Hot pepper

meateater

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

Is that ginger behind your pepper plant?
 

Kevin1861

Carnivorous Plant Addict
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

Carnivorous Plant Addict
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
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7pot yellow brain strain:
  • Got that sweet tropical fruit stank
  • 1,400,000+ SHU
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Aji limon:
  • Not so spicy, nice fruity citrusy taste according to some. Soapy cilantro taste according to others.
  • 30,000 - 50,000 SHU
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Fun side note:
  • These superhots are full of capsaicin oils that glow yellow/green under UV light
1658595169473.png

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Kevin1861

Carnivorous Plant Addict
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)

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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

Carnivore
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

Cactus micrografter newbie.
Staff member
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

Carnivorous Plant Addict
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! :)
 

Kevin1861

Carnivorous Plant Addict
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.
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Jamaican Scotch bonnet peppers.
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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!
 
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