That reminds me of a thai plant that a buddy of mine brought seeds back from Tahiti. I tried growing some last season. The trunks do develop quickly, not sure if that is a common thing among thai plants. Although I would bet the one in your picture has been around quite awhile. My friend had said that the plant he grabbed he seeds from looked like a tree, it was huge and the trunk was thick. I am going to attempt to grow it out again this year and maybe overwinter...
My mate over in Tasmania is drying some seeds off that plant for me now and i will grow them next season. His wife is Thai and got the seeds from her family's plant/s when they last visited them in Thailand some years ago.
Looks like Prik Chee Faa (pepper facing sky) skinnier and a bit long than Prik Ki Nu, the typical Thai bird chili
I do grow one similar myself, but mine grow in more of a cluster and a little bit smaller, i thought they called it the "praying to heaven chilli" due to its upright growing habit? In that pic they dont look to be growing in clusters.
I loved this pepper, it's so sweet and juicy with heat slightly above a Hab. I made a mistake of picking my first few pods not quite ripe/mature, IMO for best results you need to wait till the pod colour resembles that of a over-ripe Banana ...when the bright yellow starts to dull a bit.
I just finished a bag of beans that a mate brought me back from Vietnam.
I have no idea what they were, neither does he. All I know is they were very dark beans possibly due to a long roast and had the most amazing caramel and vanilla after taste you could imagine. If you added milk, the color was more reminiscent of hot chocolate.
WoW that does sounds nice!
All Winter i've been putting together a "Hot Spiced Chia Latte' recipe, lots of experamenting with different spices and quantities....i reckon i've just about nailed it ! Nothing like a spicy hot chia latte on a cold winters night.I'll post recipe and picts soon.
Just got back from my roasters with the usual bag of Mysore Nuggets, he knows my palate and strongly recomended me trying some 'Honduras San-Marcos' beans, so came home with a bag of them also.
Anyone else tried the HSM before ?