I like the lemon drop, I’ve grown it a couple of times now, I’ve currently got some fermenting, and this year I’m growing a couple of hybrids. I’ve crossed it with Carolina Reaper, and with Tabasco (I’ve also got some cayenne long x Hungarian black I’m testing). Fingers crossed I get some interesting hybrid peppers there!
Why am I disappointed that he doesn't like them, as if taste isn't subjective... I love lemon drops, but honestly I prefer them when they are green in salsas and stir frys, I call them Lime Drops.
I first tried this from a farmer's market and loved it. The variety of different pepper flavors is amazing...the diversity of all living things is amazing...people who hobby is tasty fruit that burn the heck outta their mouth are also amazing. I did not grow this one this year but I will next year. I imagine that flavor best belongs in a mango salsa or mixed with habanero and in a sauce. I look forward to seeing what you have growing soon. Take care!
They are a very pretty plant Shaun filled with bright pods that come to life quickly towards the end of the growing season here. Thank you for the review. -Bob...
I've grown a ton of these over the past few years and come to the conclusion they're best utilized as a powder. The intense florida summer heat seems to really make them rather inedible. Very "soapy" kinda taste. Mellows out in the cooler months. But when dried with other peppers, they really shine. Thanks for the review!
@@elliottgilman3868 usually my red habs and ghosts. One of the reasons I grow the lemon drops and habs is they can really stand up to our summer conditions. I've made some sauces with LDs but again (powder from the mash is very good also), for whatever reason I really like the powder. Add it to your favorite dry rub or make your own. I think powders are one of the most versatile ways to use hot peppers. Oh yeah, no real ratio. Just use what is on hand.
I grew these and I loved them, they are definitely more than 10k scovile more like 20-30 and the heat comes quick and stings. The flavour is super fruity and super fresh it's so good with heavy foods because it cuts through everything
Try the peruvian "aji amarillo" its the best in the world (look it up its the number one chili in Peru, which has been awarded the world leading culinary destination for 8 consecutive years ,WTA 2011-2019)
I like growing these, but I love them dice in rings, I use it in my chilled grilled chicken salad topped with a little Blue Cheese, and some Balsamic Vinegar and oil mix.... But amazing in any salads really
Yeay! Brother in law! I follow his guidance (love the chilli 'taste offs') Not a great reaction from my man. So 'won't grow'. Dried and used as a condiment/spice, I can appreciate that idea.
I love this pepper. I enjoy it with fish dishes. It adds the citrus flavor that is nice with fish, and adds the heat I enjoy. I don't have seeds this year, and I'm kinda bummed about it.
I’m growing both aji lemon drop and a primo x aji lemon drop cross this season. Hope you and your family stay safe and healthy and have a great growing season!
Not a single one of my lemon drop seeds germinated this year. I’m so sad but I’ll try again next year. Sigh.... yours look amazing! Your brother is awesome! Stay spicy boys!
@@vice.m sorry for the late reply. TBH it didnt go well. although they got going at the start i had virtually no fruit from any of the 3 plants. I think maybe it was becaus the area of my greenhouse they were in was a little too shaded by a neighbours tree, or maybe because the greenhouse got too hot, or another few reasons, but i will give it another go this year, last year was a bit of a learning year.
I love this pepper - but I must admit it's best dried. The thin walls make this super easy. Dry, and grind this up with sea salt, rosemary, garlic powder - AMAZING on fish and chicken. Highly recommend that you (or anyone) tries this!
Thats what I did with the majority of my harvest last year...dried into powder. Got a video on that soon. And I agree, that is the bet way to have them in my opinion.
Baccatums have one huge advantage imho: you can grow them outside a greenhouse here in Germany. No way of doing that with a habanero! So, a good but not great taste and the robustness makes them my favourite.
Growing these now and compared to all my other pepper plants ther are the only ones that are still 100% all the way green. So im worried I might wind up with a lot of peppers with that greenish yellowish middle of the road ripeness about the same color as a peppercinni. Do you know how they taste around that phase? Not a fan of green peppers i hope they will still be sweet if they're only 75% ripe before the first frost.
I think the name of the pepper polarizes peoples expectations. I thought they were floral/soapy tasting. Thank you for having the guts to disagree with the majority.
Agreed. Perhaps it's a gene thing like corriander haha. Loads of people rave about them and I just think urhh, grim. Tastes like when you accidently get deodorant in your mouth.
@@simonhughes9418 I fall into this category. I grow a lot of them cause they don't mind my florida crazy weather. Raw they are brutal, but dried into a powder, they are great.
I have not tried baccatum yet but this year I will be growing Aji Pineapple. I will have my opinion on baccatum then :) Thank you for this video. Now I really looking forward to trying them!
Since you can cross-polinate baccatum chillies with either chinense chillies or anuum chillies you could maybe perhaps make a beter tasting chillie by crossing one of the two varieties i mentiond above with the aji lemon drop.!?.
I just ordered my first chili pepper seedsyesterday. I'm going straight for the kill and have Chocolate Bhutlah pepper plantsas my first grow :-) If they turn out well, I'm going to try to eat 2 of them at the same time on video to celebrate :-D
my first grow in 2009 was Bhut Jolokia.. I still have some of the flakes (and use them), because i require so little for cooking, and they still have an insane amount of heat. The hot sauce is long gone though..
Great videos and recipes. I have a question about the sterilizing solution you used in one of your videos, to sterilize the jars, my question is what is the name of it and where could I get it? Thanks in advance
I think you are talking about the sanitising solution I use? I sterilise first, then using the spray sanitiser before bottling and when handling containers. It is StarSan. geni.us/starsan
Still haven't got the seeds to germinate...so good thing I didn't name it yet. I was going to name it once I saw what the peppers looked like and tasted like. But at the moment I don't have any coming up unfortunately
does it have a flavor like that of a lemon, or is the reference to lemon solely based on its color? I have had habanero's that taste like peaches, and they are fantastic!
If you've ever used Lemon Pledge and breathed in enough to get a taste, that's what these peppers taste like to me. I use them pickled or dried which gets rid of that "cleaner" taste.
No flavou or bouquet just fierce heat when dried . They dry whole , just remove the stems . Their shu rating does not make sense to me , it seems way too low .
Chilli Chump! One of my Lemon Drop seedlings germinated with three coteyledons. I messaged South Devon Chilli Farm where the seeds come from and they told me they'd never seen this mutation before. Have you?
I'm surprised they said that! It is a fairly common occurrence. I see it probably once in every 50 seeds. Still very cool, and love getting them. I think I have 3 like that currently!
I bought chilis that looked like these today i wqs going to chop them and have them in chicken partyt so I tasted a small piece before and shit that thing was hot! After i read on the package and it said 200000 scoville. What sort of pepper could this be?
Its weird time with the illnes you can't name on RU-vid. Hope you and your loved ones are safe and well and thanks for great videos. It malé us look forward somethink in these hard times. I meant your videos and our garden and chilli plants.
Thank you Petr. It is certainly strange times! I am not going to be addressing it on my videos (like many RU-vidrs seem to be doing)...I don't see the point. I will just keep making my videos, and give people a few minutes to escape into the wonderful world of chillies and the garden! I hope you and your family are keeping safe.
I grew one of these last year and it has over wintered successfully. Jamie Oliver's recipe for Pickled Chillies works well with these - the pickling liquor picks up the lemon flavour well. Also works with a Peach Based hot sauce - cheapcooking.com/jamie-olivers-pickled-chili-peppers/
Its a strange one. I had this with a couple of my plants last year. It happens when the seeds just don't develop properly. Doesn't affect the pepper....but the seeds won't be able to germinate unfortunately.
probably a good thing it wasn't so hot!!! DUDE you rubbed your nose!!!!! YOU should nose better then that...thanks for the honest and informative review......
Baccatum is the family that this chilli is from (Capsicum Baccatum). There are many different families. Some of the common ones: Capsicum Frutescens (birds eye, thai peppers), Capsicum Annum (Jalapeno), Capsicum Chinense (most superhots, habanero, carolina reaper etc.).
tastes like dish soap, gives you a sharp head spinning rush that is "unique". One of my least favorite batatums. There are other ones that taste much better.
Absolutely prolific and look really nice but.... I'm just not keen. They don't taste that good. Too perfumy for me and pretty one dimensional. Had 3 plants last year and ended up with hundreds and hundreds of them. Gave most away.
Are you kidding? I have answered the majority of your questions. Edit: In fact, I have answered almost EVERY question you have ever asked....I just searched through my comments. And the fact that I get about 1000 comments a day, and answer the majority of them...seeing a comment like this from you actually annoys me after spending the amount of time I do on this. i.imgur.com/CuL8P3I.png