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Definitely Bishop's Crown. 4, 5, and 6 all resemble Cayennes to me.

I only had a half oz of Reaper but its already sold, sorry. Everything listed is all that is available.

I've got all my final harvests dried and weighed. Not everything listed here has been ground yet, but I can make whatever is ordered quickly and get it sent out ASAP. Everything here was organically grown, dehydrated, weighed, and powdered by myself. I will update this list as bags get ordered...

PM sent if you're looking for varieties you don't already have. My stock is 90%+ OP as well.

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I used a SFRB before I even saw this post. I keep them around, so this worked out fine. Still a snug fit, but a Small Flat Rate should work fine for now. I might recommend everyone in line play a little Tetris daily to prepare to re-package this thing when you're done :party: . My wife will be...

I work 60+ hrs/week at the moment so I'll have to get my wife to send it out once it's come and boarded. Not here yet, maybe later today or tomorrow.

For some reason there's no reply button on our conversation Vincent, so I'll just let you know right here: I just sent you like 20 seeds from my own pods this year and half a dried pod so you can get a sense of what you're in for. Sorry that my seeds are all OP, but in my opinion ANYTHING that...

Same here, and I owe you plenty anyway. My friend has had good germ rates with the seeds from my pods this year.

It's not uncommon for the first pods a plant produces to be different in form, but I've never personally seen much color variation on the same plant. I can tell you though, that is is very common for many yellow chinenses to continue ripening until they appear orange as they soften a little...

The heat is on par with orange, if not hotter. Still a strong habanero flavor, but different and I guess brown mustard really is the closest thing I could think of to compare it to. The best thing about them IMO, is that they are on average twice the size orange habs. I just overwintered 1 of my...

I gotta put flavor first, always. And I do love the flavor of many super hots, but I don't munch out on them personally. This Cumari has a respectable amount of heat for its size too, I bet it makes delicious powder for seasoning.

No update in 5 weeks = really lame IMO. My bad. I've been working 50-60+hrs/week for the last month and it's looking like it's going to stay that way for a bit, BUT I will do a proper year-end update soon which will also introduce my grow for next year (very cool varieties and more plants).   As...

Captain, would you mind sharing the number of plants you had this year? Your yields have been outstanding and I'm planning to increase my number of plants from 22 this year to 36 next year. Trying to figure how much powder I might be able to yield from that many plants after sharing some SFRBs...

People are missing out here, I sowed seeds for this variety less than a week after trying one I got in a box from Chris. This would be a very versatile pepper, IMO.

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I only bag the ones from plants I'm going to overwinter. Otherwise, I cut the main stalk and hang the plant upside down. They have a better shot of ripening before turning mushy this way. I just broke down this year's garden today for the winter, and I've got 16 paper bags full right now. If...

I usually put little bags of powder in trains if I can fit them, but I think mine are always labelled. I honestly don't remember if I put any in this train or not.   Edit: Now I remember - this train hasn't even made it to me yet, LOL! I put some in the other 2 I ride on. I will be powdering...

Overwintering 11 plants next week, and already approaching 25 new plants for 2014.