So where are the rest of you pepper lovers?

dennis · #1 (**permalink**) 03-10-2007, 09:23 PM

we grow tabasco and cayenne to make salsa. we also do red sweet peppers for a snack or salads and hungarrian hot wax to pickle. if you really want to see how brave you are grow some tabasco peppers and make your own sauce straight from the pepper. if you try this only use a drop or two, i dont want to hear i did not warn you

pikevi · #2 (**permalink**) 03-10-2007, 10:21 PM

I have not seen Tabasco. I have used Cheyenne.

Pickled Hungarian hot wax pepper is great on pizzas

Sharyn gave a few very good URLs for peppers. please check under Habanero peppers thread. Quite amazing.

dennis · #3 (**permalink**) 03-10-2007, 11:01 PM

i saw that so i copied her last comment. did not want to hijack the thread so i just continued it to hear

pikevi · #4 (**permalink**) 03-11-2007, 09:57 AM

I really admired the photos in there.

They look so beautiful that I may trade my tropicals for them

(orchids are out of the trade list)!

LeftCoastAngler · #5 (**permalink**) 07-10-2007, 08:20 PM

Quote:

Originally Posted by pikevi

I have not seen Tabasco...

I'll snap some pics tommorrow when there's more light out... I've got a Tabasco tree that'd make Louisiana proud! Four years of age and still throwin' off spurs like nobodies business! The base is almost four inches round... I'll get pics tommorrow...

~LCA.

pikevi · #6 (**permalink**) 07-10-2007, 10:14 PM

A pepper plant that is annual? That will be nice. Our peppers die every fall.

I have tried to bring some pepper plants indoors many times but no successes as yet. They are cheyenne (very hot) and/or Banana pepper (mild).

LeftCoastAngler · #7 (**permalink**) 07-12-2007, 10:57 AM

Here are the spurs:

aka Tabasco brand peppers... These have been goin' for over three years now... I thought they were annuals like most peppers, but it's just kept spittin' em out... HOT as all get out!

I only use one in WHATEVER I'm cookin' with... These things are VERY HOT.

~LCA.

pikevi · #8 (**permalink**) 07-12-2007, 07:50 PM

Thanks for the photos LeftCoastAngler.

The plant is almost a tree!

I have not seen any pepper that is so tiny. I see the colour changing and that means the peppers are mature.

I use cheyenne pepper when I stir-fry vegetables. I take the seeds out and slice them lengthwise into two before adding to the veggies. I remove them before serving.

It is good that you can eat them since capsaicin in peppers is very good for digestion and to the intestinal lining, unlike black pepper, which I add to many vegetables. I am a vegetarian and butter/pepper on steamed or boiled vegetables are always delicious.

It is possible that capsaicin prevents ulcers; or so it is claimed.

prisana · #9 (**permalink**) 07-12-2007, 10:12 PM

Pikevi, I had ulcers and I also love hot food ( the Thai in me ) I'm talking fire-breathing-hot...but my ulcers didn't get better, I don't know if capsaicin has different effect on different stages of ulcers or not ..but I really don't care anymore..I just love peppers..peppers on everything..even fruits and some drinks !! I am a pepper junkie..and proud of it

pikevi · #10 (**permalink**) 07-12-2007, 10:41 PM

prisana: Since you mentioned 'had ulcers' I assume it has been taken care of.

You probably can eat capsicums.(Talk to your doctor)

Without going into much details ulcers can be in the stomach (gastric/peptic) or the first part of the intestine ( duodenal) and sometimes they are caused by chronic stress.

I think you should go a little easy on 'hot' capsicums if yours was caused by diet or infections. If it was due to nerves( vagus) You can indulge a bit more , I 'd think. [If you were given tiny pils during the treatment (like zantec) , you may assume it is of a nervous origin.]. That may give you a bit more flexibility in using 'hot' stuff. In any case hot pepper WILL be better than ground black pepper.

I know I love hot banana peppers on my pizzas( I make my own pizzas

. But from what LeftCoastAngler says it may not be as hot as his little ones.

My Cheyenne peeper plants are bearing fruits. I will try and post some pix tomorrow.

LeftCoastAngler · #11 (**permalink**) 07-13-2007, 05:54 AM

Quote:

Originally Posted by pikevi

...I take the seeds out and slice them lengthwise into two before adding to the veggies. I remove them before serving.

Believe it or not, the seeds are actuallly the hottest part of the pepper.

~LCA.

pikevi · #12 (**permalink**) 07-13-2007, 06:13 AM

Yes, I know. The reason for my removing the seeds is to avoid too much 'hotness'.

Thanks.

Sharyn · #13 (**permalink**) 07-13-2007, 03:39 PM

Leftcoastangler: I've never seen a pepper bush that size as we can't keep them over winter.
Nice, and I bet really nice & HOT!

Mine aren't ripe yet, but I'll post some pics when they're ready. I have one Red Savina growing and now I found out that the Bhut Jolokia pepper from India is four times hotter than the Red Savina!

I can't even imagine.

Here's a link from the Habenero thread. Such nice pepper pics!

Makes you want to grow one of each.

Scroll all the way down the page to get to the pepper seed collections.
http://www.chileseeds.co.uk/chili_pe...ollections.htm

Aniko · #14 (**permalink**) 07-13-2007, 06:41 PM

Here I am

! As a Hungarian, one of the basic if not the basic spice I use is red pepper: fresh, paste, or powder. Not only for taste, but for pretty color, too - and mostly sweet, sometimes hot.
And I love fresh green/yellow/red pepper of every type on sandwiches, grilled - or stuffed nicely with cabbage and pickled.

pikevi · #15 (**permalink**) 07-13-2007, 07:08 PM

Some of my hot stuff. I never tried the NO-ID pepper since the leaves and the fruits , especially the fruits, have black streaks in them.

Sharyn: I checked the 'net for the Jolokia. World's hottest??

Cheyenne is very hot too.

Hungarian hot wax is very tasty and very fleshy. It is very mild here.

Sharyn · #16 (**permalink**) 07-13-2007, 07:14 PM

Quote:

Originally Posted by pikevi

I checked the 'net for the Jolokia. World's hottest??

Yes, that's my understanding. I wouldn't even think about it!

I'm only growing the Red Savina for fun & color. I'm with Aniko, Hungarian peppers are the best all around on sandwiches, pizza, and for pickling. My second favorite - jalapeno peppers.

prisana · #17 (**permalink**) 07-13-2007, 09:38 PM

Sharyn, all those pepper pics make my mouth water !!

I've eaten a lot of different type of hot pepper, but I still think the genuine Thai pepper, considering the size ( the name in Thai litterally means " mouse poo "..very small and lethal ) is the hottest for me. They are only about 1 cm long ! Of course I've never tried the Jolokia.. but the poopy pepper is my favorite yet.

Aniko, My father-in-law is half Hungarian and he used to cook us killer goulash with Hungarian paprikas, which I can never find around here ..it was so good. I there any good substitute besides the reg. paprika ?

pikevi · #18 (**permalink**) 07-14-2007, 06:51 AM

Yes, Hungarian yellow and Sheppard's bell are nature's gift to human

I will try a few jalapeno and red savina , if I can buy them here.

Prisana: what is the name of the little 'dynamites' that you mentioned?

I may sound conceited but I am a good cook

. I will try them in 'fried rice' where the peppers' pungency may be neutralised.

Thanks.

prisana · #19 (**permalink**) 07-14-2007, 08:04 AM

Pikevi, we call them " Prik Khee Noo " , meaning " mouse - poo peppers " They sell a lot of so-called "Thai Peppers" here, but they are much bigger and not very high on the heat index. But back home, that's what people mostly use ...
If you happen to find some to cook with, make sure you're near the WC, you'll be needing it right away...these guys don't wait until the next morning to effect you.

( ok, too much info there )