Re: [CH] Hot garlic and peppers
Bob Batson (bob@sky.net)
Wed, 3 Nov 1999 15:05:58 -0600 (CST)
On Tue, 1 Nov 1999, "Richard A. Williams" <rhialto@aa.net> wrote:
> Definitely "on-topic."
>
> >
> > Rocambole - quite hot; a pungent climax
> > Metechi - raw fiery taste that explodes
> > Duganskij - raw, earthy; heat dissipates
> > fast
> > Killarney Red - heat is longlasting
> > German Red - hot and zingy
> > Brown Tempest - raw cloves have a fiery flavor
> > Asian Tempest - flavor fiery but a mellow finish
> > Mucdi - rich, hot, lingering
> > Chinese Purple - instant heat explodes in mouth
> > Asian Rose - initially devoid of heat, builds
> > slowly
> > and then rages hot
> I have no experience with hot garlic, but would surely love to get some!
> Where do you get these varieties? Sources, man, sources! ........
Try http://filareefarm.com for the 2000 planting season as they're all
sold-out for 1999. One of their older catalogs listed Rocambole, both
Brown & Asian Tempest, Mucdi and Chinese Purple. They probably sell the
others too as they list 100+ varieties.
====================================================================
Bob Batson L 39 12 14 N 94 33 16 W
bob@sky.net Kansas City
TCS - Mystic Fire Priest USDA zone 5b