Peter Stanley's pepper knowledgebase
Capsicum annuum peppers.
Capsicum annuum
This is a large sweet pepper, origin unknown.
The review pod is one I grew, the seeds were from Puckerbutt pepper company, as part of the Christopher Phillips collection.
The amount ate: Sidewall slice
Heat: 0
Flavor: 7
Burn Profile: none
Effects: none
Cap Cramps: none
This is a nice pepper, perfect for snacking, roasting, stuffing, etc… It has a flavor similar to red bell, but sweeter. The plant I grew was very productive.
Capsicum annuum
This is a pepper native to Palmyra, Syria.
The review pod is one I grew, but the seeds were from pepperlover.com.
The amount ate: Slice of pod
Heat: 0
Flavor: 7
Burn Profile: none
Effects: none
Cap Cramps: none
This is a very thick-walled, juicy pepper, similar to Red Bell, but with less sweetness. It has a slightly acidic flavor. The plants I have grown were no super productive but is an interesting pepper, worth growing.
Capsicum annuum
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.
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
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.
Capsicum annuum
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
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.
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.
Capsicum annuum
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.
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
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.
Capsicum annuum
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.
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
The pod was sweet and very tangy. The heat seemed to be around 1000 Scoville, give or take.
Capsicum annuum var. glabriusculum
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.
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
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.
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Hi this is Peter Stanley, welcome to my channel
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tonight I’m going to do a taste test on Dwarf Mexian Piquin
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this is a Mexican pepper
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and the normal, this is the first one I’ve grown but the
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normal piquin plants I think are
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bigger than mine
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I’m growing the dwarf variety
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from pepperlover.com
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and it
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supposedly is more compact
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smaller plant than they typically get
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and she said it was ideal for containers
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and small growing spaces, so
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I thought it’d be a good candidate for the AeroGarden
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so I’ve got one at work
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let me go ahead and show you that plant
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and come back and cut this open and do a taste test
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so this is my Piquin plant
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in my AeroGarden at work
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and it seems to be doing very well
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it’s a small plant and there are lots of
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blooms and flowers and pods that are in
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various stages of ripeness
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and
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a lot of
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pods on the way it appears
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so I’m gonna
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gonna pic this one for my taste test
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it’s about the
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ripest one I have right now
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so we’ll cut this open
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.3 grams
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a little over a half of an inch long
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about
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3/8 inch wide
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it’s pretty juicy
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quite a few seeds in there
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relative to its size a medium to thick wall but
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otherwise pretty thin
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has kind of a typical annuum kind of smell
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let’s go ahead and give it a taste
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alright I’m back
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alright, it’s the Dwarf Mexican Piquin
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it’s a little bitter, I think from all the seeds
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if you take the seeds out it’ll probably taste better
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other than that it’s not bad
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most of the heat’s just
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sort of
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about middle of the tongue
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it’s pretty intense heat
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for the size of the pepper
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it’s a lot hotter than the
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Blue Christmas I ate the other day
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yeah I think without the seeds it’d be really good
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can’t really get a good flavor on it because of that
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pepper so small, a lot of seeds
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goes a long way
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as far as affecting the flavor
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it was dry it could be broken out
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yeah it’s kind of short burn
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it’s still there but it’s
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already starting to subside
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yeah I think, I like it, it’s
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I don’t know if it’s my favorite, but
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I could make use of it
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probably powder, or powder blend
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could maybe drop a few in a chilli or something
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could, I think I have that much
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else to add on that
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so that was the Dwarf Mexican Piquin
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and hope you liked that
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thank you for watching, and please like, comment and subscribe
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and share
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thanks
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so my pequin plant broke off at the base when I was changing nutrients
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but I do have
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some cuttings
Capsicum annuum
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.
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
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.
Capsicum annuum
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.
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.
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Hi this is Peter Stanley, welcome to my channel
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00:00:02,800 –> 00:00:06,000
Today I’m doing a pod test with my friend Phillip
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the Korean Gochu
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This pepper is native to the Korean penninsula
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and it’s used in
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mostly often used in making kimchi
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and it was grown and sent to me by Jesus Rosario
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so I’ll go ahead and cut this open
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and we’ll split it
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popped a few seeds out first, but that’s what it
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looks like here
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it’s kind of a
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see what you think
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it’s almost like a sweet, kind of
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yeah
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almost has a salty smell
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smells like it’s going to be really good
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ready?
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yeah
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definitely a very sweet taste
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mmm hmm
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just a slight bit of a green
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flavor to it, but very nice
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yeah I liked it
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real sweet, I didn’t really pick up any heat
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maybe a tiny little bit of heat toward the end
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did you get any?
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just a little splash of heat there at the very end
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but not very much at all
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yeah, I like that
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so yeah that was like
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from what I could find it was native to the Korean penninsula
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often used a lot for kimchi
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so it’s fermented
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with I guess cabbage
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so
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any more thoughts?
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nope, awesome pod
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yeah
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so that was the
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Korean Gochu
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and thank you Jesus Rosario
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for sending me that
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and thank you for watching
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please like, comment and subscribe
Capsicum annuum
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.
Heat: 0
Flavor: Mild, slightly sweet, distinct flavor
Burn Profile: No heat on the ones I sampled
Effects: None
Cap Cramps Potential: None
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.
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