fredag 1 oktober 2010
After having thought of the situation, by trying to analyze what it was more specifically that I liked. I realized, there were some factors that was distinguishable.
1. Strength of the variety. Wether it is important for everyone or not is hard to say. But subjectively I find it important. With that I mean that I grow a pepper variety not only for the taste, but I want to feel some kind of heat. I quickly fell in love with some of the hottest varietes such as B. Jolokia, Naga Morich, Chocolate Scotch Bonnet. Not out of a masochistical behavioristical pattern. But simply, because I love the heat. Meaning, to use old terminology, I am a Chilehead.
2. Taste/Aroma, speaks for itself? This is where the complexity comes in. This is where I need my humble readers help. This factor differs. I need to know what you like. You do not need to motivate it even. I would be happy and honored if you also motivated though.
3. Characteristic, some varieties have different characteristics. Like the Chocolate Scotch Bonnet have a smokey, sweety flavour and spread out its heat differently then the B. Jolokia for example. This is important to me. Because that means I know more specifically how I can use the eating variety in the dishes.
Number two and three go hand in hand.
There are also other factors that can be interesting to take into consideration before growing a specific eating variety. How attractive is the plant/pods? How productive is it? During what conditions? How easy is it to get up from seed to fully productive plant?
The list can be made pretty long. If I stick to the three mentioned above, then I hope, or believe we have a good base.
My top three eating varieties.
1. Chocolate Scotch Bonnet ( smokey, fruity, discrete initial heat inducing process, it can be considered as a good foreplay sexually)
2. B. Jolokia / Naga Morich ( Majestical heat, smashes right into your taste buds. Quite Aromatic as well)
3. Chocolate Jolokia ( Hot? Yes, Aromatic? Yes. Reason is why it is on third place is because I think it is a bit less hot then the B. Jolokia and less Aromatic according to my interpretation)
I checked different pepper forums of the top varieties people liked there. I saw that the scotch Bonnet varities were up as number one on some lists. Let me know what you think are best eating varieties?
Upplagd av Michael Salemsson kl. 11:44