Grown this year - Johnsons "World Kitchen" seed. Quote from back of
packet: "Long and pointed with thin skins, very sweet flesh, and the
benefit of very few seeds".

It germinated well, and has set quite a bit of fruit.

Just harvested the first one. Looked the part, but is considerably
hotter than a jalapeño!!! Anyone else growing this from Johnsons seed?

--

Jeff

In article , Baz wrote:
Jeff Layman wrote in news:j4vtdp$fnd$1
:

Grown this year - Johnsons "World Kitchen" seed. Quote from back of
packet: "Long and pointed with thin skins, very sweet flesh, and the
benefit of very few seeds".

It germinated well, and has set quite a bit of fruit.

Just harvested the first one. Looked the part, but is considerably
hotter than a jalapeño!!! Anyone else growing this from Johnsons seed?

No, but Romano are reputed to be one of the hottest, I thought they were
chilli capsicum and not a pepper. (?)
Good job you didn't eat a seed, or did you? Ouch!

There's a problem?

Jalapenos are very mild. The difference between sweet peppers and
chillis is as much a matter of variety as anything alse, and there
is no hard and fast boundary between them, though I believe that
some species rarely have sweet forms.


Regards,
Nick Maclaren.

Jeff Layman wrote in news:j4vtdp$fnd$1
@news.albasani.net:

Grown this year - Johnsons "World Kitchen" seed. Quote from back of
packet: "Long and pointed with thin skins, very sweet flesh, and the
benefit of very few seeds".

It germinated well, and has set quite a bit of fruit.

Just harvested the first one. Looked the part, but is considerably
hotter than a jalapeño!!! Anyone else growing this from Johnsons seed?


No, but Romano are reputed to be one of the hottest, I thought they were
chilli capsicum and not a pepper. (?)
Good job you didn't eat a seed, or did you? Ouch!

Baz

wrote in :


Jalapenos are very mild.

Regards,
Nick Maclaren.


Are they, are they indeed. Well well.

Depends which part of the world they are grown and which language and also
religion as to how we interpret.

Not an issue though.

Baz

On 16/09/2011 18:20, Baz wrote:
Jeff wrote in news:j4vtdp$fnd$1
@news.albasani.net:

Grown this year - Johnsons "World Kitchen" seed. Quote from back of
packet: "Long and pointed with thin skins, very sweet flesh, and the
benefit of very few seeds".

It germinated well, and has set quite a bit of fruit.

Just harvested the first one. Looked the part, but is considerably
hotter than a jalapeño!!! Anyone else growing this from Johnsons seed?


No, but Romano are reputed to be one of the hottest, I thought they were
chilli capsicum and not a pepper. (?)
Good job you didn't eat a seed, or did you? Ouch!

Baz


According to this page:
http://www.johnsons-seeds.com/search/pepper
Romano are a sweet pepper (bottom left). The peppers are divided into
hot and sweet.

I did try touching a seed to my tongue. Very hot...

I'll wait to see what the peppers from another plant are like before I
contact Johnsons. I still have a few seeds left, if they want to grow
them next year to see what they are.

--

Jeff

On 16/09/2011 18:19, wrote:
In , wrote:
Jeff wrote in news:j4vtdp$fnd$1
@news.albasani.net:

Grown this year - Johnsons "World Kitchen" seed. Quote from back of
packet: "Long and pointed with thin skins, very sweet flesh, and the
benefit of very few seeds".

It germinated well, and has set quite a bit of fruit.

Just harvested the first one. Looked the part, but is considerably
hotter than a jalapeño!!! Anyone else growing this from Johnsons seed?

No, but Romano are reputed to be one of the hottest, I thought they were
chilli capsicum and not a pepper. (?)
Good job you didn't eat a seed, or did you? Ouch!

There's a problem?

Jalapenos are very mild. The difference between sweet peppers and
chillis is as much a matter of variety as anything alse, and there
is no hard and fast boundary between them, though I believe that
some species rarely have sweet forms.

Jalapeños are mild (2500 - 5000 Scoville Units) when compared to, for
example, habaneros (100000 - 350000 SU). But they are certainly hot
when compared to sweet chillies (0 SU), which are devoid of capsaicin
(http://en.wikipedia.org/wiki/Scoville_scale or
http://www.texmextogo.com/chilipeppersfacts.htm)

Having innocently bitten into a habanero once, I know a hot pepper when
I chew one...

--

Jeff

Jeff Layman wrote in news:j50akj$e03$1
@news.albasani.net:

On 16/09/2011 18:20, Baz wrote:
Jeff wrote in news:j4vtdp$fnd$1
@news.albasani.net:

Grown this year - Johnsons "World Kitchen" seed. Quote from back of
packet: "Long and pointed with thin skins, very sweet flesh, and the
benefit of very few seeds".

It germinated well, and has set quite a bit of fruit.

Just harvested the first one. Looked the part, but is considerably
hotter than a jalapeño!!! Anyone else growing this from Johnsons seed?


No, but Romano are reputed to be one of the hottest, I thought they were
chilli capsicum and not a pepper. (?)
Good job you didn't eat a seed, or did you? Ouch!

Baz


According to this page:
http://www.johnsons-seeds.com/search/pepper
Romano are a sweet pepper (bottom left). The peppers are divided into
hot and sweet.

I did try touching a seed to my tongue. Very hot...

I'll wait to see what the peppers from another plant are like before I
contact Johnsons. I still have a few seeds left, if they want to grow
them next year to see what they are.


Imagine if you gave your young kid this, thinking it was a nice sweet
pepper!
Johnsons need to be aware of this sooner rather than later.
If it has mislead you, it has so with other people.

Baz

On Fri, 16 Sep 2011 21:13:07 +0100, Jeff Layman
wrote:

On 16/09/2011 18:20, Baz wrote:
[...]
No, but Romano are reputed to be one of the hottest, I thought they were
chilli capsicum and not a pepper. (?)
Good job you didn't eat a seed, or did you? Ouch!

Baz


According to this page:
http://www.johnsons-seeds.com/search/pepper
Romano are a sweet pepper (bottom left). The peppers are divided into
hot and sweet.

I did try touching a seed to my tongue. Very hot...

Interestingly, (I think I may have learned from this very group) the
seeds themselves aren't hot: it's the placenta tissue around them. So
perhaps you got a bit of the squidge on the seed, or some of the juice
on your finger. I did try with a commercial dried chilli, which are
much hotter than the ones I grow: I had to brace myself first, as I
wasn't fully convinced I was going to suffer no discomfort, but
nothing happened at all.

I'll wait to see what the peppers from another plant are like before I
contact Johnsons. I still have a few seeds left, if they want to grow
them next year to see what they are.

I once saw a plump smallish variety in Waitrose whose label said they
were mostly sweet, but that a few would be hot, which would add
amusement to the meal. Since they were offered at a stupid Waitrose
price, I didn't try them, but I now wish I had.

--
Mike.

Mike Lyle wrote:
I once saw a plump smallish variety in Waitrose whose label said they
were mostly sweet, but that a few would be hot, which would add
amusement to the meal.

Russian Roulette chillis!