zxcvbob wrote:
> George Shirley wrote:
>
>> notbob wrote:
>>
>>> On 2004-11-21, Michael Odom > wrote:
>>>
>>>
>>>> Does he like slow athletes and clumsy ballerinas, too? Is his
>>>> favorite car a Pinto or a Yugo? Does his wardrobe consist only of
>>>> argyle?
>>>
>>>
>>>
>>>
>>> No doubt just a G. Mendel wannabe. Got him his 15 mins, didn't it?
>>>
>>> nb
>>
>>
>>
>> Believe it or not some of are happy he did what he did. I can no
>> longer handle really hot chiles but I do like the flavor and
>> fruitiness of the hab. I intend to plant some next year from TAMU and
>> enjoy them again.
>>
>> George
>>
>
>
> They already exist; they have names like "Trinidad Spice" and "Grenada
> Seasoning", and taste just like habaneros without any heat whatsoever.
> When my brother first started growing them, I wondered what was the
> point? Then it dawned on me that you could cook with a half a dozen of
> them them to get the taste you wanted, then add 1/2 a real habanero (or
> even some dried cayenne or arbol peppers) to bring up the heat to
> whatever level you wanted.
>
> I'll email him and see if he has any seeds that are not contaminated
> with hot pepper genes*, and if so he can mail you some seeds.
>
> Best regards,
> Bob
>
> *
>
So I'm not the only one then! I took a mildly hot pepper I got in Texas
and made it hotter by crossing it with a Thai Hot. You pretty much have
to deliberately cross peppers as they are mostly self-pollinating.
That's one of the ones I use to make my hot sauce.
George