And another one
- The Hot Pepper
- → Mabuse's Content
There have been 38 items by Mabuse (Search limited from 17-March 42)
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.
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).
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.
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!")
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).
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.
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.
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.
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.
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.
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'.
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.
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.
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!
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.