Hot pepper

[meateater]

Good for you! My cuttings don't seem to work this year, might end up empty-handed

Is that ginger behind your pepper plant?

 

[WillyCKH]

Yep! You have good eyes

 

[WillyCKH]

Here's another photo. The pepper plant is on the left.

 

[Kevin1861]

Ok, who’s growing hot peppers this year? What are you growing? I have ghost peppers, orange habaneros, a long cayenne Thai cross, jalapeños, and hot banana peppers on the deck. So far, looks like it’s going to be a good year.

 

[Ertiocx]

Ok, who’s growing hot peppers this year? What are you growing? I have ghost peppers, orange habaneros, a long cayenne Thai cross, jalapeños, and hot banana peppers on the deck. So far, looks like it’s going to be a good year.

I love superhots. I grow them every year and freeze/dry/pickle the excess so I have them available year-round.

I have several plants overwintered from 2019. I probably need to restart them from seed for next year but they're doing well for now.

Chocolate naga brain:

• Great earthy, smoky flavour
• 1,100,000+ SHU

7pot yellow brain strain:

• Got that sweet tropical fruit stank
• 1,400,000+ SHU

Aji limon:

• Not so spicy, nice fruity citrusy taste according to some. Soapy cilantro taste according to others.
• 30,000 - 50,000 SHU

Fun side note:

• These superhots are full of capsaicin oils that glow yellow/green under UV light

 

[coconut]

Like this one very much, very fragant and not so spicy... Peter pepper.

 

[coconut]

More spicy...Naga viper. For eyes only...way tooooo hoooootttt....

or Trinidad Butch

 

[Lloyd Gordon]

I grew the Aji limon one year but it was too hot for me.

 

[Kevin1861]

Here’s my seed grown pepper plant. I started them mid to late February.

One variety per row (2 plants/variety).

Lefthand tray:
Front row - Bhut Jolokia Chocolate Giant (SHU 1,000,000)
Middle row - 7-Pot Red Hot Peter (SHU 1,200,000 - 1,500,000)
Back row - Lucifer’s Dream (SHU 15,000 - 25,000)

Righthand tray:
Front row - Trinidad Scorpion Moruga Caramel (SHU 1,800,000 - 2,200,000)
Middle row - Jamaican Scotch Bonnet Long (SHU not a friggin’ clue)
Back row - Naga Viper Red (SHU 1,380,000)

Seeds soaked for 48 hours in distilled water.
Seeds planted in peat pellets.
Domed, seedling mat until germinated.
Once sprouted, removed the heat and the dome.
when the roots start to show through the pellet, pot up in regular potting soil (4” pots).
Weak fertilizer once every couple of weeks.
Water with tap water and let the surface dry between watering.
Light cycle is 16:8 hours.

 

[jackie quan]

I grew some pepper seeds that i brought back from nepal but when i grew them, they were not as hot as what i tasted them in nepal. Definitely soil and climate has an effect on it.

 

[Lloyd Gordon]

I grew some from seed from a forum person. They were so hot I gave them away to some people at work who appreciated them.

 

[Kevin1861]

I grew some from seed from a forum person. They were so hot I gave them away to some people at work who appreciated them.

Well, to be honest, there’s a large dose of ego involved in my growing these. I heard that they could be tricky to grow and get the fruit to be as hot as advertised. That’s like waving a red flag in front of me. The gauntlet was thrown and challenge accepted. My son is the pepper head in the family and actually uses these things!

 

[steve booth]

I have some Bhut Jolokia 1 million SHUs and Caroina Reaper 2.2 million SHUs growing - will let you know how I get on!!!

 

[Kevin1861]

It begins!!! Muahahaha!

Trinidad Scorpion Moruga Caramel pepper (1,800,000 - 2,200,000 SHU)

 

[Kevin1861]

Ok, Pepperheads…how’s the 2023 harvest coming along? I’m getting a canoeful of everything I started from seed!

Left side and then clockwise…Chocolate ghost peppers (a few scorpions and Lucifer’s Dream in the same container as the ghost peppers), naga viper peppers and Jamaican scotch bonnet peppers,
and 7-Pot red hot Peter peppers.

Jamaican Scotch bonnet peppers.

Still waiting for most of my Scorpions to ripen up a bit more, and my Lucifer’s dream…which are taking a while.

So far, I’ve made sauce (3 types), desiccated peppers (5 types so far), and I’m fermenting to make yet more sauce (3 types so far).

Delicious!

 

[Ertiocx]

I have a bunch growing in 7 gallon fabric pots this year.


Zhou pi, Vezenka, Satan's kiss:

Chocolate naga brain, KSLSB, Aji limon:

7 pot yellow brain strain, and lastly there's this mystery hybrid that grew from what were supposed to be Zhou pi seeds:

The mystery pepper has nice black leaves and makes small purple UFO shaped pods. The guy who sold me the zhou pi seeds thinks it may have been the result of zhou pi x hallows eve, but we have no way to know for sure. Either way the pods are attractive and pretty tasty.

 

[Ertiocx]

Here are some more photos of the mystery pepper:

The flesh has a fresh, sweet taste without any grassiness or bitterness, and has no heat on its own. UV light shows that there's capsaicin oil (yellow) only on the placenta. if you eat a slice of the pepper that includes the placenta then it's about as hot as a thai chili.

Update: Someone told me that these look a lot like Cheiro roxa peppers:

They definitely look extremely similar. Could be a case of a random seed getting mixed into the packaging rather than hybridization.

 

[WillyCKH]

Trying to grow peppers this year. These are "Hungarian Black" from westcoastseeds. We like to eat their leaves too.

After trimming...

 

[Lloyd Gordon]

Never heard of eating pepper leaves. What do they taste like?

 

[Ertiocx]

Never heard of eating pepper leaves. What do they taste like?

They have a pretty generic leafy green taste, kind of like a chewier spinach, they're pretty good stir fried lightly with some olive oil and salt.

These were Aji limon leaves: