chilli peppers

[lez]

I have just purchased two chilli plants to give them a go in the green house and make home made chilli con carne. the varieties are 'tabasco' and 'super fresco'. I was just wondering if anyone could shed some light on them as to wether they are suitable for this and are they hot or cool according to the scoville scale? thanks for any info good luck to all Lez

ps. bit of a misnomer being called chilli peppers when they are anything but chilli.

[SarzWix]

Hi

I've moved your thread out of Growing Techniques into an appropriate board.

Many Thanks

http://www.growfruitandveg.co.uk/gra...here_4846.html

[zazen999]

The Scoville Heat Scale for Chilli Peppers and Hot Sauces from ChilliWorld. Compare relative heats all the way to Blair's 6 A.M. - pure capsaicin.

I googled 'scoville scale' for you.

[teakdesk]

I googled 'scoville scale' for you.

You mean you did this?

[zazen999]

Yup!!!

[lez]

thanks zazen. I did google but got a different listing to the one you showed me. the one I saw had police spray at 2 million yours showed it at over 5. still it has given me something to work on. thanks.

As you see teakdesk I did google and maybe all are not as confident and knowledgable about the internet so have a little patience and don't be so quick to try and be funny at someone else's expense by trying to ridiicule them.

[zazen999]

Hi Lez

Even regarding the the scoville scale - these are based only on the samples submitted....chillis cross really easily so unless the parent plants were properly isolated - the peppers on your plants could be a mix anyway - so one could be cool and the next one red hot.

I tend to just lick the end of any chilli I am preparing and work out whether half a one will do or whether it needs the full monty. I also dry lots at the end of the year and whizz them in a food processor to make my own chilli powder, last year a measured teaspoon of this would be good for making a chilli and half of this for a hot tomato pasta sauce for 2.

[lez]

thanks. so they cross polinate easily. perhaps I should of seperated them instead of planting together. they are like sweetcorn then. trial and error seem the way forward then and if I get one I like I may even be able to save the seed. good luck all.

[thecarnage]

Good luck with your chilli con carnage

[teakdesk]

Hi Lez

Sorry if you thought I was being rude, it was just a bit of light-hearted banter at the end of the week - no slight intended!

The taste/hotness of the chillis you get from these plants will not be affected by any cross pollination from neighbouring plants - the taste is only affected by the previous pollination of their parents.

However, the seeds inside your chillis will be formed from whatever has pollinated the flowers and this is where cross pollination matters.

For instance, one of your tabasco chillis could have seeds inside that are formed from a mixture of genes from both tabasco and super fresco. It is only the seeds that have this mix, not the chilli itself. If you try and save seed to grow next year then you will get an entirely new plant with a new tasting chilli.

[lez]

no probs. I can see why there is competition to breed the hottest they can now. I saw a thread by someone called twang who is a self confessed chilli head growing some 200 varieties. he must segregate them to bring on the plants he wants for them to be true to variety. I am learning but still have a way to go. cheers now and good luck to all.

[smallblueplanet]

Although chillies cross-pollinate some do so more easily than others.



One way of isolating flowers is to tie an empty (unused) teabag over the flower before it has opened. When it has been pollinated and set seed remove the teabag and mark the fruit with a piece of cotton or some such. Or if you have lots of 'net curtains' you could build a small cage or drape one over the particular plant you'd like to isolate.

Or maybe you'd just like to see if a tabasco and super fresno cross (Frutescens x Annuum?) ?