What are the pros? Taste, multiple uses
What are the cons? Not all germinate
Wow, what a wonderful pepper! Moderate heat raw, but loses a bit upon cooking. Flavor varies with each stage of maturity - smoother, creamier when white, a bit tart when green, then full-blown taste & heat when red. White stage can be added to mild sauce recipes (even if recipe does not call for peppers) to add extra spice & taste without overpowering base. Red, mature peppers are super as a jalapeno substitute in salsa. But where this pepper really shines is in complex sauces & salsas that include fruit ingredients such as mango, pineapple, apple, or papaya.
Even the best of food products do have their flaws, so ..... I would be remiss if I didn’t point out a few flaws with this wonderful pepper.
First, the germination rate is not great, and the initial growth rate is rather slow, much like that of the much hotter, more exotic peppers. Also, the fish pepper seems to be very susceptible to cross-pollination with other varieties. Also, when harvesting, take care - plants brittle.
Would you recommend this product to a friend?