Chenzo

Chenzo

Capsicum annuum

Background

The Chenzo is a Capsicum annuum. I don’t have much info on the background. It appears to be good for both ornamental and culinary uses. It is colder temperature tolerant, produces many small pods that turn from black to red.

Notes

The review pod is one I grew, but the seeds were from a grower in Poland.

The amount ate: 2 pods
Heat: 1
Flavor: 7
Burn Profile: Mouth, tongue but not much to speak of
Effects: none
Cap Cramps: none

Review

This is a very prolific plant. The pods I initially sampled didn’t have much heat at all, but some that I used later in powder had more heat, maybe cayenne level. The flavor is fresh and citrusy. My favorite use for the season I grew them was in dehydrated, powdered form.

Video

Fish Pepper

Ripe Fish Pepper pod on the plant
Ripe Fish Pepper
Unripe Fish Pepper pod
Unriped Fish Pepper

Fish Pepper

Capsicum annuum

Background

The Fish Pepper is a very delicious Capsicum annuum, with mild to medium heat.  It is thought to be a possible cross between Cayenne and Serrano, but I couldn’t find anything definitive on that. Here are a couple good articles on the history of the Fish Pepper.

Fish Pepper: A Peculiar Pepper With Deep Roots in African-American History

Fish Pepper: Resurrecting Baltimore’s Chili Pepper Past

Notes

The seed for my plant came from a seed train on thehotpepper.

 

Amount eaten: Whole pod
Heat: <1
Flavor: 9
Burn Profile: Warm glow under and around my tongue.
Effects:  none
Cap Cramps:  None.

Review

This is one of the best tasting peppers I’ve had. Upon cutting it open I could see it had medium to thick walls and very juicy. There were a lot of seeds, but not an excessive amount. The texture when eating whole was more chewy than crunchy. The flavor was mild and sweet. The heat phased in as a warm glow under my tongue. I’m looking forward to trying this in a number of things like Sriracha, kimchi, jelly, flakes, cooking, etc… It’s one I’ll grow every year now.

Video

Blue Christmas x Stavros f1

Blue Xmas x Stavros on plant
Blue Xmas x Stavros on plant

Blue Christmas x Stavros f1

Capsicum annuum

Background

This is a cross I made in 2017 between Blue Christmas and Stavros, first time growing it out.  The Blue Christmas is a small ornamental putting out multi-color peppers. The Stavros is a Greek Pepperoncini type pepper.

Notes

The pods start out purple, then turn red. They have some faint vertical ridges like the Stavros, and general shape of Blue Christmas, but much bigger.

 

Amount eaten: whole pod
Heat: 1
Flavor: 7
Burn Profile: Overal tongue burn, creeper
Effects: None
Cap Cramps:  None

Review

Phillip and I ate this right after eating a fairly hot Rocoto cross. This still brought a decent heat and was a creeper burn, which is a little unusual for annuum peppers. The flavor was nice, fruity/tangy.

Video

Korean Gochu pod test

Korean Gochu

Capsicum annuum

Background

The Korean Gochu is a mild heat, flavorable Capsicum annum originating from the Korean peninsula. The plant bears lots of pendulum hanging fruit 3-4 inches long. It is most often used as an ingredient in fermented Kimchi.

Notes

This is a pepper I am growing. The seed originally came from a pod that Jesus Rosario sent me.

Amount eaten: whole pod
Heat: <1
Flavor: 7
Burn Profile: mild, overall mouth burn
Effects: None
Cap Cramps:  None

Review

The pod was sweet and very tangy. The heat seemed to be around 1000 Scoville, give or take.

Video

Mexican Dwarf Piquin

Mexican Dwarf Piquin (Pequin)

Capsicum annuum var. glabriusculum

Background

This pepper is native to Mexico. My seed for this plant came from pepperlover.com, and it was grown in an AeroGarden. It germinated easily and has been a very fast grower and producer. According to the pepperlover site, this pepper remains small, growing well in pots and limited spaces.

Notes

Pod weight: .3 grams
Amount eaten: Whole pod
Heat: 4
Flavor: a little bitter, would be much better minus the seeds
Burn Profile: sharp, middle of tongue
Effects: none
Cap Cramps Potential: none

Review

Upon cutting open the pod, I could see it was very juicy and seedy. The taste was a little bitter, but not bad. I could be improved I think by removing some seeds. Good applications would be sauce, powders/blends or cooking. The burn was upfront and sharp, middle of the tongue, but didn’t last very long.

Video

Video Transcript

0:00:00.000,0:00:02.700
Hi this is Peter Stanley, welcome to my channel

0:00:02.700,0:00:06.460
tonight I’m going to do a taste test on Dwarf Mexian Piquin

0:00:09.440,0:00:11.040
this is a Mexican pepper

0:00:11.340,0:00:14.940
and the normal, this is the first one I’ve grown but the

0:00:14.940,0:00:16.800
normal piquin plants I think are

0:00:16.800,0:00:17.760
bigger than mine

0:00:17.800,0:00:19.800
I’m growing the dwarf variety

0:00:20.020,0:00:21.540
from pepperlover.com

0:00:22.820,0:00:23.320
and it

0:00:23.860,0:00:25.700
supposedly is more compact

0:00:26.200,0:00:28.760
smaller plant than they typically get

0:00:29.340,0:00:31.980
and she said it was ideal for containers

0:00:32.480,0:00:34.400
and small growing spaces, so

0:00:34.400,0:00:36.180
I thought it’d be a good candidate for the AeroGarden

0:00:36.260,0:00:37.700
so I’ve got one at work

0:00:37.780,0:00:40.260
let me go ahead and show you that plant

0:00:40.600,0:00:43.800
and come back and cut this open and do a taste test

0:00:43.980,0:00:45.660
so this is my Piquin plant

0:00:46.280,0:00:47.880
in my AeroGarden at work

0:00:48.620,0:00:50.780
and it seems to be doing very well

0:00:52.340,0:00:54.900
it’s a small plant and there are lots of

0:00:55.760,0:00:58.320
blooms and flowers and pods that are in

0:00:58.540,0:01:00.380
various stages of ripeness

0:01:02.180,0:01:02.680
and

0:01:03.820,0:01:04.320
a lot of

0:01:05.420,0:01:07.100
pods on the way it appears

0:01:08.600,0:01:09.400
so I’m gonna

0:01:10.240,0:01:12.560
gonna pic this one for my taste test

0:01:14.860,0:01:15.820
it’s about the

0:01:16.320,0:01:18.080
ripest one I have right now

0:01:20.640,0:01:22.080
so we’ll cut this open

0:01:26.820,0:01:27.380
.3 grams

0:01:29.480,0:01:31.720
a little over a half of an inch long

0:01:33.320,0:01:33.820
about

0:01:34.380,0:01:35.260
3/8 inch wide

0:01:57.480,0:01:58.680
it’s pretty juicy

0:01:59.020,0:02:00.700
quite a few seeds in there

0:02:02.640,0:02:05.680
relative to its size a medium to thick wall but

0:02:06.020,0:02:07.540
otherwise pretty thin

0:02:11.980,0:02:14.700
has kind of a typical annuum kind of smell

0:02:16.440,0:02:18.600
let’s go ahead and give it a taste

0:02:19.220,0:02:20.340
alright I’m back

0:02:23.880,0:02:26.520
alright, it’s the Dwarf Mexican Piquin

0:02:56.320,0:02:59.440
it’s a little bitter, I think from all the seeds

0:02:59.440,0:03:01.280
if you take the seeds out it’ll probably taste better

0:03:04.480,0:03:06.320
other than that it’s not bad

0:03:13.000,0:03:14.520
most of the heat’s just

0:03:16.100,0:03:16.600
sort of

0:03:18.000,0:03:19.760
about middle of the tongue

0:03:24.460,0:03:26.140
it’s pretty intense heat

0:03:26.200,0:03:27.880
for the size of the pepper

0:03:31.060,0:03:32.740
it’s a lot hotter than the

0:03:32.740,0:03:34.780
Blue Christmas I ate the other day

0:03:40.920,0:03:44.200
yeah I think without the seeds it’d be really good

0:03:47.000,0:03:50.360
can’t really get a good flavor on it because of that

0:03:53.280,0:03:55.280
pepper so small, a lot of seeds

0:03:55.760,0:03:56.720
goes a long way

0:03:56.720,0:03:58.220
as far as affecting the flavor

0:03:58.920,0:04:01.000
it was dry it could be broken out

0:04:12.340,0:04:14.180
yeah it’s kind of short burn

0:04:14.600,0:04:16.280
it’s still there but it’s

0:04:16.280,0:04:18.120
already starting to subside

0:04:24.340,0:04:26.180
yeah I think, I like it, it’s

0:04:28.880,0:04:31.280
I don’t know if it’s my favorite, but

0:04:31.420,0:04:32.780
I could make use of it

0:04:33.760,0:04:36.000
probably powder, or powder blend

0:04:39.260,0:04:42.300
could maybe drop a few in a chilli or something

0:04:47.080,0:04:49.080
could, I think I have that much

0:04:49.300,0:04:50.500
else to add on that

0:04:50.780,0:04:53.180
so that was the Dwarf Mexican Piquin

0:04:53.860,0:04:55.380
and hope you liked that

0:04:55.380,0:04:58.600
thank you for watching, and please like, comment and subscribe

0:04:58.760,0:04:59.400
and share

0:04:59.860,0:05:00.360
thanks

0:05:01.300,0:05:05.860
so my pequin plant broke off at the base when I was changing nutrients

0:05:07.520,0:05:08.320
but I do have

0:05:08.320,0:05:08.920
some cuttings

 

Blue Christmas

Blue Christmas

Capsicum annuum

Background

I don’t have any background info on this chile. It is mostly grown I think, for it’s ornamental value. The stems and leaves have a dark purplish color. The peppers go through several color changes before turning a bright red.

Notes

Pod weight: 1.4 grams
Amount eaten: Whole pod
Heat: 2, a little less than Jalapeno
Flavor: 5
Burn Profile: Tongue burn only
Effects: none
Cap Cramps Potential: none

Review

This was a nice pepper. The flavor wasn’t outstanding, but wasn’t bad either. It was slightly sweet, a little sour tasting. The heat was pretty immediate on the tongue only. The heat level was a little less than Jalapeno level. The pod I tried had 24 seeds.

Video

Korean Gochu

Korean Gochu

Capsicum annuum

Korean Gochu pod

Background

This pepper is native to the Korean peninsula. It is purportedly a true native pepper, that was not brought over from South America through trade routes. It has been a traditional ingredient for making Kimchi, which is a fermented dish, often consisting of cabbage and/or other vegetables.

 

Notes

Pod weight: Unknown
Amount eaten: 1/2 pod
Heat: 0 Hardly any
Flavor:  9 – Very sweet, delicious
Burn Profile: Barely perceptible hint of heat toward the end after swallowing
Effects: None
Cap Cramps Potential: None

Review

My co-worker Phillip and I shared this pod. The pod smelled and tasted very sweet. It had a hint of green flavor. There was no heat really.

Video

Video Transcript

1
00:00:00,000 –> 00:00:02,620
Hi this is Peter Stanley, welcome to my channel

2
00:00:02,800 –> 00:00:06,000
Today I’m doing a pod test with my friend Phillip

3
00:00:06,720 –> 00:00:08,400
the Korean Gochu

4
00:00:10,460 –> 00:00:13,580
This pepper is native to the Korean penninsula

5
00:00:14,020 –> 00:00:15,060
and it’s used in

6
00:00:15,720 –> 00:00:18,040
mostly often used in making kimchi

7
00:00:18,040 –> 00:00:20,500
and it was grown and sent to me by Jesus Rosario

8
00:00:20,660 –> 00:00:22,820
so I’ll go ahead and cut this open

9
00:00:23,180 –> 00:00:24,380
and we’ll split it

10
00:00:34,560 –> 00:00:37,680
popped a few seeds out first, but that’s what it

11
00:00:40,000 –> 00:00:41,040
looks like here

12
00:00:54,180 –> 00:00:55,060
it’s kind of a

13
00:00:55,540 –> 00:00:56,740
see what you think

14
00:00:59,780 –> 00:01:01,460
it’s almost like a sweet, kind of

15
00:01:01,640 –> 00:01:02,140
yeah

16
00:01:10,020 –> 00:01:11,620
almost has a salty smell

17
00:01:13,940 –> 00:01:15,560
smells like it’s going to be really good

18
00:01:17,160 –> 00:01:17,660
ready?

19
00:01:17,820 –> 00:01:18,320
yeah

20
00:01:24,400 –> 00:01:25,980
definitely a very sweet taste

21
00:01:26,220 –> 00:01:26,720
mmm hmm

22
00:01:52,720 –> 00:01:54,480
just a slight bit of a green

23
00:01:55,000 –> 00:01:56,760
flavor to it, but very nice

24
00:01:57,160 –> 00:01:58,120
yeah I liked it

25
00:01:59,780 –> 00:02:01,420
real sweet, I didn’t really pick up any heat

26
00:02:03,280 –> 00:02:05,900
maybe a tiny little bit of heat toward the end

27
00:02:07,760 –> 00:02:08,800
did you get any?

28
00:02:08,940 –> 00:02:11,120
just a little splash of heat there at the very end

29
00:02:11,380 –> 00:02:12,420
but not very much at all

30
00:02:18,520 –> 00:02:19,640
yeah, I like that

31
00:02:21,780 –> 00:02:23,140
so yeah that was like

32
00:02:23,140 –> 00:02:26,940
from what I could find it was native to the Korean penninsula

33
00:02:27,260 –> 00:02:29,020
often used a lot for kimchi

34
00:02:29,400 –> 00:02:30,600
so it’s fermented

35
00:02:31,000 –> 00:02:32,360
with I guess cabbage

36
00:02:35,780 –> 00:02:36,280
so

37
00:02:37,020 –> 00:02:38,300
any more thoughts?

38
00:02:38,820 –> 00:02:40,020
nope, awesome pod

39
00:02:40,200 –> 00:02:40,700
yeah

40
00:02:42,720 –> 00:02:43,680
so that was the

41
00:02:45,700 –> 00:02:46,580
Korean Gochu

42
00:02:46,580 –> 00:02:48,420
and thank you Jesus Rosario

43
00:02:48,460 –> 00:02:49,340
for sending me that

44
00:02:49,340 –> 00:02:51,060
and thank you for watching

45
00:02:51,060 –> 00:02:53,460
please like, comment and subscribe

 

Shishito

Shishito

Shishito peppers

Shishito plant

Shishito pods on plant

Capsicum annuum

Background

The Shishito pepper a Capsicum annuum originating in Japan/Eastern Asia. The fruits are typically 3-4 inches long and wrinkly. The peppers are usually eaten green and cooked, often grilled, fried or broiled. If left to ripen, they turn red. The flavor is mild, but occasionally one will be spicy. It is related and similar looking to the Spanish Padron pepper. It is believed that the name Shishito comes from the tip end resembling the head of a lion, which is called ‘Shishi’ in Japan. It has been a Japanese cuisine specialty for many years, but has gained increasing popularity in the United States since 2000.

Ratings

Heat: 0
Flavor: Mild, slightly sweet, distinct flavor
Burn Profile: No heat on the ones I sampled
Effects: None
Cap Cramps Potential: None

Review

I tried on pod raw. It had a sour/tangy bell pepper smell. The flavor was very mild, almost celery like. I cooked two other pods in oil. I probably over-cooked them a little, but I wanted to try them the way they are eaten traditionally. I added a little salt after they were cooked. They cooked pods were delicious, left me wanting for more. I hope my plant does well and produces a lot so I can eat more of these.

Video

References

https://en.wikipedia.org/wiki/Shishito

http://www.specialtyproduce.com/produce/Green_Shishito_Chile_Peppers_139.php

Susan Garza – https://www.youtube.com/channel/UCihsUocGhlnClsQtLHX1B0Q

Tien Tsin (Chinese Red Pepper)

Tien Tsin (Chinese Red Pepper)
Tien Tsin pepper

Capsicum annuum

Background:
The Tien Tsin is a Capsicum annuum, orginating in China. It produces bright red pods that are 3-4 inches long, and around 1/2 inch in diameter. These peppers are often dried and cooked with Kung Pao Chicken and other Asian recipes. The Scovilles range from 50,000 to 75,000.

Ratings:
Heat: 4
Flavor: 4
Burn Profile: Mouth
Effects: None
Cap Cramps Potential: None

Review:
The pod I tried came from my AeroGarden and tasted a little green and tangy. There wasn’t a lot of flavor, and the heat seemed to be in the upper range of hotter Thai peppers.

Video review:

Thai Dragon

Thai Dragon

Thai Dragon peppers

Thai Dragon plant

Capsicum annuum

Background:
This is a fairly short, bushy plant which produces 3 to 4 inch long upright pods. The pods mature from green to bright red. The heat averages around 75,000 Scoville.

Ratings:
Heat: 4
Flavor: 7
Burn Profile: Immediate heat, mostly just mouth
Effects: None
Cap Cramps Potential: None

Review:
The flavor was tangy and sweet. Heat was immediate and mostly just around the mouth. It didn’t last very long. The skin was a little tough.

Video review: