One of the ones was the Chili de Aqua, a fairly unknown chili from Mexico. The Chile de Agua is a local chili from the valley of Oaxaca, grown year round. The plant is a normal green plant with white flowers, and makes green peppers that slowly go from green to orange to red. They are not at all uniform, and vary in size and shape a lot. I had one that even almost looked like a banana, but most of them look like tapered peppers.
Now Dylan & Rachel from Dilly's Chilis Seeds got a hold of this chili, and gave some seeds to me too. Dylan & Rachel are about growing and keeping exotic and rare chillies, I don’t know if they are in it to keep Heirloom sorts safe and taken care off. But in this case they sure do, as they sell the seeds now for everyone to try. You can order them here.
This chili is about 2.5 to 3 cm wide at the top, and about 10 cm long in total. So, tasting he. The skin is rather hard, the colour good, and contains just a little amount of seeds. It is a thin walled chile with a good amount of flavor while cutting it open. I tasted it between the seed lists, and it tastes like good quality bell pepper full of taste. It is sweet with a little sour, a good amount of herb and little fruit tones in it. The smell is of herbs, strong herbs and would be brilliant in a stew or goulash. There is no heati in the flesh between the ribs, so getting sloppy I bit in a good piece of seedlist. My goodness me, for crying outloud, that is bloody stinking hot. When do I ever learn?
What the other meat is missing, the seedlists are full off. In total it is a hot chilli or chile in this case. The seedlist has a little bitter in it, making the palate complete. I think this chilli would make a super good and hot paprika powder.
Bart J. Meijer