Peppadew pepper

[Hristo]

Is this pepper (baccatum I think) so good as they say, or it is just another marketing hoax?

See:
http://www.peppadewusa.com/peppadewstory.htm
http://www.peppadew.com/std_content.php?contentname=bornwild

[Volitans]

Haven't tasted it, but Champion (C. baccatum) might be very close - It's sweet an tasty and still have a little of fire. Peppadew seems to be smaller though - a new variety perhaps.

[Hristo]

I have Champion - good, but nothing special (to my taste). I'm wondering is this Peppadew is realy good or just another commercial hoax :!:  :?:

[Volitans]

There is only one way to find out

[Hristo]

There is only one way to find out

Agree  :lol:

[Volitans]

The only question now is "Where can we get the Peppadews", here in Europe.

[Hristo]

Have no Idea, but if it is really good, soon or later the seeds will be available to all.

[gine]

Probably would any mild Baccatum to be suited for Peppadew.
The secret of taste --> http://www.freepatentsonline.com/6251453.html

[Hristo]

Probably would any mild Baccatum to be suited for Peppadew.

Oh yes, but as I understand Peppadew is called not only the processed product, but and the pepper of which this product is made. So, maybe the raw pepper is tasty too.....  :?:  :?:  :?:

[gine]

Yes, Peppadew is the product, this variety called "Sweet Piquante" or "Juanita".
The taste should not especially be.

The most is in german:

http://www.chili-balkon.de/forum/viewtopic.php?t=2175&start=0
http://www.chili-balkon.de/forum/viewtopic.php?t=2426&start=0

[Hristo]

Thanks for the links

[JohnF]

I have a contact with friends in S. Africa and she has sent seeds ( says birds carry the seeds to their property from the guarded fields). She also say she does not believe there is anything special about the pepper--just a thick walled cherry pepper-- and provided a recipe to make your own. I have never tasted these peppers so I don't know how accurate it is but thought I would throw it out there if someone wants to try it.


Peppadew Pickled Peppers

Cut off stem and deseed unless you want burning hot peppers. It's best to use surgical gloves, as the peppers can make your fingers burn. Cut off the stem end and scrape out the seeds with a small teaspoon. Try to remove all the seeds. Dissolve about 4 tablespoons sea salt in just over 2 cups water. (We have metric measurements: 60g salt to 600ml water.

In another submission of this recipe, the author gave the following instructions: Leave overnight in a brine consisting of 2 ounces kosher/coarse salt and about 2 1/3 cups water). Drop peppers into brine after deseeding, and leave them in for a few hours or overnight. (Increase brine mixture according to volume of peppers!) Put a plate or other weight on top if necessary, to stop them from bobbing on top.

Before continuing, be sure your jars, caps and rings are very clean and sterilized in boiling water. Leave in the hot water until ready to fill the jars.

Syrup ingredients:

1-1/2 cups good vinegar, grape or wine or malt (5% acetic acid)

1-1/4 cup sugar

1 cup water

a few pieces sliced fresh ginger

some fresh garlic cloves

2 tablespoons crushed peppercorns (the mixed peppercorns are nice)

some bay or lemon leaves

a little sea salt

Additional ingredients: 2 whole green chili peppers, reserved, optional extra small whole green chili peppers for garnish

Combine the syrup ingredients in a non-reactive pot that is large enough to hold the peppers. Stir over low heat until the sugar dissolves. Then bring to a rolling boil. Take care, as the mixture does foam up a bit.

In the meantime, rinse the brined peppers. Place in a colander or sieve and shake to remove as much moisture as possible. Add the peppers along with the green chili peppers to the boiling syrup. Boil for a minute or two. Use a slotted spoon to fill the jars with the peppers. Push them in; you want to fill the bottles nicely! Then pour over the boiling hot mixture. Use a small rubber spatula along with gentle tapping and rotation of the jars in to fill the pepper hollows with the syrup. You can add a green chili to each jar for decorative purposes if you like. Final filling should be to 1/2-inch of the top.

Wipe the rims of the jars. Cap the jars and process in a boiling water bath for 10 minutes at altitudes up to 1000 feet, 15 minutes from altitudes of 1000 to 6000 feet, and 20 minutes above 6000 feet. Leave for about 2 - 3 weeks before use.

[VISION]

I have the real "Peppadew" product in my fridge - had some yesterday. They are delicious and really something that compliment any meal. I agree that the preparation must be an integral part of the product as a whole.

I have grown what is called "Peppadew" chilli's but I have a hunch that they are not.  If someone can perhaps tell me how to attach some pics to this posts, I can let you have a look at the  pics and maybe some of you experts can shed some ligth on it for me. They taste like the commercial Peppadews but are much bigger and still green.  Can anyone also tell me how to make them become red please....winter is on it's way!!

I am new to growing Chilli's but enjoying every moment of it.

Regards

Leon