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I bought some peppers seeds online, and spotted these "Piper peepuloides - Long Pepper" seeds. Well, they were advertised as "Piper Longum", but the package says "Piper Peepluloides" - whatever, I'm getting off track.   I live in Far-Northern, Very Coastal, Damp, Grey, Summer-High-Temps of 70...

I'm in Far-Northern Very-Coastal California, and our summer has been grey overcast, 63 degrees to 70 degrees for daily HIGH temps.  We're finally getting some nice days, and my pepper plants (types in a moment) are starting to sprout little fruit-ses!   I have; Maule's peppers Grandpa's Peppers...

So... planted some "Habenero" seeds from Dollar Tree (all my other seeds came from better vendors, and look like they're supposed to - these were just a "oh, what the heck.." impulse purchase).   Lost a couple plants to sunburn, and one to over fertilizing... ooops..    The three survivors are...

For the past few weeks, some of my pepper plants (this is my first year growing 'em) have started to get yellow tops... These are Maules peppers, and Serrano's and one Tian Tsin.   I have added some Epsom Salts last week, early, and no apparent effect. I added some bone meal ( 3-15-0 ) last...

This is actually a "practice" batch for what I hope to make at the end of summer and then give as Christmas gifts.   I have my fermented "mix" (dried peppers, mango, onion, garlic, etc) having fermented for 30 days.  I Ph tested the liquor on top ( 2.8 ).   I used StarSan sanitizer (from my home...

I've sprouted entirely too many pepper seeds/seedlings for my newbie year... and it's the ONE plant I kept alive from last year that's looking sickly! My crop is still indoors (too cold at night, in the 40's), with nice afternoons outdoors. These plants (3 in one 2 gallon pot.. ok, bucket with...

I'm new at trying to make my own hot sauce... (and new at growing peppers, hoping to have a few pods this year...maybe... )   I ended up (long story, and boring) with a really BIG bag of dried Tien Tsin chinese dried peppers... the leathery kind you find in szechuan dishes at American Chinese...

Hi! I am trying to figure out the best varieties of pepper for my climate... I'm in far-northern California (about 90 miles from Oregon), and we have cool, typically grey skies in the morning, until the clouds burn off around noon, with typical summer temps of low 50's for a "low", and high 60's...