Fruits On The Black Rose Of Chile Peppers, Pimenta De Neyde.......

I am very happy to say that my dazzling Pimenta De Neyde have set some fruits. I was on my way to work when I did my routine check on the plants and noticed the pods. I have experimented like crazy for 2 months with this mulish plant. And now it is finally setting some fruits. I feel gratified and relaxed now. This also means that all my chile pepper plants have set some fruits except a capsicum pubescens by the name of Turbo Pube. But I doubt that the latter is a specimen that is difficult to achieve some fruits on . The occasion will need some celebration of some form. Perhaps a quarter of a glass of a good single malt will be enjoyed tonight. In honour of this beauty from Brazil, The Pimenta De Neyde. Which also can be described as the "black rose of the chile peppers". Being maybe the only pepper fruit out of thousand different specimens that is black/dark purple throughout its whole lifetime.

Pictures will be posted soon. Depending on the amount of work in real.

Test of Chocolate Scotch Bonnet with a Shrimp-risotto

Let me first say that the Chocolate Scotch Bonnet is probably my favourite chile pepper fruit when it comes to good flavour. It has pretty good heat ( around 0,5 Mega scoville) but also quite a complex taste. The taste differs from pod to pod. Which makes every pod out of my 40 pods hanging on the plant quite interesting.

Today I made an attempt of creating a shrimp-risotto. Sad to say I was not that generous with the cream so it was more like a rice dish. On the other hand I saved on the calories.

In any case I must admit that Chocolate Scotch Bonnet with shrimps was quite a bizarre combination.You can feel that some C.S Bonnet fruit have some kind of a smokey flavour. Not all, but some. When it was mixed with the risotto and the shrimps you got the dimension of that the shrimps obtained some smoke flavour with a very good heat. I honestly must emphasize the fact that this fruit is a must for us chile pepper lovers. Adding thyme and lemons with this dish made this plate to one of the best meals I have had for some time. Question is whom I thank for this lovely meal? I certainly am no cook. I think we must be humble and give our credits to the ingredients that was in the dish.

The recipe for turkish köfte, as requested by Janne.

0,5 kg ground beef

1 boiled potato that you grate with a grater

Finely chopped parsley ( arbitrary amount really)

2 garlic cloves finely chopped

3 tablespoon flour

1 teaspoon turmeric

Arbitrary amount of black pepper

Half a teaspoon of cumin

You can add a 1/4 of a chocolate scotch bonnet for super hot köftes. Or 1/6 of a Naga/B. Jolokia.

Mix everything together with your hands so it is well blended. You can add a little bit of lemon zest to add some aromatic flavours. Or a bay-leaf then take it out. Let it stay in the fridge for 30-50 minutes just to let the taste go along with each other a bit. Then you just form miniburgers the size of your flat hand ( exclusive fingers) and fry it up. Be gentle with the heat from the stove due to the flour. It can easily get burned up otherwise.

The taste of Naga Morich and also the Long Slim Cayenne

Ok, it is time....

This pod of pure fire that goes by many names has an initial piece written in the chile pepper database like this "Naga Morich meaning 'snake or serpent Chile’ is an apt name for this ferociously hot variety as eating even the smallest slither of one of these pods is described by some as like drinking cobra venom!!".

It was time for me to taste this well reputated pepper fruit. It is one of two fruits that has been considered to have Nuclear Heat. This Naga Morich fruit was taken with a pasta dish and some meat.

I must admit, I have lost some respect for the hottest peppers in the world a bit. This due to the fact that I have increased my own resilience to hot dishes. The Naga Morich could be considered rather similiar to the B. Jolokia. I would say that the fruit body of all my Naga Morich is a bit waxier then the B. Jolokia.

The taste does not feel as aromatic as the B. Jolokia. It is, or could be, a bit weaker then the B. Jolokia. But I have not got up to the part of the fruit where the seeds are at. In either case, I am more happy with the stronger peppers when it comes to taste and aroma. This is definately a must try out for you pepper lovers. It has gone some hours and I can still feel a bit of it in the stomach spreading a soothing heat in the abdominal part. That is actually weird. I did not think of it until I made this input in the blog. But it is true. It has a soothing heat in the stomach even 2 hours after ingestion. Rather interesting. I hope it can be considered positive.


The long slim cayenne is all about getting strength in the food. But that is according to my mouth . There are probably those conoisseurs who can feel the taste of earth, ginger, a bit of strawberries, some sunflowers and blahablah...within a pod of long slim cayenne. I must admit, I could not discern even the slightest hint of anything else but strength. The pod was eaten with some turkish köfte.

Postponed input in the blog due to a trip to the alps.

There are two reasons why the blog had not been updated for an embarassing long time. One of them is because I was in Chamonix, France.

This picture is 1 mile or so from Mount Blanc. Look at my happy face.








The second reason is that my mind was preoccupied with some other hot stuff from this planet. Rating on a totally different scale then the regular Scoville Scale for chile pepper fruits. Mind you, these hot stuff does not grow up from mother earths soil as regular chile pepper plants. Even though you could indirectly claim that they need nutrients as well.
Enough with these politically incorrect phrases, duty calls. As Martin wrote in swedish...." some pictures god damn it."

As your humble servant, that is shall be.











Picture of the Red Caribbean ( CapsicumChinense) mature fruit. This plant is only in 1,5 litre container.

Have not tasted yet.










Bishops Hat ( Capsicum Baccatum)

Mature fruit of the Bishops Hat. I like the look of this plant. Lots of seeds in one pod. Taste is so-so.












Piquin ( Capsicum Annuum)

The taste of mature Piquin tastes almost weaker then non-mature. I have tested 5-6 or so. The mature piquin contains some sweetness. Whilst the unmature green one tastes like a jalapeno but with a bit more bitterness and definately much more strength.






Rocoto Orange ( Capsicum Pubescens)

I am surprised to see that my Rocoto has set some fruit.
That was definately unexpected. Pot container for this one is also 1,5 litres. These will be interesting to taste.













7 Pod ( Capsicum Chinense)

This beast is said by some to be even hotter then the famous B. Jolokia. Thanks to mr Bumblebee my plants are setting fruits quickly. I have some thoughts that possible crossing can affect the strength. Who knows in what direction. Remember that the B. Jolokia contains some ( Capsicum Frutescens) along with the (Capsicum Chinense). We will see how this tastes.





Long Slim Cayenne ( Capsicum Annuum)

The pods of this plant was tasted. Both mature and unmature. I would say that there is some strength in it. About the same as the Piquin. However there was not much flavour of it unfortunately. I am not unhappy or unsatisfied with this plant. Because it has pretty cool looking pods of different shapes. And they are beautiful to look at. However the taste is not a sensation. This of course, being a subjective matter.








The Red Savina ( Capsicum Chinense)

I am happy to say this one is flourishing in the swedish july sun as well. Along with the help of the bumblebees I am getting some amount of fruits on this one.









Chocolate Scotch Bonnet ( Capsicum Chinense)

Beautiful to look at. Extremely good taste. A depth in the taste with a strength that is subtile at first but increases with time. I am very happy to say that this plant with these fruits are a real superb choice. A lot of pods can be produced. And the taste......the taste...yum yum....







N a g a M o r i c h ( Capsicum Chinense)

I am sorry to say this. But I have yet not tasted the Naga Morich. One pod is extremely mature and soft to the touch.
I need to come up with an idea to conserve these fruits of death. Or perhaps sell some of them in Stockholm? To people who are not too afraid of some heat. One fruit is probably good enough for a week of cooking to one individual.

The plant contained much more pods then I expected when I returned from my Alp trip.








The Piementa De Neyde ( Capsicum Chinense x Capsicum Annuum)


This Beautiful plant.... is beautiful. But there it stays unfortunately. Representing the only plant that has yet not set fruit for me ( not taking my smaller plants in the count).

I also have some suspicious feeling that my Casanova mr Bumblebee do not secretely make love to this plant. For some reason, the bumblebees is not acknowledging the presence of this plant Why? I do not know. Perhaps a treat of honey near the flower petals will lure the silly flying bug servants of mine to visit this beauty from Brazil, south america. All ideas are good in this case. Crossing my fingers for this one.

Ripe Pod of Red Caribbean

Today the first Caribbean Red got fully clothed in a blood red dress. Let us hope the pod tastes as organic as the sound of its color. Pics will come later. But it is past bed time now.

The death of Sequoiadendron Giganteum ( mammutträd in swedish)

For some stupid reason, the second "Sequoia" died. The reasons for that is unknown. My friend James Bonet, an evolutionary biologist thought that the small pot of 1,5 litres can be a reason for these mysterious deaths. I myself have my doubts. The ones with the correct answer to that question died unfortunately.

This leaves me with some pondering to attend to. Why does the Sequoia die so easily? One common factor is that both my "Sequoias" sprouted from the same pot. A first step is that I will change the pot to a bigger container, along with the soil. This time, I will also refer to a more scientific method. The usage of litterature, preferrably from the worlds biggest library. The internet.
Hopefully, the studies of some homepages will resolve this matter. For the need of growing the largest tree in the world. As a symbolic gesture of my love to nature, is far greater then I could imagine when I started the hobby. It is almost an obsesseive thought, that have grown inside of me parallell to the chile growing hobby.

It can also be viewed as an symbolic ecological act. To grow something that can accumulate as much carbon dioxide as possible. It may take some thousands years for the Sequoiadendron Giganteum tree to grow to its full potential. But at least, our children and grand children know there were some maniacs who were thinking in long term perspective. And that some of their aimless frustration for not having everyone to think of the enviroment was to take action, by growing trees.