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The 11th Annual Hot Pepper Awards - WINNERS ANNOUNCED!


Member Since 28 Jul 2016
Online Last Active Today, 04:35 PM

#1562107 Bhut Jolokia vs jays peach ghost scorpion

Posted by Bicycle808 on Yesterday, 06:21 PM

I've eaten both. The JPGS is noticeably hotter than the typical red Bhut Jolokia. And its heat creeps like no other pod I've had (which is admittedly not such a huge variety, but...) I think both varieties are rad and 100% with growing, but they aren't so similar where growing both would be redundant. At least, not in my opinion.

#1561858 How long till fresh peppers?

Posted by Bicycle808 on 21 June 2018 - 06:40 PM

All I know is, it takes too long. I never bothered to time it, because I'm sure it'd drive me mad.

I got a good number of pods set on various plants now. All of them are green, and most of them are tiny. I'm not sure how long I'll be able to stand it.

#1561628 crazy phenos/good taste

Posted by Bicycle808 on 20 June 2018 - 09:13 PM

Goronong looks weird tastes good.... if you dig the chinense funk.

#1559791 Can a Single Plant Produce Peppers With Viable Seed?

Posted by Bicycle808 on 13 June 2018 - 12:08 PM


Chiles are self-pollinating plants; they can take care of the whole deal by themselves. Other plants, like tomatillos, needed to be pollinated by another plant. But chile plants can go at it alone.

#1559790 Me thinks my MOA red might be a tad hotter

Posted by Bicycle808 on 13 June 2018 - 12:05 PM

Those do look like Naga Morich, and if they are, I'd say that's a happy mistake because Nagas are delicious low-level Supers, and the plants tend to be hardy and productive.

Good luck with them!

#1559229 Different baccatum

Posted by Bicycle808 on 10 June 2018 - 11:01 PM

Might i humbly suggest selecting for delicious pods or robust plants or high yields, instead of cute foliage?

#1558541 Carolina Reaper Seed Watering Help!

Posted by Bicycle808 on 07 June 2018 - 08:22 PM

A lot of experienced growers don't like it, but I'd suggest rocking the paper towel method for rookie growers like you and I, who have far more angst than we have patience. But, instead of paper towels, use coffee filters. And, instead of Reapers, grow Primos.

But for the ones you already got in the media, best bet is to keep them wet as F till they sprout. They won't germinate if they dry out. Once they become little plants, though, you need to water them less because too much moisture, and they'll dampen off, which sucks.

Hth, glwyg, etc

#1558537 Droopy leaves, thin plants

Posted by Bicycle808 on 07 June 2018 - 08:09 PM

Man that sucks. We have had a lot of rain out my way too... My plants are all still sitting up straight, but there's far more yella in the leaves than I'd like.

Good luck with your ghost plants. I don't know much, but one thing I've learned about pepper plants is that, usually, they ain't actually dead until they're dead. I predict you'll pull thru this. 👍👍

#1558505 Too soon?

Posted by Bicycle808 on 07 June 2018 - 05:27 PM

I'm a fat, hungry, greedy bastard. If a plant has pods hanging, I'm happy. I realize that one could theoretically discourage blooming so encourage more vegetative growth, which means potentially far more pods down the line...

But my greed is more of a short-term, instant gratification thing. I'm not looking to the future... I want my pods asafp.

I did get some little scrawny plants from the nursery with a lot of buds and flowers, even a few little pods. In practice, I didn't punch any of our anything, but I put the plants into the beds with the rest, knowing full well that the plant might very well slow down on the flowers and concentrate on growth. And I'm cool with that, either way.

Like ChiliDude said above, the plant knows better than I do. I firmly believe that.

#1558491 Carolina Cayenne

Posted by Bicycle808 on 07 June 2018 - 03:37 PM

Most folks who mess with peppers feel like there are multiple strains within a particular variety, especially when we're talking about the more popular and/or mainstream chiles, like Jalapeños, Habaneros, Bells, and even Cayennes.

Other folks tend to be more traditional/pedantic/retentive about it. They like to stick to the classics, spell Mexico with a "j," Jalapeño with an "x," and insist that the only way to get true landrace seeds is to visit a street vendor at a market in whatever country the chile in question comes from, where you can buy a fresh pod and save seeds.

Personally, I am a little bit skeptical of the dizzying array of sub-strains, many of which are unstable and/or BS. I see a lot of dipshits making cute names for their questionable f2 crosses and I think to myself: "that's not a real pepper!" But I also see that there are significant differences between different strains within a variety and, even if it's not a real & stable strain yet, dedicated growers could make sure that one day, it will be.

All of this stuff is largely a matter of philosophy and perception. In the end, we're all just trying to grow delicious chiles in our gardens... 🤔😀🦍🌶️

#1558187 Bahamian peppers?

Posted by Bicycle808 on 06 June 2018 - 01:45 AM

good luck.


my best advice is, grab SOMEthing, even if it doesn´t seem esoteric or special at the time.  Otherwise, you run the risk of kicking yourself for not jumping on the opportunity when you had the chance....

#1558186 jamaican hot chocolate question or maybe Capsicum Chinense question in general

Posted by Bicycle808 on 06 June 2018 - 01:42 AM

I grew out 3 JHC plants last year.  2 of them were as you described: super-productive, seemingly indestructible, all-around awesome.   The third was more of a normal hab-type; meaning, still pretty hardy and productive, but not as early and unstoppable as the others.  The one plant, in particular, was very early to produce.  And none of the three grew as tall as most of my other chinense.  So, basically, i wouldn´t worry about it.  Enjoy those pods, overwinter the plant, save seeds, etc.  Don´t remove those early buds; the plant will drop flowers if it isn´t ready to produce so if it´s hanging 8-12 pods, it´s likely ready.  Remember, in most cases, your plant will know what it needs better than you will, right?  =D

#1558165 Harvest

Posted by Bicycle808 on 05 June 2018 - 08:53 PM

I got some tiny pods on all my Guajillos, and some of my Poblanos. I'm still eons away from picking anything

#1557910 Store-bought peppers

Posted by Bicycle808 on 04 June 2018 - 05:17 PM

I don't get why shitty orange habs are the standard hab. Why not peach?

The problem is more with the "shitty" part than the "orange" part. When I buy Orange Habs at the supermarket, they aren't that great. Usually, they're less hot than I expect from a Hab, and while the classic Hab flavor is there, it is far fainter. Worst case, there is a faint cardboard/ wet woodchip flavor present. When I grew shitty generic Orange Habs last year, they were as hot as the hottest market Habs and very flavorful. I love how Orange Habs taste, unless it's a cardboard supermarket one. I know a lot of ppl say they don't like it...

But yes, I have found that store bought Habs, Jalapeños, and Serranos are different from homegrown. NEVER in a better way. Jalapeños tend to be less hot, far less flavor, and sending corked. Same goes for Serranos. Before I grew my own Serranos, I didn't even know that they could show corking.

Edmick, I took note of what you said about the origins making a big difference in flavor. I'd noticed that store bought Chiles could be hit or miss, but never paid attention to where they shipped from. I'll definitely look for that in the future.

To summarize, my experience last year with Orange Habs, Jalapeños, and Serranos was so eye opening, this year I'm growing even more of the pedestrian supermarket varieties. Habs, Jalapeños, Serranos again plus Poblanos, Guajillos, Thais, Tien Tsins...

#1557266 They kinda taste the same

Posted by Bicycle808 on 01 June 2018 - 07:02 PM

Muck, I'm super jealous. I didn't get obsessed with it until I had already gotten my grow well underway. I guess it'll wait till next year...