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Thanks again!

I could definitely see a lot of those going well in a hot sauce! Star fruit and papaya sound like they'd be pretty unique. I think ground cherries would work really well for something like a pineapple salsa in addition to tomatoes or even tomatillos since that extra sweetness is there.

Imo it's not really kratky as soon as you add an air pump. More like a sad dwc.

So I was looking at my "fooled you" jalapeños that formed green pods like two months ago with not one ripe still, and I wondered: What's your fastest and slowest ripener? Those heatless jalas are my slowest, while my fastest are probably my little crossed Black Prince followed by my "probably...

As long as the whole root ball isn't completely submerged it shouldn't drown afaik.

Probably just environmental if it's just now happening. It'll probably sort itself out if the plant seems healthy.

These look dried or at least desiccated to me

Looks like you've got a hell of a kitchen now. Congrats I'm jealous.

You're not too far off. They all trace back to at least include a single variety, but somehow started to gain different traits. Kind of like a bhut jolokia vs a giant bhut jolokia (afaik). They trace back to the same roots, but have unique characteristics.

Seems like it's definitely a ybs plant. I didn't weigh or eat that pod because it had a hole eaten in it, but just the smallest sliver was the hottest thing I've ever had; way more than the reapers and primos I've had. My other thought was maybe a p dreadie, which it's definitely not.

Maybe different is a better way to put it. I just hadn't heard of banana in any other sauces. And those coffee sauces sound really good and interesting.

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Ruler

I've seen a lot of really interesting fruit-pepper combinations recently, like blueberry ghost and peach/mango hab, and even pineapple with anything. But do you have any flavor combinations that you like that aren't all that common (unless it's an unreleased sauce project you'd rather keep under...

Idk it looks like an annuum to me.

Wack

The current thread in the Growing section titled "Scotch Bonnet List" had me thinking: what's your favorite bonnet or cross (ex: sb7j, elysium oxide) and why? Taste, look, heat, production, etc.

For a second I thought that had a bleeding calyx. Still cool looking though

Small harvest from my two most productive plants yesterday

I had a slight label mix-up so I'm not weighing pods until I do a taste test, but my plant is putting out a few pods now. I'm 99% sure it's the right one but I want to make sure.