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I got some mustard at a craft fair a couple of years ago that ended up being my favorite mustard ever. Mustard seed, with datils and wasabi. Shizz was bangin!

https://youtu.be/_begkZVSxEg

If it we're me I'd let them ripen. I never have luck pulling peppers and having them ripen off the plant-unless they already started to turn as yours are. That's just me though. If you want to do them all at once just pop em in the freezer as they ripen and then thaw to dehydrate all at once.

D3monic. Cant send you any new messages.     I tried to follow your IG link you have up and it directs me to d3monic_peppers which is a broken link. However I did find you under d3monic_sauceworks. Just giving you a heads up. Have a great day bro!

I usually get mine from Publix if it's just the brown seed. I can go to a local spice shop which literally has any and everything I want though if I'm doing black, brown and white seed.

That's def a Bhut shape.

Love making mustard. Have some right now with hard apple cider and lemon drop x bhut.   Doggo approved.      

A copacker is a facility that will make, cook, and pack your sauces into bottles for you. All for a price. Be prepared for somewhat of an undertaking going legit with a sauce biz. All the rules and regulations vary state to state. I think every chilehead at one point or another has either...

If the pH is low enough that's not going to be an issue. As long as it was cooked/fermented in a way that adheres to a safe process.

The foliage is that of a chinense. Which makes sense because scotch bonnet and 7 pot are both chinense. I'm still saying 7 pot. If it's still burning your ass more than a hab I'm willing to bet that.

In response to your question about the tigers and "What are these I bought the seeds as peach tiger?" In my experience with the tiger peppers having grown Pink as well as another variant: color and striping seem to vary amongst growers even with the same seed source. I would say that from the...

I'm going to guess that the Peach Tiger is some sort of variant of the Pink Tiger line. Which is Pimenta de neyde x Bhut jolokia. Look at this thread from 4 years ago http://thehotpepper.com/topic/56531-pink-tiger-history/ In my experience the reapers can simply just take forever to ripen. They...

At home, after 2 weeks I notice no change.

Is there any reason you can't find a bulk supplier and mash them yourself? I assume you're not looking for a fermented mash?

Those are Fresno's. I purchase them at Publix as well.

I've watched so many pods rot from trying to ripen like that. The ones I've had best success with have started to ripen even just the tiniest tiniest bit. I've put them in bags with bananas, left them on the sill, put a whole bunch in bag by them selves yada yada yada. If it were to happen...

I live in FL and that's what happens to my plants when there is excessive water intake. Someone else who knows more can chime in though.

Looking good!

And if you look at the history of this forum and Baker's peppers you'll see how...turbulent this business can be if the stars aren't aligned.

I go to Publix and buy dulcettas for sauce. This is who grows them. They make money. But look at the scale of their operation. https://www.instagram.com/p/B0Opt8xh2Ju/?utm_source=ig_web_copy_link