Aji Habanero pods were milder). If you remove the innewalls you can eat them fresh without any "pain". Both plants seems to be very prolific. My harvet was somewhat modest because of the cold august/september. Criolla Sella pods dries very fast on the plant. The Aji Habanero did not dry that well on the plant as you can see on the picture.
Criolla Sella has a typical baccatum taste. Aji Habanero has also a baccatum taste but not that obvious as the Criolla Sella.
Hot Pepper Lantern capsicum chinense
This is one of my indoor plants. I can harvest the pepper almost all year long , these pods were harvested yesterday. It is very easy to remove innerwalls and seeds from the pods. It is also tasty and quite hot. Recomended.
Yesterday, I planted the first seeds of 2010.
Seed I planted were:
[in] Capsicum chinsense [/ i]
Bhuta Jolokia, Chocolate Bhuta Jolokia, 7 Pod, Yellow 7 Pod, Douglah Trinidad, Trinidad Scorpion - Morouga Blend, Morouga Yellow, Pimenta da Neyde, Naga Moriches, Habanero, Limo, Limon, Habanero Golden Bullet, Peruivian White Habanero, Spicy Porto Rican , Wild chinense
[in] Capsicum frutescens [/ i]
Tabasco Greenleaf
[in] Capsicum baccatum [/ i]
Inca Red Drop, Pimenta Barra Do Ribeiro, Aji Brazilian Bonanza Unknown Large Red baccatum michu from Peru,
[in] Capsicum annuum [/ i]
O'odams Indian Piquin, Chiltepin DOI031 (Origin: Cameron County, Texas)
I have already sown the Locato PI 387838 (Capsicum pubescens) in early December. One of the seeds have already germinated.
Within a few weeks, I will plant more varieties mainly annuum but also some baccatum.
/ / Patrik
