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I'm not a fan of his Habañero pronunciation but his videos are pure gold otherwise.

Yep, been subscribed to him for a while and I suggested a few mild but interesting varieties. Then he got this whole box:   https://youtu.be/xAIwMYoMpKE

It definitely seems to be a real pepper but there is no definitive proof of anything beyond that. Even if there was, though, it's a new variety not stable enough to hold a record. Unlike Pepper X, which has alledgedly been grown in secret for a decade. The fact that Pepper X still hasn't had the...

It does not. The only ratings I've ever seen for it are ones that companies have fabricated for convenience and they're all blatantly inaccurate. Noone could possibly have found my harvest milder than Ghosts.

Just to confirm, package sent.

Recieved and picked out a few things but no last-ofs. Adding Pink Tiger, Fish Pepper, Puerto Rican Yellow, 7-Pot Bubblegum White, California Reaper, Fatalii Seeds' "Turkish Pepper" and some NuMex Lemon Spice Jalapeños. Will send on to Mitzi tomorrow.

Ones that seem to be popular picks:   Rocoto (more a family than a strain) Bird's Eye/Pequin (former is more general) Manƶano Scotch Bonnet Bahamian Goat Goronong Fatalii/Devil's Tongue Peter Pepper (maybe just put Peter) Pimenta de Neyede Sandia Bishop's Crown/Ubá Tuba (2nd names is better...

  There are probably political, ethical and economic reasons not to eat real vanilla but the fake stuff is so lacking by comparison. Make me fake vanilla that tastes better than the real deal and I'll never use pods again but I don't see that happening for a LONG time.

  I would like to be involved but haven't been the most active on the forums as of late. If I've missed my chance, I totally understand.

  Man I love me some Shokugeki no Souma. I even wrote a review piece on it: https://spicefreak.blog/2017/04/20/extreme-cook-offs Basically, as long as you can get past episode 1, you're in for a fantastic, absurd and highly apetite inducing time.

  I'm just happy that we managed to stay this long, TBH, I wasn't expecting 2018 to even be a possibility. I'm in.

It's Malaguetta chillies pickled in a salted vinegar, according to that ingredients list, and they've clearly had most of their colour leeched out by the liquid. They're common peppers in brazil and I remember them having a rather unique taste but I don't recall much beyond that. I've not had...

Portuguese, eh? I wondered why my spanish was feeling rusty.

Hey there Hotshot, glad to hear you're having a good season and welcome to the forum.

  Yes they do.

I care because it affects my livelihood. I've eaten at least 3 strains that were hotter than any of Ed's creations but his get the attention because one of them has a fancy award. It's stupid and I'm real sick of the guy but I have to play along, you know?

Wow, that almost looks like an satsuma inside. I've never seen a pepper so laden with juice capsules!

  You know it! My long hair and random assortment of colours have become such a part of my identity over the years that it's hard to imagine life without them.

  It's not dry mass of capsaicin. It's dry mass of capsaicin per dry mass of pepper.   Pepper water content won't affect the SHU but the rest of the weight of the pepper still will.