Cooked, fermented, pickled or whatever is fine. Raw tastes like dirt and like the smell of an avocado pit would be the best way to describe it
Habaneros are definitely delicious though. Personally I think scotch bonnet is the best tasting pepper, but to each their own.
Beautiful harvest.
meandering_simpleton
Love me some Habs.
Also scotch bonnet and ghosts.
[deleted]
Scotch are my favorite personally, they are so thin walled though that you need a lot of em
1nOnlylexcee
I like ghost and Serrano the best but Habeneros are good
naes41091
flavor to spice, 100% agree
mahaverag
I’d put Tasmanian foward! Just for the combination of fruity and smokey with enough heat to please me.
Jerrik_Greystar
Habaneros are very nice. I grew a lot of Hungarian wax and Serrano peppers this year and although they don’t have much eat (at least to my taste buds) I’ve been using them in everything from eggs to sandwiches and they’ve been delicious.
I dried most of my habaneros and I add a half spoon of flakes for an instant heat to sauces and things.
Somthingsacred
I throw my habaneros into my krout -chi .. my version of sour krout and kimchi … lovely ! Def my favorite pepper
woodenfeelings
tempted to make my own post about this but I’m curious for anyone reading – what other peppers would you say have a “unique” flavor like habaneros do with their smokiness?
I’ve been trying a number of peppers from various types (sugar rush, longhorn shuhorn, shishito, orange drop) and I feel like they all have a jalapeño-adjacent taste to them? Am I crazy?
Still waiting on a bunch of others to ripen to be fair, and also tbf I’ve never had a very accurate palate.
Light_Lily_Moth
I’m a big fan of scotch bonnets! Big spice and flavor is so unique! Also the plants grow huge robust and gorgeous in my experience. Prettiest easiest most prolific pepper plant I’ve ever grown!
I also have a great pepper that I save seeds from. I think it’s Hungarian wax banana pepper. It’s got a lovely spicy sweetness that I love.
I’m early into my journey of trying varieties. I’m looking for others that are flavorful and mild/mid spice level if anyone has favorites lmk 🙂
10 Comments
I hate the taste of raw habanero.
Cooked, fermented, pickled or whatever is fine. Raw tastes like dirt and like the smell of an avocado pit would be the best way to describe it
Habaneros are definitely delicious though. Personally I think scotch bonnet is the best tasting pepper, but to each their own.
Beautiful harvest.
Love me some Habs.
Also scotch bonnet and ghosts.
Scotch are my favorite personally, they are so thin walled though that you need a lot of em
I like ghost and Serrano the best but Habeneros are good
flavor to spice, 100% agree
I’d put Tasmanian foward! Just for the combination of fruity and smokey with enough heat to please me.
Habaneros are very nice. I grew a lot of Hungarian wax and Serrano peppers this year and although they don’t have much eat (at least to my taste buds) I’ve been using them in everything from eggs to sandwiches and they’ve been delicious.
I dried most of my habaneros and I add a half spoon of flakes for an instant heat to sauces and things.
I throw my habaneros into my krout -chi .. my version of sour krout and kimchi … lovely ! Def my favorite pepper
tempted to make my own post about this but I’m curious for anyone reading – what other peppers would you say have a “unique” flavor like habaneros do with their smokiness?
I’ve been trying a number of peppers from various types (sugar rush, longhorn shuhorn, shishito, orange drop) and I feel like they all have a jalapeño-adjacent taste to them? Am I crazy?
Still waiting on a bunch of others to ripen to be fair, and also tbf I’ve never had a very accurate palate.
I’m a big fan of scotch bonnets! Big spice and flavor is so unique! Also the plants grow huge robust and gorgeous in my experience. Prettiest easiest most prolific pepper plant I’ve ever grown!
I also have a great pepper that I save seeds from. I think it’s Hungarian wax banana pepper. It’s got a lovely spicy sweetness that I love.
I’m early into my journey of trying varieties. I’m looking for others that are flavorful and mild/mid spice level if anyone has favorites lmk 🙂