I grew Chile de Arbol in my garden last year and was not impressed. The
fresh peppers were hot but had very little flavor and the yield wasn't
all that good (yield might be better in the South.) I might as well
just buy dried de arbols. Has anyone tried growing chile japones? Are
they good, or a waste of time?
BTW, fresh Tabasco peppers are awesome.
I used to eat both dried Japanese chilis and
arbol chilis a lot, and I never noticed much
difference except the arbol chilis were longer.
A Hispanic checker where I bought them insisted
arbol chilis are hotter, but I never noticed
that. It is true that the Japanese prefer
mild chilis, and use them mostly for flavor.
I've heard that growing conditions strongly
affect flavor, in particularly hotter conditions
are alleged to result in hotter chilis, but
I've never successfully grown chilis.
Not the growing season that just ended a few weeks ago, the year before
that. The other chiles did OK -- and these did too but just weren't
worth the trouble. There's not much meat on a de arbol pepper, and it
didn't have much taste except hot, and the heat was not really
> I grew Chile de Arbol in my garden last year and was not impressed. The
If you like chilli that are hot, fleshy and flavoursome, try rocoto.
Colloquially known as tree chilli, but quite different from de arbol.
They are more cold tolerant than other chillis, so can be more
successful in an indifferent growing season than other kinds. I've been
very happy with mine, grown out of doors in southern England.
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