Which Pepper To Grow To Make Gochugaru.....

[taihaku]

Jan 17, 2016 8:24:50 GMT -5 Al said:

Kyredneck
Just when I had resigned myself to no Peppadews you remind me about them! I had even contacted a South African chilli head who had lots of seed but couldn't post internationally, crappy postal service in S.A. apparently! There is a tantalisingly similar type on Tatiana's Tomato Base. Jasmyn Rissie; tatianastomatobase.com/wiki/Jasmyn_Rissie They reckon this might be a C. chinense. I had not realised Peppadew is considered by some to be a C. baccatum. They are sold here de-seeded in a sweet pickle which is great on pizza, they are mild, fruity & delicious though a bit more heat would not go amiss IMO. The store bought Peppadew in jars are 20-30mm round red peppers, so I am growing a few red round types in the hope that I can make something similar to the commercial pickled Peppadews; I'll try Cherry Bomb F1, Satan's Kiss, Mini Rocoto, Alberto's Locoto, Rocato, Naranga & Pequante. But now I'm wondering if these substitutes will have that C. baccatum fruitiness.

Holland Red / Dutch Red does not seem to be available here under those names. ukchilliseeds.co.uk have a Cayenne Thick, or Lombok Gede (Dutch Indo Lombuk) & fataliiseeds.net have Fire Flame & Indian Red. These might be similar, or Hot Portugal? 

Thanks for pointing out that Aji Amarillo are slow to ripen, I'll be prepared for a long wait. One good thing about some of these C. baccatums is they seem to cope with quite low temperatures, I guess due to their Andean ancestry. The Aji Limon plants which I have in an unheated outhouse now have already survived a winter in an unheated polytunnel under 2 layers of fleece. That was in Fife, grown by a sauce maker whose business gloried in the wonderful name of "The Spice of Fife", he has now migrated to Portugal in search of a climate conducive to super hot chilli growing. I am curious to try the different baccatums & find which do best for me, perhaps overwintering in cool conditions to get a bumper crop in the 2nd year. These look good; Aji Crystal, Aji Omnicolour, Aji Fruto. My Aji Limon & mango sauce was my best yet, that little video is a great method, I will slice the side of the pods next time so brine can get inside, & ferment for longer. As you say, cool soundtrack, & nice visually too. No annoying yakking like most youtube videos.

"Mini Rocoto, Alberto's Locoto, Rocato" - these will all taste very different to pepperdew; they're all Capsicum pubescens varieties; you'll probably find them all big sprawling plants and slow to fruit (better in their second year if you can overwinter).

Whilst they don't explicitly say so Pepper Lover seem to have turned their minds to producing a round pepperdew like baccatum. I heartily recommend this vendor; excellent genetics and I'd really suggest starting with some or all of the following.......

pepperlover.com/pepper-seeds/pepper-species/capsicum-baccatum/aj%C3%AD-calabaza-pl-detail

pepperlover.com/pepper-seeds/pepper-species/capsicum-baccatum/aj%C3%AD-cereza-pl-detail

pepperlover.com/pepper-seeds/pepper-species/capsicum-baccatum/dulce-sol-detail

pepperlover.com/pepper-seeds/pepper-species/capsicum-baccatum/aj%C3%AD-penec-pl-detail

[Al]

Thanks Taihaku for those links. I had not come across Pepper Lover, they do seem to have a great range of peppers including plenty of interesting baccatums. I might have been unsure of about ordering from them as their online store does not have much background information (e.g. location, quality of seeds, etc.), so that is reassuring that you have had good experiences dealing with them. They ship worldwide with no extra shipping charge so I am sorely tempted. Luckily I will have use of a big insulated polytunnel this year, a super tough Keder House ( www.kedergreenhouse.co.uk ), so I might squeeze in a couple more peppers.

[taihaku]

Jan 17, 2016 16:49:33 GMT -5 Al said:

Thanks Taihaku for those links. I had not come across Pepper Lover, they do seem to have a great range of peppers including plenty of interesting baccatums. I might have been unsure of about ordering from them as their online store does not have much background information (e.g. location, quality of seeds, etc.), so that is reassuring that you have had good experiences dealing with them. They ship worldwide with no extra shipping charge so I am sorely tempted. Luckily I will have use of a big insulated polytunnel this year, a super tough Keder House ( www.kedergreenhouse.co.uk ), so I might squeeze in a couple more peppers.

The last 2 times I ordered I got a couple of random other packets tossed in as well as a thank you for the order. Really nice people to deal with. Their "Jalapenos cracked" jalapeno is the standard I judge all jals by!

[wmontanez]

Kitazawa seeds has japanese and korean vegetable seeds.
They have one listed named "LadyChoi" for gochukaru (red pepper flakes)
www.kitazawaseed.com/seed_526-104.html

For gochujang (hot pepper paste) one called "Lady Hermit"
www.kitazawaseed.com/seed_525-104.html

[raymondo]

Just been looking at some kimchi recipes. Korean chillies must have reasonably mild heat levels. If I made kimchi with the recommended amount of chilli using my own home made chilli flakes I wouldn't be able to eat it.

[jondear]

I know this is an older thread, but Johnny's is offering "Amazing 2" this year for just this purpose. I picked some up today, along with a bunch of other stuff... My sister's love for fermented foods is rubbing off on us, I guess.