Two said BloomIQ, which I think just makes tags, and the other one was totally generic. I'm almost certain the farmer purchased the seeds separate from the seeds.
I doubt the farmer saves seeds for chilies. His stand at the market sells all local produce; they only sell the super hot...
A little more information.... All the pods from the plant which I think is the Naga Viper tend to have smooth shiny skin versus the relative dullness and wrinkles on most of the other super-hots. I don't know if it's discernible when comparing the pictures because the flash may have been on...
I've taken some better pictures.
Theses came from a plant labeled as Trinidad Scorpion and I think that was actually correct:
These came from a plant that was labeled Carolina Reaper, but in my opinion there is no way they are Carolina Reapers. Since they came from the same place as the...
Not counting jalapenos, I had five plants; two Bonnie brand plants from Home Depot that I'm certain of, a red ghost and a "Smokin' Ed's" Carolina Reaper. Then the other three were from the one's I mentioned in the first post which I bought from that farmer.
I'm still fairly certain that I...
Ok, I think I might have figured out the photos.
So here is the one labeled as "Naga Viper:"
And this is the "Carolina Reaper", which I know is not a Carolina Reaper. I think if anything it may be the Naga Viper.
This is the Trinidad Scorpion, which I believe was correctly...
I joined this forum 10 years ago. I stopped using The Hot Pepper because it was impossible to load photos. I need help identifying peppers and I can find absolutely no directions for how to post any media, at least not without having to buy software to resize everything. Could somebody please...
I have three plants which I bought as seedlings and I believe they were mislabeled. They are supposed to be a Carolina Reaper, Naga Viper, and Trinidad Scorpion (unspecified sub cultivar), but some of them do not look right. I'm pretty sure that the "Trinadad Scorpion" is in fact correctly...
I tried to brown-bag-ripening some green peppers earlier this summer but I used a green apple and they really didn't turn red. I'll have to try again with red one. (Granny Smith are my favorite so I figured I'd eat them after the peppers ripened; green apples must not kick off as much ethylene...
Thanks! Now I can start picking and not worry about peppers going bad. do you think using frozen chilies would matter for other types of sauces (i.e. a cooked non-fermented habanero sauce)?
It's getting towards the end of the season here in Michigan and I've got peppers in various stages of ripeness. I need to get all the fully ripe peppers off of the plants in order to ripen the green ones. Specifically, I'm doing this with my Tabascos and cayenne chilies. I want to make...
Sorry about that; somehow I replied to the last message in the wrong thread. At any rate, I hope everyone in this thread figures out what they need to know!!!!!