Recent content by festering

ooo I like that Idea, I might try that with my chocolate reapers when they are ready. Sent from my Pixel XL using Tapatalk

Good on you. Take a video and post it here for us all to see. Sent from my Pixel XL using Tapatalk

Leave them until they are a vibrant red. Although, some continue past red to a brown. Looking at the photo they appear to be reds. Sent from my Pixel XL using Tapatalk

Man up and eat one.  :P   Or, you could slice them in half and dry them on the lowest setting in your oven before using a pestle and mortar to reduce to flakes or powder.   Or, slice in half and remove the placenta (pith) and seeds and rinse to remove any residual capsaicin oil on the inside of...

I saw this posted by the Clifton Chilli Club on Facebook and can't wait to try it at home. https://www.facebook.com/140072132857150/posts/843891909141832/ Sent from my Pixel XL using Tapatalk

Pan seared tuna with homegrown cherry tomatoes spring onions and scotch bonnet chillies. Was fantastic!  

Is 1 Carolina Reaper and 1 Red Habanero Gambia to much heat for 1 pan of Chilli Con Carne? <>

Welcome from Cornwall Sent from my HTC One M9 using Tapatalk

Welcome from Cornwall Sent from my HTC One M9 using Tapatalk

Hi guitarman, is there any chance of posting to the UK as I am interested in a few of your varieties? Sent from my HTC One M9 using Tapatalk

Personally, agree this is completely subjective would be as follows: Mild - Bishops Crown (baccatum) Medium - Beth Boyd Scotch Bonnet (Chinense) Hot - Ghost Bhut Jolokia (Chinense'ish) Super hot - Yellow Bhutlah or Chocolate Trinidad Moruga Scorpion (Chinense) All for the flavours, but the...

My favourites at the moment are chocolate mougas, yellow bhutlahs and BOC. Sent from my HTC One M9 using Tapatalk

Welcome from Cornwall Sent from my HTC One M9 using Tapatalk

Wow that's pretty. What are the peppers like. Sent from my HTC One M9 using Tapatalk

Welcome from Cornwall Sent from my HTC One M9 using Tapatalk