Any pepper heads here?

[Mike A1]

What do you sprinkle on your food?
All levels of spice possible if you know your peppers.

Flatiron Pepper Co

You'll never go back to generic red pepper flakes! Flatiron Pepper creates unique pepper flake blends that showcase a variety of peppers, such as Jalapeno, Habanero, Ghost Pepper, Chipotle, Hatch Green Chile, Ancho, Carolina Reaper, Moruga Scorpion, Scotch Bonnet, and many more.

www.flatironpepper.com

Chili Pepper Products & Varieties | Magic Plant Farms

Magic Plant Farms offers a wide collection of exotic, unique and rare chili peppers, carrying more than 40 chili pepper varieties. Shop our selection today.

magicplantfarms.com

I do know a little about growing & drying peppers.

 

[dennishoddy]

I like heat in my food, but not so much that the heat overcomes the taste of the food.
I've grown and dried Habenero one year and one year only. Dried and crushed some, sprinkled it on a pizza and had to throw the pizza away.
I'm at the hot jalapeno heat level now. I can pick one from the garden and eat it raw. Might sweat a little but like the flavor.
My favorite is the pickled jalapeno that is the sweet and hot, or sweet heat as they sell it in the stores. Preferably more on the hot side with a sweet in the background.

 

[CECannonJr]

I like 'em all. I can attest to Mike's pepper growing prowess as I received some dried peppers from him. A little goes a long way. I enjoy them crushed and sprinkled on many things.

 

[Mike A1]

I like heat in my food, but not so much that the heat overcomes the taste of the food.

There are so many peppers with varying heat levels
I like eating peppers that have spice, but also flavor. The yellow ones in the center qt jar is Aji Mango, it has some heat but a a lot of flavors.

Don't care for reapers, 7 pot, they do have flavors but are so hot it's hard to use them.
I like jalapenos, Poblanos, Guajillos, Scotch Bonnets, Habs, All the Aji peppers I have tried so far.
Aji means same as Chili it also means pepper, Aji Mango, Dulce, pineapple etc. Chili Chilaca is Pasilla Bajio fresh like Chili Poblano is fresh for Ancho Rojo & Negro.
Both used for Making Mole sauce a flavor bomb of Mexican cooking with many tasty uses.

I really like Mexican Heirloom Chilis & am now discovering Heirloom Aji peppers from South America.

https://www.diversivore.com/guide-to-mexican-chili-peppers/

Are hot peppers good for me? Me thinks so.

Health Benefits of Hot Peppers

Banish headaches. Squash cancer cells. Help you live longer. Can hot peppers do all that? Find out from WebMD's slideshow.

www.webmd.com

 

[CECannonJr]

I forgot to say....YES, I am definitely a pepperhead. My wife and daughter are too. I can remember my daughter eating Mount Olive Jalapeños from a jar when she was 4 years old. I panicked when I saw her doing that, but she loved them.

 

[dennishoddy]

We pretty much add some sort of peppers for heat to most dishes at dinner. Currently pickling some eggs with a sweet heat recipe. Couple more days and it's go time to taste.
Just and FYI, that some may already know, We toured the Tabasco plant at Avery island two years ago.
Grew up using that sauce on eggs especially, but other food as well even when a kid. A drop or two was enough and the sauce was thick enough you had to shake the bottle pretty well to get that drop out.
Later when at a non hospitable place in SE Asia, we got these tiny bottles of tabasco in our C-rats. It was a must-have to cover the horrible taste of some of the tins inside that container like lima beans and ham.
Later on, noticed it was thinner and not as hot, so started experimenting with other hot sauces, even making my own from tabasco peppers grown in the garden.
Back to our trip to the plant where it's made. Still a lot of covid protecals in place so we couldn't get the full tour but at the gift shop I told the lady at the sample counter that I thought they changed the recipe and it wasn't as hot any more.
She agree'd and said they did that in the mid 70's, but they still offer the legacy sauce that can only be bought in the gift shop. At $25 bucks a bottle, it was a little steep, but I love my tabasco so bought a couple.
Good stuff, and it only takes a couple drops.
I did see you can now buy the tabasco legacy sauce on Amazon.

 

[Fred_G]

Salt free Tony's, fresh ground peppers, cayenne pepper is more my style. I am open to trying something new as long as it is flavor, not pain.

 

[Mike A1]

Salt free Tony's, fresh ground peppers, cayenne pepper is more my style. I am open to trying something new as long as it is flavor, not pain.

So many choices, some you can buy, some you must grow yourself.

Medium Chili Peppers - list of chili peppers and their heat levels - Chili Pepper Madness

A list of medium level heat chili peppers with descriptions and more. Learn more about chili peppers and the vast variety of chili pepper types in the world.

www.chilipeppermadness.com

 

[Mike A1]

Live Longer?

Study finds association between eating hot peppers and decreased mortality

Like spicy food? If so, you might live longer, say researchers at the Larner College of Medicine at the University of Vermont, who found that consumption of hot red chili peppers is associated with a 13 percent reduction in total mortality - primarily in deaths due to heart disease or stroke—in...

medicalxpress.com

 

[Blackbeard]

I enjoy peppers a lot. I was about to order from the flatiron folks.

 

[Mike A1]

I enjoy peppers a lot. I was about to order from the flatiron folks.

You'll Never Go Back To"Red" Pepper Flakes

 

[Blackbeard]

Do you have any suggestions for which ones I should start with? I like heat, especially over smokey necessarily.

 

[Mike A1]

Do you have any suggestions for which ones I should start with? I like heat, especially over smokey necessarily.

Dark & smokey + the Hatch valley Green & Sweet heat.
Reapers, Ghost, scorpions all have Scoville's in the Hundreds of thousands & by themselves will melt your face.

I am growing Orange Scotch Bonnets & Red Habaneros this season & that's the upper limit for me I like those tropical flavors & mid range heat.
All three of the Flat iron blends have heat & flavor that you will love to use in your Rubs & shaken on Foods.

 

[Blackbeard]

I just ordered about 6 different flat iron peppers.

 

[Blackbeard]

@Mike A1 Did you get the pepper grinder? I feel like I could order one online, but theirs seems nice.

 

[Mike A1]

@Mike A1 Did you get the pepper grinder? I feel like I could order one online, but theirs seems nice.

No I did not. I use an old hand crank coffee grinder I got at Goodwill for a buck.
However for ease of use & quick change from bottle to bottle there's looks great.

 

[Blackbeard]

I emailed them, and they were able to add it to my order. The grinder makes a bit difference, and I love the fact it can go on any of the bottles right away.

Plus they included a lot of samples so I didn't have to open my big bottles...so perfection on eggs.

 

[Mike A1]

I emailed them, and they were able to add it to my order. The grinder makes a bit difference, and I love the fact it can go on any of the bottles right away.

Plus they included a lot of samples so I didn't have to open my big bottles...so perfection on eggs.

This co is part of a pepper industry that is exploding.
I just took part in an international Spicy Ketsup test for http://pureevilproducts.com/index.html

It looks like the US has finally discovered the wonderful world of Hot Peppers.

Our season has begun.
Two days ago, 4 Poblano, 4 Guajillo, 4 Lasya peppers in front & Brandywines up the fence.
The soil is 70 degrees & ready for planting, seems like just last few weeks we were rushing them inside
with temps falling to the 30s.

All sweet spicy peppers for stuffing, the 31 HOT peppers are next in their own gardens.

Same spot last season.

 

[CECannonJr]

This co is part of a pepper industry that is exploding.
I just took part in an international Spicy Ketsup test for http://pureevilproducts.com/index.html

It looks like the US has finally discovered the wonderful world of Hot Peppers.

Our season has begun.
Two days ago, 4 Poblano, 4 Guajillo, 4 Lasya peppers in front & Brandywines up the fence.
The soil is 70 degrees & ready for planting, seems like just last few weeks we were rushing them inside
with temps falling to the 30s.

All sweet spicy peppers for stuffing, the 31 HOT peppers are next in their own gardens.

Same spot last season.

Awesome!

 

[dennishoddy]

Nice looking garden!
I was at a buddy's yesterday. Last year he grew tobasco peppers. Right before the freeze, he pulled the plants up by the roots and brought them inside. Each bush had hundreds of peppers still on them.
We broke a couple open, recovered the seeds and put them in the ground today. The soil temps are up to 60 degrees now, so from what we read, there should be germination in a week or so.
We talked about how back in the day, all the old diners had a bottle of green tobasco peppers whole in vinegar and salt on every table. It was not that hot, but the flavor was amazing.
We are going to try that this year.
As a side note, last fall we were in our RV at Lafayette Lousiana. Our group took a tour of the tobasco factory.
After the tour, we went to the gift shop where you can try all the different variations they offer now.
I commented to the lady behind the counter that I had noticed their sauce had become thinner with less heat than I grew up with and was served in our K-rations during the early 70's on a daily basis. (Tobasco was a game changer with those meals.)
She acknowledged that in the late 70's they reformulated the recipe to reduce the heat.
She also said they offered a legacy sause that was a copy of their original recipe. Not cheap at $25 a bottle, but I bought three. Love that stuff.