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#1425805 Post Your Aji Amarillo For a Prize

Posted by Mabuse on 24 February 2017 - 06:41 PM in Growing Hot Peppers

And another one 3sEBVJO.jpg

#1425595 Post Your Aji Amarillo For a Prize

Posted by Mabuse on 24 February 2017 - 11:06 AM in Growing Hot Peppers

New ones are coming slowly, one by one:



#1418162 Triple Cotyledon

Posted by Mabuse on 07 February 2017 - 05:46 PM in Hot Pepper Talk

I had a tricot bishops crown that was the fastest growing plant of the batch, not by that much, buy noticeably, though It may that I put it in a privileged spot or something. Then I had a 4 cots that grew slightly slower than the rest, it is basically a siamese twin plant, or two plants sharing a root stock. Its two years old now and there's nothing very special about it.

#1390896 From Argentina... plants of HOT PEPPERS

Posted by Mabuse on 28 November 2016 - 06:51 AM in Growing Hot Peppers

Hi. If you are in Córdoba and want to get seeds, in "mercado norte" you can buy locoto pods, aji amarillo's and a couple of other varieties. If they are ripe the seeds will probably germinate, that's where I got many of my seeds from. Some verdulerias also have purira pods (puriras are very pretty plants with quite hot pods). On the other hand, I once bought some supposedly cayenne seeds in fancy packgaging in a supermarket (I think it was carrefour), and they turned out to be a baccatum long red (not even close to cayenne).

#1388749 Pumpkin Habanero Hot Sauce

Posted by Mabuse on 19 November 2016 - 07:39 AM in Hot Sauce Making

I base most of my sauces on pumpkin or squash. I love the flavour and the thickness they give to the sauce, and I use it with about every food. My family and friend's that have tried it like it a lot as well.

#1383622 Post Your Aji Amarillo For a Prize

Posted by Mabuse on 03 November 2016 - 09:02 AM in Growing Hot Peppers





And a 3d one:


#1378977 Any idea of what this is?

Posted by Mabuse on 18 October 2016 - 07:07 PM in Pepper I.D.

It looks like an eroded bishops crown

#1373669 I canīt ID these plants, can you?

Posted by Mabuse on 06 October 2016 - 07:00 AM in Pepper I.D.

I don't think there's anything wrong with this kind of sunburn, the pods are fine, it's sort of a protective reaction i think, some peppers just do that. I wouldn't change anything unless something more serious happens, like sunscald or the leaves wilting.

#1372638 I canīt ID these plants, can you?

Posted by Mabuse on 03 October 2016 - 06:34 PM in Pepper I.D.

Everything is looking great! The cayenne's are looking much more cayenne like to me now. Regarding the 3rd one, i don't know what variety it is, but the change in color looks like normal sunburn to me. (I asked about a similar change in color in my puriras a year ago here and everybody said "sunburn!")

#1366721 TMNT (Teenage Mutant Ninja Peppers)!

Posted by Mabuse on 22 September 2016 - 06:39 AM in Pepper I.D.

The same thing happened to me a couple of weeks ago, lots of tomato seedlings arround my transplanted peppers, no idea where they came from.

#1365497 Argentinian Flat Pepper?

Posted by Mabuse on 20 September 2016 - 08:06 AM in Pepper I.D.

It looks like a "pimiento Calahorra" to me, a heart shaped bell pepper variety, quite common where I live as a smaller bell pepper alternative.

Edit: Added picture of my calahorras:


#1357861 Is this BER? Or Sunscald? Or the Birds?

Posted by Mabuse on 31 August 2016 - 10:12 AM in Growing Hot Peppers

In my experience birds bitting tends to leave triangular holes in peppers, i don't think this is the work of birds. It looks similar to what i've seen done by pill bugs on a piece of cactus but i'm not sure pill bugs eat peppers (they do eat pepper stems for sure).

#1342503 Kahm yeast below brine surface?

Posted by Mabuse on 24 July 2016 - 03:15 PM in Hot Sauce Making

I had the exact same thing happen to me last week. Unfortunately I can't give you any valuable information, I threw it away (with great pain) just in case. Hope someone can tell what's going on here.

#1333639 Cloning peppers (water bottle)

Posted by Mabuse on 30 June 2016 - 07:14 AM in Growing Hot Peppers

I've done this a lot of times and it works great. Sometimes it takes longer till they root. At first I used to change the water every few days to prevent algae and spoiling. Later I read somewhere that the natural rooting hormones of the plant get partially diffused in the water so it's not convenient to throw it away. Instead, I started switching the water betweet two recipients with cloning plants, so as to oxygenate it while keeping the hormones. I do that about once a week. It doesn't matter much anyway, plant will still root and everything even if the water gets a little green.

#1332722 I canīt ID these plants, can you?

Posted by Mabuse on 27 June 2016 - 08:10 AM in Pepper I.D.

About the green pod, I think it grew quite prematurely in relation to the plant's development, and probably it wont get the regular shape/size it's supposed to be, whatever it is, so probably future pods, when the plant more mature, will be different. For it's shape and color I think it could be a banana pepper, I think cayennes start out with a darker green, but I may be wrong since I haven't grown cayenne yet.

#1293728 Please recommend me an annum that is*HOT*

Posted by Mabuse on 29 March 2016 - 07:23 AM in Hot Pepper Talk

The hottest annum i've tried is Purira (i've seen it classified as frutescens somewhere, but most sources include it in the annum species). It's a beautiful plant with beautiful, quite hot, pods.

I find puriras very good to powder and to make sauces, not so much to pickle and i can't cook with them because my kitchen doesn't have an extractor and i've intoxicated my house a couple of times.

I've seen its heat reported to be about 100.000 scoville units.

#1269869 New Ferment...Berry Bomb

Posted by Mabuse on 04 February 2016 - 05:04 PM in Hot Sauce Making

I love 3rd and 5th pictures, even if one knew not what it is, one could infer it's something awesome!

#1262912 Powder or Sauce ?

Posted by Mabuse on 20 January 2016 - 08:58 AM in Food and Beverage


If you are making your own sauces then perhaps you might have left overs from the production of sauce - tailings from your food mill or mesh strainer that doesn't get into the final sauce - those left overs can be dried and ground and they make excellent powders and bases for other blends. 

That sounds interesting. I don't have a food mill, i process the sauce in the pot im cooking it with a minipimer, and up until now I haven't used a mesh strainer either, but lately I was considering using one because some skinks (along with the pepper seeds and seed coats from fruits) always survive the blending. Knowing there's a use for those skins gives me another good reason to do so. The only thing keeping my from trying to powder right now is I don't know how to dehydrate without peppper spraying my family (I already did that once, and it was fun, but not to be repeated). I'll have to build one of those diy dehydrators soon.

#1262710 Powder or Sauce ?

Posted by Mabuse on 19 January 2016 - 07:19 PM in Food and Beverage

I find powder to be more "universal", meaning I can trow some powder into any food and it will be good, whereas sauces have a broader impact on flavor and so different sauces go well with different foods. In spite of all that, I use more sauce than powder since I make my own sauces but haven't gotten around making my own powder yet, and my sauces tend to go really well with the foods I usually consume. Right now im wanting badly to start making my own powders, thay may change things up, though I thing the "humectifying" power of sauces will always be welcome with some foods.

#1255859 Pepper ignorance

Posted by Mabuse on 03 January 2016 - 07:59 PM in Pepper I.D.

I thought puta described a woman of low morals?


It does, but as is often the case with cuss words, it tends to dissatach from its literal meaning and get a generic insulting or moaning meaning.

#1254784 Pepper ignorance

Posted by Mabuse on 01 January 2016 - 06:42 PM in Pepper I.D.

Where I live there's not much "hot pepper culture", and many people call every hot pepper the same: "ají puta parió" (which translates something like "fuck! chilli", like one is to say "fuck!" after eating one, or at least that's how I interpret the name). So sometimes, in a market, I see a pepper I don't know and ask what type of pepper it is, and they always answer the same -Oh, that one is a 'puta parió'.

#1243405 Strange bulges on leaves

Posted by Mabuse on 29 November 2015 - 08:04 PM in Growing Hot Peppers

Yeah, its really strange. I can't find any picture of anything similar on google images, the closest looking thing i found is oak leaf blister.

The little orange things don't seem to be eggs, they protrude from the bulge like tiny hairs. Really weird.

#1242364 Strange bulges on leaves

Posted by Mabuse on 25 November 2015 - 06:21 PM in Growing Hot Peppers

Hi! Just today I noticed most of my plants have these weird protuberances in some leaves, Im very worried. Could someone help me diagnose it?

In case it matters, It's spring here, with an atipical weather, with cold and hot days alternating and then several rainy days in a row.








#1231301 Long red baccatums

Posted by Mabuse on 23 October 2015 - 03:42 PM in Pepper I.D.

Thanks all for your responses.



Maybe Peruvian Pointer . . . I grew them a few years ago.

From what i've red those rippen first to orange and then to red right? These are turning straight from green to red.



Same looks and growth habit as Aji Amarillo.  Save for the redness.  How bout AJi Rojo?

I couln't find much info or pictures of Aji Rojo, but quite probably the yellow chilis i had were Aji Amarillo, and they looked the same as the reds ones, which are what im growing, but yellow.



I've never had a slender red baccatum at my house. The funny thing is I planted what I thought was a Aji pineapple or lemon from seed and one is ripening red. It is the first on the plant turning color right now. I will have to upload a pic of the plant and the peppers its growing.

Pretty much the same happened to me, I was expecting yellow pods, and only when they begun to rippen to red did I remember i had also taken seeds from some red chilis along with the yellow ones, and mixed them at some point.



Would like a foto of the flower.

There are no open flowers right now, i'll take a picture when the next one opens, in 4 or 5 days i guess.



it looks like aji peruvian to me. i'm growing these but no fruit yet. and it's a baccatum



It does look quite similar!

#1231042 Long red baccatums

Posted by Mabuse on 22 October 2015 - 04:12 PM in Pepper I.D.

Hi! I harvested seeds from some unkown fresh chillis bought at the market. There where two types of them, some reds and some yellow/orange, with similar shape. These started dark green, and are now turning red. Any ideas what it can be? Im pretty sure it's a baccatum, judging by the look the flowers had.