What Are The 5 Kinds of CHILI PEPPERS? (also my top secret chili recipe) -Weird Fruit Explorer 

Hi Jared. What you called "Stress Lines" at the Jalapenos I know as "corked skin" - and in Mexico it's a sign for high quality fruits!

Hi Mr. weird. Just stopping by to say those longer dried peppers are known as "pasilla", and their fresh version is known as "chilaca". The pasilla sauce is a must at barbacoa places.

Where cani get seeds!

@@thermostance1815 link in the description :)

That sounds yummy!

@@WeirdExplorer So I watched this video and immediately spent the next three hours making a HUGE pot of chilli! Thanks for sharing your recipe, Jared. =)

​@@thermostance1815Small Island Seed Co

Sometimes you get super lucky and might find a bell pepper partially ripened. I've seen ones with a splotching of green, yellow, red, and orange all together. One time I even saw a pepper being sold as a yellow, but it was already almost halfway orange.

@@ihadaface I once cut open a red bell pepper and there was a tiny green pepper growing inside of it. It freaked me out at first and that's when I found out that greens are unripe reds, usually.

Green peppers are what give peppers a bad name

@@bigmikeg84 green bell peppers turn a mid red when ripe and are sweeter , the yellow ones are best when a golden shade , it's their ripe colour . The red ones are sweeter and redden up to a dark red when properly ripe . Orange ones , the more orange the better . Sweet peppers are red when ripe , always long , about the thickness of a baby's arm , with few seeds . If you're growing them - peppers/chillies , they will grow for several years , produceing more fruit as they age .

Yeah! I want to try that one, such a fun one.

That sounds really good. I love the flavour of Habanero, but the spice is a bit much.

I love the flavor of habanero, Blueberry notes etc., but of course that's blown away by the heat. I looked for the Nada, but not in area nurseries. Are you growing from seeds ?

@@terryenglish7132 Yep. I ordered them on Ebay, cost me maybe 2€ for a bag of around 10 seeds. It was some company in Hungary, they had all sorts of exotic seeds.

Someone should do the same with ghost, assuming they haven't already. They have an amazing flavor, especially when cooked, but the heat can be prohibitive.

good idea, I haven't tried using hominy in this, sometimes I'll throw in a Hand full of white corn meal though to thicken it.

I love putting hominy in my venison chili! I love that someone else puts hominy in chili!! I'm actually allergic to beans (I know, I'm a weirdo) and the hominy adds that little chewy bite with that little bit of corn-i-ness that goes so well with the venison. :-)

From experience peppers are a little tricky to grow. Here in Mexico i have a hard time growing them (I know, the irony) the plants dont like changes in humidity or heat so for best results water daily but just a little, and always keep the ground covered with mulch. good luck

@@20630017 Thanks, man. I've tried bell peppers here before without much luck, but some people do fine with them. They need a lot of attention like you're referring to. The Scotch Bonnets are tougher. I've seen some here that are like shrubs, over 2m high, that have been growing for 2-3 years. Never had a problem growing those, but they're too damned hot - especially the brown ones. I swear they glow in the dark!

might be worth trying to find trinidad perfume seeds, similar to scotch bonnets but with no heat

@@blackbeltboi Thanks, I'll keep it in mind.

its not really when water is withheld, its when watered irregularly, and the cracking actually occurs when they receive more water than they are used to. Its common in a lot of solanaceae fruit, like tomatoes. The less you water it as the fruit first develop, the thicker the cuticle is (to prevent the fruit from being lost due to evaporative dehydration), so if there's a sudden surge of watering after the cuticle is well developed, it prevents the fruit from just expanding like it otherwise would and will develop small tears under the pressure of the new water. I think certain heirloom solanaceae cultivars are just particularly sensitive to it, and very little breeding has been dedicated to getting rid of it (unlike modern commercial tomatoes).

@@homelessrobot Very interesting. I have a collection of over 80 types of tomatoes and about 80 types of peppers, all heirloom. I'm still in the stage of collecting a wide variety of plants and learning their flavors and applications but I'm looking forward to stabilizing new heirlooms with desirable characteristics while preserving the original stock for future work and passing on. On the issue we are discussing, would I be right in saying that the best way to alleviate the issue would be keep watering cycles as regular as possible and being more careful not to over-water during periods of heavy fruit formation and initial development? If so I will pay close attention to this this year in the garden and also plan to use mulch even more to help with water retention.

Its not as easy these days to find the time to sit down and eat 70 peppers, but it might come back at some point. Michael is doing well, still doing art over at @MVBramley on instagram.

@@WeirdExplorer I'll have more for you in the fall if you're interested 🤠🌶️

I had some hot peppers to make chiliflakes of and damn that was hard to get through. My eyes and nose did not enjoy that time

Even then many creatures can breed outside species and genus. So it's just a placeholder.

You should!

Manzana does indeed mean Apple in spanish

Save the seeds and plant them. I did that, when I got them at a Mexican market in California.

Getting now out to get them at my local market.

Ive found in a catalog and grown rocoto peppers in that species here in NY. Very interesting plant! The foliage looks like its a tomato, but with purple flowers, red fruit, and black seeds!

yup. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-1JAE73n13vg.html

welcome

Glad you enjoyed it

Glad you liked it!

Glad you enjoyed it!

Teflon smoke is very poisonous yes. But in its solid form it's one of the most inert materials that exist.

@@espenschjelderup426 I didn't know that, so is he at risk? Tell me more!

​@@My_Op Teflon's molecular bonds are extremely strong. It's used in pipes carrying extremely corrosive chemicals industrially because it's very inert at room temp. If you ingested some flakes, it wouldn't hurt you because your stomach acid isn't nearly concentrated enough break it down, and you'd just poop it out. If you heat it over 300 C, the fluorocarbon bonds decompose, creating carcinogenic fumes that can give you acute fluoropolymer fever, which can leave you with pretty bad flu-like symptoms that can last up to three weeks in some cases. That's why you should never put a Teflon kitchen implement in the oven or let a flame burn at high heat for a long time. Below the decomposition point though, it's very safe.

@@forksandknivesssssss Cool, good to know, thanks 🙏 a lot!

@@guaycura Not sure about that. They always have the black seeds of C. pubescens when I buy them?

@@subverted You are correct. I checked with some of my relatives about the Manzanos and it resulted they happen to be the same as the Rocotos or at least very similar. I edited out my original comment to avoid confusing people.

Hmm... I might try that here.

@@WeirdExplorer I am sure you could grow them in an apartment in New York. You should also go to Chinatown for the purpose of buying fruits and vegetables to raid for seed. I did that when I lived in New Jersey, I got some bitter melons with seeds in them, and some Chinese Cilantro that they sell still on the root, and planted the roots and seeds. You should be saving seeds found in all the rare fruits you try, some of the things you have eaten are things I have tried to buy seeds for or plants for online and they're incredibly rare and expensive. I also got seed packets meant for Chinese farmers in Chinatown in San Francisco, each containing enough seeds to plant a few acres with labels all in Chinese, for all sorts of weird fruits and veggies, for only a few dollars each. I could send you seeds from a "variegated lemon" I bought at an organic grocery store in California if you want and maybe a lemon to try, it's a lemon that has yellow and green stripes, is pink on the inside, and very seedy.

I forgot about this but like a few years ago you tried some solanum americanum berries and I have some I grow in California that I got from a Native American man that were the ones his grandmother grew, that were apparently bred to taste better, I want to send you some berries when they produce berries in a few months, they will be better than what you ate that grew out of a crack in the cement in New York. And since they grow in a crack in cement you can also grow a giant plant in something like a Pepsi bottle with 50% gravel and 50% dirt, my best ones grow in cracks in my concrete porch.

Most of them want to be able to _continue_ using ingredients, which means they need _already reliably_ supplied ingredients instead of anything rare. Farmers (small and large) and big companies are the ones that can justify working with rare ingredients (because they can _directly_ do something about the rarity), not chefs.

there is a huge variety of stuff already being sold but the primary issue is distribution. supermarkets want long life identical blemishless stuff which eliminates like 90% of growers 😂 even then at farmers markets people dont buy odd stuff. they either dont know what to do with it or have no adventerousnees.

Glad you enjoyed it

Absolutely true! In the Chinese 5 Elements, all chili plants (peppers) carry a Fire vibration, which directly impacts heart and circulation. in fact, chilies are one of the few plant based remedies that actually remove plaque from the arteries. A couple of other remedies: red table wine and hawthorn berries. FYI, the main cause of high blood pressure is when a person already has a high amt of Fire vibration in their natural body chemistry, and they addictively consume Fire vibration foods / drinks so that it takes their body out of balance!

it's not long pepper, those are good too though :)

Great tip!