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That's probably why people in cultures where they eat a lot of hots/superhots, can eat the hot stuff. They'be learned it on a time when they had no problems with it.....

Succes! :-) let us know the result!

You can make the normal dough then, add a spoon sauce then taste it. If it's okay you can stop adding, if it is not okay you add another spoon. When your dough is to moist, just add one spoon of flour to compensate...

Crazy looking pods? Perhaps you can think about Bubba or Bishops Crown? (Same shape but personal I like the taste of the Bubba most)

Has the Cajohns Trinidad Puree already some moist of itself? Do you use a lot of it? I won't compensate to much on other ingredients because you can lost that brownie taste. I tried this before and used the following ingredients and just added the pepper puree: 250 grams of butter 200 grams of...

Forgot to mention the fatalii red, like the fatalii taste. This year I'm trying the chocolate fatalii because my stomic can't resist real capsicum heat anymore.... I'm very curious about the taste of the chocolate fatalii!

A friend of my ate as a kid the superhot peppers or hot sauces and had no problems with. Later his tolerance went down and he couldn't eat the superhots anymore. I think you are right Guru, kids could probably have a good tolerance but they can losen it.

That's a lot work every summer to keep every plant alive...the opposite of my situation, in bad summers my plants won't have enough sunlight. The sunlight is almost daily covered with a deck of clouds.

That's a wonderfull idea for using poblano peppers! Now I have some ideas for the poblanos it's worthed to grow them, thanks you all!

Nice harvests man! Is the sun at this time is a harvest/yield killer every year? That's the opposite from my situation!

Sounds good! Definitly something I want to make, try and taste! Turkey is a wonderfull country, have bin there thrice and it always remains beautiful. When you visit the coast on meditarian side, you can't go home without seeing Ephesus (Efeze, an enourmous amount of Greek history in just one...

I like the Jalapenõs, Lemon Drops, Adjumba's (also called ajoema, aji umba) habanero peach very much, but due to IBS I can't eatthem anymore. I'm searching for similar flavours at this moment. Like fruity flavours in that kind of peppers.

Thank you for the answer! I tried to make a molke sauce before and it is an interesting way of cooking and even more a interesting taste/flavour. There are so many flavours in one tiny piece of sauce, it's wonderfull. Later I tasted a mole in a restaurant and was very dissapointed, the sauce...

Cool, interesting! I will follow this glog to discover more! Thank you for giving the link to this topic in my bonsai topic! :-)

Interesting glog!

Great link and photo's, good reading! Thanks!

This autumn I want to start with bonsai making of some of my chiles. I like them very much, they look so pretty! Did anyone tried this before? Can you use all of the chile species? Did you had to overcome problems? What are your results? More experiences? (And photo's if you have?) ;-) Thank...

Nice yellow fellow! Could be a good one for a trip to hell... don't forget to come back! We like more pepper porn ;)

Did you use hybrid seeds? Hybrids aren't genetically stable..... Just my first thought...

Till 5 years ago I really disliked the hot stuff and didn't eat any pepper, hot sauce or so. Then I saw Adjuma (or Ojemma, Aji Umba or Adjoemba) in the supermarket. I liked the smell of it and used in a stew. From then I tried more peppers and hot sauces. Growing them was not a big step, I...