Allotments 4 All
Produce => Edible Plants => Chillies Ahoy => Topic started by: goodlife on December 28, 2012, 10:01:16
-
I got email from Fatalii (chilli suppliers) and though to pass on the links...Not to sell their products, but for good growing info and it may come helpful.
Happy Sowing! :icon_cheers:
"
Great news for people who are planning to start germinating at the beginning of the year 2013.
Check them out here:
http://fataliiseeds.net/new-products
At northern hemisphere this is the best time to start germinating for the next season.
Remember: best way to maximize your yield is to start producing pods when there is plenty of light, not just start growing the plants. So, in other words, BE EARLY and you will NOT be disappointed!
Germinating instructions here:
http://fatalii.net/germinating
The best method to grow if you have a limited space:
http://fatalii.net/bonchi
And finally, some generic info about chile peppers:
http://fatalii.net/info
HAPPY NEW YEAR!
Have fun planning your 2013 season :) "
-
Thanks for that ,it is one of my aims for 2013 especially as I now know how to store them.
Lovely to have sowing thoughts when it's so grey.
-
Oh no - Another source of chili seeds! I had just decided what to grow this year but looking through the varities on there I may have to broaden my selection..
-
Started the first of mine last Saturday 4th Dec, a little earlier this year, hoping for a better crop.
-
I put some in on Sunday 13th, not so many varieties as usual.
Cayenne, Tropical Heat, Fatalli and Numex Centennial.
-
First lot of chillies are all up and under the lights :blob7:
Done so far...
Brasileira Marimbo
Fatalii
Aji Fantasy
Harold st. Barts
Tinkerbell
Naga Morich
Serrano
Sugar Rush
Trepadeira Werner
Turbo Bupe
Blondie
Cascabel
Aribibi Gusano
Hot Apple
Chilhoucle Negro
Bubblegum
Trinidad Morouga
Malaysian Goronong
:icon_cheers: Few more to sow today....and then the peppers in few weeks time :toothy10:
-
Wow Goodlife! That's a lot of chillies!Thanks for the reminder. I need to get mine going.
-
Wow Goodlife! That's a lot of chillies!Thanks for the reminder. I need to get mine going.
Hopefully so! I've still got few 'fresh' chillies left that I picked just before frosts late in the autumn. They store quite long time and although starting to wrinkle up now..still useable for cooking. Majority got dried and ground up into flakes/powder. I loooove chillies, and although toms are nice, you are always in a hurry to get them used/stored or they will go off.
-
Oohww they all sound gorgeous, chilli envy here (http://www.freesmileys.org/smileys/smiley-basic/tongue.gif) (http://www.freesmileys.org/smileys.php)
-
I've still got few 'fresh' chillies left that I picked just before frosts late in the autumn. They store quite long time and although starting to wrinkle up now..still useable for cooking. Majority got dried and ground up into flakes/powder. I loooove chillies, and although toms are nice, you are always in a hurry to get them used/stored or they will go off.
My C.pubescens plants are still ripening fruit on leafy plants (in a frost-free shelter) after the appallingly late summer - also there was so little heat&light last year that the flavour is unbelievably mild (in fact I got used to it and forgot 2011's frozen ones are about 10x hotter - that made for a killer stew - the wife's head nearly exploded!).
It's nice to have really fresh chillies in January, but the ripened fruits don't hang much more than a week or two before decay appears and I have to perform surgery to retain the edible bits and protect the seeds from mould.
I've ordered some very mild rocotos from semillas.de so next year I may be able to avoid supermarket peppers entirely...
Cheers.
-
:blob7: Love growing rocotos but they are bit too hot hot for me. Very mild rocotos sound just the thing, I had a quick look but couldn't see them, what's their name?
-
:blob7: Love growing rocotos but they are bit too hot hot for me. Very mild rocotos sound just the thing, I had a quick look but couldn't see them, what's their name?
They are called Canario and they have disappeared from the list since last week (though mentioned in medium Rocoto Manzano Amarillo).
Fortunately mine arrived in the post today.
Sorry, I didn't realise I'd got the last packet - there are some others described as medium eg. Yellow Rocoto - might turn out mild in our climate - heat is very dependant on sun - I've never noticed it so much with other species - though nothing else produced last year so I don't have a proper comparison.
The V.mild Dedo de Mocha I got from RealSeeds overwinters OK but sulks a bit in May - it doesn't go crazy like a pube - and the thin skin means it is no real substitute for sweet peppers - you'd need a dozen to replace one decent 'corno'.
I got a selection of 'seasoning' types too - I hope to compare them with my Tobago Seasoning.
Cheers.
-
Cheers Vinelander, I'll keep an eye for them maybe they will have them again.
-
Cheers Vinelander, I'll keep an eye for them maybe they will have them again.
They sent me a free packet of mixed chinensis - I'm just saying that the guy is a German based in La Palma (a good choice - La Isla Bonita) and the nice website and everything else adds up to him being 'muy simpatico' - might be worth emailing him - if only to encourage him to grow more mild pubes for next year! (he may have something up his sleeve?).
Cheers.
-
After reading this thread I sowed some chilli seeds in a heated propagator. Have been away for a couple of days and have just got back so went to see how they were doing and they are all up, about an inch high :happy7:. Do I leave them in the heated propagator until I can pot them on, and turn the heat off.
Any advice would be gratefully received. I'd love to get an early start with them this year.
-
If they are all up I would take the lid of the propagtor and probably take them off the heat - depending on where they are - they will be fine if they are indoors. Potting on is up to you - conventional wisdom says get a set of true leaves out before potting on (not the cotyledon leaves) but I often pot on earlier then that but there is no issue with waiting. Mine do quite happily on a window sill from now till April or May.
-
Thank you, will go and turn the heat off. They are on a south facing window sill, so will leave them to get their true leaves.
-
Interesting thread that GL must read it in more depth later!
Liked that Bonsai example with its many coloured fruit.
I made a start today, which is about a month earlier than my normal starting date.
This last couple of seasons the ripening process has been a bit poor so I thought I would start a bit earlier to see if that helps!
I put my days work on my 'blog' if any one wants to read it!
http://www.thegardenersalmanac.co.uk/Blogspot/Sowing%20Chillis/Sowing%20Chillis.htm (http://www.thegardenersalmanac.co.uk/Blogspot/Sowing%20Chillis/Sowing%20Chillis.htm)
-
Right, now I've sown four cells each of Hot Lemon (my favourite because of the aroma), Bulgarian Carrot, Hungarian Hot Wax, Fresno (the earliest cropper last year), Monkey Face (that I gave away completely last year leaving me with none :icon_blackeye: ), Red and Orange Soaves - they have the habanero lime-like taste but without the searing heat. The Soaves didn't crop well last year but I want to persevere with them because I do like that flavour. All seed was the residue from last year's purchases. I have other varieties I may sow later that I am less enthusiastic about.
They went into tall root trainers which are probably unnecessary in a tray which is over a reptile heating pad allied to a thermostat set for 27C, all well covered by bubble wrap. A bit pricey but I hope to get good use from it.
We shall see.......
-
Red and Orange Soaves - they have the habanero lime-like taste but without the searing heat. The Soaves didn't crop well last year but I want to persevere with them because I do like that flavour.
Hi Tosh - I also love the Numex Suaves and Trinidad Perfume - all very similar but a bit too late...
If you don't mind a bit of heat you should try the Tobago Seasoning - it has the same flavour and is a lot earlier for me - here in N.London I get dozens per plant through August and Sep compared with one or two at the end of Sep from the really mild ones (I'm talking 2009,10,11 - not last year which was a disaster all round).
They can be used in handfuls to make extremely tasty meals without blowing your head off - or a sweet chilli sauce that isn't much hotter than the commercial stuff but has 10x the flavour.
Cheers.
PS. I do like hot chillies but now I've found the flavour kinds I don't see the point of growing killers when I can get a year's supply of about 10 kinds for a few quid down the market - I'm not talking dodgy Dutch gear - I'm talking near-equatorial growers: Nigeria, Thailand, West Indies, Sri Lanka - wherever you want.
-
Thanks. I've already started to put an order in for the Tobago Seasoning at Plants of Distinction. I enjoy heat but if what you want is the flavour, the extreme heat limits the amount of accompanying flavour.
-
I live in Belgium where fresh chillies are mild, to say the least,and seeds are hard to find so I've been looking around for some seeds which will give me fruity heat but not anaesthetise my palette.
Does anyone know these plants? Cherry bomb, Garden Salsa, Numex Pinata, Hungarian Hot Wax, Habanero Chocolate. Or have a chilli to recommend?
-
I live in Belgium where fresh chillies are mild, to say the least,and seeds are hard to find so I've been looking around for some seeds which will give me fruity heat but not anaesthetise my palette.
Does anyone know these plants? Cherry bomb, Garden Salsa, Numex Pinata, Hungarian Hot Wax, Habanero Chocolate. Or have a chilli to recommend?
Hungarian Hot Wax might be the same as Hungarian Waxpod - the latter crops well and early - is mild when green and low-medium heat when red - it's just as hot when inbetween but hasn't the flavour it develops when red - unfortunately I find the seeds lose viability quickly and it almost seems that 2nd and 3rd generations are worse. I've tried suppliers on other continents but I still need to keep buying fresh.
Cherry Bomb is medium and very early and prolific but seems to have nearly as much of a viability problem for me as above.
Habanero Chocolate is very very very hot - if I want stuff like that I can buy a year's supply from the grocer for peanuts.
For an early and productive low-medium chilli with as much flavour as a scotch bonnet I'd recommend Tobago Seasoning.
Cheers.
-
After reading all of the chilli threads I am tempted to sow more.
Out of curiosity, and because I would like to learn more. . .
How do people use them? Any particular dishes, or dried /crushed/ ground to keep
pepper
Debs
-
I freeze mine. Small ones whole, big ones sliced.
Watch out for corrosive spray from manzano/rocotos - they are so juicy they can make the back of your hand feel scalded - never mind tendered parts.
Cheers.
-
I've taken your advice Vindaloo and ordered the Habanero Tobago Seasoning along with some Hungarian Black. They arrived yesterday with some free assorted seeds, all of which I sowed earlier today.
I've also found an online supply of whole and powdered Kashmiri chillies and some Chipotles so will be using those very soon. This winter is dragging on a bit so I need some decent spicy food to cheer me up and, luckily, OH and Possum enjoy it too and I've almost finished the supply of home grown chillies I froze at the end of last summer.
-
Chillies keep long time fresh..and when they start going slightly wrinkly and I don't fancy using them as they are..they will be ideal for slicing up and drying for spice.
I haven't frozen any as usually fresh and dried supply keep me going all year round.
As for using..I add some for almost anything :icon_cheers: Not necessary to achieve heat as such but just for their flavour. I can slice mild sort into sandwich to eat as 'salad' veg..some I munch as they are. I sprinkle chilli powder on cheesy toast, onto food on plate, into hot chocolate to make it little extra warming in cold day..added what ever takes my fancy. Sometimes I used fresh chillies as the main ingredient..milder ones are lovely stuffed with bit of mozzarella cheese and bit anchovy and grilled or oven cooked until soft..eaten on crusty bread or French stick with nice cold drink is loooovely... :drunken_smilie:
-
Drool......!
-
All sounds delicious Goodlife,
May have to rummage in seed tray to grow some more - although other threads seem to say it may be too late?
Is it really too late - its only beginning of March !!
-
I have a little mircale. One of the Kashmiri chilli seeds has popped despite coming from dried chillies prepared and packed for a mail order spice company. I am ridiculously proud of it.
-
Obbelix ,well done know the feeling and as I type I am looking at a pot of long black dried chillies nothing to lose and everything to gain especially as it is snowing .
-
Good luck with those. I have two more Kashmiri chilli babies which will be cosseted to make sure they grow well. Once again I am ridiculously pleased.
-
Isn't it brilliant that we can be so pleased when seeds germinate, it used to be handbags &shoes!
-
Never fear. I've just had serious surgery on my right foot. Once my other foot is fixed too I shall be going shoe shopping and loving it instead of struggling to find something that fits and is comfy. I expect that for a brief time that will be exciting but then seeds and plants will take over again.
-
My favourite is cooking them with green beans and tinned tomatoes with any other veg to hand. Not bad for using up frozen beans.
Found an old unused seed packet of heatwave and decided to give them a try and the germination has been excellent. This variety did very well a few years ago. Strong enough for me. Not realizing I threw in a whole one into a stew and we were breathing fire like a dragon.
-
All the best obbelix , Here's to a little light sowing in kitten heels.
-
Thanks. I'm really a wellies or flip-flops girl according to season but some pretty or stylish summer sandals will be lovely for a change although apparently shouldn't get any sun on my scars for the first summer or they won't fade so well.
-
Hi ObbElix,
I had a foot problem in January that ended with a visit to A&E!! I now have to wear shoes that are comfortable, well made and with good support. I also have to add supports to my shoes. I just thought I'd let you know that Brantano have 30% off their shoes this week. I have found very good quality shoes in Brantano. I never shopped there until I had my foot problem. I believe they also have offers on their web site too.
duke :icon_cheers:
-
Thanks Duke. I'm having the big toes straightened and the two next metatarsals shortened on each foot so it'll be a while before I can try on new shoes but I've found good ones in Brantano before. I'm hoping it will easier with shorter, narrower feet!
-
For Obbelix: Hungarian Hot Wax is one of my regular varieties. It forms long, largish medium hot chillies and is fairly reliable. Last year in the overcast cool conditions, Fresno was my earliest chilli to form, again average heat. Hot Lemon was my absolute favourite - pretty hot but not at Habanero levels and with a lovely aroma when cut into.