Keto Means
Keto Means
Photo: RODNAE Productions
In talking with many pepper enthusiasts, we've found the Habanero to be universally considered to be one of the best tasting peppers. It's flesh holds up to and absorbs smoking well.
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Read More »#1 Habanero A very obvious choice, but for a reason... In talking with many pepper enthusiasts, we've found the Habanero to be universally considered to be one of the best tasting peppers. It's flesh holds up to and absorbs smoking well. The smoked hab is a key (secret) ingredient in our Chili cook-off entries. The plant does best in a larger pot, branches vigorously and produces a high density of nice-sized fruit. It also appears to be one of the oldest domesticated peppers, and for awhile, (when it was lumped in with its close relatives) was considered the world's hottest pepper. #2 Hot Lemon Fruity flavor with heat, though at around 50k Scovilles, not overpowering. Plant grows to a nice size and does well in a medium to large container. It tends to naturally bush out and produce a high density of long, yellow fruit. In addition to having a great flavor in a generally tolerable heat range, it's also an attractive, eye-catching plant. Its medium-sized end-cap holds up to string drying relatively well. We like to dry these out and grind them into a powder, which pairs well with chicken and seafood. We also like to use fresh, in thin-slices, to give a little bite to a classic martini. #3 Fury This is one of our accidental hybrids. We planted seeds taken from a white ghost and ended up with a shorter, squat pepper of decent size, high heat and a really cool orange color. We believe that a nearby Yellow Trinidad Scorpion crossed with the White Ghost to produce this variety. Additionally, this plant tends to branch out vigorously, producing a large plant with dense foliage and fruit. The fruit density and size, make this a high yielding plant that produces a lot of bang for the buck. Also one of our favorite tasting peppers that packs a lot of heat (probably around 200-350k SHU). We grown this variety out four generations, and currently have a bunch of seedlings where we hope one of them will have the characteristics to become our official fifth generation (5G) plant. #4 Datil The official pepper of St. Augustine, Florida. Go there and you'll find many restaurants proudly feature this pepper which has been a part of the city's heritage for over a century. They even have an annual Datil Pepper Festival in October, with the first Saturday in October being Datil Pepper Day. The festival aims to encourage the cultivation of the Datil pepper in the St. Augustine area. Good heat (100k-300k SHU) and great flavor. Does best in a medium to large pot and produces a respectable yield. #5 Ghost Pepper Also known as Bhut Jolokia. Probably one of the most popular varieties of chile peppers and for good reason. It's blazing! Up to a few years ago, it held the world's record for being the hottest. Using in extreme moderation is most definitely encouraged (except for those select few – if you're unsure, it's probably not you), but the flavor is outstanding. Additionally, this plant likes to grow large and produce large fruit in high quantities. Plant in a large pot with lots of sun and you’ll be amply rewarded.
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Read More »#11 Carolina Reaper For anyone who considers themselves a die-hard Chile-head, if not already grown, this one should be the pepper bucket list. At 2.2 million SHU it currently holds the world’s record as the hottest pepper. It's blazing hot and when turned into a powder a small amount goes a looonng way (you've been warned)! We just wish we wouldn't lose so many of their fruits to a yet unidentified pest that enjoys(?) eating that tiny signature tail off of the pepper, or a small hole in the side, before it can fully ripen. We usually get our best production from this plant toward the end of the growing season when the birds/insects (or whatever) become less active. The plant can get large and does best in a large pot.
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