Cascabella peppers

[Ramius]

I got some seeds back in the spring to grow, seeing how these peppers were mild to medium heat. I've never grown these before, but i like peppers and figured a little bit of heat would be nice changeup to go along with sweet peppers. I planted these guys back in march, they grew to about 6-7" tall, and then simply sat there all summer. They stayed green, and looked healthy, just never produced any fruit. Finally they started to grow some peppers about. They are growing small red peppers, about 1-1.5" long.

 

I picked one the other day and tried it, and holy crap, these peppers are hot as hell. My mouth burned for a good 15-20 minutes. And its not just the seeds, the flesh is blazing hot as well. Anyone know if these peppers are naturally that hot? The ones i have growing are tear inducing they burn so bad. Milk and bread do nothing to dull the heat/pain. (They spiced up my chili nicely however) My only other thought is that they were growing right near my jalapeno plant, so perhaps they cross-bred with the jalapeno to grow these ridiculously hot peppers.

[Stl Bills]

You wuss , never had or heard of a Cascabella. According to what I read they aren't supposed to be that hot, only 1500-4000 scovilles which should be about the same as a Jalapeno. I grow a ton of chillies every year, this year I grew Jalapenos, Devil's Tongue, Datils, Habs, Scotch Bonnets, Red Savinas and even some Ghost Peppers. Scotch Bonnets are prob my favorite because you can make some awesome Jerk Marinades with them. The Red Savinas and the Ghost Peppers are really just too hot to do anything with. I might have to check out these Cascabellas you speak of, what kind of flavor do they have? Smokey like a Jalapeno or Citrusy like a Hab?

[plenzmd1]

Milk and bread do nothing to dull the heat/pain. (

 

Wow, if the dairy did not help, they must be some serious heat.

[RayFinkle]

Did your husband think they were hot?

[Sanners]

You wuss , never had or heard of a Cascabella. According to what I read they aren't supposed to be that hot, only 1500-4000 scovilles which should be about the same as a Jalapeno. I grow a ton of chillies every year, this year I grew Jalapenos, Devil's Tongue, Datils, Habs, Scotch Bonnets, Red Savinas and even some Ghost Peppers. Scotch Bonnets are prob my favorite because you can make some awesome Jerk Marinades with them. The Red Savinas and the Ghost Peppers are really just too hot to do anything with. I might have to check out these Cascabellas you speak of, what kind of flavor do they have? Smokey like a Jalapeno or Citrusy like a Hab?

 

Yeah, I second your Scotch Bonnet recommendation. They are great for a bunch of nice marinades. I think I will grow them next year, as I can never find them in local supermarkets, which really sucks because they are awesome.

[Jim in Anchorage]

You wuss , never had or heard of a Cascabella. According to what I read they aren't supposed to be that hot, only 1500-4000 scovilles which should be about the same as a Jalapeno. I grow a ton of chillies every year, this year I grew Jalapenos, Devil's Tongue, Datils, Habs, Scotch Bonnets, Red Savinas and even some Ghost Peppers. Scotch Bonnets are prob my favorite because you can make some awesome Jerk Marinades with them. The Red Savinas and the Ghost Peppers are really just too hot to do anything with. I might have to check out these Cascabellas you speak of, what kind of flavor do they have? Smokey like a Jalapeno or Citrusy like a Hab?

Is there really a difference between the two? I thought it was different names for the same pepper.

[Ramius]

You wuss , never had or heard of a Cascabella. According to what I read they aren't supposed to be that hot, only 1500-4000 scovilles which should be about the same as a Jalapeno. I grow a ton of chillies every year, this year I grew Jalapenos, Devil's Tongue, Datils, Habs, Scotch Bonnets, Red Savinas and even some Ghost Peppers. Scotch Bonnets are prob my favorite because you can make some awesome Jerk Marinades with them. The Red Savinas and the Ghost Peppers are really just too hot to do anything with. I might have to check out these Cascabellas you speak of, what kind of flavor do they have? Smokey like a Jalapeno or Citrusy like a Hab?

 

Before the burn, they had a citrusy flavor. I took some to work and one guy who loves crazy hot stuff teared up when he ate one.

 

I've been using them the past few days in cooking, and they give off a real nice heat in the food. I wouldn't recommend eating them plain. I've got another batch from the same seed pack that were planted a week ago. My jalapeno plant is done so we'll see if this batch comes out at the same heat.

[Jim in Anchorage]

Before the burn, they had a citrusy flavor. I took some to work and one guy who loves crazy hot stuff teared up when he ate one.

 

I've been using them the past few days in cooking, and they give off a real nice heat in the food. I wouldn't recommend eating them plain. I've got another batch from the same seed pack that were planted a week ago. My jalapeno plant is done so we'll see if this batch comes out at the same heat.

I never eat hot peppers plain. I consider them a seasoning. Would anyone like salt if you just put out a bowl of it and said try a spoon full?

Peppers[hot] blend beautifully with fresh ground Cumin by the way, and when cooked with the ground meat make killer tacos/enchiladas.

[Chef Jim]

I never eat hot peppers plain. I consider them a seasoning. Would anyone like salt if you just put out a bowl of it and said try a spoon full?

Peppers[hot] blend beautifully with fresh ground Cumin by the way, and when cooked with the ground meat make killer tacos/enchiladas.

 

I love to eat serranos plain. Chomp on them like carrots.

[Jim in Anchorage]

I love to eat serranos plain. Chomp on them like carrots.

Sure I could do that with a quart of milk and a pint of ice cream to wash it down. But I think their true magnificent flavor only comes out with light cooking in oil and in combo with compatible main dish's.

[ExiledInIllinois]

You wuss , never had or heard of a Cascabella. According to what I read they aren't supposed to be that hot, only 1500-4000 scovilles which should be about the same as a Jalapeno. I grow a ton of chillies every year, this year I grew Jalapenos, Devil's Tongue, Datils, Habs, Scotch Bonnets, Red Savinas and even some Ghost Peppers. Scotch Bonnets are prob my favorite because you can make some awesome Jerk Marinades with them. The Red Savinas and the Ghost Peppers are really just too hot to do anything with. I might have to check out these Cascabellas you speak of, what kind of flavor do they have? Smokey like a Jalapeno or Citrusy like a Hab?

 

I think Ramius acknowleged what you said right off the bat. He did wonder about it getting bred with the jalapenos:

 

"My only other thought is that they were growing right near my jalapeno plant, so perhaps they cross-bred with the jalapeno to grow these ridiculously hot peppers."

 

Maybe it is the heat of two types of peppers? Can there be a hyrid? Is it possible??

[Ramius]

I think Ramius acknowleged what you said right off the bat. He did wonder about it getting bred with the jalapenos:

 

"My only other thought is that they were growing right near my jalapeno plant, so perhaps they cross-bred with the jalapeno to grow these ridiculously hot peppers."

 

Maybe it is the heat of two types of peppers? Can there be a hyrid? Is it possible??

 

One of my friends here at school has a garden where he planted banana peppers near scotch bonnets, and the banana pepper plants produced their typical yellow fruit, only they were ridiculously hot. He found out the hard way as well. When separate, the banana peppers grew their usual mild fruit.

[ExiledInIllinois]

One of my friends here at school has a garden where he planted banana peppers near scotch bonnets, and the banana pepper plants produced their typical yellow fruit, only they were ridiculously hot. He found out the hard way as well. When separate, the banana peppers grew their usual mild fruit.

 

That is cool (well hot)!

 

I am gonna try something like that next year...