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.
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
Some pics from early september 2008. Still no frost, but it has been very cold the last nights.
Turbo Pube
Turbo Pube
Cap 1492
Blondie
Peruivan White Habanero - this plant is two years old. It almost died during the winter. Now it is a very small plant.
Petit Marseillais
Regards
Patrik
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
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
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".
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
My indoor pepper plant Hot Pepper Lantern Capsicum chinense outside for a bit of fresh air.
Pod of Serrano Purple – some purple but mostly green at this moment
Flower of Jalapeno Delicias, I believe this jalapeno should have a milder heat than a “regular” jalapeno
In March I finaly got some seeds from Shiny Red Capsicum chinense that germinated. I now have two small Shiny red plants. I have been looking for this variety quite long, so I am very happy!
Shiny Red, Capsicum chinense from Peru.
A sad note: The Birgits Locoto plant looked very weak so I put it in the trash:(
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
20/4 2008. A nice day here in Stockholm.
First a picture from the indoor forest.
These three Capsicum chienense should be very similar. From left to right Trinidad Seasoning, Tobago Seasoning and St. Lucia Island. I belive they are mild to medium hot.
The Bulgarian Carrot is well on its way.
An interesting Capsicum baccatum Inca Red Drop
Maybe the most beautiful plant so far, Criolla Sella
The Brown Rocoto is the only Capsicum pubescens vareity that I grow from seed this year (I also have from last year Locoto Pi 387838, Turbo Pube and Cap 1492)
Fenir Capsicum annuum sometimes have heartshaped pods , it is my wife´s favorite
In Sweden this one is called Grekisk Paprika which means Paprika (pepper) from Greece.
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
Brown Rocoto, first flower in a while from this two year old plant
Young pods of Hot Pepper Lantern
Jalapeno Grande
Habanero, 3 year old plant. First pod to mature this year.
White Rocoto, still no pods just flowers.
Serrano Purple
Bubba Capsicum baccatum
Goats Weed
Bhut Jolokia
Hot Pepper Lantern with one matured pod so far - its really great to be able to harvest at this time of the year.
//Patrik
Some harvest pics, could not choose which one I preferred.
Hot peppers in the dark ;D Super Datil, Bhut Jolokia, 7 pod, Fatalii ( I call this one the fat Fatalii ;D)
A week ago we grilled some peppers, it was really nice. We also smoked 1 kg jalapenos (with some other annuums for our special recipe;)). Really nice but it took a whole weekend. The taste was great, but not as great as Jukkas Savukristalli (best hot pepper powder I have ever tasted!).
Some of the peppers of 2009
The Green House is now complete with peppers, mostly very hot ones like Bhut Jolokia and the hot ones from Trinidad. Also some tomatoes, cucumbers and borlotto beans.
Bhut Jolokia
Chocolate Bhut Jolokia
Bubba, Capsicum baccatum. Tasty hot baccatum with the typical taste of the red baccatums.
I have been eating a lot of Hot Paper Lantern (sorry for calling it Hot Pepper Lantern before ). Its a great even as green.
Criolla Sella capsicum baccatum is a Bolivian chile peppar. The fruits on my plant was 4-6 cm long and 1 cm in diameter. It rippens from green to orange. It has a thin flesh that makes it excellent to dry. It has some heat and a very nice taste. Quite prolific plant.
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
After a couple of days of very nice weather with warm nights (last night it was 14,5 C) there are some colder weather coming. I harvested some plants.
Guindillas is quite hot even as green. In spain it is used green. Second harvest with 49 pods;)
But there are still many pods left outside under some cover though, Cap 1492.
Korean Hot Capsicum annuum, is also still outside.
Aji Verde Capsicum baccatum, is also still outside.
Sweet Nardello
