Re: [CH] cayennes used fresh
Brent Thompson (brent@hplbct.hpl.hp.com)
Tue, 08 Dec 1998 16:50:00 -0800
> What's the flavor like green, please, if you can describe it? I've
> always done the fresh/raw thing only with the reds.
More or less a typical green chile taste, but usually quite strong --
stronger than with most other chiles (and amazingly so for such a
small-sized fruit). Much hotter of course than serrano, but you can sort
of compare the taste sensation/enjoyment of eating raw green cayennes with
eating raw green serranos. Different of course, different flesh thickness
and juiciness, etc., but both are tender, aromatic, "fresh", simple annuum
taste/aroma, etc. Try it. "Once you go green, you won't go back".
> BTW, speaking of the Indian cuisines, does anybody here have seeds for
> _pusa jawala_ peppers they'd be willing to trade? Or has anybody
> tasted them? I keep hearing how lovely they are in South Indian food.
Pusa Jwala is just another variety of cayenne (which I think is actually
from Singapore, not India) and has no particular virtues I know of
excepting it is a real Indian-type cayenne (and there are others). It has
somewhat longer fruits than most cayennes, and considerably more twisty
turny -- which makes them more difficult to pick, dry, and store IMHO. Its
flavor is good ("normal"), productivity is good ("normal"), color is good
("normal"), and heat is also normal for cayennes. I was happy with my crop
this year, in fact happier than previous years because the ones I had this
year weren't as twisty as previous batches. This year mine came from
Redwood City Seed Company.
--- Brent