Round Cascabel, Anybody ?

seysonn(8a WA/HZ 1)September 20, 2013

I am planning on planting some Cascabels next season. I got the seeds from dried Cascabels sold in the supermarket. They are round and have dark purple color.

I have done some search and have found out that Cascabel is RED when ripe but somehow instead of drying red, they get dark purple. But that is not my concern.As I intend to use them fresh or pickled.

I am interested in the texture and meat of the fresh pepper. I am hoping that they are as meaty as cherry peppers( less heat of course). That is why, I am looking for your feedback on this.

One more Thing: I like it, because it does not grow real huge, since I want to plant it in a 2 gal. container. I read that it grows shorter than 2 ft tall. Is that right?

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smokemaster_2007

They grew shooter marble sized for me.
In the sun they were mahogony colored when ripe,dark red/brown.
Never ate them fresh.I dry them whole for rubs etc.
Not tall plants in pots but wide.bushy.

    Bookmark   September 21, 2013 at 9:03AM
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seysonn(8a WA/HZ 1)

Thanks smokemaster,

The ones that I got from store are the size of ping pong ball.
I have grown some(I think) some years ago that were elongated and changed color from green to yellow, orange and red. Maybe they were some other variety.
I have also seen that , in addition to drying, they are also pickled.

    Bookmark   September 22, 2013 at 5:36AM
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smokemaster_2007

Ping pong balls a pretty big for Cacsabell.

I've seen that there are different versions though that taste pretty similar.
One I grew was called Cascabell Bola,It had oblong pods that were slightly bigger.
Probably a landrace thing.
Seems there are a couple others too that I can't remember names right now.
I find they are either VERY prolific or a total pain to grow.
I think it doesn't like heat but likes sun a lot.
here I have to use shade cloth for certain plants.
Might be my soil mix too.
I grow in pots.Southern exposure.

    Bookmark   September 22, 2013 at 11:01PM
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seysonn(8a WA/HZ 1)

Thanks a lot, Master

Where I am, luckily, we do not have hot weather problem. So that is good new. I am going to use it for fresh eating and fermented pickling. I might try to dry some too.

    Bookmark   September 23, 2013 at 4:07AM
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