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<blockquote data-quote="GMB54" data-source="post: 4774024" data-attributes="member: 15365"><p>Habanada falls under the category of "aji dulce" type peppers. In other words sweet and nearly heatless habanero types aka seasoning peppers in parts of the Caribbean. They are awesome seasoning for beans and for sofrito which is the base for many stews. There are many from that region and the NuMex institute has their own Suave versions. I grow aji panca which falls in a similar category but they are not sweet or totally heatless. Critical pepper though for many Peruvian dishes.</p><p></p><p>For sweet bells i grow the tekne dolmasi from Turkey. They can get huge and ripen pretty quick but they are too thick for things like powder. There is another bell from Turkey called Antep Aci Dolma. Its a thin wall bell with about jalapeno heat level. Its also super sweet.</p><p></p><p>My seed mix up this year killed my plans for growing them. I ended up with all 5 being Tekne Dolmasi. If you end up liking the Criolla De Cocina, you must try Antep Aci Dolma.</p><p></p><p>The anteps are very good producers and great eating. Fords Fiery Foods had the best seeds but he has was out of them last time i checked.</p><p><a href="http://www.fordsfieryfoodsandplants.com/turkish-heirlooms/Antep-aci-dolma" target="_blank">http://www.fordsfieryfoodsandplants.com ... -aci-dolma</a></p><p></p><p>Last years plant</p><p><img src="https://i.imgur.com/upiBN7p.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p><img src="https://i.imgur.com/w4RXm54.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p></blockquote><p></p>
[QUOTE="GMB54, post: 4774024, member: 15365"] Habanada falls under the category of "aji dulce" type peppers. In other words sweet and nearly heatless habanero types aka seasoning peppers in parts of the Caribbean. They are awesome seasoning for beans and for sofrito which is the base for many stews. There are many from that region and the NuMex institute has their own Suave versions. I grow aji panca which falls in a similar category but they are not sweet or totally heatless. Critical pepper though for many Peruvian dishes. For sweet bells i grow the tekne dolmasi from Turkey. They can get huge and ripen pretty quick but they are too thick for things like powder. There is another bell from Turkey called Antep Aci Dolma. Its a thin wall bell with about jalapeno heat level. Its also super sweet. My seed mix up this year killed my plans for growing them. I ended up with all 5 being Tekne Dolmasi. If you end up liking the Criolla De Cocina, you must try Antep Aci Dolma. The anteps are very good producers and great eating. Fords Fiery Foods had the best seeds but he has was out of them last time i checked. [url=http://www.fordsfieryfoodsandplants.com/turkish-heirlooms/Antep-aci-dolma]http://www.fordsfieryfoodsandplants.com ... -aci-dolma[/url] Last years plant [img]https://i.imgur.com/upiBN7p.jpg[/img] [img]https://i.imgur.com/w4RXm54.jpg[/img] [/QUOTE]
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