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Member Since 19 May 2017
Offline Last Active Sep 15 2018 06:53 PM

#1580195 natural thickening

Posted by Gorizza on 05 September 2018 - 04:46 PM

Okay thank you, i need to take out water from recipe 


Haha, yep. If you add water its gunna be wet.



Thats good advice about using dry ingredients where possible though. I hadn't considered dehydrating my fruits before adding them to the sauce.

#1578345 Looking for orifice reducers and lid liners

Posted by Gorizza on 28 August 2018 - 10:49 AM

in before jokes about orifice reducers

#1575922 What Is Wrong With My Cayanne Pepper Plant?

Posted by Gorizza on 16 August 2018 - 10:21 PM

Weak stalk and thin leaves is this guy getting enough sunlight?

#1575078 Chiltepin cross

Posted by Gorizza on 12 August 2018 - 03:27 PM

 You could (and likely will) get variation if you save seeds.


The variation from chiltepin crosses is super cool though they're so close to the wild relatives that they do some really cool things when they start to segregate. You should totally save seeds!


Any idea who the father is?

#1574867 A Matter of Taste: Capsaicinoid Diversity in Chile Peppers and the Importance...

Posted by Gorizza on 11 August 2018 - 04:10 PM

Paul Bosland and Ivette Guzmán wrote a chapter in the new book Capsaicin and its Human Therapeutic Development titled "A Matter of Taste: Capsaicinoid Diversity in Chile Peppers and the Importance to Human Food Preference" and its a real treat. Its available open access here:




I've also attached the PDF


Chile peppers are valued worldwide for their distinct capsaicinoid compounds that have
been used traditionally in medicine and culinary practices. With 32 known species, five of
them domesticated, they provide unique chemical profiles, when consumed by humans.
Capsaicinoids, the spicy compounds, are alkaloids used to deter herbivory in the wild,
offering protection to the chile pepper fruit seeds. Among the 22 known capsaicinoid
structures, capsaicin and dihydrocapsaicin are normally the most abundant. In humans,
capsaicin binds to nociceptor TRPV1 that generates a heat sensation. Capsaicin also mitigates
inflammation responses in the digestive tract and has the potential to aid in nutrient
absorption. Distinct heat profiles were recently described for the five domesticated
Capsicum species showing a difference in heat sensations specific to species and pod type.
Due to the many capsaicinoid structures, we explore the implications and opportunities
of having a diverse array of heat profiles in genetically diverse Capsicum species.

Keywords: TRPV1 receptors, pain, heat sensitization, desensitization, capsaicinoid,
Capsicum, capsaicin, inflammation, peppers, chile peppers



Attached Files

#1573571 Color of Peppers

Posted by Gorizza on 05 August 2018 - 09:55 PM

even in a dehydrator i slit my pepeprs, they dry so much faster and you never risk rotting

#1571396 Container growing secrets?

Posted by Gorizza on 27 July 2018 - 05:14 PM

Since this is my first season growing only in ground and my plants are bigger and healthier than they ever have been in containers, I've come to a couple conclusions. Large enough containers is very important (at least where I live) because the temperature of the root zone is a commonly overlooked issue and second, I should have been using shade cloth all along. Especially when I was only using containers.


Isn't it odd how much container size matters, even though hydroponic grows can have such small root biomass for such large plants?

#1570925 just starting

Posted by Gorizza on 25 July 2018 - 05:07 PM


#1570915 Hi from PA, looking for earliest-ripening hardy peppers

Posted by Gorizza on 25 July 2018 - 04:10 PM

Early Jalapeno has a ton of native resistances to disease, is quite heat and drought tolerant, and was bred specifically for early fruit production. Its genetics are quite good, and is in the background of a lot of popular jalapeno varieties including NMSU's Jalmundo.




Buy seeds here




#1568139 Diner Lingo?

Posted by Gorizza on 15 July 2018 - 01:07 AM



my regular order is scattered smothered covered and topped. then eat it up with salsa and a healthy amount of tobasco.


man i miss waffle house

#1567082 Easy / Popular crossing

Posted by Gorizza on 10 July 2018 - 07:39 PM

20 years ago Early Jalapeno was getting crossed to everything. 10 years ago red savina was getting crossed to everything. 

#1563714 Best pepper varieties for small containers?

Posted by Gorizza on 28 June 2018 - 05:15 PM

haha idk if 2-gallons counts as small







That said, my favorite peppers to grow in pots that size for your climate are Yatzy peppers: https://pepperjoe.co...zy-or-yatsufusa


#1563276 Make your best taco.

Posted by Gorizza on 27 June 2018 - 01:07 AM

A young boy standing alone.


Texas Rio Grand Valley.


in a 15 acre field of jalapenos.


Reach down.


Pull one off the vine.


Its half green and red and glistens with dew as the sun rises.


You eat it.


Now you're ready.


To go chase down the bull and cows that broke down the barb wire fence and got out.


Then you find the 2,500 pound bull with his cows.


And lead him back to the pasture with a bucket of grain.


Then you get a come a long and fix the posts and string the fence.


And then its time to catch the bus to school.


Because you're 13 years old.


And tacos are for lunch.


texas blues the f**kin cowboy poet laureate.

#1562963 Inverse operations

Posted by Gorizza on 25 June 2018 - 06:09 PM

I plan to do this this year. I'm wanting to cross my aleppo with a super hot (not sure which one yet) but I plan to move pollen from aleppo to the super hot and pollen from the super hot to the aleppo and see what differences come about in the seed next year. I'm sure it's been tested many many times by others but its new to me so we'll see what happens


Make sure you don't draw any conclusions from just a few plants, if you want to do an experiment you should grow out lots!


A lot of people would only cross to the mother that produces the biggest pod with the most seeds, as we know the pepper, even if its crossed, is going to come out with the mother's phenotype. so if you cross something onto, say, a tiny wild pepper, you'll only get a few F1 seeds to plant.

#1562962 Inverse operations

Posted by Gorizza on 25 June 2018 - 06:06 PM

It would be interesting for two growers with different interests growing out the same pepper until it's stabilized to their own liking and then compare them when both reach F8.


My buddy and I are doing this with the CP special orange that Chris Phillips was selling a few years back when it was only at F2. Mine is smaller, hotter, and closer to black in color, and his is bigger and sweeter, with the orange and purple stripes.