Recent content by Jase4224

Damn you beat me to it! At the end of the season I pick all the jalapeños left on the plants so a nice mix of green through to red. These are pickled along with a basic pickling mix but I add halved Aji Pineapples and a finely chopped superhot :) wait a month and YUM Green cant be beat for...

You wont regret it! Id choose salt because its used in ALL food and I hate unsalted/unbalanced food. Salt is a core requirement of cuisine whereas chilli and heat is an optional extra..

I agree with everything you said except that chilli is superior to salt.. they serve two totally different purposes. Without salt you cannot balance the seasoning of a dish whereas chilli balances and contributes to flavour. If you like your salt the BEST SALT EVER is Murray River Pink salt...

Well Ive worked in hospitality now for 15 years and only in the last 5 years or so are the general population beginning to know about superhots. The California Reaper apparently is the hottest in the world lol. I work at the Raveswood hotel in West Oz and the head and sous chef both grow and...

Definitely an awesome variety, Im keeping last years plant and would have had more this season had my heat mat not died! Any superhot peach I have had taste amazing and are hot AF

I really like those clay pots. Im assuming the plants didnt damp off and die due to the open bottom allowing aeration. And you please explain the purpose of the fungi you are growing? Looks interesting

^F that! I think any superhot is gonna mess up the back of your throat to be honest. For me the throat burn is the absolute worst kind.

I bet if you eat them you will still hallucinate..

Those Habanero el remo look like tomatoes! What are the orange ribbons? Looks like baccatum but crossed?

What did you use as a palette cleanser between tasting?

P Dreadie was delicious and unique, MoA just tasted like a green bell pepper to me.

Those are not what Im talking about as they are baccatums not the Anuum x Chinense that I had in mine.. nevertheless those hells bells look delicious!!

Are these thick walled/juicy or thin and dry? Taste? Im interested in chinense x frutescense as the one I currently grow is amazing

Any superhot x bell peppers out there???? Would love to see what these would be like

Looks like an abacus!