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This time next year Rodney
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gz



Joined: 23 Jan 2009
Posts: 5771
Location: Ayrshire, Scotland
PostPosted: Tue Nov 15, 16 9:43 am    Post subject:  Reply with quote    

I'd ask Martin...he uses plenty and they are grown in a friend's polytunnel I think....

wellington womble



Joined: 08 Nov 2004
Posts: 14702
Location: East Midlands
PostPosted: Tue Nov 15, 16 9:49 am    Post subject: Reply with quote    

Yes, it grows exactly like a weed. Two leaves and it bolts into seed heads . I've no idea how they make those lovely pots of leafy stuff actually grow.

No help for chilles,except to say it might be worth marketing your plants as well, as they are so attractive, and possibly some preserved products if you have a surplus. People love those lazy chillies in jars, which I think are preserved in vinegar. Vodka has also been suggested, with twofold benefits.

sgt.colon



Joined: 27 Jul 2009
Posts: 5720
Location: Just south of north.
PostPosted: Tue Nov 15, 16 9:55 am    Post subject: Reply with quote    

Good luck Bodger.

We use a lot of Bird's eye chilis in our house, so from my point of view I'd say grow those.

Hairyloon



Joined: 20 Nov 2008
Posts: 14404
Location: Today I are mostly being in Yorkshire.
PostPosted: Tue Nov 15, 16 10:05 am    Post subject: Reply with quote    

I just bought a bag of dried crushed chillies to make chilli oil...

Bodger



Joined: 23 May 2006
Posts: 13452

PostPosted: Tue Nov 15, 16 11:10 am    Post subject: Reply with quote    

'Kings Seeds' have a lot of chilli seeds in their catalogue but I'm sure that there must be better places to get them from, plus I'm not sure as to which varieties are the most suitable for drying. The Demon Reds that I've grown this year would be way too small and fiddly to dry.
The Cayenne's and the Scotch Bonnets look pretty good.

dpack



Joined: 02 Jul 2005
Posts: 32343
Location: yes
PostPosted: Tue Nov 15, 16 11:20 am    Post subject: Reply with quote    

hot = naga . small and very very hot .highly prized by chefs and jerky makers

fruity = australian black. mild, nice flavour ,small but a good cropper. one of the best i have grown.

The jerky making thing is easy to do but some EHO's can be a bit iffy about it (ask martin about the hoops he had to jump through ). i spose you have a raw meat facility for the pork so you should be most of the way there .

smoked chillies are rather popular as an alternative to just dried.

dpack



Joined: 02 Jul 2005
Posts: 32343
Location: yes
PostPosted: Tue Nov 15, 16 11:21 am    Post subject: Reply with quote    

ps i found scotch bonnets a bit prone to mildew on the plant and when drying but they are ace in hot garam.

Nick



Joined: 02 Nov 2004
Posts: 33456
Location: Hereford
PostPosted: Tue Nov 15, 16 11:28 am    Post subject: Reply with quote    

Smoked chipotles are probably the only ones I use in the kitchen that I pick by 'name'.

Bodger



Joined: 23 May 2006
Posts: 13452

PostPosted: Tue Nov 15, 16 11:47 am    Post subject: Reply with quote    

The Scotch Bonnets are a bit fleshy and we found the first lot a bit of a sod to dry out properly.

Karen stuck two of them into 'A Hairy Bikers' Caribbean chicken curry she did the other day and I really was on my limit.

Bodger



Joined: 23 May 2006
Posts: 13452

PostPosted: Tue Nov 15, 16 11:52 am    Post subject: Reply with quote    

Here's another possibility for chillies that I've come up with.

http://www.simplyrecipes.com/recipes/pickled_eggs/#ixzz4Q4lNBtZh

We made some pickles quail eggs the other day and stuck a whole Scotch Bonnet chilli in the jar with them. It looked great and made for a good presentsation but I scoffed them before the chilli really got a hold.

Slim



Joined: 05 Mar 2006
Posts: 4356
Location: New England (In the US of A)
PostPosted: Tue Nov 15, 16 12:08 pm    Post subject: Reply with quote    

wellington womble wrote:
Yes, it grows exactly like a weed. Two leaves and it bolts into seed heads . I've no idea how they make those lovely pots of leafy stuff actually grow.


If you want leaf, than it really does pay to buy a variety that we would call a type of "cilantro" over here. There are definitely leafy varieties that are slower to bolt. 'Calypso' is the one that I've seen that's slowest to bolt under our conditions.



As for peppers, I would definitely do a plant or two of super hots (even a carolina reaper if you want), and a few bushes of funky, unusual but flavorful ('Bulgarian carrot' is a favorite of mine, and 'peter pepper' might be good for a laugh).

As for the majority, I agree that you'll want known names. Jalapeno (chipotle when smoked), Anaheim ('NuMex Joe Parker') to be stuffed for chiles rellenos, Poblano (ancho when dried), maybe a cubanelle if you have a market that will use it.

Actually, speaking of the market that may or may not use it, why not just directly ask the folks you're hoping to sell to what they want you to grow? (lock in that sale early!)

dpack



Joined: 02 Jul 2005
Posts: 32343
Location: yes
PostPosted: Tue Nov 15, 16 1:46 pm    Post subject: Reply with quote    

linky to what might be some useful photos and info

dpack



Joined: 02 Jul 2005
Posts: 32343
Location: yes
PostPosted: Tue Nov 15, 16 1:59 pm    Post subject: Reply with quote    

seed porn

Bodger



Joined: 23 May 2006
Posts: 13452

PostPosted: Tue Nov 15, 16 2:16 pm    Post subject: Reply with quote    

I'm going to be like a little kid in a toy shop.

Mistress Rose



Joined: 21 Jul 2011
Posts: 8208

PostPosted: Wed Nov 16, 16 7:53 am    Post subject: Reply with quote    

I can't stand any chillis, but a couple of points raised in the thread. The brightly coloured jars of chillis are very attractive and if you want sawdust for smoking anything, try your local firewood producer.

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