Well a couple of days ago winter came to town. So I harvested most of my chile peppes that were still out. The plants in greenhouse are still well with some extra help from a fan and isolation. I also attended Orto Novos chile pepper harvest. Very nice to pick peppers for almost nothing. Most pics or from this event. Last but not least its very nice to read a new book when the season is almost over.
Regards
Patrik
The 2 pod of my White Rocoto is now changing color. This pod is very small, smaler than the other pods. Its funny that the first pod has not changed color.
I started to germinate this plant in July ;D, today I got the first flower. I got the seeds from Åke Truedson. He in turn collected the seeds on a journey in Peru. I actually dont know if the pods are white or if its just called White Rocoto.
I just could not wait, so I started to germinate White Rocoto when I got the seeds (July 2008) Maybe a little bit early for the 2009 season.
Some pictures of the peppers at the country house.
Chilhuacle Negro
Thai Hot
Atomic Heart
Blondie
Elisabeth
Sivri Biber
Etkezipaprika
Regards
Patrik
The first ones to germinate
16/1
S.lucia island
Pi 152225 MISQUCHO COLORADO
Khan market
Trinidad scorpion fg(yellow)
17/1
Bode
Cumari
Cili goronong yellow
This plant of Trinidad Scorpion FG has not produced any matured yellow pods this year. Even though it has been producing pods during summer and autumn. All the pods have gone from green to brownish green and then they went “over matured”. When “over matured” the color of the pods have some yellow parts. I have seen pods on other plants that go from not matured directly to an "over matured" stage. But never before have I seen that this happens to all the pods on a plant. I took some pictures on the pods, se below.
I have seen tomatoes that where green when matured like green grape and green zebra. But I have never seen a green matured pepper. At the first I thought this might just be a green matured pepper, a hybrid from Trinidad Scorpion FG. But after tasting the pepper I realized that all the pods in the picture tasted like in mature pods and no one had any heat. This I believe indicates that the pods never matured as they should.
I did grow the plant in big aluminum coffee can. Maybe the pods did not like the aluminum or maybe it has been to wet in the aluminum container. Only the pods showed this feature the leaves and the steams showed no distress.
Regards
Patrik
This fun peppers I got from orchid collectors. They had been on a trip in to rain forest in Guyana. Near Mazaroni River, they ran on this chile pepper. They have enjoyed this variety much and cultivated it with success in Stockholm, Sweden. Now I grow it for the first time. I must say that so far it is one of my favorites this year. It bloomed first and has a bushy growth habit and looks nice.
That it is a Capsicum annuum (or closely related), there is no doubt. So far only one flower per nod.
The foliage is healthy and looks set to thrive.
Now I hope that the plant is to be as promising as it has been so far.
The plant is slightly more hairy than normal 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
The Turbo Pube PI 585267 capsicum pubescens has very nice looking pods. It originates from Ecuador.
A comparison of pods, CAP 1492 and Turbo Pube PI 585267. Both bolongs to the capsicum pubescens
Korean Hot capsicum annuum
Aji Verde, from this day: indoor
Joes Long - still outside
Grekisk paprika, Sivri Biber, Sweet Nardello
Regards
Patrik
Trinidad Scorpion is a very interesting Capsicum chinense. It should be very hot
Habanero White Giant is another interesting Capsicum chinense.
Habanero Black Congo, Capsicum chinense
Cumari, Capsicum chinense
Maraba, Capsicum chinense
The flower of Jalapeno Olé, Capsicum annuum
The flower of Topgirl, Capsicum annuum. The pod is on its way
Aji Colorado, Capsicum baccatum, the flower and...
...the pod. The pod of Aji Colorado reminds me of Aji Cristal (another Capsicum baccatum)
Pods of Champion, Capsicum baccatum
My Trinidad Scorpion plant was late to set flowers and and the pods are yet to mature.
Aji Rocatillo. I dont know if this is the same as the Rocotillo (capsicum chinense) that is described in Jean Andrews book "Peppers" as her favorite "eating" pepper.
A picture of harvesting the Aji Habanero some of weeks ago.
Regards
Patrik
Every year i only put one or two seeds of each variety in the soil. I do this because I cant choose what to grow. I leave it up to the seeds .
The varieties that does not germinat I will grow another year.
The list of 2008:
Capsicum ?
Khan market
Capsicum cardenasii
Rocopica
Capsicum annuum
Atomic heart
Bulgarian carrot
California Wonder
Chilhuacle negro (cap 1004)
Chocolate Bell
Corno di toro
Elisabeth
Fenir
Grekisk paprika (greek paprika)
Guindilla
Joes long
Jalapeno olé
Jaloro
Korean hot
Monkey face (yellow)
Mushroom yellow - c. Annuum
Numex big jim
Numex Pinata
Petit Marseillaise 'Petit Marseillais'
Piemento de padron
Siberian house pepper
Sivri biber
Sweet nardello
Thai hot
White fire
Capsicum baccatum
Aji colorado
Aji habanero
Aji norteno
Aji orange
Aji panca
Aji verde
Aji white wax (italian white wax)
Birgits locoto
Champion
Criolla sella
Earbob
Inca berry
Inca red drop
Kaleidoscope
Pi 441551
Red olive
Capsicum chinense
Aji (rocatillo)
Bode
Cherio from recife
Cili goronong yellow
Cumari
Fatalii
Grao de bode
Habanero black congo
Habanero cappuccino
Habanero white giant
Long chocolate habanero
Maraba
Pi 152225 MISQUCHO COLORADO
S.lucia island
Shiny Red
Tasmanian red
Tobago seasoning
Trinidad perfume
Trinidad scorpion (red)
Trinidad scorpion fg(yellow)
Trinidad seasoning
Venezuelan sweet
Capsicum frutescens
Dahab
Capsicum pubescens
Brown rocoto
Rocoto cusqueno
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
When you grow chile peppers at work then you know you are a chile head
These are my plants (all pictures from 20080528, sorry for the poor pictures)
Hot Pepper Lantern Capsicum Chinense. A plant from 2007, it feels great to have ripe pods of a Capsicum Chinense in may.
Habanero (Habanero Orange) Capsicum Chinense. Several pods on thier way, the unripe pods looks very similar to the leafs in this picture.
Ciao,
These are the peppers I am groing this year
Burkina Yellow
Capsicum Flexuosum
Capsicum Tovarii (CGN 22876)
Carpet Pepper
CGN 21500
CGN 22092
Chiltepin
Florida Wild
Goat Pepper Bahamas
Grif 15020 Capsicum Flexuosum
Habanero Hot Lemon
Kalaw
McMahons Bird
Morovars Yellow
Natal
Pequin from Ischia
Pequin Rosetia
Peternero
Purple Flowerer chacoense
Rio
Rocoto Cusqueno
Rocoto from Vina Del Mar
Royal gold
St. Helens Yellow
Tarran County Pequin
Tepin
Texas Bird
Texas Black
Texas Wild
Texas Wild Piquin
Yellow Bumpy
Yellow Chacoense
Yellow Scorpion Cardi
Foodorama Scotch Bonnet
Wrinkled Ica Yellow
Yellow Ica
Red Ica
Harold St Barts
Trinidad Perfume
Carolina Reaper
Bhut Jolokia White
Fire
Purple Bhut Jolokia
CAP 269
CAP 832
CO0948
Orchid
CAP 1474
Peppadew
Aji Golden
PI 260567
CO2598
Rivo
Inca Red Drop
Pimenta Barro do Ribeiro
Facing Heaven
Pellegrino
Aji Fantasy
Aji Finlandia
Peruvian Purple
Rouge de la Bresse
Ancho Tibron
Pepperone
Poinsietta
Frigitello
Chimayo Hot
Louisana Hot
Bansaii Market Large Annuum
Jalapeno Estriado
Jaloro Hybrid F3
Padron
Pimenta da Neyde
Colombian Orange Lantern
Bhut Jolokia
Hi Guys - Its been a while. But here are my favorits of 2012. 7 Pot Primo - best scorpion shape ever!
This one is not the regular Red Fatalii, but it also go under the name Red Fatalii. I got it from an american gentleman. I have seldom seen a capsicum chinense been so prolific as this one! Highly recomended!
A capsicum chinense that seemed to like the cold summer of 2012. Columbian Orange Lantern PI 257127. Quite small and very very tasy - nice heat aswell!
A pepper named by my friend Mats after his wife: Patricia. As you see its a capsicum baccatum. These peppers had really long tails and were the best tasting baccatum with this shape I have ever tasted. Nice heat aswell (hotter that the regular Jamacian Bell etc).
Friggitello is a chile pepper variety with The Royal Horticultural Society's Award of Garden Merit (AGM). It's well worth it! Besides that it always gives abundant harvest so keeps the plant very healthy. I love to fry it in olive oil like I do with Padron. The variety always gives better yield than padron is my experience. The variety has no heat but is very good nonetheless!
2012 was not the best year for growing peppers in sweden. Many plants did only produce a very small harvest and som pods hade to be harvested while still green. Like these TS Morouga Yellow.
The capsicum pubescens did seem to like the weather and was earlier than ever before. I did grow Aji Largo and...
...PI 585261 and...
...and Rocoto Grandis. All with good results.
Have a nice december
Regards
Patrik with family
Hi!
The first in the soil! Many are old, lets hope some germinate:)
I hope some of My pequin/chiletepin germinate as I have never had any luck with them.
I Will not focus in the superhots this year (i am overvintering TSMB and Primo) My focus will be Yellow chinense:)
Burkina Yellow,Chinense
Capsicum Flexuosum,Flexuosum
Capsicum Tovarii (CGN 22876),Tovarii
Carpet Pepper,Annuum
CGN 21500,Chinense
CGN 22092,Chinense
Chiltepin,Annuum
Florida Wild,Annuum
Goat Pepper Bahamas,Chinense
Grif 15020 Capsicum Flexuosum,Flexuosum
Habanero Hot Lemon,Chinense
Kalaw,Frutescens
McMahons Bird,Annuum
Morovars Yellow,Chinense
Natal,Chinense
Pequin from Ischia,Annuum
Pequin Rosetia,Annuum
Peternero,Chinense
Purple Flowerer chacoense,Chacoense
Rio,Chinense
Rocoto Cusqueno,Pubescens
Rocoto from Vina Del Mar,Pubescens
Royal gold,Chinense
St. Helens Yellow,Chinense
Tarran County Pequin,Annuum
Tepin,Annuum
Texas Bird,Annuum
Texas Black,Annuum
Texas Wild,Annuum
Texas Wild Piquin,Annuum
Yellow Bumpy,Chinense
Yellow Chacoense
Yellow Scorpion Cardi,Chinense
Foodorama Scotch Bonnet,Chinense
Wrinkled Ica Yellow,Chinense
Yellow Ica,Chinense
Red Ica,Chinense
Had a problem of getting true seeds Bhut Jolokia and 7 pod. Even very known seed companys gave me hybrids. This year my Bhut Jolokia and 7 pod turned out true. Thanks Claudio!
Bhut Jolokia
Pepper mayhem Tasting 18 peppers, phuuh...
I compered the taste of these peppers:
Trinidad Seasoning, Aji Rocatillo, Jamaican Bell, Etkezipaprika, Fenir, Golden Cayenne, Aji Norteno, Aji Amarillo, Hybrid of Blondie, Hot Lemon, Omnicolor, Rocoto Red, Rocoto Orange, Rocoto Yellow, Yellow Bumpy, Shiny Red, Habanero, Trinidad Scorpion.
I tried the peppers on thier own and on sandwich with butter and cheese.
Trinidad Seasoning and Aji Rocatillo had a typical chinense taste with hits of exotic fruits(as Mango). Both are mild but with some heat.
Jamaican Bell and Aji Norteno had a typical baccatum taste. Jamaican Bell are quite mild but with some heat. Aji Norteno are hot but not very hot.
Etkezeipaprika and Fenir had similar heat (very little). Etkezipaprika was sweeter than Fenir.
Golden Cayenne tasted like a typical cayenne pepper. Not very hot.
Aji Amarillo (or Aji Amarillo Mirasol) has a very nice fruity taste.
Hot Lemon had a wonderful taste with hits of currant, grape and lemon. Omnicolor has the typical baccatum taste but it also reminds me of Hot Lemon. Hybrid of Blonide reminded me of Hot Lemon in the taste.
Rocoto Red, Rocoto Orange, Rocoto Yellow all have an elegant flavor. Its hard to desrcibe - actually the first thing that comes to mind is sugarpeas. Very useful in the kitchen. Not very sweet. If I had to choose one of them i think i would go for the Rocoto orange.
Yellow Bumpy, Shiny Red, Habanero, Trinidad Scorpion all had the typical chinense taste but they also where diffrent in taste. Yellow Bumpy had as so many yellow peppers some hits of citrus and grape, Shiny Red reminded me of the other red habaneros I have tested. The Orange Habanero has the taste of exotic fruits(as Mango) (they alla have). The Trindad Scorpion are also a tasty pepper.
Summery:
The most tasty mild pepper: Trinidad Seasoning and Aji Rocatillo are both great mild capsicum chinense peppers. If I had to choose one I think i would go for the Trindad seasoning. But of all mild peppers i think the most useful would be Etkezipaprika.
The most tasty hot pepper: Hot Lemon has been a favorite for a long time and it still is. To me it had the best taste and aroma. But I also must mention the Aji Amarillo and the Rocotos as very tasty peppers. The Rocotos are my opinion maybe the most useful peppers of all, their mild aroma simply works with everything.
The most tasty very hot pepper: all the very hot capsicum chinense are very tasty. But I think I prefere the Yellow Bumpy if I had to choose one.
The hottest: Trindad scorpion was without doubt the hottest pepper. On a sandwich with butter and cheese almost all peppers are quite mild. I had no real heat problems with any of the peppers when I ate it with a cheese sandwich exept for the Trinidad Scorpion. I try to remove the innerwalls before tasting - with Trinidad Scorpion thats almost impossilble as it has so much placenta tissue.
Regards
Patrik
Some picitures from a very nice and varm day i Stockholm (the hottest so far)
Tasmanian Red looks promising, the first Capsicum chinense with pods.
Tasmanian Red
White Fire should be a hot and tasty Capsicum annuum.
White Fire should also be prolific and early. When the finaly mature in red they might easily be misstaken for a small bellpepper.
Blondie, Capsicum baccatum, leaning against the apple tree at our balcony.
A non pepper photo. The balcony apple tree.
Soon time to start repotting.
Some of my friends have trubbel with germination of the White Rocoto. It would be great to hear some more reports from those of you that grow this pepper.
White Rocoto, 2008-02-14
