Vegetable Varieties for Gardeners

Reviewed on 12/07/2006 by pepperhead212 - An experienced gardener
Overall Taste Yield Ease	Gloucester, New Jersey, United States Frost Free Season: 143 - 163 days Soil Texture: Loam Garden Size: Large - More than 1,600 square feet (40' x 40') Sun Exposure: 6 to 8 hours per day
This is a very productive pepper - about 1-1 1/4" x 3-4" long, with thick flesh. The plants were about 3 1/2' tall, and falling over from the weight of the fruits. It was listed as 8 out of 10 on their heat scale, but it was nowhere near this - more like 3/10. It has a very strange flavor, green and red, with an aroma sort of like toamato leaves. The flavor was not very good fresh in most pepper dishes, so I dried it (cut in half, as it dried too slow with the thick flesh), and it still wasn't very good, then, for one last shot, since I had so many that first year, I tried it in some nam prik pao - a favorite condiment of mine, in which the peppers are caramelized, and it was delicious - one of the best peppers I have found! The only drawback was that it attracts pepper maggots - one of only 6 varieties out of 25 that got it this year. However, the flavor is not for everyday cooking - I grow it just for drying and making nam prik pao, mixed w/superthai for the ultimate flavor.