Jump to content



Member Since 24 Jul 2016
Offline Last Active Yesterday, 09:55 PM

#1517170 advice on Carolina Reaper

Posted by DWB on 10 January 2018 - 11:30 AM

The seeds don't have much heat. It's the placenta. Use a small tweezer to pull your seeds and leave the placenta.


Take a small slice of a reaper and eat it. This will provide your answer.


Go read some of the grow logs from people up your way. I refer you specifically to randyp of Iowa.

#1514683 Hello from Alabama

Posted by DWB on 31 December 2017 - 08:45 AM

Welcome from LA.

#1513702 Capsaicin vs. pain neurotransmitters - Calling all chile alchemists

Posted by DWB on 25 December 2017 - 10:55 PM

I got me a bottle of 99.995% pure DMSO a bit over a month ago. I played around with it on a less painful problem than my back and found it to be very useful in relieving effects of several month old ankle injury. It really does seem to have strong antiflam properties on its own.

Last week I mixed up a half gram of capsaicin with 5 ml DMSO in a 10 ml roller bottle. The very first observation was interesting in itself. When I dumped the DMSO from the pipette onto the capsaicin, it dissolved immediately. It happened in less time than it took for me to shift my focus from squeezing the bulb on the pipette to the capsaicin pile in the bottom of the bottle. This seems to indicate a great affinity between substances and made me hopeful it would pull the capsaicin in deeper than the emu oil.

I did some stripe testing on my arms to feel the heat and it was significant and long-lasting. I painted stripes down veins in my inner forearm to see it I could feel it enter the bloodstream and go systemic. I wanted to know if there was anything like a full-on niacin flush. Nope, never happened.

Today my wife painted a small area of my back closely surrounding the damaged vertebrae. This was a much smaller area than the pain patch mimic and a much less tedious procedure since the DMSO goes through the skin like grease through a goose and dries in no time flat. I felt free to walk around without a shirt while ensuring nothing touched my back. I had her soak the area twice again with plain DMSO to help ensure the capsaicin was driven in as deeply as possible. This may have been overkill.

After 1½  hours I got into the shower without the usual alcohol scrub. A nice thing about this method is there never was any pepper gas effect during the treatment period or during the shower cleanup. The unexpected effect from this treatment was going from a mild warmth and tingle during treatment to full on heart of the sun heat as soon as the hot water hit my back. Right now, 4 hours later, it still feels rather like lying bareback on a car hood on a clear August afternoon.

It appears the DMSO does a masterful job of driving the capsaicin very deep. Much deeper than the emu oil and with a much simpler and much cleaner procedure. Once the intense burn mellows out, I think it's gonna feel very good for a much longer time than usual.


Now that this review is written, I think I'm gonna cozy up with a nice glass of sipping whiskey and a large ice pack :hell:


Edit: The burn lasted about 8 hours and was intense. Today it feels great. Not a trace of pain in my back.

#1509802 Frozen Pepper seeds

Posted by DWB on 08 December 2017 - 03:56 PM

The doomsday seed vault, deep in Norwegian permafrost, stores seeds at  −18 °C (−0.4 °F) but they are dried.

#1507943 Plant/Garden Software?

Posted by DWB on 29 November 2017 - 10:25 PM

If I were the nerd type I'd just make a spreadsheet with Excel or similar software..



Open Office Calc. It's free.

#1507077 Longest life of your pepper plant?

Posted by DWB on 26 November 2017 - 03:35 PM

I have three season scorpion and reaper plants. They produced great early season but seemed to drop off harder than younger plants later in the season. I was wondering if they were losing vigor. We'll see what they do next year.

#1505773 Capsaicin vs. pain neurotransmitters - Calling all chile alchemists

Posted by DWB on 18 November 2017 - 11:21 PM

Two more treatments done for a total of eight. Since beginning treatments in February, I'm very well pleased. Results are consistent with strong relief in the beginning that tapers off slowly through week 5 and done by the end of week 6. And way done by week 7. The treatment today was near the end of week 7 and it sure feels good to have zero pain and a nicely toasted back. I think we would do well to play with a shorter treatment intervals.


The recent treatments are all emu oil with the capsaicin initially dissolved in ethanol. For the next batches I'll lose the alcohol because it seems to greatly increase the volatility of the capsaicin causing more powerful fumes. Not comfortable for my wife doing the application.


I think before long I'll try DMSO to learn if it may carry the capsaicin deeper. That's probably the key for best mileage.


I won't have any updated info or opinions from my doctor until January.

#1503360 [2017] If you could only grow one pepper.. which would you select?

Posted by DWB on 04 November 2017 - 09:31 PM

A yellow one.

#1501534 How early is to early to start growing?

Posted by DWB on 27 October 2017 - 08:55 AM

I started my first seeds late in November last year. Those plants started giving me pods early in July.

#1500967 The most amazing kimchi recipe known to man!

Posted by DWB on 24 October 2017 - 07:54 PM

I've never had kimchi but I do make some no-name cabbage salad that I think is great. It's one of my staple foods. The recipe has been handed down in my family forever. I remember my aunt fed it to me when I spent weekends with them at their lake cottage when I was 5 years old.


I don't know if it's fermented but I know it's supposed to last forever being pickled in vinegar. The bad thing is it never lasts that long so I make it pretty often. The good thing is it's dirt simple. Quick and easy to make and ready to eat the next day. I made a new batch today so I'll post up the info and a picture.


2 quarts of cabbage or slaw mix

2 sweet onions

a bunch of red, yellow, orange sweet peppers


1 pint vinegar. I like to use the cider vinegar.

1½ tsp celery seed

1½ tsp mustard seed

1½ tsp salt

1½ tsp turmeric

the original recipe calls for 2½ cups of sugar. I use a half cup


Cook the sauce to a boil and pour over the vegetables. Marinate at least 12 hours.


Attached Thumbnails

  • cabbage salad.jpg

#1500911 [Oct 23] What are you working on this week?

Posted by DWB on 24 October 2017 - 03:32 PM

Making the tough choices on who goes into the hillbilly winter shelter and who gets left out in the cold.

#1500448 Mills And Dehydrators

Posted by DWB on 22 October 2017 - 01:49 PM

I have an old Italian Tre Spade burr grinder that works very well for grinding dried pods.  It's copper and wood. The grinder mechanism is some sort of dark mystery metal that hasn't rusted in the 30 years I've owned it.  No noise and no pepper dust pollution. I use one glove to cover my thumb and crunch the dried pods down to the burr. It's fairly quick work.





Attached Thumbnails

  • grinder 2.jpg

#1500255 Trying to make peperspray

Posted by DWB on 21 October 2017 - 12:58 PM

Consider this outline used by one manufacturer.


Capsaicin Crystal Production Flow Chart


Raw Material Cleaning & Drying

Raw Material Crushing (40-60 Mesh)

Granulation (Dia 4-6MM )

Extraction with Ethanol ( Recycle the Solvent )


Decolorization Saponification Crystallization

Spray Drying




#1499644 Most flavorful peppers?

Posted by DWB on 18 October 2017 - 10:05 PM

You say you want something that "won't burn your face off," but then list Nagabrains?! :shocked:

Your tolerance must be through the roof :rofl:

I was gonna say Manzanos, Bahamian Goats, and Chocolate Scotch Bonnets, lol


Haha. I grow some very sweet yellow naga brain strain. They're delicious and hot but not that hot. Of course, I may have a busted tolerance :fireball:  For me, a big one is just about the right size sliced up on a sandwich.

Attached Thumbnails

  • YNBS x4.jpg

#1498757 Very spicy lime garlic salt

Posted by DWB on 14 October 2017 - 09:51 PM

No more manual labor to prepare my salt for shaking. I bought an open box set of these ceramic grinders for $11 on ebay. They work like a champ with my spicy salt. The Acacia wood handles look nice.



Attached Thumbnails

  • grinders.JPG