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Just finished work on a new product: HFF's Xocolatl "hot" chocolate bar - named after the original Mayan hot chocolate drink. They would make a hot "tea" of chocolate, cinnamon, and habanero. Milk chocolate, cinnamon, and habanero. I would offer some for feedback or as trials, but chocolate...

they seem a little long and not gnarly enough. sorry, no idea. Maybe when they mature some..

I need some of these so I can make a spicy blue ale

In NC, they typically take from plant-out mid-April to late July or August to start showing fruit, late August for ripe. In general, in my experience, chinense's definitely take longer than annuums.

Haven't seen that behavior with either of those. What has the temperature been lately?

I have little if any argument with anything you say - but unfortunately, I'm not the regulator :( What does it do to flavor? Which goes back to my point, though - Not only my local ag people, but also the Chile Institute insisted that they MUST reach 165. (And yes, I'm very aware of the...

As it says, I need habanadas! All mine failed this year!

I don't know of any control that's one and done - you won't get them all and those that remain will continue to reproduce. They're also usually not effective on all stages - eggs, larvae, and adults will have different sensitivities. Insect control is an ongoing thing. Maybe try some DE, too...

Try spinosad, it supposedly works per https://ipm.cahnr.uconn.edu/pepper-maggot-damage-detection-monitoring-and-management/ And it's much less problematic than permethrin (which also isn't recommended for pepper maggots). For adults, it looks like "yellow sticky-traps baited with a vial of 28%...

We discussed it on that thread Iinked. It was for the dry powders. The Chile Institute also said it was necessary for DRY WHOLE PEPPERS - which I've never heard of.

Let me first note that I am NOT disagreeing with what you're saying! When my Ag dept. wanted to review my process for the powders I use for my candies, the state lab that does that told me that I MUST heat them to over 165 degrees if they are to be used as a food product. (see...

Yeah, I know the folk at the extension - that's on my todo list. I was thinking of getting a comprehensive soil test, not just the regular annual one. Only cover crop I've done is clover, and I haven't been able to get rid of it since! One thing to look for! And another thing to look for...

I was thinking of doing something like that with my candies. Make them all the same color but different flavors/peppers. Never know what you're going to get!

Maybe even more than are NAMED John...

Only reason I care about Pepper X is because I have customers asking about it.

Spinosad seconded heartily! It's pretty amazing stuff IMO, and controls a surprising number of pests. And somehow not toxic to most beneficials. Watch out if you have cucumber or squash around - cucumber beetles carry bacterial wilt and mosaic virus, and if your cucubrits get infected they're...

Last year had some issues with anthracnose setting in, but this year everything is worse. First, I moved the field and planted in a different area, but something like 95% of my starters failed after transplant. I can't think of anything I did differently than all previous years except maybe...

Valentina is a good basic hot sauce - actually made in Mexico. It seems to be the predominant one at the more authentic Mexican restaurants around here. @growyourown - as far as tasting like chile powder, it's made from Puya peppers, so that's not surprising. We keep it on hand mostly for...

Good advice there on pruning from @HerbCasa I totally agree

@Marsh Riverside proper for me, with a short stint in Colton.