Maybe the best way to get a general flavor of each pepper variety is to blend several of each type separately them into uniform pastes then popsicle stick lick...🌶
We grow a small birdseye pepper. Wife is from Indonesia and it is a staple about and inch and a half she eats them right out of the garden . and then we make sambal a past made of tomatoes , peppers , same . shallots and garlic. There is a fresh and a cooked . They look like your ring of fire but smaller. thin skin and lots of seeds. Some call them Thai chilies 50,000-100,000 range
We grow “Chili De Cayenne” every year. We got our seeds from Poland but it seems like you can find these online. We save a ton of seeds each year. Very pretty peppers with a ton of heat.
I grew a variety called "Super Cayenne II" this year, bought them as seedlings. They produced HUGE pods that look a lot like the "Large red thick" variety you tested at 7:58.
How about a comparison to find the best pepper to stuff - size, flavor and how they hold up when cooked, plant production, disease resistance. Love your channel!
My neighbor put out a box of peppers last fall, "free help your self" so I grabbed an assortment + froze them. I've saved the seeds as I used them over this past year. This spring I sprinkled the seeds in 2 pots, not knowing if any would sprout. I got about 30 plants in both pots. Didn't thin them and just let them all grow. I think there's Jalapeno, cayenne, maybe ghost, and several others. I've got a ton of peppers though. I don't think there's such a thing as overcrowding them, they're prolific!
Did you get decent germination off seeds from peppers that were frozen without drying first? I have had no success in germinating frozen seeds, but I have primarily tried that test on the c. baccatum species where I had frozen them fresh and whole. I had also wondered if the freezer temperature also made a difference.
@@davidniemi6553 I didn't do anything special. I can't tell you the germination rate. As I took them out of freezer I put seeds into a plastic container, no lid, so they dried. The last video I uploaded shows what came out of my experiment. They're doing great! and i've got all different kinds in each planter.
@@badassmother1426 Thanks for the additional info. The theory I was going by is that it is helpful to dry the seeds (directly or indirectly) before freezing. It's possibly seeds of a cayenne-style pepper dry out more easily due to the long narrow shape, so perhaps that is still the difference. (I wouldn't expect drying out after thawing would make any difference.) Meanwhile I get excellent germination from seeds I dried (without freezing), better than seeds I buy.
@@davidniemi6553 The most surprising thing here, I just dug up clay soil from the yard, mixed it with whatever was on the ground, leaves, pine needles, no potting soil or anything from a bag. I'm extreme low budget gardener here. I do use Miracle grow every 2 weeks, if I can remember.
I love the Aji you have behind you. This is my plants third year and it's been a lot less productive than last year (produced over 1k last year) hoping the seabird "tea" I'm going to make will help
This is my first year growing cayenne.. I got a ton of them.. plan to dehydrate and make powder. But I also got a yellow pod I thought was just a yellow variety of cayenne. Very pretty pods.
I totally understand that "soapy" taste. I get that with most habaneros. Enjoyed the video and will be trying 2 of those varieties next year for sure. Cayennes are my favorite peppers for so many reasons. Keep up the great work it is appreciated
Year 2 for me growing peppers (thanks mostly to this channel!) and this video was very educational! I grew the Buena Mulata this year and found it a bit more hot than your assessment and look forward to powdering the last of my crop this year. Maybe I’m still early in the process of calibrating my taste for fresh peppers. :)
i got some Hell fire weeds and Ring of fires to make my own hot wing sauces, the Ring of fires are growing like weeds, I tasted a few green ones last week, they were hot, today I was feeling off and had one in the garden, and ended up throwing up lol, all that morning coffee lol, feel great now! cant wait to make the fermented sauces, powders and crushed chili flakes, i have about 18 plants total of the two. thanks for the other videos on how to make them and this one as well, it was why i added the Ring of Fire to my first garden. i do have 20 hot banana pepper plants as well as Hungarian hot wax peppers for pickling, its going to be a great summer and fall, everything is growing nicely
My favorite pepper overall. I really appreciate your analyzing 7 different types. Your channel is definitely one of my favorites! Literally watched all your videos on my t.v. This is the first time on my IPad. Can’t wait to start my garden. We just moved to 33 acres and I plan on growing at least 1/2 acre of peppers. Your videos really help.
Great content as always! Although I will admit I was a little disappointed that you didn’t rank all of the peppers. Maybe with your jalapeño rating video you could rank them all first to last, not just the best 2. Just a suggestion. Keep up the great work.
I would love to see a bloopers reel from you guys. Thanks for all you do. I grow a good variety of peppers. I love the heat my lady does not and she stands beside me to taste each one. Throughout the growing process. Green / Yellow (orange) / Red etc..
Thanks, we're happy to be here :). We recently released _sort of_ a blooper reel, looking back over the last 3 years of Pepper Geek: czcams.com/video/l7SeMhqbZW8/video.html
I grew two varieties of Cayennes this year: Carnivale Cayenne, which has mostly purple leaves and the peppers are purple until they ripen, which they turn mostly orange to red. The shape of them more look like jalapenos than cayennes. I've been mostly using them for drying. They soften up real fast once they ripen. Not a huge fan of them. The other one I grew is an heirloom and was one of the ones you tried, ring of fire. I've been very happy with these. They have been producing several peppers off just one plant every week. The plant is well over 3 feet tall and branched out well, and the heat is good. I've made fermented hot sauce, fire roasted hot sauce, and dried lots of them as well, all have turned out well. I will grow these again next year but I think I'll skip the carnivale cayennes next year.
If you want to assess pepper flavor without being distracted by the heat, try this trick: Eat the pepper piece with a small pinch of MSG (monosodium glutamate). The MSG will almost completely suppress the heat while enhancing the fruity flavor of the pepper. I learned this trick years ago from a retired German butcher who couldn't handle the habanero hot sauce I made until he added some MSG to it. It really works!
I grew the Sugar Rush Stripey Pepper this year and the first one I picked tasted soapy. I have harvested a few more since then and they taste great. You should try some more peppers from that plant and see if maybe they taste better.
My suggestion would be: yellow habanero vs Madame jeanette vs yellow Scots bonnet vs yellow fatalli vs lemon habanero, here you are more focusing on the flavour profile and the shape of the chilli pepper.
Hello, thanks guys for the great video 😊. I like to fire roast my cayenne before i make hot sauce and its awesome. I was going to suggest to char the peppers so it brings out the sugars, caramelizes, and lessen heat. Have fun making more videos 😊
Great comparison video. You guys put out some great quality content. An unrelated question if you don't mind. What variety is that you have growing in the background? Beautiful plant!
Would love to know how this compares to the standard heirloom of the long slim cayenne. I prefer to grow heirloom/open-pollinated varieties rather than hybrids, so it would be really good to have some sort of control pepper to compare them to. Loved the video!
I got the Pinata Blend Hot pepper seed packet which is a cayenne blend. they are the hottest pepper I can remember and I've had all those others.. ghost..reaper.. etc.. they are also a nice 5 inches long zero rot and range in color from green yellow purple orange and red.. hearty. survived a tornado that laid them flat. and survived weeks of flooding at the beginning .. Pinata Blend..
I have been growing the Mulata for awhile now and I LOVE that pepper!! Fresh with a black pepper taste! My indoor Mulata is 2 years old now and is great to pull one off and slice up over a pizza!
So glad to see this! I’m in my second year of trying to make large batches of my own hotter “Frank’ Red Hot” sauce. I grew Ring of Fire and Large Thick this year. The Large Thick we’re definitely hard to time right and get off the plants before they softened and split but the Ring of Fire were prolific and easier to nab. Based on this video, I think next year’s crop will be Ring of Fire and Cayenneta. Thanks so much for the research!
This is my first year growing hot peppers and the only cayenne I grew was the Red rocket. I think they’re good, but I have nothing to compare them to… I actually fermented them whole and today I ground them into a paste with some garlic and I must say, the sauce is amazing. I might try Cayennetta next year! :)
try whole fat plain greek yogurt to cleanse the palette. also very good for preventing stomach aches if you eat something REALLY spicy. I ate an entire habaniro, minus the tip (we only had one, and someone else wanted to try a little), and eating greek yogurt for the two following meals totally got rid of any pain. Didn't even have spicy poop :)
my cayenne pepper plant is huge this year... So big when it started falling over, it was double the height of my other peppers in the same garden bed, I had to use an old broomstick to tie it up. As I couldn't find a garden stake tall enough.
You should try sweet habaneros/chinensis. I have been interested in growing these as an experienced gardener/professional cook. However, I've been overwhelmed by the sheer number of varieties as a very novice pepper enthusiast. Varieties I would be interested in seeing you two review would be dulce #2, habanada, trinidad perfume, sweet bonnet, numex suave red, and aji jobito.
Yep, those are interesting varieties. We have 2 growing this year, including aji dulce and vincentes sweet habanero. So far my favorite was the habanada.
I love Thai peppers, they have a much more smoky flavor that is GREAT with basically anything Asian (Thai, Chinese, Japanese, Vietnamese, etc. dishes). They have a nice, quick zap of heat and not too much long term spice.
i had no idea there were different kinds of cayenne pepper lmao. def gonna look into getting those big ones. ever since my ibs i stopped eating chilis and i loved eating them i would eat 3-4 thai chilis with a meal, now i dumbed down to cayenne, theyre little tricksters there hot initially then go away and dont really linger much.
It might be root bound..or it could be poor soil/nutrient content. Could also be pH. By this time, I'd expect it to be growing very well, so I might start new from seed!
Like your comments on the different varieties as a farmer to make choices for planting Just one request: did you guys test Habanero pepper varieties yet? Would like to know your comments. Thx for tour effort.
Try what I'm growing: Apocalypse Scorpion, Red and Purple Carolina Reapers, Yellow Scotch Bonnet, Dragons Breath, or Hungarian Hot Wax (fully matured only!).. I also have a ton of cayenne and some Zulu and some mystery-peppers, and some Red and Yellow Biquinhos... working on a hot sauce garden for a friend.
I think a great experiment for next year would be trying out different C. frutescens cultivars as they seem pretty uncommon and unknown to most growers. additionally Piri Piri is becoming more popular as a seasoning and being able to grow your own would help my pocketbook a ton.
Hm interesting idea - we do have the Tabasco plant this year. We'll probably use them to make a fermented sauce, so if that is good maybe we'll do more frutescens next season. Thanks!
I want to do a lot of mash fermented hot sauces next year so the name of the game is yield, definitely gonna try both the Cayennetta and the Ring of fire, maybe mix the two to bump up the heat.
What's the difference from picking the Red Cayenne Peppers when green, letting them dry out and turn red, versus waiting for them to turn red on the plant, then picking them?
New to the pepper growing world. But you 2 should included the boring original verison of cayenne as a base to compare to the rest aswell. Love the video.
Was waiting for this video after mentioning it before, I grew 'Ring of Fire' this year though I thoroughly enjoyed - definitely a wee bit spicier. I had "Joe's Long" earmarked for next year but considering the "Cayenetta" now too. Appreciated! PS: I really want to do a decent Cayenne/Jimmy Nardello cross - super long, more sweetness, less heat - but still with a kick!
That is called "quintisho" - Capsicum chinense variety similar to aji charapita, but larger fruits. Amazing, strong plants with perfect branching structure. Highly recommend!
Great Video…. I grew the Large Thick Red, not my favorite either, but I had a very high yield, plant was very thick and strong, but the peppers were so large the ends laid on the ground and had some end riot. Gave half away and dried the rest for powder. Next year I’ll try the Cayennetta, Thanks for the great info….
I love cayenne flavour! Got into growing peppers 2 years ago. I grew jalapeno and hungarian wax pepper. Both were success. I would like to add cayenne to my pepper collection. Which variety do you recommend for pot growing? How big pot is needed? P.S.: Channel is awesome 😊
I'm glad I'm not the only one to intentionally use some spicy language to get a spicy treat when I was a kid! No soap, but I wonder if that pepper has the same chemicals that cilantro has, because that tastes like soap to me!
My favorite cayenne so far have been Long Thins(barring eating all the seeds, then they're a horrible ratio of seed to meat) they're very sweet, vaguely fruity, and have a good spice level. They'll be my very first hot sauce, and some day when im comfortable with it my first fermented hot sauce.
Watering cayenne pepper plants can be a delicate process. They do require moist soil, but overwatering is a problem too. If the soil becomes either too dry or too saturated, the foliage can turn yellow and the plant can struggle. Give your plant a deep watering when the top 1 to 2 inches of soil have dried out.
I'm not much of a cayenne guy myself, to me they are just a generic kind of pepper flavor. I really enjoyed the video though, and I'd love to see more like it. I'd be interested in comparing scorpion color varieties as well as ghost color varieties. I think trying various peppers from the same group, like Aji, would also be fun. No shame if you need yogurt or milk on the hotter ones, I just love hearing what flavor differences you can find. Looking forward to the jalapeño vid!
@@probablynotdad6553 this is true. The majority of people have untrained palates and can't differentiate tasting notes from wine or coffee either. I'm kind of hoping our hosts here are an exception given their familiarity with peppers.
The sad thing is: You don't even know the basic secets of the hidden temple. My pepper plants grow with either ginger, basil or share space with a tomato plant - since e.g. a Habanero just ducks under it. I want to see if ANYONE else got nearly tennis ball sized Reaper.
My paprika got planted under tomatoes and all produced 1 HUGE pepper off each tiny plant. Maybe the pepper type though as the tabasco under the cucumber I though was barely surviving until I cut back the cucumber and realized I had a prolific tabasco tree loaded with peppers. Habranero under the squash did ok untile the squash died then it exploded
@@daigledj you seen it. If you put friends next to your pepper/chilly plants they will benefit. Put basil around them and see "magic" happen. I have another, secret plant which loves pepper company since this plant does its main work underground. But thank YOU in the name of YOUR plants for taking good care!!!
I’d love to see one of these with the different types of habaneros. Seven habaneros in a row might be a bit much, though.
Haha, yeah habaneros would be fun though..might take us 2-3 hours to film for cool down periods but would be worth it
I was thinking the same as this, the Hot Paper Lantern would be interesting to try along with the chocolate, limon and orange (my favourite) Habeneros
Maybe the best way to get a general flavor of each pepper variety is to blend several of each type separately them into uniform pastes then popsicle stick lick...🌶
No, no the world needs to know this info...secondhand lol.
I have two orange Habs this season. One, the fruit comes to a point. the other has a button end. Is that normal?
We grow a small birdseye pepper. Wife is from Indonesia and it is a staple about and inch and a half she eats them right out of the garden . and then we make sambal a past made of tomatoes , peppers , same . shallots and garlic. There is a fresh and a cooked . They look like your ring of fire but smaller. thin skin and lots of seeds. Some call them Thai chilies 50,000-100,000 range
Birds Eye is the best! Just the right heat and lots of flavor.
@Cloneufc
I grew up eating those 🐦-🌶 🌶 🌶
John Parker,
I grew up eating those 🐦-🌶🌶 🌶
We grow “Chili De Cayenne” every year. We got our seeds from Poland but it seems like you can find these online. We save a ton of seeds each year. Very pretty peppers with a ton of heat.
I grew a variety called "Super Cayenne II" this year, bought them as seedlings. They produced HUGE pods that look a lot like the "Large red thick" variety you tested at 7:58.
How about a comparison to find the best pepper to stuff - size, flavor and how they hold up when cooked, plant production, disease resistance. Love your channel!
Thanks for the idea! Yep stuffed peppers are probably one of the most popular dish categories that use peppers. We'll keep it in mind!
Thank you for your sacrifice. We'll be growing cayenetta's next year!
My neighbor put out a box of peppers last fall, "free help your self" so I grabbed an assortment + froze them. I've saved the seeds as I used them over this past year. This spring I sprinkled the seeds in 2 pots, not knowing if any would sprout. I got about 30 plants in both pots. Didn't thin them and just let them all grow. I think there's Jalapeno, cayenne, maybe ghost, and several others. I've got a ton of peppers though. I don't think there's such a thing as overcrowding them, they're prolific!
Did you get decent germination off seeds from peppers that were frozen without drying first? I have had no success in germinating frozen seeds, but I have primarily tried that test on the c. baccatum species where I had frozen them fresh and whole. I had also wondered if the freezer temperature also made a difference.
@@davidniemi6553 I didn't do anything special. I can't tell you the germination rate. As I took them out of freezer I put seeds into a plastic container, no lid, so they dried. The last video I uploaded shows what came out of my experiment. They're doing great! and i've got all different kinds in each planter.
@@badassmother1426 Thanks for the additional info. The theory I was going by is that it is helpful to dry the seeds (directly or indirectly) before freezing. It's possibly seeds of a cayenne-style pepper dry out more easily due to the long narrow shape, so perhaps that is still the difference. (I wouldn't expect drying out after thawing would make any difference.) Meanwhile I get excellent germination from seeds I dried (without freezing), better than seeds I buy.
@@davidniemi6553 The most surprising thing here, I just dug up clay soil from the yard, mixed it with whatever was on the ground, leaves, pine needles, no potting soil or anything from a bag. I'm extreme low budget gardener here. I do use Miracle grow every 2 weeks, if I can remember.
There are no bad Cayennes, they are all great.
I love the Aji you have behind you. This is my plants third year and it's been a lot less productive than last year (produced over 1k last year) hoping the seabird "tea" I'm going to make will help
One of the best cayenne I've found so far in the Thunder Mountain Longhorn. They grow a pepper about a foot long, dry easily and make a great powder.
This is my first year growing cayenne.. I got a ton of them.. plan to dehydrate and make powder. But I also got a yellow pod I thought was just a yellow variety of cayenne. Very pretty pods.
I have a cpl 2yr old dragon cayenne plants growing and love them, will definitely try cayennette next year
Always excited to see a new video from you two :D!
I'm a big fan of the Cayennetta myself!
Greetings from Sweden ^^
Thanks! Cheers 🇸🇪
I totally understand that "soapy" taste. I get that with most habaneros. Enjoyed the video and will be trying 2 of those varieties next year for sure. Cayennes are my favorite peppers for so many reasons. Keep up the great work it is appreciated
I wonder if the soapy vs. floral reaction is like the compounds in cilantro, to some it tastes like soap.
Yep it was just the ring of fire - and it’s funny Crystalyn loved the flavor! Thanks for watching
Yes! I have the gene that ruins cilantro for me.
Year 2 for me growing peppers (thanks mostly to this channel!) and this video was very educational! I grew the Buena Mulata this year and found it a bit more hot than your assessment and look forward to powdering the last of my crop this year. Maybe I’m still early in the process of calibrating my taste for fresh peppers. :)
Great to hear - and thanks! Yep, most people don't just eat plain old hot peppers as a snack 😅
i got some Hell fire weeds and Ring of fires to make my own hot wing sauces, the Ring of fires are growing like weeds, I tasted a few green ones last week, they were hot, today I was feeling off and had one in the garden, and ended up throwing up lol, all that morning coffee lol, feel great now! cant wait to make the fermented sauces, powders and crushed chili flakes, i have about 18 plants total of the two. thanks for the other videos on how to make them and this one as well, it was why i added the Ring of Fire to my first garden. i do have 20 hot banana pepper plants as well as Hungarian hot wax peppers for pickling, its going to be a great summer and fall, everything is growing nicely
Maybe prepare a fermentation comparison series for filming this winter?
There will be fermentation for sure! Most of these are in a big ferment now, and we'll get a few more batches going soon
My favorite pepper overall. I really appreciate your analyzing 7 different types. Your channel is definitely one of my favorites! Literally watched all your videos on my t.v. This is the first time on my IPad. Can’t wait to start my garden. We just moved to 33 acres and I plan on growing at least 1/2 acre of peppers. Your videos really help.
Glad to see Joe's Long get a solid rating. They have been my favorite for many years. Great job powering through the taste test!
Whats the best tasting purple cayenne and best tasting pepper overall that you find (hot or not)?
Great content as always! Although I will admit I was a little disappointed that you didn’t rank all of the peppers. Maybe with your jalapeño rating video you could rank them all first to last, not just the best 2. Just a suggestion. Keep up the great work.
Ok we’ll probably do something like that, or at least rate our favorites independent of each other
I would love to see a bloopers reel from you guys. Thanks for all you do. I grow a good variety of peppers. I love the heat my lady does not and she stands beside me to taste each one. Throughout the growing process. Green / Yellow (orange) / Red etc..
Thanks, we're happy to be here :). We recently released _sort of_ a blooper reel, looking back over the last 3 years of Pepper Geek: czcams.com/video/l7SeMhqbZW8/video.html
I would love to see you grow golden cayenne and taste it, its has this golden colour and a good heat to it. Love your channel, keep it up!
Thank you! We have some seeds for the golden and orange cayennes, so hopefully we'll get to try them next year!
I grew two varieties of Cayennes this year: Carnivale Cayenne, which has mostly purple leaves and the peppers are purple until they ripen, which they turn mostly orange to red. The shape of them more look like jalapenos than cayennes. I've been mostly using them for drying. They soften up real fast once they ripen. Not a huge fan of them. The other one I grew is an heirloom and was one of the ones you tried, ring of fire. I've been very happy with these. They have been producing several peppers off just one plant every week. The plant is well over 3 feet tall and branched out well, and the heat is good. I've made fermented hot sauce, fire roasted hot sauce, and dried lots of them as well, all have turned out well. I will grow these again next year but I think I'll skip the carnivale cayennes next year.
whats the tastiest purple cayenne?
If you want to assess pepper flavor without being distracted by the heat, try this trick: Eat the pepper piece with a small pinch of MSG (monosodium glutamate). The MSG will almost completely suppress the heat while enhancing the fruity flavor of the pepper. I learned this trick years ago from a retired German butcher who couldn't handle the habanero hot sauce I made until he added some MSG to it. It really works!
Sounds deadly
Uncle Roger was right, king of flavor.
I grew the Sugar Rush Stripey Pepper this year and the first one I picked tasted soapy. I have harvested a few more since then and they taste great. You should try some more peppers from that plant and see if maybe they taste better.
yep, we're getting more ripe pods now so we'll definitely be eating more!
My suggestion would be: yellow habanero vs Madame jeanette vs yellow Scots bonnet vs yellow fatalli vs lemon habanero, here you are more focusing on the flavour profile and the shape of the chilli pepper.
Hello, thanks guys for the great video 😊. I like to fire roast my cayenne before i make hot sauce and its awesome. I was going to suggest to char the peppers so it brings out the sugars, caramelizes, and lessen heat. Have fun making more videos 😊
Great comparison video. You guys put out some great quality content. An unrelated question if you don't mind. What variety is that you have growing in the background? Beautiful plant!
Thanks, it really is a beauty. It is quintisho. A C. chinense variety from Bolivia
Great idea. Please give us more taste comparisons.
Will do! Jalapeños are next (very soon)
You guys are so great together! Love the taste tests!
Thank you 😋
Thank you for doing this grow and comparison. Much appreciated.
I was absolutely obsessed with Cayenne peppers last year and yet didn’t grow any this year. 🤦🏽♀️ Gotta grow more.
I’m glad we have so many, we’re fermenting a huge batch now to make homemade Louisiana hot sauce!
I love Datil Peppers, they are great for salsa's, I also grow heatless habaneros, love them as well great flavor
Would love to know how this compares to the standard heirloom of the long slim cayenne. I prefer to grow heirloom/open-pollinated varieties rather than hybrids, so it would be really good to have some sort of control pepper to compare them to. Loved the video!
I got the Pinata Blend Hot pepper seed packet which is a cayenne blend. they are the hottest pepper I can remember and I've had all those others.. ghost..reaper.. etc.. they are also a nice 5 inches long zero rot and range in color from green yellow purple orange and red.. hearty. survived a tornado that laid them flat. and survived weeks of flooding at the beginning .. Pinata Blend..
The cracks and splits means the peppers are growing faster than the pods can handle. They are basically stretch marks.
excellent show. Thank you for sharing memories of your childhood. You turned out good.
I have been growing the Mulata for awhile now and I LOVE that pepper!! Fresh with a black pepper taste! My indoor Mulata is 2 years old now and is great to pull one off and slice up over a pizza!
So glad to see this! I’m in my second year of trying to make large batches of my own hotter “Frank’ Red Hot” sauce.
I grew Ring of Fire and Large Thick this year. The Large Thick we’re definitely hard to time right and get off the plants before they softened and split but the Ring of Fire were prolific and easier to nab.
Based on this video, I think next year’s crop will be Ring of Fire and Cayenneta. Thanks so much for the research!
Nice! That is what we are doing with the majority of the pods this year. A huge batch is fermenting away now for hot sauce 😋
Would like to see your opinion of the dragon cayenne
What type of pepper plant is that behind you? Its beautiful.
That's the Quintisho - C. chinense variety from Bolivia
@@PepperGeek thanks so much.
Definitely going to try Long Joe´s next year even though I only grow sweet peppers. I´m should probably stock up on some milk though :)
My Long Joe's plant grew 1m60 tall and completely took over my pepper patch, so be sure to provide enough space.
@@grublord6565 Thanks for the heads up even though such height is quite surprising since in most sources they mention up to 3ft/1m.
This is my first year growing hot peppers and the only cayenne I grew was the Red rocket. I think they’re good, but I have nothing to compare them to…
I actually fermented them whole and today I ground them into a paste with some garlic and I must say, the sauce is amazing.
I might try Cayennetta next year! :)
Nice! Yep our Louisiana style sauce ferment is coming along nicely - our kitchen smells amazing
loved that review! Thank so much! Looking forward to the jalapeno review...happy weekend!
Thanks - have a great weekend!
I grow a true cayenne and they produce great, better in containers, which is odd but there you go. I've also tried the dragon cayenne, also good.
try whole fat plain greek yogurt to cleanse the palette. also very good for preventing stomach aches if you eat something REALLY spicy. I ate an entire habaniro, minus the tip (we only had one, and someone else wanted to try a little), and eating greek yogurt for the two following meals totally got rid of any pain. Didn't even have spicy poop :)
you guys are the best.. maybe do serrenos too when you do jalapeños?
my cayenne pepper plant is huge this year... So big when it started falling over, it was double the height of my other peppers in the same garden bed, I had to use an old broomstick to tie it up. As I couldn't find a garden stake tall enough.
You should try sweet habaneros/chinensis. I have been interested in growing these as an experienced gardener/professional cook. However, I've been overwhelmed by the sheer number of varieties as a very novice pepper enthusiast. Varieties I would be interested in seeing you two review would be dulce #2, habanada, trinidad perfume, sweet bonnet, numex suave red, and aji jobito.
Yep, those are interesting varieties. We have 2 growing this year, including aji dulce and vincentes sweet habanero. So far my favorite was the habanada.
We normally use Thai pepper at home.
What’s you take on them and what’s their scale compare to the one in video.
I love Thai peppers, they have a much more smoky flavor that is GREAT with basically anything Asian (Thai, Chinese, Japanese, Vietnamese, etc. dishes). They have a nice, quick zap of heat and not too much long term spice.
Golden cayenne has a nice sweetness I like.
i had no idea there were different kinds of cayenne pepper lmao. def gonna look into getting those big ones. ever since my ibs i stopped eating chilis and i loved eating them i would eat 3-4 thai chilis with a meal, now i dumbed down to cayenne, theyre little tricksters there hot initially then go away and dont really linger much.
Did y'all ever grow / review Gochu or any other Korean peppers that are used for Gochugaru ( aka Korean Pepper Flakes ) ?
My one recommendation, try a standard baseline of the pepper to compare to the hybrids. That way your ratings can be rated against the original.
since cayenne peppers arent very hot
My habanero plant hadn’t grown since I bought it in April. Should I just throw it away or will it grow one day?
It might be root bound..or it could be poor soil/nutrient content. Could also be pH. By this time, I'd expect it to be growing very well, so I might start new from seed!
Great video! Enjoyed your full take on each variety
Honestly my favorite cayenne varient is a cowhorn. It both gets big and hearty in size but has a great flavor as well.
Good to see the team videos again. 👍
I wonder if the "Ring of fire" pepper has aldehydes in it. Those aldehydes are what caused Cilantro to have a soapy taste to some people.
Like your comments on the different varieties as a farmer to make choices for planting
Just one request: did you guys test Habanero pepper varieties yet? Would like to know your comments. Thx for tour effort.
Try what I'm growing: Apocalypse Scorpion, Red and Purple Carolina Reapers, Yellow Scotch Bonnet, Dragons Breath, or Hungarian Hot Wax (fully matured only!).. I also have a ton of cayenne and some Zulu and some mystery-peppers, and some Red and Yellow Biquinhos... working on a hot sauce garden for a friend.
I think a great experiment for next year would be trying out different C. frutescens cultivars as they seem pretty uncommon and unknown to most growers. additionally Piri Piri is becoming more popular as a seasoning and being able to grow your own would help my pocketbook a ton.
Hm interesting idea - we do have the Tabasco plant this year. We'll probably use them to make a fermented sauce, so if that is good maybe we'll do more frutescens next season. Thanks!
Great video
Wish each write his/her rating on paper then compare. The idea is one doesn’t influence the opinion of the other.
Cheers
Good point, we’ll give this some thought for the jalapeño video
Haha awesome video. The "you fancy!" made me giggle 😅And the "yeaaaaeuuaahiiittssuuhyeeaa", were you channelling your inner Brad from Bon Appetit? 😄
Haha, something like that! What an icon he is.
I want to do a lot of mash fermented hot sauces next year so the name of the game is yield, definitely gonna try both the Cayennetta and the Ring of fire, maybe mix the two to bump up the heat.
Please try Portugal Hot, I'd be interest to see how it compares to these, thanks!
So excited that I found your guys channel!! Where do you typically buy your seeds from?
We buy from all over the place, here is an article that rounds up some of our faves: peppergeek.com/buy-pepper-seeds-online
@@PepperGeek thank you for the reply!
What's the difference from picking the Red Cayenne Peppers when green, letting them dry out and turn red, versus waiting for them to turn red on the plant, then picking them?
New to the pepper growing world. But you 2 should included the boring original verison of cayenne as a base to compare to the rest aswell. Love the video.
Exactly
Great job. Really enjoyed it. Thanks a lot!
Thank you :)
I use Long Red Thick for fermenting for hot sauce. It seems juicier.
I'm growing Cayenetta and Cayenne slim long!
2:36 That's what she said! She also said it last much longer!
Was waiting for this video after mentioning it before, I grew 'Ring of Fire' this year though I thoroughly enjoyed - definitely a wee bit spicier. I had "Joe's Long" earmarked for next year but considering the "Cayenetta" now too. Appreciated!
PS: I really want to do a decent Cayenne/Jimmy Nardello cross - super long, more sweetness, less heat - but still with a kick!
Do you say jimmy n is the tastiest pepper?
Would love to see testing 15 habanero varieties in a row, consuming the full pepper to ensure accuracy.
loooooooooooool
You go first! 👍
@@alexedwards559 I'm not a professional. I think the 15-habanero tasting must be done by seasoned pros
Awesome video I just subbed had a question. What is that beautiful pepper plant to the left of you that has the orange peppers on it?
That is called "quintisho" - Capsicum chinense variety similar to aji charapita, but larger fruits. Amazing, strong plants with perfect branching structure. Highly recommend!
@@PepperGeek where did you get the seeds for that pepper? Thanks so much
Ring of fires are amazing for a Buffalo style hot sauce
Yep, a blend of all of these are fermenting away as we speak
Great Video…. I grew the Large Thick Red, not my favorite either, but I had a very high yield, plant was very thick and strong, but the peppers were so large the ends laid on the ground and had some end riot. Gave half away and dried the rest for powder. Next year I’ll try the Cayennetta, Thanks for the great info….
very informative, I did not know Red Flame is a cayenne, thanks.
I always grow super cayenne II
Hot hot hot.
Can't wait to try those cayennettas
Cayenne - Las Cruces NuMex and the Goat Horn from Sandia Seeds.
Try the golden cayenne and woyld love to see the insides of the peppers
I love cayenne flavour! Got into growing peppers 2 years ago. I grew jalapeno and hungarian wax pepper. Both were success. I would like to add cayenne to my pepper collection.
Which variety do you recommend for pot growing? How big pot is needed?
P.S.: Channel is awesome 😊
Any cayenne would make a good potted plant! You should get a good yield even from a relatively small container
I loved the ring of fire. I can’t eat a raw hot pepper like you two so so kudos!
I'm glad I'm not the only one to intentionally use some spicy language to get a spicy treat when I was a kid! No soap, but I wonder if that pepper has the same chemicals that cilantro has, because that tastes like soap to me!
My advise for next time is to tell the viewers if each pepper is hybrid or heirloom
Will do
My favorite cayenne so far have been Long Thins(barring eating all the seeds, then they're a horrible ratio of seed to meat) they're very sweet, vaguely fruity, and have a good spice level. They'll be my very first hot sauce, and some day when im comfortable with it my first fermented hot sauce.
Watering cayenne pepper plants can be a delicate process. They do require moist soil, but overwatering is a problem too. If the soil becomes either too dry or too saturated, the foliage can turn yellow and the plant can struggle. Give your plant a deep watering when the top 1 to 2 inches of soil have dried out.
Ring of fire…. Or golden cayenne….. love your videos guys…. Next year I’m going to grow a lot of cayenne for hot sauce for sure….
We actually have seeds for golden, so we’ll maybe grow that next year!
I have been growing some F1 dragon cayennes I got seeds from at my local lowes and I have read that it is a cross between a Thai and a cayenne pepper.
Thanks for taking the heat for us 😁
Thanks for sharing !😀
I have NuMex Nematador seeds for next year already. Got them from the Chili Pepper Institute.
Very nice, especially if you know you’ve got root knot nematodes!
Is that a Charapon Amarillo plant in the background? Such a beauty I have one too.
I'm the new guy. I Love You Two ❤Wow I'm Home these videos are beautiful. Great Job. Thank You.🌶🌶🌶🌶
I'm not much of a cayenne guy myself, to me they are just a generic kind of pepper flavor. I really enjoyed the video though, and I'd love to see more like it. I'd be interested in comparing scorpion color varieties as well as ghost color varieties. I think trying various peppers from the same group, like Aji, would also be fun. No shame if you need yogurt or milk on the hotter ones, I just love hearing what flavor differences you can find.
Looking forward to the jalapeño vid!
Majority of people will describe the flavor of anything past a habanero as simply: fire.
@@probablynotdad6553 this is true. The majority of people have untrained palates and can't differentiate tasting notes from wine or coffee either. I'm kind of hoping our hosts here are an exception given their familiarity with peppers.
The sad thing is: You don't even know the basic secets of the hidden temple.
My pepper plants grow with either ginger, basil or share space with a tomato plant - since e.g. a Habanero just ducks under it. I want to see if ANYONE else got nearly tennis ball sized Reaper.
My paprika got planted under tomatoes and all produced 1 HUGE pepper off each tiny plant. Maybe the pepper type though as the tabasco under the cucumber I though was barely surviving until I cut back the cucumber and realized I had a prolific tabasco tree loaded with peppers. Habranero under the squash did ok untile the squash died then it exploded
@@daigledj you seen it. If you put friends next to your pepper/chilly plants they will benefit. Put basil around them and see "magic" happen. I have another, secret plant which loves pepper company since this plant does its main work underground. But thank YOU in the name of YOUR plants for taking good care!!!
I can’t wait to grow my hot peppers! Just bought a tent and grow light. I’m going to try habanero, jalapeño, and cayenne.
Soil sunlight and other growing conditions will affect the flavor of all fruits and vegetables, something to consider.
I grew Orange Cayenne this year