Re: [CH] Terroir in Chiles?
Mary-Anne Durkee (shantihhh@yahoo.com)
Mon, 3 Feb 2003 15:54:37 -0800 (PST)
Bitter?
You know Betsy, I love the bitterness of those tiny
pea sized Thai Eggplants and bitter melon, so maybe I
would like the Chocolate habs, but I hate the
bitterness some green bell peppers have. In fact our
whole family will NOT eat green bell peppers. We all
prefer the fruity heat of ripe red peppers like
Serranos, Thai Dragons, etc.
They say bitterness taste is genetic. So perhaps I
should grow these Chocolate habs and see. LOL
Mary-Anne, who can't believe day after day of clear
beautiful sunny blue skies. 65 deg F and above
everyday. I want to go plant!
-- Betsy Lasarow Tozzi <tozzi@alaska.net> 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
>
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