ARMENIAN PEPPERS

2 months ago

Still try to find a few ARMENIAN PEPPER SEEDS, both the long and the round varieties. They are light green peppers. Any help would be GREATLY APPRECIATED,

Sort by:Oldest

Comments (6)

daninthedirt (USDA 9a, HZ9, CentTX, Sunset z30, Cfa)
2 months ago
I vaguely remember that hot-ish peppers that were termed Armenian were red. Aleppos are sometimes called "Armenian". Aslo Tsitsak. But these start out as green and mature to red.
T V
Original Author
2 months ago
The Armenian peppers I’m looking for are sweet peppers. They are great in salads, stuffed , grilled and especially pickled. We picked them as a light green pepper. We only allowed them to mature to red for seed. The round variety are short and squat. They are kind of clover leaf lobed shaped.
Related Discussions
Armenian Peppers
Q
Comments (1)
There is a thread on garden.com on this question. If the author did not post it, at least one person seems to have some of these seeds.
...See More
Lots and Lots of peppers :)
Q
Comments (4)
You can split the anaheims in half, remove stem, seeds and membrane. Place on a lined cookie sheet, skin side up and broil until skins are black (alternately, you can grill them). Cover and let cool (I use foil and a kitchen towel). Peel, chop and freeze for "Mild Chilis" all winter. You can freeze bell peppers whole, halved or chopped for use in cooked dishes. Or can them. I just made pickled jalapenos, banana and anaheim peppers (separately, not mixed together). Congrats on your gift!! Be sure to post and tell us what you do with all of them! Those type of gitfts are my favorite kind too. Something I love and it's useful! My FIL hit the mark one year when he brought me all the sawdust and small branches from trimming his mesquite tree in Arizona. I've made some delicious smoked meats from something most would consider trash! Deanna
...See More
Armenian Pickled Mixed Vegetables
Q
Comments (4)
<Would the 3.5 cups sugar in the NCHFP Mixed Veg recipe make for a pretty sweet pickle, like a bread & butter? If so can I reduce the sugar or take it out entirely and not negatively affect the texture of the vegetables? I don't want a sweet pickle, just vinegary- salty.> Yeah you can reduce it. In theory you could leave it out completely but note that is a straight vinegar recipe, not diluted. So much of the sugar is there to off-set some of the vinegar taste. Just sugar your brine to your taste before filling the jars with it - sample it in other words first. You might also want to try making it with cider vinegar rather than white for a more mellow taste with less 'bite'. <So would a combination of green beans, small green grape tomatoes, carrots, celery, cauliflower, onions, peppers, etc. be ok regardless of the proportions of each, as long as I stick to 1:1 Vinegar to water or stronger?> Technically, yes, but it is the absolute bottom minimum and make sure it is 5%. Personally I wouldn't make it that weak. I prefer a bit more margin of safety and a longer shelf life so I go with a 2:1 ratio of vinegar to water. But there again, taste it first before filling the jars and adjust as needed. Dave
...See More
What is a cantaloupe crossed with an Armenian Cucumber like?
Q
Comments (7)
Well, I got an accidental cross with an Armenian cucumber, this year (the cross-pollination happened last year, of course)! It's Noir De Carmes x Metki Dark Green Serpent F1. It turned yellow-orange and was fragrant when ripe (it smelled good). The immature fruits looked just like Metki Dark Green Serpent, except shorter and ribbed. The fruits started turning white, eventually, and then ripened to the yellow-orange color. The texture was pretty good (not mushy and not super firm; just kind of meaty). The taste really surprised me! It started with a cantaloupe-type taste, sweet and good, but then a second or so later another flavor burst into my mouth such as I had never experienced in a muskmelon. It's hard to describe, but it was really good, and kind of savory at the same time. The shock of the second flavor is kind of like the shock of a hot pepper with delayed heat. It was intense. Very unique. Anyway, lots of flavor. I like this cross. I'm guessing the varieties you used were different, and that may explain the differences. The plant developed two fruits (about a foot long each). One is still ripening. I wonder if it'll grow more after I harvest the other. I plan to grow F2s next year.
...See More
artinnature
2 months ago
I love Elephant Ear, best pepper I've ever tasted. I get them from uprisingorganics.com They have several other peppers from the Balkans. Any sweet pepper can be eaten green, though I can't imagine why anyone would not allow sweet peppers to mature to red, if they are inclined to do so! I have recently read that Habanada is said to be the most flavorful sweet pepper, supposed to be a Habanero with all of the heat removed...zero heat.
daninthedirt (USDA 9a, HZ9, CentTX, Sunset z30, Cfa)
2 months ago
There are lots of sweet peppers identifiable with Turkey, Ukraine, Slovania, and Macedonia. This link says "Armenian peppers" are hot.

https://ameenfoods.ca/products/armenian-hot-pepper-flaks-100g

This one says they are Aleppos and sorta hot.

https://aspiceaffair.com/products/armenian-pepper
leahikesgardenspdx
2 months ago
I know of a squat, round pepper called Gogosari. A local farm plants it (it's wonderful) and many other varieties. It's called a Romanian pepper but a Ukrainian at the farm knew it and I think it's probably common in Eastern Europe. I found this article about Armenian peppers called Kapia; https://www.natureword.com/what-are-kapia-peppers/

Gogosari
zeedman Zone 5 Wisconsin
last month
last modified: last month
Hopefully this is not a single-post 'drive by'...

Not sure how different "Armenian" peppers are from Hungarian? The 'round, flat' peppers (as in Gogosari above) are often referred to as "cheese" peppers, because of their shape. "Greygo" is a large sweet pepper of that type; but dark green immature. "Djuric" is similar, but is light green immature. Both are heirlooms.

"Djuric"

"Alma Paprika" is similar (cream or light green immature) but smaller, and more widely available.

ARMENIAN PEPPERS

Comments (6)

daninthedirt (USDA 9a, HZ9, CentTX, Sunset z30, Cfa)

T V
Original Author

Related Discussions

artinnature

daninthedirt (USDA 9a, HZ9, CentTX, Sunset z30, Cfa)

leahikesgardenspdx

zeedman Zone 5 Wisconsin

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

ARMENIAN PEPPERS

Comments (6)

daninthedirt (USDA 9a, HZ9, CentTX, Sunset z30, Cfa)

T VOriginal Author

Related Discussions

artinnature

daninthedirt (USDA 9a, HZ9, CentTX, Sunset z30, Cfa)

leahikesgardenspdx

zeedman Zone 5 Wisconsin

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

T V
Original Author