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WOW I just got a package in today a little unexpectedly. Got hooked up with a HUGE bottle of sauce and wow. I'm not sure if you're still looking for feedback, but here it goes anyway. I liked the test batch of the sauce. It had a lot of good qualities but to me it was a little sweet and lacked...

Maybe the seeds were from a Jamaican Mushroom "scotch bonnet"?

I think they're probably shipped under ripe because the manzanos are mostly just bland and sour. Great source for seeds though. Almost 100% germination, but I forgot about 'em and let them die before they broke the dirt. I found one manzano that had a sticker saying they were irradiated this...

Where I'm from, most people tend to think that bell peppers are on the spicy side so most mainstream markets don't have much to choose from in spice. I found a pack of habaneros at Walmart once years before I started growing and that's about it (side note I grew the seeds out and they were the...

I like aji lemon/lemondrop for that. Also habanero, but those are pretty hot for fresh off the plant

This is a super cool offer. I'd love some seeds whenever you have extra.

Grinding into powder is always an option. You could also always add fresh peppers in with the dried for sauces for both flavor and heat.

I only had like five plants last season, so I overwintered four of them. All but one shot up and became super productive this year. Then there was this chocolate bhut. Definitely a bonchi candidate

I could be mistaken but if memory serves I think it was TrentL here that was offering something similar to a contract grow? I could definitely be wrong though. But yeah I'd definitely go for contracted growing with someone with enough land and experience to get what you need.

I've definitely heard the same sentiment. I'm definitely looking forward to growing some to try out.

Foodarama? I've never really had a bonnet but I'm hoping to grow some next season

Hey, on the bright side at least it didn't act like a mace grenade

That's beautiful. How's the heat/flavor?

Disney

My guess is that your "bottom 1/4" of the mix is less moist and more waterlogged along with the roots. Straight compost will compact and outright refuse to drain. Of course you can grow in it, but too much water retention isn't the best thing.

I'm surprised it's lasted this long. I'd take you up on it if I had the funds at the moment. Best of luck!

I can't see the name hurting sales in this business to be honest.

I've gotten the flake size I like throwing pods fresh off the dehydrator into a blender with a few pulses.

I bought a plant from a hardware store this spring in a .5ish gal pot. It was full of shoots/suckers so I just divided them among three pots and pretty much abused them all. Now all but the ones that I'm growing out of the bottom of a bucket that I have a pepper in the top of are producing...

Personally, I'd just cut a piece off the top and fill it without worrying about "injecting". Just cut a slab off and fill the rest with the cheese, then if you want to just put the cut off piece back over top the hole