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I don't remember my first experience with a Fatalii being that bad but I do remember cursing the seller who told me that they rated the same as Habs. I ate a third and suffered a good deal.

I didn't eat my first superhots. I bought dried Ghosts for a friend (didn't ask why he wanted them) but they arrived during summer break and so I had to hold on to them for the better part of the month. Every day, waking up to that smell was just wonderful. That's where my love of extreme spice...

  It's actually ReduXX because it has both red and chocolate (2 Xs). Though Pepper X could be anything at this point.

  I have seen speculation that the C. Assamicum species (a hypothetical one given to the indian supers) isn't so much a cross between C. Chinense and C. Frutescens but a divergent ancestor thereof, which merely retains traits of the original proto-Chinense, mixed in with the superhot mutation...

Russian Standard or Stolichnaya. They're very similar and a very similar price so whichever one's on offer is the one I'll get. Nice butterscotch/vannilla notes to them from the wheat but they're very mild and the real appeal is more their comparative lack of flavour. The cheap crap tastes quite...

Jigsaws, Caramel Reapers, Fish Peppers, Cheiro Roxa, Pink Tiger, Red and Yellow MoA Scotch Bonnets, Orange regular Scotch Bonnets, a White Bubblegum, some Puerto Rican Yellows from highly purpling seed stock, some Biquinhos and a Chocolate Bhutlah PL. I think that's everything. I missed out on a...

Sup. Growing anything particularly fun?

Ok, let's be a little more specific: Using dried ketchup in place of regular sounds gross.   There's nothing inherently wrong with ketchup that isn't moist but that moistness is a part of its appeal in its traditional uses. I wouldn't wrap my chips in jerky but I'd hapily douse them in gravy...

Dry ketchup sounds kinda gross. Why would you do that?

Purples and blacks are pretty much the same thing, just differing degrees of pigment. They're pretty much interchangeable as a result so that could be either. Doesn't look like a Cayenne, though.

It is known to have come from 7-Pot Infinity (not Naga Viper but the previous record) seed stock but it's definitely not just the same pepper. Heatwise, it was way up there for me but I'd actually be more interested in a mild pepper that tasted like that. More usable.

Supposedly the Dorset Naga is an offshoot of the Naga Morich specifically bred for ease of growing and yeild size in a UK climate. Assuming that america is more similar to our weather than trinidad and india's, however, that should be a plus over there too.

Running a poll at the moment to decide my birthday extract sause review. If anyone's interested in picking my poison, please read the post for details: https://spicefreakblog.wordpress.com/2018/05/24/murder-me

Hey fellow UK person, welcome to the forums!