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I haven't been around for a while, had two bad pepper years in a row here in the great white north.  Hope springs eternal though, so I seeded several hundred C. chinense and C. Baccatum varieties today and have them on the heat mat tonight.   I'm always on the lookout for seasoning pepper...

With 75 varieties growing this year I swore I was done, but a priest from Nigeria has perked my interest in Nigerian peppers, enough that I want to give a few a try this year. I'm looking for these or any other named varieties from Nigeria. Ata Barukono Ata Ijosi Ose Utoro Ose Nsukka He's in...

The temptation to skin one of my daughters new kittens is pretty damn strong. I had all of my peppers started and was looking good this season when one of them decided to jump from the top of a chair onto the rack where my plants were and dumped one of the trays from the top shelf. Of course...

I've been doing a lot of reading on paprika lately and find myself at a loss to get a clear definition of the "post-ripening" process. I've found references that say after the peppers are harvested ripe their flavors are fully developed by post-ripening for 10-40 days before being dehydrated...

What are people using for woozy cap liners? The person I'm working with on my sauce making process is insisting on a hermetic seal, which isn't possible with the normal liners for woozies, and I don't want to step up to larger bottles with metal caps with plastisol liners and be different than...

I have a friend who's not much of a hothead, but is getting into BBQ contests. He would like to grow some different paprika peppers himself so while experimenting with rub and sauce recipes he can smoke them with different woods, try different grinds, etc. I've only got one Hungarian paprika...

Well, it's almost time for deer camp. Time for a couple of good sauces to keep you sweating while on the stand... This one is a fairly traditional apple BBQ sauce, with Douglah, Scorpions and Serrano Tampiqueno peppers providing the fire. Here is a shot of the ingredients, except for the...

Are there any concise federal guideline documents or is it really entirely up to your process authority? Tomorrow I go to take a certification class/exams to start working on a food processor license, mostly in hopes of getting some of my questions answered during class. I've attempted to ask...

I had pulled all the seasoning pepper plants into the garage, and just stripped them and cut them back. I normally just slice the seasoning peppers up and freeze them to use in everything from my morning omelet to a side dish of sautéed peppers with dinner. I'd been planning for a while to try...

I am looking for the following varieties to complete my 2012 grow list, if anyone has any available for sale/trade or knows where they are available for sale I'd love to hear from you! Black Cayman Grenada Hot Morouga Yellow St. Kitts Red Habanero Trinidad Scorpion Morouga Blend "Satan's Strain"

Peppadon't as in don't ask me the obvious questions. These are a Baccatum pepper of the size and flesh characteristics in the picture, The original seed source was South African. They are a very long season pepper, the last to ripen for me at 7+ months from seed to the first ripe pepper. It...

After picking the plants clean and cutting them back for overwintering I put everything decent sized and less that fully ripe in paper bags in the basement. They are starting to ripen up nicely, but I simply don't have a need for them and I have too much to do; cleaning up the yard and gardens...

What is your opinion on this strain? I saw CmpMan included the Barrackpore chocolate in his powder, but while I see a couple of threads where people are growing it and mentioning it's heat, there doesn't seem to be much detail. I see two mentioned, the red and chocolate. Are they stable...

Peppadon't as in don't ask me the obvious questions. These are a Baccatum pepper of the size and flesh characteristics in the picture, The original seed source was South African. They are a very long season pepper, the last to ripen for me at 7+ months from seed to the first ripe pepper. It...

First 5 members to post here win the offer. PM me after for my mailing address. Rules are below: - Must be a U.S. member to participate - You must post on this thread to reserve your place for tracking reasons - Send me a self-addressed stamped envelope - NO PRE-PAID METERED POSTAGE...

I've only been on here a short time but have been lucky enough to get on two free offers from cmpman, ordered some odds and ends from Aji Joe and have enjoyed reading a lot of the board. I had an amazing growing year, the freezer is full of peppers and I still have more to process, so I decided...

It got down to 37 here last night, forecast is for 36 tonight. I'm tired of carrying 60 5 and 7 gallon grow bags in and out of the garage at night, so I started stripping them and pruning them back for overwintering this morning. Looking at my buckets of pods so far, I think I'm likely to end...

Australian article on how they grew the tested ButchT's. I thought the idea was interesting, I was planning on starting vermicomposting to get worm castings anyway. Maybe I should hang bug zappers over the pepper patch next year?

I'm going to try two types of traditional Caribbean style peppa sauces this year. The first one I want to do is fermented, and this will be my first effort at fermentation. I wanted to have someone do a sanity check before starting the chopping. This is based on memory of a basic recipe told...

I'm going to ship boxes of some of my superhots to a few friends as the freezer is getting full and my wife's expression as I keep bringing in more buckets of peppers every day is getting to the 'you're in trouble' stage. It's been raining whenever I have free time so I haven't been able to...