Recent content by jakeb

Poblano and cayenne (in stuff).

Just a quick followup. I found this video helpful.   http://www.youtube.com/watch?v=rM9porsseQo

In terms of taste what is your favorite pepper? It doesn't need to be super hot. I'm mostly talking for things you would put in recipes, salsa, eat raw, etc.

Germinated hydro (paper towel method), put in soil, the white thingy coming out of the seed is what I'm talking about.

Is a slightly moldy root bad? It has a little layer of white fuzz on it.

How does one add the pepper to the cheese? Do you just melt the cheese and add it?

Thank you everyone. I'm going to cross a Carolina Reaper with a Pasilla Bajio. Eventually I will have my own variety. #lifegoal

Thanks.    Do you know how he got it to be more spicy?

So can I just use my finger to move pollen from one plant to the next? I don't keep bees. Haha.

So you have all probably heard of the HP22B or "Carolina Reaper". But how did this "Ed" guy actually create a new variety? I'm interested in experimenting with new varieties but I'm not sure how one can go about doing this.

Anybody grow their own mustard?   It would be fun to grow your own mustard and peppers.

Is anyone familiar with a way of extracting capsaicin? I don't need pure capsaicin but I won't to create something really potent; almost like pepper spray. It should be fairly inexpensive (I can't spend $1000 on scientific equipment).