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Top row: Devil's Tongue, Ram's Horn, and Chocolate Habanero.
Second row: Bonda ma Jacques, Brazilian Starfish, and Shishito. Third row: Trinidad Perfume, Aji Dulce, Trinidad Scorpion, and Moruga Scorpion. Bottom row: White Habanero, Orange Teapot, Smokin' Ed's Carolina Reaper, and 7 Pot Douglah. |
White Habanero: Pungent, fruity, and spicier than store-bought habaneros. The sauce that I make from this pepper is as creamy as its color and texture.
Trinidad Perfume: Very mild and semi-sweet with only a hint of habanero pungency.
Bonda ma Jacques: One of my "go to" peppers in every way. Versatile, abundant, not too spicy, sweet when fully ripened, and, simply, the ideal mid-range chile.
Devil's Tongue: I've only a passing experience with this deceptively hot pepper. Citrusy (as expected) and sweat-inducing, I just made a sauce with these, so I expect the bottled version to soften.
Orange Teapot: Little demons with almost the heat of Scorpions. I have yet to penetrate to its flavor, but the plant is abundant (and beautiful).
Aji Dulce 1: Seemingly a habanero variety in taste, mid-range spiciness, and appearance; and similar to the Brazilian Starfish (see below). Still discovering this variety.
Brazilian Starfish: One of this year's superstars in every way. The plant produces an abundance of fruit; pods are meaty, sweet bell pepperish in hiding flavors, mid-range habanero spiciness, and very easy to enjoy.
Ram's Horn: Some of these peppers are as long as ten inches. Its flavor profile is similar to cayenne: relatively mild but meatier.
Smokin' Ed's Carolina Reaper: These pods are just about as advertised. Blister-inducing heat and more heat. For some reason the Moruga Scorpions (below) are more shocking (and expanding) to my palate; but, like many of the mega-crazy-atomic chiles, this pepper should come with a therapist.
Trinidad Scorpion: Also as advertised: a profile of pain. Easy to dry and eager to destroy your evening. Hard to assess its flavor profile... but I'm trying.
Shishito: Somewhat sweet with a hint of discernible spice. Useful in every way. I even made a sauce using a ripe batch of these fingers and one, ONE, Carolina Reaper. May be among the tastier sauces I've produced so far this summer.
Chocolate Habanero (with a hint of spiderweb on the top pepper): Full of flavor and about as mean as the hottest habanero. I think I've fooled myself into thinking there are notes of actual chocolate in both flavor and odor.
Moruga Scorpion: For some reason these pods burn the brightest. I find their heat to be invasive... yet, tasty. I've devoted a few bottles of sauce to just this variety; but I've also grilled a pod with a steak. Side by side, a thin slice of beef and a thin slice of Moruga Scorpion; and it was, sans doubt, one of the best steaks I've ever had. This chile is demonic, but it opens the senses and enhances other flavors. With this pepper you don't even need salt.
7 Pot Doughlah: These are my first ripe pods. Notes to come.
Yellow Cantina: From my previous harvest, somewhat fleshy, sweet, about as spicy as a jalapeño, and ideal for roasting or grilling.
Peter Orange: Also from my previous harvest, a beauty that also dupes me into tasting oranges. Not very spicy, but aromatic and complementary.
Ammazzo: Little, fleshy bombs that are easily pickled.
And this is what these peppers become (from left to right): Jacques' Jaundiced Tongue (mix of Bonda Ma Jacques and Devil's Tongue); the Chocolate Scorpion (mix of Chocolate Habanero and Moruga Scorpion); Aleda's Pierogi Punch (sweet and mild -- Trinidad Perfume peppers with a touch of White Habanero); Earl Orange (mix of Peter Orange and Orange Teapot); Shishito Reaper (mild -- sweet, ripe Shishito peppers with a hint of Smokin' Ed's Caroline Reaper); Dumb Ass (White Habanero); and Irresponsible Mix ('nuff said).
Here's a pic of my previous harvest -- the harvest that supplied the above sauces:
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