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  Not even no sign. We have a new record on the Reaper in its place.

My seeds seem to have been duds but they came from dried pods so it's not too unexpected.

  Are we sure it's not, say, a pre-existing capsaicin "allergy" that the guy assumed was normal until his body overreacted to this extent? The article does seem to suggest that it's the way the body reacts to some medicines it doesn't agree with so why not peppers?     That sounds to me like...

  I like the green one on my macaroni cheese. Nice bit of tartness to counter the creamy richness and plenty of green jalapeño flavour. I'm also fairly fond of the Raspberry Chipotle but it's impossible to get hold of.

I didn't even pick up on the 10 years of stabilizing using a pepper first recorded in 2011 deal. Thanks for finding that plot hole for me, TBG and Black Fatalii.

Just refreshed the Guinness page as I have been doing for months and found that the Carolina Reaper is officially the world record again. Go figure. I guess this means we can rule out Pepper X and Dragon's Breath claiming anything any time soon.   Also interesting to note is the new new new new...

Is this the Tokuyama that you're sending out because, if so, I'd love to get my hands on some.

Currently growing a Reaper that is caramel. I can make no assurances that it's the same one but it's a strain that came from Puckerbutt. Will keep you posted.

I've planted half a dozen seeds from my dried ones as well. I know they're hot but they also tasted surprisingly similar to dried raspberries. It's going to be super interesting to try and taste them fresh if they grow.

Dragon's Breath tasted remarkably similar to dried raspberries. I'd put it on cereal if it weren't so hot.

The breed was produced by Fatalii Gourmet, a company named after one of the hottest peppers around at the time. Just like Smokin' Ed's Carolina Reaper, the chilli contains the name of the company to act as promotion for them. Even when bought elsewhere. Unlike the Reaper, however, most people...

  As a cross it is now roughly a decade old but, as I understand it, it wasn't released for several years at the start.   This news of it being part Naga Morich is new to me but I do know that it's part Moruga and tastes a lot like a suped up one.   Like Jackson, I would place it in my top 3...

  Via america, weirdly enough: https://www.youtube.com/watch?v=lqUVZeJYTQg That review was floating around either here or reddit a month or two back.

  The wrong kind of cinnamon? In my experience, Cassia and Ceylon varieties are a simmilar strength but have different flavour properties. Typically, the Ceylon variety is considered the proper stuff but the Cassia is cheaper and so usually used in its place. Cassia is the chinese variety...

Oh hey. I've never heard of teddington before but I have heard of you. Welcome to the forums.

Yes but they typically will only breed true to the genetics in the placenta touching them, not to the whole pepper.

How does it interact with chilli? Does it actually make sour sweet or just block sour receptors and allow you to pick up the sweetness that's otherwise hidden? I've heard contrasting details from various sources so I'd like to know the truth.

Sup. Always great to see more friendly UK folks here.