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Welcome!   I haven't really noticed a change in my tolerance, but the people in my life comment often on how freakishly hot my tastes have gotten. Meh.

Welcome!

Have a picture?

Wicked Mike's Best Grilled Cheese On This Planet Or Any Other   1) Learn to bake bread. Master the art of pumpernickel, as you'll need a freshly-baked loaf. 2) Learn to cure and smoke your own bacon. If possible, source the pork yourself. You'll need several thick-cut strips, rendered over low...

  Agreed. I've turned out some pretty bombastic hot sauces/syrups using tropical fruits that can be grown myself (citrus, pineapple, lychee, passionfruit, mango, etc). Vinegar-based sauces have their place, but I personally find lemon juice less harsh and more flavorful.

Taxonomy is humanity's attempt to (often arbitrarily) classify the infinite. I don't put much stock in any of it. After all, if we were to give a new name to everything that displayed a genetic difference, we would be naming individual plants, not varieties. Therefore, in an effort to simplify...

I agree that it's an annuum. Cheongyang Gochu produces a big spray at the crown of the plant like that in my experience, but it seems unlikely that your average nursery would have those. In any event, it's definitely not a Moruga.  

Hey, happy birthday man!

These are hands down my favorite pepper to date. And the white is even better. Despite what the descriptions say, the white (at least the one I have) is so sweet my fingers would be sticky after harvesting seeds. I feel like people generally say "sweet pepper" when they mean to say "a not hot...

I don't really grow peppers much. :liar:

Glad you joined up, Chris!   I've been talking back and forth with this guy for a week or so. You guys are going to dig him!

Vítejte!

Welcome!

Dude, happy birthday!

There's another trick often used for growing colder-climate plants in hotter climates. Set them up with a subirrigation tray and a box fan. The evaporation is supposed to help.