Of course the perception of bitter varies from person to person. Some folks find things like coffee, brussels sprouts and grapefruit bitter, while I detect none in any of these. I find grapefruit juice to be overly sweet if anything. =Mark At 10:49 AM 1/31/03 -0800, Betsy Lasarow Tozzi wrote: >Mary-Anne wrote: > > > I have also heard the Chocolate Habs are bitter. > > > Crossed them off my to grow list accordingly. > >Scott Parkhurst <KCK> replied: > > You might try a chocolate hab before you decide > > one way or the other. I've never heard that choco > > habs were bitter. More to the point, I've never > > tasted a bitter choco hab. I've grown them myself > > since I never find them at the store/farmer's mkt. > > Maybe it's the soil in Wyandotte County... Is there > > such a concept of "terroire" for chiles? > >Hey Scott, > >I'd say there absolutely is a terroir role in growing habs, peppers, >tomatoes and the like. When I was training as a Master Gardener, several >years ago, I was taught that terroir can make a huge difference in the >flavor of virtually any fruit. Although taken from a vineyard website, the >concept of terroir below does apply well to other land-grown edibles. >Here's their snippet explaining the term "terroir": > >"The French term encapsulates the factors which play a role in >differentiating one vineyard site from another, including climate, soil, >clonal selection, etc." > >from: http://www.bellwine.com/pages/terroir.htm > >Since I'm not sure what a bitter pepper would taste like (okay, throw 'em at >me, I can take it), I have to sort of try and transpose the taste of bitter >other things (lettuce, cucumbers, etc.) onto that blistering heat and just >don't do a very effective job of it. So, for those who have had bitter >peppers, please help me: Does it have an alum- or tannin-like aftertaste? > >Betsy >mostly lurking, but occasionally posting @ http://www.exit109.com/~mstevens @ Dyslexic, Agnostic, Insomniac... Lying awake at night, Wondering if there is a Dog.