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Just a small update to mark it officially being 2014. This is the seedling I chose out of the 4 to get the all of the lamp time. It looks so innocent now but it will soon unleash its true power. There's one other seedling not pictured that I kept just as an experiment by the balcony window...

My aji limon pepper is still going strong. It's going to get harvested and trimmed up pretty soon. That sad branch crawling along the ground... My balcony grow space for this Spring.

And so it begins. Thanks to my namesake brother for seeds for my 2014 season. I'm starting the season early with just one of the varieties he gave me to get me through this cold winter.   It's a Trinidad Scorpion Moruga Blend x Bhut Jolokia F2   4 seeds were placed in a wet papertowel in a...

Just caught up on your 2013 glog again. I can't wait for winter to be start and finish so I can start a new growing season.

It's cool seeing the offspring of the yellow bhut I grew last year. They are pretty close to the kinds of pods I got. Right now, I'm between places so I have almost zero light. However, I do have one aji limon pepper growing under a couple CFLs on my dresser and it's given me a lot of pods so...

Hm, how are you growing them without lights? Living in CT, you should maybe start seeds like right now or something if you don't have the space to grow indoors. If your plants die, grab some more seed quickly and start your season outdoors and you can easily still enjoy this growing season.

Well my plants have decided that November window light is great for some reason and have all put out a ton of new flowers suddenly after a few months with no flowers. Some have self-pollinated and I have new peppers growing. Just some of the fun of always keeping a few indoor plants so you can...

Very impressive grow you carried out this year, man.

Sliced and ready to be dehydrated. Yellow Bhut + 7 Pot death powder... step 1. The kitchen already smells strongly of capsaicin.

I haven't tried any yet. I think i'm gonna dehydrate them this weekend and hopefully make a powder. I have plans for an amazing superheated bowl of nachos soon.

First harvest of the year. :fireball:

The only real option is to cut it down to about 5 nodes from the bottom. New branches will grow out of those nodes and the plant will be much more stable in the long term. You'll have to delay getting fruit but you'll have a much stronger plant.

I really enjoy the flavor but could use a bit more heat. I like to add flakes and powders to storebought sauces and salsa when I'm lazy to make them better.

The lighting is a tad rubbish this time of the day but I was just in the mood to do an update of the ripening progress.

Since you said it just happened today, give them a chance to dry out and recover from the shock.

That steak looks amazing! Makes me hungry again and I just ate.

The first ripe pods of the season have finally arrived. :hell: I'm really impressed with the color on the bhut. Ripening Yellow Bhut Jolokia Ripe Yellow 7 Pot Unripe-but-still-cool first Fatalii pod

I've read they can live indefinitely as long as they are pruned regularly. (including the trimming of roots)

I'll be following this one. Can't wait to see your results. :drunk:

I'm growing some superhots indoors with just window light and have noticed extremely low pollen production for chinense varieties. The annum however rain pollen... What I've had to do is pick a few flowers off the desired plant and crush the stamen with the back of my thumbnail to release the...