Recent content by Edaxflamma

That corkscrew pepper looks fantastic! Save seed from that one for sure. If you don't grow it out, I volunteer as tribute. That datil syrup is going to be awesome. Keep us updated on the salt one too. I'm sure that will pull oils and water out just the same as the sugar. Not sure how you would...

This is going to sound really dumb, but for the farmer's market jalapenos, did you get any real jalapeno flavor? I've been chasing a jalapeno with a really strong jalapeno flavor for a while but everything on the market these days just tastes like a spicy bell pepper to me.

Good question. Fortunately, it's very unlikely to be anaerobic so I think botulism specifically is a super low risk. Obviously wash your produce and tools before getting started, and if you see it changing colors, smelling, or growing things, toss it. Honestly, after a while it starts to behave...

Alright, one hour or so later, and the sugar has completely dissolved. Because these peppers have a thicker wall than most of the superhots I usually grow, I think another round of sugar and shake is necessary to get the full extraction. My guess is that I might get that very thin layer of...

Alright, set yourself up with some peppers, white sugar and a jar with a good seal. This jar is a bit too large for what we'll be doing, but it's the only one I have. All of our stuff is still in transit from the move. The peppers we're using today are just some left over no name chinense that...

In all honesty, I just use a small glass jar that I was planning on recycling anyway, slice my peppers in half, remove the stems and seeds, dump in enough sugar to coat them, close the jar, and then just shake it like it owes me money for a minute or so. Once the sugar dissolves, I'll add a bit...

So I haven't seen it mentioned here before, or much at all online really, but I'm surprised I don't see more folks making oleo saccharum with their chile harvests. I figured that since harvests are starting to come in, that I should mention this in case any one is looking for something to do...

I really enjoy the Bravado Spice Co's Black Garlic Reaper and my homemade copy of it. Second is my Drunken Banana Scotch Bonnet sauce: 1 ripe banana sliced length wise 2 shots of your favorite rum 1 cup of blended scotch bonnets (however many it takes to fill a cup of mash) 1-3 cloves of...

I'd be willing. Reapers are one of my favorites for sauces and I have been searching for some good full flavor jalapeños. If you have a format of flavor profiling or standardized descriptors that you want folks to follow, that may be helpful as well. All that said, I understand if you are...

Yep! I think it is the same just someone named it differently. I don't see either grown very often so I'm curious to see how yours turn out. I'm trying to work that trait into some cream scotch bonnets so I'll definitely be keeping an eye out on your progress. Best of luck!

Those are fantastic... You didn't save any seed from these guys by chance did you? I'd love to be able to run with some of these weird peppers to try to tease out something like a Buddha's Hand Citron.

Sorry for the long hiatus. My photos are on an old phone that's packed somewhere (in the middle of a move), but I did find another photo that does show the coloring: The purple color on the placenta fades after about 10-15 minutes of air exposure. Not sure why but it's pretty interesting...

Apologies for the 2 month old resurrection here. I've also been working with a similar variety that was only marked as "Purple Ghost Orange." Pods are nearly white with a purple placenta that oddly enough fades to white after exposure to air (~10 minutes). I'm curious if the variety linked above...

This might be a good read for the plant breeders in here: https://www.semanticscholar.org/paper/The-Genes-of-Capsicum-Wang-Bosland/02cbc24c92eb348b05319ed811ecbd68decc7fa3

A wild stab, but I think your mystery freakshow plant may be something in in the Coral Plant family.   Check out Jatropha multifida and let me know if that tracks.