This is the first decent sized Blood Ghost to ripen. The others on the plant are longer, fatter, and bumpier, just taking a little longer to get there. But the flavor of this pepper was the real – unexpected – surprise. First of all, it was spicy, but a lot less spicy than I expected. The 'burn' was very, very pleasant, starting with a slow smolder which built very slowly and smoothly to a lingering mellow and warm (just a hint of sweat) burn, with no pain involved. But the real surprise was the flavor. I can't describe it exactly, but what I'm settling on is *intense*, deep, dark blueberry with a hint of smoke.
BTW, this was the one (pictured) pod in a 2-serving pot of grain and lentils. The flavor just hung suspended over the whole meal in a very pleasant way, and lasted for the whole duration of the burn. When he tried to describe the flavor profile, Jason Schwartz, the developer at Toadstool Gardens, said the Blood Ghost was 'fruity with zero floral'. Now I know what he meant. This pepper is in the running for my favorite variety, along with my Datils, which I also grew for the first time this year. I'm definitely planning on growing them again next season!
I'll post an update when the larger, more spectacular pods ripen, but I had to get in here with this great surprise.
by b_rog_b
