Recent content by adagiogray

  Nope - the indoor ones were fried, except the one guajillo shown on the upper right. The 4 cayennes were online mail ordered from a local outdoor farm and already had solid main stems, about 10 inches high.   No way to reverse the yellowishness eh? They've been outdoors since late April...

Hi there. I'm new to the hobby. Eventually I'd like to get a few of some of the hotter variety, but flavorful (I hear yellow scotch bonnets are habanero-ish heatwise and flavorful, and a favorite of many), but I want to also get more 'practical'peppers (i.e. peppers my wife wife will actually...