Posted by Jeff Layman on September 16, 2011, 12:27 pm
Grown this year - Johnsons "World Kitchen" seed. Quote from back of
packet: "Long and pointed with thin skins, very sweet flesh, and the
benefit of very few seeds".
It germinated well, and has set quite a bit of fruit.
Just harvested the first one. Looked the part, but is considerably
hotter than a jalapeņo!!! Anyone else growing this from Johnsons seed?
--
Jeff
Posted by Baz on September 16, 2011, 1:20 pm
@news.albasani.net:
> Grown this year - Johnsons "World Kitchen" seed. Quote from back of
> packet: "Long and pointed with thin skins, very sweet flesh, and the
> benefit of very few seeds".
>
> It germinated well, and has set quite a bit of fruit.
>
> Just harvested the first one. Looked the part, but is considerably
> hotter than a jalapeņo!!! Anyone else growing this from Johnsons seed?
>
No, but Romano are reputed to be one of the hottest, I thought they were
chilli capsicum and not a pepper. (?)
Good job you didn't eat a seed, or did you? Ouch!
Baz
Posted by nmm1 on September 16, 2011, 1:19 pm
>@news.albasani.net:
>> Grown this year - Johnsons "World Kitchen" seed. Quote from back of
>> packet: "Long and pointed with thin skins, very sweet flesh, and the
>> benefit of very few seeds".
>>
>> It germinated well, and has set quite a bit of fruit.
>>
>> Just harvested the first one. Looked the part, but is considerably
>> hotter than a jalapeņo!!! Anyone else growing this from Johnsons seed?
>No, but Romano are reputed to be one of the hottest, I thought they were
>chilli capsicum and not a pepper. (?)
>Good job you didn't eat a seed, or did you? Ouch!
There's a problem?
Jalapenos are very mild. The difference between sweet peppers and
chillis is as much a matter of variety as anything alse, and there
is no hard and fast boundary between them, though I believe that
some species rarely have sweet forms.
Regards,
Nick Maclaren.
Posted by Baz on September 16, 2011, 3:47 pm
>
> Jalapenos are very mild.
>
> Regards,
> Nick Maclaren.
>
Are they, are they indeed. Well well.
Depends which part of the world they are grown and which language and also
religion as to how we interpret.
Not an issue though.
Baz
Posted by Jeff Layman on September 16, 2011, 4:48 pm
On 16/09/2011 18:19, nmm1@cam.ac.uk wrote:
>> @news.albasani.net:
>>
>>> Grown this year - Johnsons "World Kitchen" seed. Quote from back of
>>> packet: "Long and pointed with thin skins, very sweet flesh, and the
>>> benefit of very few seeds".
>>>
>>> It germinated well, and has set quite a bit of fruit.
>>>
>>> Just harvested the first one. Looked the part, but is considerably
>>> hotter than a jalapeņo!!! Anyone else growing this from Johnsons seed?
>>
>> No, but Romano are reputed to be one of the hottest, I thought they were
>> chilli capsicum and not a pepper. (?)
>> Good job you didn't eat a seed, or did you? Ouch!
> There's a problem?
> Jalapenos are very mild. The difference between sweet peppers and
> chillis is as much a matter of variety as anything alse, and there
> is no hard and fast boundary between them, though I believe that
> some species rarely have sweet forms.
Jalapeņos are mild (2500 - 5000 Scoville Units) when compared to, for
example, habaneros (100000 - 350000 SU). But they are certainly hot
when compared to sweet chillies (0 SU), which are devoid of capsaicin
(http://en.wikipedia.org/wiki/Scoville_scale or
http://www.texmextogo.com/chilipeppersfacts.htm )
Having innocently bitten into a habanero once, I know a hot pepper when
I chew one...
--
Jeff
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> packet: "Long and pointed with thin skins, very sweet flesh, and the
> benefit of very few seeds".
>
> It germinated well, and has set quite a bit of fruit.
>
> Just harvested the first one. Looked the part, but is considerably
> hotter than a jalapeņo!!! Anyone else growing this from Johnsons seed?
>