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After that I’ll make another batch, hopefully correcting any mistakes, and actually writing down what I did. The third batch usually seals the deal. Failures abound of course, but they’re usually at least edible, and they can be worked into something later or Hail Mary fermented. This explains...

I really don’t see the point. If a chile is too hot to include enough to actually taste it, you might as well use extract. Pure heat is meaningless.

True that. Pepper X - the Justin Bieber of chiles.

I seems like a lot of semantics. There’s the hottest individual chile pepper that Guinness ever tested and the species that grew it which is easily determined, versus the species of plant that grows the hottest chiles, which is hard to determine without averaging massive amounts of sample...

I usually just start in a general direction and see where it takes me. For instance, maybe I’ll have a handful of scotch bonnets and a couple peaches. Pretty easy pairing. I usually start with some sweated, maybe browned, onion snd garlic. Peaches make me think of nutmeg and cloves so I throw...

Thanks. I’ve never heard of a Devils Tongue with a bleeding calyx before. Anyone else? I over wintered both plants and I’m growing out seeds from them so we’ll see what happens this year.

Has anyone tried an acid base extraction? Seems that would result in much more pure capsaicin than going straight to ethanol or acetone. Not that I see the point beyond for the sake of doing it. Bear spray is cheap.

This is (a not very good photo of) a Devils Tongue I grew from seed from Refining Fire last year. I grew two plants, indoor and outdoor, and this is the indoor one which set fruit about a month later than the outdoor and was the only one of the two to have bleed and that was only in later...

Hi all. I’m in the PNW growing mostly hot and super hots indoor and out in pots. I also cook a lot, make sauce, salsas, and pickles. Looking forward to learning a lot as part of this community. Cheers!