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
The first day in February gave me a nice suprice - the first flower of the (2 year plant) Brown Rocoto. It almost feels like spring, even though its still snow outside.
Many of the peppers have now germinated, but I am still wainting for a few to pop up.
Regards
Patrik
I have put these peppers in the soil:
Goats weed annuum
Jalapeno Grande F1 annuum
Jalapeno purple annuum
Marconi Purple annuum
Numex pinata annuum
Peter Pepper annuum
Purple jalapeno annuum
Serrano purple annuum
Lady Violet (bellpepper from russia) annuum
Aji amarillo baccatum
Aji colorado baccatum
Ají Panca (ou Ají Brown) baccatum
Baccato da orto baccatum
Blondie baccatum
Bubba baccatum
dedo de moca baccatum
Ethiopian Peppertree baccatum
Jamy baccatum
Peppadew baccatum
Polumbo baccatum
As always I have some problems with the germination of some peppers. Some of the must have peppers (7 pod, Trinidad Douglah, Chocolate Bhut Jolokia) has been sowed one more time.
I have also put some Physalis pruinosa in the soil.
I got the news that the White rocoto is white yellow (pale yellow). Here is another picture of this "all winter flowering plant"
I love this time of the year to buy pepper related food. In Stockholm we have an excellent store that sells food from Peru, Bolivia and Chile. They have loads of pepper related stuff. Here are some of the products I have bought.
Last one of the very late peppers;) Peruvian Pointer - one of the overwintering plants. Also one of my favorites.
Regards
Patrik
Yesterday we bought a small greenhouse This will hopefully improve my harvest!
Yesterday I planted Scorpion Morouga seeds.
So far so good (peppers that germinated)
Bhut Jolokia chinense
Big sun scotch bonnet chinense
Cajamarca chinense
Clavo chinense
Devils Tounge chinense
Fatalii chinense
Habanero cappuccino chinense
Habanero Condors Beak chinense
Habanero white giant chinense
Peruivan Serlano chinense
Pimenta da neyde chinense
Purple hazel chinense
Bradleys Bahamian frutescens
Chile de seda pubescens
Hyper pube, cap 217 pubescens
Pi 355811 (aji rocoto) pubescens
San isidro pubescens
2009-01-01 Today I started the 2009 season. I planted the capsicum chinense, capsicum pubescens and one capsicum frutecens and one capsicum exmimium.
Here are the peppers that I sowed:
7 POD chinense
Aribibi Gusano chinense
Bhut Jolokia chinense
Bhut Jolokia Chocolate chinense
Big sun scotch bonnet chinense
Cajamarca chinense
Clavo chinense
Devils Tounge chinense
Fatalii chinense
Habanero cappuccino chinense
Habanero Condors Beak chinense
Habanero white giant chinense
Peruivan Serlano chinense
Pimenta da neyde chinense
Purple hazel chinense
Super Datil chinense
Trinidad Douglah chinense
True Jamaican Scotch Bonnet chinense
Vinagrito, PI 281441 chinense
Bradleys Bahamian frutescens
Chile de seda pubescens
Hyper pube, cap 217 pubescens
Pi 355811 (aji rocoto) pubescens
Rocoto cusqueno pubescens
San isidro pubescens
Brown Rocoto pubescens
White Rocoto pubescens
CAP 500 exmimium
Within a month (or two) I will start to germinate the caspicum annuum and capsicum baccatum
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.
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.
Today we cleaned out the garden house from peppers. Almost all the peppers were harvested and we throw almost all the pepper plants away. Now there is only Cap 1492, Turbo pube, Peruvian Pointer, Champion and Trindad Perfume left in the countryhouse.
Korean Hot before harvest
Aji White Wax, some pods already dried.
Topgirl
Green Aji Verde, one slightly odd looking pod.
Cap 1492
A dissapointment, the Aji Orange did not mature. From the pale pods it seems that the Aji Orange is not the same as the Aji Amarillos I have seen. Before I thought that they might be the same pepper with just slighly diffrent names.
Ciao
Patrik
Christmas market at Stockholms bontanical garden.
Some hot peppers for sale (just tried the Bih Jolokia for the first time, I have tried Trinidad Scorpion before but I must say the Bih Jolokia was hotter. Phu...that was severly hot - 10 minutes of pain, just pain..)
Ida takes a closer look at Omnicolor Capsicum baccatum
Sorry for the poor quality of the pictures (cellphone pictures)
Regards
Patrik
I just love to dry peppers, both int the air and with the dehydrator. Most of the peppers seems to keep thier colors but look at the Bulgarian Carrot, one pod was deired in the dehydrator and lost most of it yellow color but it kept its shape, the pod that was dried in the air it kept its color but lost its shap The Jamacian Bells are excellent christmas decoration.
Regards
Patrik
Aji Verde means green chile pepper. Like Aji amarillo there are several Aji Verde´s. The one I did grow matured in orange. It reminded me very much of the Aji Amarillo i did grow last year or the Aji Amarillo that Orto Novo grows. I understad that Aji Amarillo sometimes is called Aji verde when used as green in South America.
Regards
Patrik
As some of the late peppers as Long Chocolate Habanero and a hybrid of Habanero White Giant are harvested I start to dream of the next season, its only 6 weeks left! I took this photo in front of my pepper library. Allways nice to read a good book to get inspired;)
Regards
Patrik
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
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
Today I took my Long chocolate habanero plant inside. It has been outside uptill now. I also brought the Hybrid of Habanero White giant inside. There has not yet been a night of frost. A few plats is still outside. The Rocopica is crazy it sets flowers now outside in these cold temperatures! There are frost warnings later this week.
Regards
Patrik
Every year when Orto Novo are ready to clean thier 1000m2 "pepper"greenhouse they let the Swedish Pepper society (Svenska Chilepeppar föreningen) harvest the last of the peppers. This year the plants was somewhat affeted by fungus, but still there where plenty of very nice peppers to pick. About 70 people attended this event. Orto Novos greenhouses are situated close to Stockholm, the capital of Sweden. Afterwards we hade coffe and very tasty applepie spiced with Ancho chile.
Our harvest. Peppers include: Rocoto (Red, Orange and yellow), Aji Amarillo ((Aji Amarillo mirasol - I belive)), Hot Lemon, Trinidad Seasoning, Habanero, Serrano, jalapeno, Yellow Cayenne (not in the picture) , Yellow Bumpy, Sivri Biber, Jamacian Bell.
A big Thanks to Orto Novo and SCF for this very nice event
Some pictures from last year (sorry did not take that many photos this year)
(sorry for my english - written in a hurry)
Trinidad Scropion, taking a breather outside before harvest
There is something special with this pepper
A new flower of Trinidad Scorpion
I belive some of the pods have the Scorpion look.
The inside also looks rahter hot. After the taste - Yes it was HOT!
Some links about Trinidad Scorpion
Trinidad peppers the chileman
Trinidad Guardian
Misqucho Colorado PI152225 are also ripe...
and harvested.
Aji Rocotillo before and after...
..harvest (Aji Rocotillo)
A not so good picture of the prolific Aji Rocotillo. The taste was typical chinense. Very little heat but noticeable. It will be nice to try this one in sallads.
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
My Habanero White Giant turned out to be a hybrid. In my opionion it has very beatuiful pods (from light green to yellow to orange to red) and the plant is also prolific (which usually is the case with f1 hybrids). Another bonus was the taste, really nice and typical capsicum chinense. Hot but not extremly hot. All in all a very nice and useful pepper.
Cili Goronongs pods has very odd shapes, but some pods does not turn out so "crazy". Just look at this "pepper flower".
