Jump to content



Member Since 03 May 2015
Online Last Active Today, 07:08 PM

Topics I've Started

We Need A "Pinned" Thread In Pepper ID

17 October 2018 - 07:23 PM

Again & again & again (Might I be redundant and use AGAIN!) the forum gets a thread started with a post, hello all i have no idea what these are any ideas?, a couple of blurry/sideways pix and nothing else. As I'm sure you've noticed I like to help but this has been a constant Q&A of the same basic questions:
1. What did you grow?
         a. Hot pepper A?
         b. Hot pepper B?
2. Did you grow from seed?
         a. What pepper did they arrive as?
         b. Where did they come from?
3. Did you receive as a plant?
        a. Where did the plant come from?
        b. What name did you receive it as?
Additional helpful questions:
1. A picture of flower very helpful.
            a. White anthers indicative of C. annuum
            b. Blue anthers  indicative of C. chinense
            c. White flowers with green/yellow splotches always C. bacatuum
            d. Purple flowers always C. pubescens
2. Fruit per node?
         a. Single fruit per node indicative of C. annuum and C. baccatum
         b. Multiple fruit per node always C. chinense


And we haven't even started with fruit shape, color, position (Pendant or upright?) or texture. Many of above can be described or "picked" by the OP to help ID without them posting a pic.....Because they already have a pic!.


Wadda ya think boss? We can ad or delete from above.. We can change the format.. But I think the tile should read, Before You Post - Read This!  And if they don't we can make the first answer, "Did you read the pinned help thread above your post?"....

NECM 2018 Topped & Not Topped Glog

14 July 2018 - 12:00 PM


To top, or not to top, that is the question:
Whether 'tis nobler snipped and suffer
The slings and arrows of outrageous growth,
Or to take arms against a sea of questions
And by leaving them. To dieto sleep,
No more; and by a sleep to say we end
The quandary and not the thousand unnatural shock
That topping is heir to: 'tis a debate to settle

So I didn't have much of a plan for this season as I use mostly powder and my '15 harvest is still keeping my grinders full. After reading The Great "Evidence for Topping (or not)" Thread I was perusing the Bonnie pepper plants @ Home Depot and found two trays of Red Ghost Pepper and said to myself, "Self, it's a sign from The Pepper Gods!"...


So let's get started... Of those two trays the one on the left had seven plants that were very similiar in size and vigor and six came home with me for this glog.


So I topped three & of course left three.



I rejuvinated six of my 5gal. pots by weeding, breaking the top six inches loose and adding new media - compost - perlite and mixing it in with that top six inches.





Plant markers and plants - cut the peat pot back - put them in their home for the next four months.





Topped in the tan pails and non-topped in green.



More to follow! NECM

Acronym List Revisited

04 June 2017 - 09:08 AM



as for updating the original post unfortunately you cannot do that anymore and after a few days it is locked permanently. You will have to re-post with the new updates into the thread.

Hmm.. I didn't know that.  I wonder if there is a way around it, like an admin being able to unlock editing rights.


Acronym List/Original Thread

As Bofu hasn't been around to continue this really great idea I've picked up the flag and added updates from original thread. Remember, we only have 4 to 5 days to update the list on this post so get your contributions in quickly!

CAP ### - The German Research Centre for Biotechnology
CGN ### - The Centre for Genetic Resources, Netherlands
CO ### Asian Vegetable Research And Development Centre in Taiwan
GRIF ### are the old number of the ARS/GRIN (Predecessor to PI below)
PI ### - Plant Introduction (Agricultural Research Service)
CARDI - Caribbean Agricultural Research & Development Institute
CPI - The Chile Pepper Institute
MOA - Ministry of Agriculture
CCN - Cross Country Nurseries
MAMP - Mojo Addicted Mutation Pepper (Mojo Pepper)
PL - PepperLover
RFC - Refining Fire Chiles
SLP - Semillas Las Palmas
TFM - Trenton Farmers Market
THSC - The Hippy Seed Company
WHP - White Hot Peppers
BT - Butch Taylor
CP - Christopher Philips
DM - Dave Minor
MA - Matthew Arthur
MFPJ## - MeatFreak ProJect
RSMC - Rick Statezny Michael Christensen
SM - Steve McClaurin
SR - Sara Ragoonanan
SR - Sara Rennie
7JPN -  7 Pot Jonah x Pimenta De Neyde
BB9 - Bleeding Borg 9
BBG7/ BB7/ BBG - Bubblegum 7 Pot
BBM - Big Black Mama
BLS or LBS - Brown Large Scorpion
BMM - Big Mustard Mama
BOC - Bhut Orange Copenhagen
BRM - Big Red Mama
BS - Brain Strain
BTR - Butch T Reaper
BTS - Butch T Scorpion
BYC - Bhut Yellow Copenhagen
CBBG7 - Chocolate Bubblegum 7 Pot
CBS - Chocolate Brain Strain
CPR - Chocolate Primo Reaper
CRS - Chocloate Reaper Scorpion
DGS - Dale's Ghost Scorpion
GKB - Genghis Khan Brain
HP22B - (AKA) Carolina Reaper
JAFSH - Just Another F-ing Super Hot
JCGS - Jay's Chocolate Ghost Scorpion
JPGS - Jay's Peach Ghost Scorpion
JRGS - Jay's Red Ghost Scorpion
KN - King Naga
MRM - Moruga Red Monster
PDN - Pimenta De Neyde
SB - Scotch Bonnet
SB7J - Scotch Bonnet x 7 Pot Jonah
SRTSL - Sara R Trinidad Scorpion Long
TS - Trinidad Scorpion
TSMB - Trinidad Scorpion Moruga Blend
UBSC - Unknown Brain Strain Cross
WAL7 - Wicked Ass Little 7 Pot
Y7P - Yellow 7 Pot

the Chileman dot org/Crossing Chili Peppers


Hazmat Incident at Laguardia Airport

29 March 2017 - 04:50 PM

OK, which one of you trying to import without a APHIS permit?

TSA agents exposed to hazardous material at LaGuardia
3 TSA Workers Exposed To ‘Food Substance’ In Hazmat Situation At LaGuardia Airport
Possible hazardous material at LaGuardia Airport later deemed food substance, PA says

Scientific Observations of Environmental Stress on Pepper Varieties

24 January 2017 - 03:22 PM

In response to solid7, "You're the overzealous master of link posting, about things, and for the sake of.  Feel free to find it, and repost it, yourself.  If you can find an animated gif of Obama sitting on a crate yawning, you should have no problem finding a study that I linked to.", my response is - others with much more resources than any gardener has in his backyard and a single link posted I don't know when or where it came from, I'll take the links to well funded research by organizations that are internationally respected. Unlike those whose single mindedness is of their own observations with closed acceptance to widely accepted research I did due diligence and looked for and found it is a complex combination of many things but genetics, amount of stress, type of stress, and when applied can and caused slight decrease - no change - to substantial increase.... 

Aerican Society for Horticultural Science/Impact of Drought Stress on the Accumulation of Capsaicinoids in Capsicum Cultivars with Different Initial Capsaicinoid Levels
"In conclusion, capsaicinoid levels increased for all cultivars studied when subjected to drought stress, except for the cultivars in the high pungency group. A yield response under drought stress for the medium pungency group varied and was not found to be associated with drought stress."

American Society for Horticultural Science/Water Deficit Affects the Accumulation of Capsaicinoids in Fruits of Capsicum chinense Jacq.

"Habanero pepper plants under water stress had a lower height, root dry weight, and root/shoot relation than control plants, which were irrigated daily. However, fruit growth and production were unaffected by water stress. Capsaicin and dihydrocapsaicin concentrations increased in fruits of stressed plants compared with control plants, and this effect was correlated with fruit age. "
MDPI/Characterization of Different Capsicum Varieties by Evaluation of Their Capsaicinoids Content by High Performance Liquid Chromatography, Determination of Pungency and Effect of High Temperature
"High temperatures can be a negative factor in the accumulation of capsaicinoids in certain varieties
of chili peppers, this study showed that the varieties most affected were Jalapeño and De árbol peppers
as they lose 61.5% and 32.5% of total capsaicinoids, respectively. Moreover, the temperature rise in
greenhouse favored the accumulation of total capsaicinoids in varieties Guajillo and Serrano and
corresponding to an increase 3-fold. Furthermore, the Puya variety showed a slight increase of 21% in
the amount of total capsaicinoids; while having a slightly positive effect on Ancho with an increase of
8.6%. These data demonstrate that the responses of the peppers did not show a homogeneous behavior.
In literature it has been reported that levels of capsaicinoids increase in spicy peppers varieties more
than in sweet peppers when the temperature rises in the place where cultivated, however, our results
show a decrease in the amount of capsaicinoids in Jalapeño and De árbol varieties. "
Some like it hotter: UC Cooperative Extension tries to grow a spicier jalapeño

"Research studies in Mexico, Taiwan, Thailand and Spain have shown that water stress results in hotter peppers so Sanders and Baameur tried irrigating with less water. For us, it did not show that, Baameur said. We sampled fruit and we analyzed it for capsaicin content, which makes a pepper hot. It was fairly low, actually it was almost half of what the normal treatment, or control, would be.

The relatively cooler climate of the Santa Clara County area may be the reason the pepper plants produce different results. I think it's more a relation to heat, ambient temperature, much more than just water, Baameur said. Cool years and hot years will result in different heat units for the same jalapeño variety.[/size]
My conclusion is different influences have different results at different times but generally environmental stress has an influence on the pungency of peppers, YMMV.