Damn you beat me to it!
At the end of the season I pick all the jalapeƱos 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
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!!
A black plant with white pods would look great, PMD x white ghost (Justin White strain) could potentially do this and look amazing. I would personally not use black pearl because the fruit are horrible/useless IME lol