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  1. #101
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    Gipsy's Avatar
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    Quote Originally Posted by Grower
    Thai fruit fly's
    Yep. I've seen fruit flies emerging from (over-) ripe seedpods, as well white flies swarm around them sometimes. Never mind... I've got a few bags of 'Aji Umba' stashed in the freezer. Using some now to make nice chutneys.

    Waiting for the 'normal' fruiting season; end of the year, and hopefully by then all the little critters will again find food/housing elsewhere.

  2. #102
    Days Work Done! Norton's Avatar
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    Received several seed packets from US. Going to give them a try here in Roiet. Expect my usual complete failure.


    Anaheim Chili Peppers (Capsicum annuum)



    Five Color Marble Pepper


    Serrano Chili Pepper


    Early Jalapeno Pepper


    Cisineros Tomatillo
    "Whenever you find yourself on the side of the majority, it is time to pause and reflect,"

  3. #103
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    Mmmmmh... love that tanginess of the Tomatillo's.

    Norton, here's 'Task 1'... ; )

    Tomatillo Salsa (verde)


    1 lb. tomatillos husked
    2 or 3 green jalapeno or Serrano, seeded
    1/4 cup finely diced red onion
    1/2 cup finely diced red or yellow bell pepper
    1 tsp. lime juice
    salt
    sugar ( to balance the acidity if needed)
    1 Tablespoon chopped cilantro



    Coarsely chop about half of the tomatillos and puree in a food processor or blender along with the jalapeno (don't add any liquid) and put in a bowl. Chop the remaining tomatillos and had them to the puree along with the rest of the ingredients except sugar and cilantro. Let set for an hour to blend flavors. Add cilantro and sugar if needed.

  4. #104
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    Okay! Some more success. Nice one.

  5. #105
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    great thread

    Great info as when I get here almost full time I will try some planting myself.
    Next trip to USA I will pick up some seeds and with the info here give it a go.
    Thanks to all who have posted
    Mark

  6. #106
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    sorry to resurrect this post,
    but I'll grow it here in Canada this summer, I was looking for info for the variety and I found this post.

    I am also looking information for a variety that I received as a gift named
    " Ji Num ",
    I searched a lot but can not find any info for this kind

    please, help will be appreciated

  7. #107
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    "Ji num".... Can't find that one. Could it be a badly translated/bastardisation/local dialect/misunderstanding of the words "Kee noo" or "Ki nu"?

    Prig khi nu, Phrik k(h)ee noo, Prik ki nu are all variations of the same name. พริกขี้หนู in Thai.

    "Prik kee nu" translates to rat shit chili and is found and grown all over Thailand, but the origin of this pepper is considered to be from South America.


    Photo from Wikipedia, by Daniel Risacher.

    The plant is a perennial with small, tapering fruits, often two or three, at a node. The fruits are very pungent. The flowers are greenish-white or yellowish-white.

    Hope this helps. Just grow the seeds you and see if they resemble the above.

  8. #108
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    Quote Originally Posted by Gipsy View Post
    "Ji num".... Can't find that one. Could it be a badly translated/bastardisation/local dialect/misunderstanding of the words "Kee noo" or "Ki nu"?
    Thanks Gipsy

    it's a possibility that it was badly translated/bastardisation/local dialect/misunderstanding

    I will grow and see what it can be, will be much easy with color and shape of the pepper

    found this:
    Thai salsa is quite hot: The main ingredient is traditionally num, a long, medium-hot, pale yellow chili very similar to the banana chilies available in North American.

    Read More http://www.epicurious.com/recipes/fo...#ixzz2tzYow3EH
    Last edited by floricole; 23-02-2014 at 08:43 PM.

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