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A good first attempt for sure.For more flavour, I'd recommend mixing grated mature cheddar (or similar stronger cheese) 50/50 with your cream cheese and perhaps adding a touch of cumin or black pepper. Ramsons are surprisingly good in there too, if they happen to be in season.   As for monteray...

Sup, fellow UK grower. Welcome to the community!

  You'd be surpised how much the novelty factor of big name supers affects sales.   People who like chillies on a more normal level than us, though, will definitely see the appeal in milder varieties. Preferably ones like Jalapeños, Bonnets, Habaneros and other potentially familiar things...

  If you ever go for a chip shop curry sauce for whatever reason, it's great in that. Otherwise, I tend not to use it much either.

  It dissappeared in the last few months, I think, but the pics all showed peppers that looked like a shorter version of Phators. Could easily have been foreshortening from the angle they were held at (my depth perception is kinda bad, TBH) so I'm inclined to believe he has the right stuff.  ...

I would certainly be very interested.

Personally, I prefer black. More flavour. White is basically just black deshelled and processed a little differently, though. Brings out the heat of it a touch.

In my experience, you want to powder them for most flavour or leave them whole for most strength. Lightly breaking them between your fingers is a good balance between the two and it's how I make my mapo tofu.   I'm also told they go great with steak but I prefer long pepper on that for its...

The record for it is BS. That much is definite. None of the claimed owners have been honest about this pepper. I don't trust any of them.   What I do trust is my own mouth and I found the pepper both VERY hot and surprisingly tasty.   I can't say for sure if it's hotter than the Reaper but it...

Nope, that's unusual. In my experience, that's more what a white, brown, chocolate or peach coloured pepper looks like at first.   Also, I'm not totally certain but that calyx (stem to pepper attachment point) is suggesting baccatum to me, not chinense type.

That's what I'm thinking, SL. He's a niche producer on a board for a niche hobby that does, in fact, make regular use of the kind of tool he's making. If here and on his similarly themed site are where he's expecting to make his sales, why not cater to the needs of that audience? Make something...

  It seemed pretty tasty to me.

Coincidentally, my last review featured those. I wasn't keen on the sauce itself but I did like the pepperberry addition. I just wish it were more.   If it helps your search at all, they are Tasmania Lanceolata, also known as Tasmanian Mountain Pepper.

Zombies yes, nazis apparently no. There were a surprising number of complaints about the latest Wolfenstein game.

Bhutlahs I've had have been pretty fierce but I've not had the seed to grow them. The Jigsaws that I am growing a pretty mental too, though.

How much yellow and how much brown in their ripened state? If they're hot and will take a purple hue well, I'd be interested in maybe growing some for my own breeding project and keeping a few uncrossed on the side.

Leftmost looks both caramel and like a Reaper. The others are a little off. Not saying that it's a Caramel Reaper but it sure looks like what I'd imagine one to be.

  Having had what is supposed to be Lucky Dog's second hottest, I wouldn't recommend his stuff for blow your head off hot. It's hot and it's tasty but, unless that black label Scorpion sauce is a phenomenal step up from the rest, there are much better for inducing pain with.   Don't get me...