Those little ones take faar too long to pick. Dense little shrubs and trying to navigate to the middle with scissors is a PITA. Still don’t really know what they are. Probably birdseye but they taste different to the shop ones.
And finally full sized habs (and hot af) unlike last year.
And it got me thinking where the little ones above came from originally. I planted maybe 2, 15+ yrs ago just as little hobby (so I’m guessing they were from woolies) and they kept going. Wasn’t buying seeds just saving the ones from those (they pretty much only stocked birdseye then). And from memory they were a lot smaller.
After picking them today, safe to say if I were a farmer I’d selecting for size and I wonder if that’s what happened here too. hrmm.
Dude, I only just got around to reading that article but it was hugely fascinating. I do notice the commercial chillis in .au have much thicker flesh and tougher skins than what I’m used to in Asia - bred for better storage and transport properties but they’re terrible for mashing into paste :(
2nd harvest is in:
Those little ones take faar too long to pick. Dense little shrubs and trying to navigate to the middle with scissors is a PITA. Still don’t really know what they are. Probably birdseye but they taste different to the shop ones.
And finally full sized habs (and hot af) unlike last year.
Beautiful babies
Ooh spicy. I find that home grown chillos taste different to the shop ones even if they’re more or less the same variety. Got that terroir going on
TIL a word!
I was reading this today:
https://www.dmagazine.com/food-drink/2023/05/why-jalapeno-peppers-less-spicy-blame-aggies/
And it got me thinking where the little ones above came from originally. I planted maybe 2, 15+ yrs ago just as little hobby (so I’m guessing they were from woolies) and they kept going. Wasn’t buying seeds just saving the ones from those (they pretty much only stocked birdseye then). And from memory they were a lot smaller.
After picking them today, safe to say if I were a farmer I’d selecting for size and I wonder if that’s what happened here too. hrmm.
Dude, I only just got around to reading that article but it was hugely fascinating. I do notice the commercial chillis in .au have much thicker flesh and tougher skins than what I’m used to in Asia - bred for better storage and transport properties but they’re terrible for mashing into paste :(