I didn't eat my first superhots. I bought dried Ghosts for a friend (didn't ask why he wanted them) but they arrived during summer break and so I had to hold on to them for the better part of the month.
Every day, waking up to that smell was just wonderful. That's where my love of extreme spice came from. That and the appearance of a local sauce shop where I could taste the pepper in onion relish.
Think on peppers like the common red ghost pepper. From its dna, we know it is a cross between C. chinense and C. frutescens. We generally think of it as coming from India. Thing is, I am fairly sure C. chinense and C. frutescens are both from the Americas and surrounding islands. Did the Brits bring the different peppers to India for cultivation and come up with the cross? Was the cross already existing in the Americas and the Brits brought the cross to India for cultivation?
I have seen speculation that the C. Assamicum species (a hypothetical one given to the indian supers) isn't so much a cross between C. Chinense and C. Frutescens but a divergent ancestor thereof, which merely retains traits of the original proto-Chinense, mixed in with the superhot mutation and a few other adaptations to suit the local climate.
Apparently there is actual evidence to suggest that C. Frutescens evolved out of C. Chinense (I cannot confirm, I'm no geneticist) but the rest of the theory is not well regarded by the scientific community and the existence of C. Assamicum at all is highly discreditted.
I find that last part weird, since there is at least one well defined difference between your average C. Chinense and almost every superhot. But, again, defining species is not within my area of expertise.
I'm merely sharing a theory that I found interesting in the hopes that you find it such as well and maybe even get more out of it.
They're very similar and a very similar price so whichever one's on offer is the one I'll get. Nice butterscotch/vannilla notes to them from the wheat but they're very mild and the real appeal is more their comparative lack of flavour.
The cheap crap tastes quite strongly of nail varnish remover to me and, IMO at least, that includes Smirnoff.
Jigsaws, Caramel Reapers, Fish Peppers, Cheiro Roxa, Pink Tiger, Red and Yellow MoA Scotch Bonnets, Orange regular Scotch Bonnets, a White Bubblegum, some Puerto Rican Yellows from highly purpling seed stock, some Biquinhos and a Chocolate Bhutlah PL. I think that's everything. I missed out on a few of the more common varieties like Jalapeños, Habs and Peters that I wanted to grow due to space issues.
Let me know what you make of the Onza, it's a new one to me.
Ok, let's be a little more specific: Using dried ketchup in place of regular sounds gross.
There's nothing inherently wrong with ketchup that isn't moist but that moistness is a part of its appeal in its traditional uses. I wouldn't wrap my chips in jerky but I'd hapily douse them in gravy (apparently a local speciality) and I like my burgers juicy. For that reason, I find kimchi rather enjoyable on burgers, despite not really apreciating it in other settings. It really adds to the texture and juiciness, while "ketchup jerky" sounds like something that would provide the texture of cold, american-style, burger cheese (basically rubber) and take away from whatever juices the burder itself had.
I'm sure you could find a use for dried ketchup but, for me, that use would probably just be rehydrating it. Most, if not all, of what I have ketchup with prefers a sauce.
Supposedly the Dorset Naga is an offshoot of the Naga Morich specifically bred for ease of growing and yeild size in a UK climate.
Assuming that america is more similar to our weather than trinidad and india's, however, that should be a plus over there too.
As my plants get bigger, I'm starting to realise just how high my hopes for AJ's white bubblegums are. They look super spooky on his pics but apparently aren't as amazing consistently so we'll have to see.