@@13Peppers I grow Hot Cherry Peppers and stuff them with Provolone Cheese and Proccuito MMMMMM If Possible could you send me some seeds for next springs planting ?? Thanks Bob Moore #2 Pineneedle Lane Georgetown Ma 01833
I've never had a cherry bomb but they look similar to a mexibell which I have grown. The heat level seems to really fluctuate. Sometimes they are less hot than a jalapeno and sometimes way more but typically right around the same. Also your cherry bombs are bigger than others I've seen. Regardless I love growing peppers and want to try them all
lol, you should try them all. That's what I'm trying to do. I was not familiar with the Mexibell, but did some research and now I'm interested in trying them myself.
Something that few chili enthusiasts talk about in their videos like you have done is the flavor of each chili that they show, they only talk and put a lot of emphasis on how hot the chili they taste and comment on is compared to other chilies. -I like chilies that taste good and don't sting more than a habanero chili because they spoil my food when they sting too much and destroy my stomach the rest of the day. -For me it is very important that a chili has a good flavor and is not too hot so that I can enjoy it as a dressing for my meals. -This cherry pepper seems to be in the varieties that I look for different from the traditional jalapeño; serrano and habanero flavors.
Thank you, That is something I have tried to do and granted, some videos I have done are better than others at that. I agree that flavor is key especially with the sauces and peppers I eat on a daily basis. For flavor there is another peppers from Italy you may be interested in. The Baccio de Satana (Satans Kiss). Mine are ripening up now and I will be doing a review on them soon.
@@13Peppers -I have wondered why farmers; Scientists and enthusiasts who create new varieties of chili peppers are only looking to make them hotter and have an unusual and exotic appearance instead of creating variants that taste better and are not as hot so that many more can eat and enjoy them without ruining their food or stomach. . -How many people who like chili peppers could eat them or eat them in greater quantity if they created varieties with great flavor and moderate heat instead of insisting on variants with little or bad flavor and exaggerated level of heat; dangerous and harmful to health. -For example, imagine a habanero that bites half as much as usual and with that good flavor that distinguishes it, how many more people would eat it? -As a business, it would be more lucrative for farmers to produce peppers that more people can and enjoy eating, because that market is much larger than the small group of enthusiasts of extreme heat.
@@flmnkoh That is an excellent point and I agree with you. Flavor is king! But I do have a small part of me that enjoys get a group of people together and seeing who can last the longest eating super hots. Yes, it is childish and my wife thinks I am an idiot for it. Being just shy of 50 I still want to act like the immature 20 year old sometimes. Flavor is key though for enjoyable sauces. Having just pure heat takes away from the flavor. You want to complement what you are putting the sauce on.
As for your point in a business I agree that with sauces, I am able to sell more on flavor that with heat. I do have a small percentage that want the heat though and I make small batches just for that.
Thanks for your response and you are absolutely correct. That was one of my first videos and I think it is horrible. A lot of key points were missed. I hope my later videos are more enjoyable as I look to constantly improve.
@@13Peppers This is coming from a guy that just had the ahah! experience with Habaneros...what took me so long. So, now I am wondering, aside from the heat, what other flavors are out there with hot peppers. I eat tacos nearly daily and have recently been making my own hot sauce with blender (too easy!). One Habanero in 1.5 qt. batch was a game changer!! Now, I am growing 2 of my own habaneros, and just sprouted my first from store bought fruit. Thank you for your kind response and see you online.
I think it is just the type of pepper it is. I have tried topping them in the past and they still produced just less than a dozen pods each. I am growing nine of them currently to get the amount I want. Maybe if you lived in an area where you could keep it growing for a few years it my produce a lot differently. Just a guess though.
I have a few growing in fabric pots. Only one is starting to ripen. My yield is probably about the same has in the video give or take a few. Hopefully I get multiple harvests from the same plant (zone 9b) like my other pepper plants. First time growing this variety so I'll find out soon enough. Also might try adjusting the fertilizer some to stimulate flower growth and hopefully get a bigger yield. Any suggestions on what npk ratio is welcome. Very pleased with what I see so far though.
Thank you and to be honest I do not know what the difference would be. I have had a few people ask me the same thing before. I originally picked up the plant from Ellis Farm and garden in Williamsburg OH a while back and that is what it was labeled and been keeping seeds and growing it ever since. I still have a picture of the label from when I first grew it. I have had a lot of questions on this pepper and I think I will do a follow up video on it to try and answer all of them.
Yes excellent flavor. I grew a couple similar varieties this year because I have had people say that I have the name of this pepper wrong. I will have a video out sometime that I recorded to go over some of the differences when they are side by side.
Actually I do not prune my plants. I let them grow how they want. I just make sure I feed them well early on and pinch off early blooms to force growth.
Thanks for your response. I will use as learning criticism and in my upcoming videos as my garden is producing this year. I will make sure I show the pepper entirely before eating it.
