So in a lot of your recipes you talk a bit about which varieties of chilli pepper to use. Do you know any that use capsicum chinense? None of the recipes I find online use it, but with the name it had to be popular in china at some point, right?
Capsicum Chinense is quite rare in China - AFAIK it’s Hainan lantern and that’s pretty much it.
I forget the reason for the oddity of that strain being called “Chinense”. I think it was some sort of mistake on the part of taxonomists but don’t hold me to that?
So in a lot of your recipes you talk a bit about which varieties of chilli pepper to use. Do you know any that use capsicum chinense? None of the recipes I find online use it, but with the name it had to be popular in china at some point, right?
Capsicum Chinense is quite rare in China - AFAIK it’s Hainan lantern and that’s pretty much it.
I forget the reason for the oddity of that strain being called “Chinense”. I think it was some sort of mistake on the part of taxonomists but don’t hold me to that?
Great recipe and write-up, I look forward to trying it. I was thinking kashmiri chilli might fit for colour.