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The 11th Annual Hot Pepper Awards ACCEPTING ENTRIES!


Member Since 19 May 2017
Offline Last Active Nov 22 2017 04:44 PM

#1506087 Three more 2018 All-American Selections

Posted by Gorizza on 20 November 2017 - 09:17 PM

I'd like to try the Red Ember but that 'high yield" hab that has 10-11 peppers at once doesn't do much for me lol!
Edit: I looked at the second page there and the early season Aji Rico looks promising as well!  

100 per season is nothing to shake a stick at though!

#1506003 Three more 2018 All-American Selections

Posted by Gorizza on 20 November 2017 - 12:36 PM

In July I made a post about the 2017 AAS winners and included Onyx Red, which had just been awarded a 2018 AAS award.

As of Today, three more 2018 All-American Selections have been made for hot and sweet peppers, for a total of 4. That is a big year for peppers. The winners are below.


Red Ember F1 (Cayenne)



Red Ember produces a large number of rounded end fruits on durable, medium-sized plants. Judges described the thick-walled fruits as spicy, but tastier than the traditional cayenne, with just enough pungency for interest. The variety is an earlier producer, so its well suited for shorter growing seasons.


Breeder: Johnny's Seeds. BUY SEED


Roulette F1 (Habanero)



We've been seeing sweet heat-less habaneros coming out for a few years now, but to my knowledge this is the first one bred with all the resources of a large seed company. This variety of sweet hab was bred by Terry Berke at Seminis, so the variety was trialed at various locations all over North America before release. Gardeners will be delighted with the earlier production of large, uniform fruit and a very high yield. One judge noted that each plant easily produces 10-11 fruits at one time and up to 100 per season so there are plenty to eat fresh, cook with, and enjoy! 


Breeder: Seminis Vegetable Seeds, SEED NOT YET FOR SALE




Mexican Sunrise F1 (Hungarian)



This was a regional winner for the Southeast and Southwest. Mexican Sunrise Hungarian Pepper F1 brings to the garden a full spectrum of colors from lime green to yellow then orange and red as the fruit matures. These earlier maturing conical pendant shaped peppers produce a thick-walled fruit that can be eaten at any stage. The fruits are semi-hot, attractive peppers which can be used for ornamental purposes as well as for processing, pickling, and fresh preparations. Vegetable gardeners are sure to enjoy this pepper with its attractive fruit, early maturity and high yielding plants that look great in any gardenscape.


Breeder: Seeds By Design. BUY SEED maybe its this one? seeds by design uses the same picture for this variety but they don't list it under the same name...

#1503792 Hello from NC!

Posted by Gorizza on 07 November 2017 - 11:26 AM


I'm in Orange County, small town called Efland.  Where are you located?


I'm from Winston-Salem and I know Efland alright. My folks used to work in Hillsborough and my aunt lives in Mebane.

#1503648 Hello from NC!

Posted by Gorizza on 06 November 2017 - 03:40 PM

Hello and welcome! I'm from NC too, whereabouts are you located?

#1503367 [2017] If you could only grow one pepper.. which would you select?

Posted by Gorizza on 04 November 2017 - 09:55 PM

Some kind of thai pepper, maybe yatsufusa. They're wicked prolific and I eat one every day year round.





#1503364 Sugar Rush Vanilla

Posted by Gorizza on 04 November 2017 - 09:52 PM

Heat-less walls are the norm, genetically.


So funny to sell a pod as a seed packet, but they're marketing it well. It really is the only way to be 100% sure you're buying whats on the label, and the harvester doesn't have to process anything.

#1502990 2018 SEED TRAIN #2

Posted by Gorizza on 03 November 2017 - 10:24 AM

Off to you, edmick.

Tracking: 9405503699300125256466



Wow, i wasn't expecting so much seed! I'm going to have to put more in next time, I only submitted something like 6 varieties that I think might be rare, but after going through the package I noticed some of my favorites weren't represented, so I'll get those out on next year's train.


Great job capcom, everybody play fair and lets get this thing all the way around.

#1502713 2018 SEED TRAIN #2

Posted by Gorizza on 01 November 2017 - 08:01 PM

I have recieved the package! I've got my contribution bagged up, I'll go through it and make some selections and have it out to Edmick in Friday's mail.


#1499302 How to note a cross: More naming convention

Posted by Gorizza on 17 October 2017 - 01:54 PM

Mother x Father


F1 is progeny of the cross, F2 is seed from that, F3 is seed from that etc. This is if you do selection at each generation


Sometimes people will make selections only at the F2, then inbreed an entire F2 population without making selections until the lines are fully inbred. if you do this then the F3 is really an "F2 derived F3" which you can note as "F2:3." F2:7 lines is a good goal if you have the time and can do a winter nursery.





You've been asking a lot of questions about naming conventions lately. You've probably found out that hobbyists and backyard breeders don't really follow a lot of rules, haha.  Real breeders usually use internal codes to notate all of their lines, and then give it a new catchy name when they want to release a variety. Thats all you need to worry about.


#1498500 What to do with all these Carolina Reapers?

Posted by Gorizza on 13 October 2017 - 11:44 PM

Austin set you right w the link for the puree.  You've already frozen/made hot sauce/dried some and made pickles, so the only other thing I could recommend would be pepper jelly.  Then I would probably dehydrate the rest of your harvest.  Dried pods don't take up room in the freezer and can be ground into flakes or powder and you can still use dried pods to make hot sauce.  



Great idea! I forgot all about the jelly. I have had some pretty tasty apple pepper jelly! Makes a great marinade as well. Thank you!

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+1 on the jelly. I made strawberry/white grape, with reapers, ghosts, red habs, and a couple ripe jalapenos. I mix a couple spoonfuls with cream cheese and eat it on Ritz crackers. It is amazing



My mouth is watering just thinking of it! Yum!

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Nice! Deer hunting season is coming up soon here. I was thinking some reaper venison sausage or bratwurst, and venison fire jerky as well. And I'm definitely making some jam/jelly. Sounds delicious

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My buddy just helped me harvest my reapers and scorpions to make jelly. I thought he was crazy, but he says its the best pepper jelly he's ever made.

#1498113 Doubled Haploids (Anther Culture) Introduction to concept/possible at Home?

Posted by Gorizza on 12 October 2017 - 11:25 AM

I just was finishing a longer response when my computer crashed ( :violin:) , so I'm going to be briefer this time. Let me know if you have any questions I'd be happy to elaborate.


I am a tissue culture biologist, here are some things you might not have thought of that you will need:

Autoclave, Laminar flow hood, cartridge filtration kits: These are important for the same reason. The media you will use is all excellent breeding grounds for fungus and bacteria, and they will spread quickly and kill all of your tissue. There are guides online for how to use your oven as an autoclave, but sometimes you can pick them up on surplus from universities or hospitals for cheap. Laminar flow hoods are very expensive and usually custom. If you can't afford it I think there are guides online for building your own. Cartridge filtration will need to be ordered from a science company, but worth it for sterilizing some hormones and such directly into your already autoclaved medium before pouring plates.


In 2001 the Society for In Vitro Biology (of which I am a member) commissioned a review of biotechnology in Capsicum. There is a section on this subject. If you can get the paper free from a library go for it, but honestly it sounds like it might be worth buying for you. Let me know if you can't afford it.



Another wonderful source is this chapter from Biotechnology in Agriculture and Forestry. I've never read it but still.



The most recent work was in 2005, and honestly it seems like they might have thought of everything. This is a must read, as it is (imo) the current state of the art.

Supena, Ence Darmo Jaya, S. Suharsono, E. Jacobsen, and J. B. M. Custers. "Successful development of a shed-microspore culture protocol for doubled haploid production in Indonesian hot pepper (Capsicum annuum L.)." Plant cell reports 25, no. 1 (2006): 1-10.







#1497272 Assorted Brands of Spicy Gummy Bears (4+ Products)

Posted by Gorizza on 08 October 2017 - 04:37 PM

haha great review, what a goofy product! 

#1494811 New Setup... Hots

Posted by Gorizza on 28 September 2017 - 09:05 PM


In the case of the Bhut Jolokia we all know and love, it actually comes from east-central Mexico. At least it did at the time of Columbus and other early explorers.


Granted the pepper we get from India today does have its own unique character, but the point is that I though it originated in India, when in fact it was Mexico.  Who Knew ??




Oh, yeah that was the origin of origin sure. You're likely quoting the Kraft 2014 paper (a strong argument). Some say Oaxaca, I'm in the camp voting for Guatemala personally, just based on the diversity of the wild populations.


all crops have a center of domestication, but that doesn't mean they haven't been adapted for different climates. If you're trying to replicate the climate to which the ghost is adapted, shoot for Assam.




But I don't mean to derail, your setup looks spectacular and I am very jealous.

What do you think the mottle is? nutrient deficiency?

#1494093 De-spicing my mortar and pestle

Posted by Gorizza on 26 September 2017 - 08:48 AM

I would say ethanol. Try buying some grain alcohol (id avoid rubbing alcohol since you'll be preparing food with this) and scrub it in, let it soak, pour it off a few times.

#1493736 D3monic's Crossing Project/Community Grow

Posted by Gorizza on 24 September 2017 - 06:50 PM

Any pepper coming from d3 is 10/10 +1. I see it replacing pepper X any day of the week.