Hey everyone!! New to the board. My name is Dustin, and I'm a Chef living in Maine. I stumbled across super hots during this past summer when a friend of mine was growing some carolina reapers and ghost peppers in a green house and I bought up all he had. Made sauces, chutneys, oils, powders, and pickles. Once he ran out, I purchased some variety packs off the internet and thats when I really got into it. Yellow reapers, chocolate ghost, fatallis, scorpions, all amazing and all have different flavors. As a Chef, I am primarily interested in flavor over heat, but I really, reallly like hot stuff. Maine has a pretty crappy growing season for stuff like peppers, so I began researching indoor growing. I now have a grow room with a couple butch t's, a red savina, caribean red, 3 carolina reapers, and a handful of fatali jigsaws. All but the jigsaws are flowering(just planted them) and I expect to have more peppers than I can handle in about a month. In Maine, in the winter. I'm pretty excited. Once I get a round of peppers from these, I plan to cut them back and get them ready to send to my friend's green house. He runs a non-profit that uses the produce to raise funds and to teach groups in the community about gardening. I am already planning the next round of peppers that will go outside duing the summer as well as beginning some bonchi projects that I plan to keep in other parts of the house. Pretty much hooked.
I would like to thank everyone who shares on here, because I have learned a lot. Hopefully I will be able to share some experiences or recipes that can help some of you as well.