Allotment Gardening Advice Help Chat
Growing => Grow Your Own => Topic started by: skatenchips on March 08, 2011, 09:27
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Hi I guess this might be an odd request but I have a fetish for Kebab shop chili peppers and would like to try and grow the correct variety.
You know, the ones that come in the poly container about 6/8inches long thin and light green
in colour.
I visited my local takeaway and the Turkish guy said they are called "Tursu" but on checking
this is the method of pickling rather than its actual botanical name.
Ive had it suggested they are "Jalapeno" or "Hungarian Hot Wax" or "Banana" but the truth is I cant seem to find the written word as gospel one way or tuther.
Any suggestions folks...??????
Cheers
Gazza
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Type chilli into the search.Theres loads of info. there
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I forget what variety they are, but I know the ones you mean if you have a spare hour or so you'll find the answer here http://www.chillisgalore.co.uk/phpBB3/index.php (http://www.chillisgalore.co.uk/phpBB3/index.php)
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I think they could be jalapenos, which are easy to grow from seed and widely available here
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They're not Jalapeno's.
They are longer and thinner than them.
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I forget what variety they are, but I know the ones you mean if you have a spare hour or so you'll find the answer here http://www.chillisgalore.co.uk/phpBB3/index.php (http://www.chillisgalore.co.uk/phpBB3/index.php)
A quick search there says they're "pepperoncini" @link chileman database (http://www.thechileman.org/results.php?chile=1&find=pepperoncini&heat=Any&origin=Any&genus=Any&submit=Search)
¥
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I found that one too but i dont think it's that one either.
Imagine a wiches long thin gnarled finger but light green rather than dark green :lol:
Correct me if im wrong Gazza.
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I think these are the ones, the green ones, but no name?
http://www.cookingwithrichard.com/wp-content/uploads/2009/01/kebab-7.jpg
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I found that one too but i dont think it's that one either.
Imagine a wiches long thin gnarled finger but light green rather than dark green :lol:
Correct me if im wrong Gazza.
also here
http://en.wikipedia.org/wiki/Pepperoncini
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They're not Jalapeno's.
They are longer and thinner than them.
Hate to correct you my friend but they are 100% jealepeno, no doubt about it..... ;) ;)
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I thought they might be Jalapeno (as I get 'em with my kebabs as well) but they seem a bit bleached out if you know what I mean? Maybe its the pickling process as they taste as if they have been pickled - does anyone agree? :)
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Pickled Jalepeno's are what they use in the kebab house at the end of my road
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apparntly Tursu is a type of pickle http://www.agriculturalproductsindia.com/pickles-condiments/pickles-condiments-pickles.html (http://www.agriculturalproductsindia.com/pickles-condiments/pickles-condiments-pickles.html) so mabey if you could get a pic of the chilli from the takeaway then between us we could come up with what type it is
ours sell Pickled Jalepeno's and im sure that someone could come up with a recipe for pickleing them
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I thought they might be Jalapeno (as I get 'em with my kebabs as well) but they seem a bit bleached out if you know what I mean? Maybe its the pickling process as they taste as if they have been pickled - does anyone agree? :)
They are pickled and yes this blanches the skins slightly, got a load i grew last year, pickled some and they are exactly the same as the ones from kebab shops :) :)
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There are loads of on-line retailers out there who are really passionate about chilli.
If you look a few up and get in touch, someone will know the right varietal (and sell you the seeds too no doubt).
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Most kebab shops do not use jalapeños even though some say they use jalapeños. Jalapeños are too hot so they use a milder type of chilli
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I thought they might be Jalapeno (as I get 'em with my kebabs as well) but they seem a bit bleached out if you know what I mean? Maybe its the pickling process as they taste as if they have been pickled - does anyone agree? :)
They are pickled and yes this blanches the skins slightly, got a load i grew last year, pickled some and they are exactly the same as the ones from kebab shops :) :)
Did you just pop 'em in jars of white vinegar?? I've never pickled anything :( But the first things I would try would probably be chillies as I have asbestos mouth and stomach ;) :lol:
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I thought they might be Jalapeno (as I get 'em with my kebabs as well) but they seem a bit bleached out if you know what I mean? Maybe its the pickling process as they taste as if they have been pickled - does anyone agree? :)
They are pickled and yes this blanches the skins slightly, got a load i grew last year, pickled some and they are exactly the same as the ones from kebab shops :) :)
Did you just pop 'em in jars of white vinegar?? I've never pickled anything :( But the first things I would try would probably be chillies as I have asbestos mouth and stomach ;) :lol:
its easy mate, just sterelise some jars in either the oven or a pan of boiling water, buy some distilled white vinegar or pickiling vinegar whichever u prefer... pack jars with chillis fill with vinegar, make sure no air pockets and leave for 3-6 months...
There are many ways of pickling you can boil the vinegar which preserves for longer look on the recipe pages on here for pickling recipes there are quite a few i think.. the way ive told you is just the easiest.....
good luck :) :)
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Intersting replies folks although still no hard and fast reply on a definative variety.
as it seems your local kebab houses may use different types to what I get from my one here in darkest Surrey.
As you were chatting about the pickling I guess I may as well leave the link I found recently
by a Turkish young woman that uses the TURSU style to pickle her chillies/veg .
hence me wanting to find the CORRECT variety so I can try her pickling style and see what all the fuss is about.
by the way,try some of her other Tukish recipes on the blog,if you like foreign food and can stomache hot and spicy and sugery sweets youll luv some of what you find.
http://www.turkishfoodandrecipes.com/2008/12/pickle-tursu.html
Anyway,im still waiting for the correct variety and will still check back if somebody stumbles over what they think it is.!!!!!!!!!!!!!!
Cheers
Gazza
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ive got some pickled chillies here these are called macedon peppers and there the ones like they use in kebabs.
also had jars of pepperoncini that were the same.
jalapeno`s are used in kebabs but there hot and cut across into rings rather than whole, plus there shorter than the pickled ones.
i grew some corno di toro peppers last year thinking they would be the same and pickled them but they were hotter than i wanted but not as hot as jalapeno`s.
your welcome to the seeds i have left as i doubt il grow them again.
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This might be (definitely is) a daft suggestion... but would seeds still germinate after pickling? :D
Erm, rescue a few seeds from your kebab and experiment??? LOL
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why dont you try posting a pic so we have some clue as to its identity ;) ;)
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These are the one that he means
http://www.seedaholic.com/chili-pepper-long-red-slim-cayenne.html#Edibles
one of the cayene family hot but not blow the roof of your guts off hot
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your right,I will take a piccy and get it on here.... :)
top man Toasted,please PM your addy and Ill send you a SAE and will certainly try the seeds you have going as its always great to try new chillies..... ;)
Although your link on the cayenne looks a lot like it there is little heat (just lots of flavour)
in the chillis I have from the kebab shop although I think thats more to do with the Tursu
pickling method....cant deny though the green stage of its growing in the piccy does resemble the * im looking for..... ;)
not sure about trying to grow a seed thats been pickled..!!!!!!!!!! :blink:
Gazza
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Most kebab shops do not use jalapeños even though some say they use jalapeños. Jalapeños are too hot so they use a milder type of chilli
I am not saying your wrong JB but I pickled some scotch bonnet chillis this year and while they were rather too hot in sandwiches with a bit of ham and salad before pickling, I found that the pickling seems to take the edge off the heat and they are now just right.