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A couple questions and what do you think of these peppers?

13 years ago

Hey everyone. I've learned a lot from reading this forum and other research ... and I've grown peppers in the garden for a couple years now, but I'm really starting to get into it! I had a couple questions, I hoped someone here could help me with.

1. Black Hungarian and Black Czech (Black Czechoslovakian) seem to be very similar. What are the main differences between these two peppers? Which do you like better? Which is better for cooking?

2. Are Pasilla Bajio and Chilhuacle Negro the same pepper? In my reading, I came across this: [Comes in three forms, amarillo (yellow), rojo (red) and negro (black). The pods are called 'Chilaca' when fresh and 'Pasilla' when dried. Other common names used 'Pasilla Bajio'.] I was wondering if this was accurate.

3. I'm looking for any comments or opinions on these peppers, as I'm still undecided on them. Could you please tell me your experiences with:

Chili:

Aji Dulce de Venezuela

Cascabel

Dragon's Claw

Pimento Picon

Pulla

Sweet:

Ampuis

Carmagnola Rosso

Choricero

Corbaci

Corno di Toro

Pimento Tangerine

Growing experiences, taste, cooking uses, productivity, etc ... I don't have a lot of room, can probably fit about 10 peppers this summer, and I already have a bunch of "for sure" ones ... so any comments on the varieties above would be very helpful in narrowing the list down :)

Thank you so much for any suggestions!

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Comments (3)

spiced_ham
13 years ago
2. Are Pasilla Bajio and Chilhuacle Negro the same pepper?

No, Pasilla Bajio (chilaca when fresh) is a long cigar shaped pepper while Chilhuacle Negro is blocky.

Pasilla means raisin, presumably in reference to the dark wrinkled texture when dry. Anchos are/were sometimes refered to as pasillas in some of the old stuff I ran into, which may by why the name Pasilla Bajio is used for the long ones.

I have trouble getting Pasilla Bajio and Ancho to ripen before the end of the season.
tsheets
13 years ago
The only one I have grown from your list is Casabel. They take a long time to ripen, are fairly large plants, and personally, I didn't have a lot of productivity. I dried them for grinding into powder for chili. They have very thin walls. Kind of a neat pepper, but, if you are that limited on space, that one would be on the chopping block. Put it this way...I tried overwintering one to see if it would do better a second year. Assuming it survives, this is its last chance, if it doesn't do very well in my garden this year, it won't be back next.
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cziga
Original Author
13 years ago
Thank you for the responses so far. I really appreciate it!

Is there a big difference in taste for the Pasilla Bajio and Chilhuacle Negro, or are they similar in taste and just shaped differently? Which would you recommend, of the two?

Thanks for the info on Cascabel -- this is exactly what I need :) I'm trying to narrow down my list, as I don't have a lot of space.

Does anyone else have any other opinions of the other peppers on that list?

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