Search results

Payment sent Sent from my iPhone using Tapatalk

If I can interject here lol I have wondered the same as well. As medical person, I believe it has also a lot to die with our nervous system and taste buds. I personally like scotch I can tell blue label vs black label but that is about it. I have friends that can tell me the oak undertones...

I'll grab a box as well Thank you Sent from my iPhone using Tapatalk

I would say birds We have Crows / Ravens all over Never saw them eat any of my peppers. But the Cardinals and Sparrow type go to town. And yeah as suggested... Capsaicin does nothing to them. They just love my Tabasco plants in past. Especially when ripe.

PM sent

PM sent

Hi everyone,   Hopefully folks will chime in.  My question is based on having decent heat, but mainly full of flavor and taste.  Heat i would hope to be around 200K to be good, but does not need to hit the Red Savina range.  So having said that.... what is more flavorful to grow and cook with...

Hmmm.... Must have Pepper.... Is it limited to one? because then I can't do it, i just can't man, i tell you... its too painful... :)   My taste honestly is not as strong as a lot of guys on here.  I can't handle the heat most of the people here can.  So here is my "short" list....     Chinense...

  Thanks for the feedback.  I assume it is a stable hybrid then.   Its not like the seed is hard to get ahold of.  Burpee always has it in stock.  its more of the novelty for me of growing from my own stock that I grew.  Just the novelty of it.     Gabe

Hi all,   I understand that Biker Billy Jalapeño is not a true jalapeño, it is a hybrid.  However, I like the flavor and heat that comes off this pepper.  Especially if I let them ripen to nice deep red.   That being said, has anyone kept any seeds and been successful in propegating it from...

I am not sure if this is just for super hots.   For flavor... JHC easily.  Not the hottest, but the most complex awesome flavor of a brown CHinense without getting bitter.   Annuam - Passilla easily.  Very complex flavor.  Earthy, undertone of nuttiness, a bit of heat (not much).   I am growing...

Hi   I can't speak for Alma Paprika.  However I have had very similar experiences with first harvests / pods on new plants.  I have picked up first Naga pods with almost no heat.  Sweet peppers such as Sweet Romanian with almost no sweet / complex flavor.  Feeding / watering has much to do with...

  Cilantro?   Hum being israeli, I don't think i could survive without cilantro.  Its in the blood stream... lol  I love it.  Smell, taste.  

Some claim they get the soapy taste in extreme heat. I haven't really experienced it.    I never had any of the baccatum that you list.    I realized it's all individual perspective but some really good ones are    Limon, Pineapple, champion, bolsa de dulce. I hear amarillo is really good but...

Hi everyone...   This is to all the recent Baccatum loving / praise posts..... lol  (and no this is not a attack.  Its a honest question)   Honestly from the whole spectrum Baccatum so far has to be the absolute lowest on my like scale for peppers.  I like Chinense, frutescens, but I can eat...

  While this is off topic... To answer your question, as i faced the same issue with Serano and Jalapeño peppers.  Two ways.  One is that most peppers that are green have a lighter tinge of green when really still to early and raw tasting / dull.  In the varities i grow they go dark green before...

Good day everyone I lost my Goat's weed seeds. I would like to buy or trade with someone for some seeds. I am speaking of the one that has the Pubescens hair pattern, pods grow upright and are initially black before ripening to green. There are other varieties but I am not interested...

Awesome "family" photo.  Good luck with your grow.  I am sure you will enjoy the heat:) Thanks for sharing.

That is totally awesome. Great garden.  I wish you the best and great season of growing.  

PMs sent,   Much appreciate the responses