Spicemad's Favourite Chilli Varieties
In recent weeks, a few people have emailed me to ask what my favourite chillies are, so to answer that question I've decided to put together a page containing a list of my favourites. Since 2009, I've grown quite a few chilli varieties, most of which can be found on the grow list page, if anyone is interested. There are some that never made it onto the grow list page for one reason or another, and if memory serves me correctly they were Trinidad Scorpion, Trinidad Scorpion Butch T, Chocolate Bhut Jolokia, Red Bhut Jolokia, CPI Bhut Jolokia, Trinidad Moruga Scorpion Yellow, Trinidad 7-Pot Yellow, Golden Cayenne, Costeno Amarillo, Serrano Huasteco, Ecuadorian Devil's Breath Orange, Fire Cracker and Poblano.
I've only listed varieties that can already be found on the grow list page. That way I can embed a photo or two of each one and add links to the individual pages for each of my favourite varieties. To be honest, there are quite a few more that could be added to the list, but I've decided to just stick to my top favourites. I will add more varieties to the page as and when I discover new favourites.
Whilst compiling the page it brought back memories of an incident that happened with a Rocoto pepper in 2012. Despite having chopped up countless Habaneros, Scotch Bonnets and superhots over the years, I still swear that the most memorable burn I ever had came from a Red Rocoto. I remember it clearly because it was the first Rocoto that I ever tried. I sliced it open and some of the juice squirted up into my face and went into my left eye. With my face, eye and forehead on fire, I did what any sane person should do, and that was to stuff and bake a couple of Rocoto peppers and set my lips and mouth on fire too. I don't suppose the Peruvians gave Rocotos the nickname of 'gringo killers' for nothing. Most mammals are repelled by capsaicin, but not us crazy humans!
Anyway, for what it's worth the page is now live, and hopefully it will be of use to some of you. And who knows, maybe next year I'll be able to add a few more varieties to the list. Next year's seed sowing will commence sometime towards the end of January, as opposed to the middle of February, as has been the case for the last few years. Before then, I need to change the pre-filters and the DI resin on the reverse osmosis unit. It's very surprising how much muck the sediment filter removes from the mains water. Even more surprising is the fact that most people are drinking the water without ever realising how much muck is actually in it. Water that has been filtered through both pre-filters and bypassed the membrane makes the best drinking water I find.
Two mornings ago I was awoken from a dream by the rising sun shining through the bedroom curtains. In the dream, I was exploring what can best be described as a type of semi-modernised Inca city that had a sort of favela vibe to it and was situated on the roofs of very tall buildings.
On the same day, the weather was bright and sunny for most of the morning, but by the afternoon it had turned cold and misty. We also had the first hard freeze that night. We've been lucky up to now because many places in the UK have had snow.
Happy Solstice, everyone! 😁
I've only listed varieties that can already be found on the grow list page. That way I can embed a photo or two of each one and add links to the individual pages for each of my favourite varieties. To be honest, there are quite a few more that could be added to the list, but I've decided to just stick to my top favourites. I will add more varieties to the page as and when I discover new favourites.
Whilst compiling the page it brought back memories of an incident that happened with a Rocoto pepper in 2012. Despite having chopped up countless Habaneros, Scotch Bonnets and superhots over the years, I still swear that the most memorable burn I ever had came from a Red Rocoto. I remember it clearly because it was the first Rocoto that I ever tried. I sliced it open and some of the juice squirted up into my face and went into my left eye. With my face, eye and forehead on fire, I did what any sane person should do, and that was to stuff and bake a couple of Rocoto peppers and set my lips and mouth on fire too. I don't suppose the Peruvians gave Rocotos the nickname of 'gringo killers' for nothing. Most mammals are repelled by capsaicin, but not us crazy humans!
Anyway, for what it's worth the page is now live, and hopefully it will be of use to some of you. And who knows, maybe next year I'll be able to add a few more varieties to the list. Next year's seed sowing will commence sometime towards the end of January, as opposed to the middle of February, as has been the case for the last few years. Before then, I need to change the pre-filters and the DI resin on the reverse osmosis unit. It's very surprising how much muck the sediment filter removes from the mains water. Even more surprising is the fact that most people are drinking the water without ever realising how much muck is actually in it. Water that has been filtered through both pre-filters and bypassed the membrane makes the best drinking water I find.
Two mornings ago I was awoken from a dream by the rising sun shining through the bedroom curtains. In the dream, I was exploring what can best be described as a type of semi-modernised Inca city that had a sort of favela vibe to it and was situated on the roofs of very tall buildings.
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| Sunrise Through the Trees - 19th December 2021 |
On the same day, the weather was bright and sunny for most of the morning, but by the afternoon it had turned cold and misty. We also had the first hard freeze that night. We've been lucky up to now because many places in the UK have had snow.
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| A Cold and Misty Afternoon - 19th December 2021 |
Happy Solstice, everyone! 😁
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