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Coriander, as we call it here, a wonderful herb usually found prominent in Asian. My favourite herb. You must understand the same thing with herbs as peppers. Sorta. How they branch out, at the roots of herbs they are highly pungent, frequently wasted. Great for curries, braises, stocks...

From "South East Asian Food" by Rosemary Brisenden. This book is out of print, highly expensive and hard to find, however many Asian cooks and chef's swear by this book. I want you to know I dug this one out from my oversized cookbook collection just for you ;) If you are skilled in using the...

Yeah, Vindaloo from my authentic cooking cook, marinated, slow cooked pork. Add some fresh bhuts with all the tomato and garlic. Can't wait, my friends won't be able to take it hhahaha..... Yeah I've made some adjustments, now sitting at 31 degrees. hopefully it stays that way, the temperature...

Alright, well under that theory the lid is only there to increase temperature? So if I maintain the moisture and keep the temperature as close to 30 as I can, I should have few issues? There is hope! :woohoo:

Well the heat mat is fixed to 36 degrees. Which isn't unreasonable for heat conductivity. But even in a cool place with the vents open it seems to be too high, though I may not be waiting long enough. Don't I require the vents to be closed, for the humidity?

Small question about my above setup.... I used seed raising mix on top of a jiffy pellet.... (don't ask, noob mistake). I have the temperature steady at 33 degrees and I cannot reduce the temperature, I'm struggling. In fact it was at 35 when I got home, vents are open. Was using the soil a...

Well after some problems, I have worked it all out. Trying some experiments with this unit, but I have managed to get the temperature sustained between 28 and 32 degrees, trying to regulate it at 30. Loads of peppers here thanks to JungleRain, two varieties I can thank Neil for, and the plant I...

That is interesting :) I have managed to successfully germinate a couple of seeds from the bag method, I am very excited about it, first successful attempt - I guess the temperature is more important than I anticipated. Not really a fan of this method though, but it is a nice curve to learn...

So the dried butchT scorps are hotter than fresh ones? meaning I can handle them? Err.... Somebody slap some sense into me!

Wonderful! Thanks to everybody for their help. More experiments will be done!! Candice, this could EASILY be the cause for my failed "fool-proof method" attempts. Have you got any further reading on the matter, how it is done and what not, I don't understand how a fruit can be changed so that...

I had those fora while on my bhut jolokia. I removed the webs visible by hand and sprayed some plant-friendly aphid killing solution on them. They dropped like flies. Don't squash any with your fingers, I did. Not that it was dangerous but you can feel a little sting and it was slightly...

Thanks to everybody for their help. Yeah, it is quite possible. I have measured the temperature of the light at around 40-45 degrees and that could be why my last effort failed, including some black mould that was made noted in this topic. I have measured the temperature of the box at 86 degrees...

you can order them from Wildfire Chilli Australia, or HippySeedCo if you need more alternatives.

Well to be honest guys, I have tried that method with no success for one reason or another. The box I made can sustain a higher temperature better than direct light so I have just put a load of yellow cayenne seeds into a bag like mentioned with a damp absorbent cloth. Last time the seeds...

I have an amazing array of seeds that were given to me as a starter, I have been unsuccessful germinating any of them, including 10 odd standard yellow cayenne peppers. Let's be frank, I need help, I am trying so hard to buy into this lovely hobby, but the way I see it gowing the peppers is...

All the dishes I ask for it as hot as possible, they just add a couple of fresh birds eye peppers. Now I'm pretty darned used to the sharp heat and flavour of those peppers. Have to add powder to get it hotter now.... lol. By the wya, it does look nice, been wanting to try a true Jungle Curry...

Neil has photos of legoland on Facebook :) He's a good guy, he'll be back into it before you know it.

Lol, burning ring of fire? aren't you guys adapted to this yet? I don't get them quite so often anymore, but ccome summer I'll be on the toilet! :)

Why bother cooling the fire? You'll never be able to tolerate those peppers if you keep on lining your mouth with casein - a chemical in milk which protects your mouth pores by sealing them shut. So you get the burn die down for one second, then it comes back worse... Let it rip and sit it...

raising some more seeds... aww yeah.