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Finally got mine out today, thanks for your patience!

This is VERY basic labeling, Quite an oversight. Theoretically, but given the egregiousness of this labeling error, I don't know how much I would trust their product. Allergen labeling is pretty serious stuff.

If this is your setup for all year, I think it may be a little tight*, but if you're growing for yourself, not enough to be a problem. I like the second shelf idea - my chinense's get up to 2.5', and the annuums reach a bit over 3' max, so just keep the tops trimmed if they get too tall. * Due...

Or anise if you're like me and are averse to fennel. I don't know about spaghetti sauce, but it's not uncommon in chili and many Mexican sauces (mole) Another option for umami is worchestershire, (or fish sauce) but you have to be cautious with its use. I often add mushroom powder.

Just FYI, I don't do enough volume to warrant having them printed, so what's been described is exactly what I do too!

Mine going out later this week, hopefully Wednesday.

I'm in zone 8a and I started my chinense's last week (2 weeks later than planned) and starting my annuums next week. I think your last frost is probably only a couple weeks behind mine so you're right about there for chinense's.

Well you went and screwed it up now!

More sriracha shortages

I understand. Personally I would still prefer the advance notice but I get how it could be confusing. Yeah that seems a bit of a design flaw. Really not that hard to fix, I could do it pretty easily and would be happy to. But it's out of your hands, unfortunately. :( Thanks for explaining.

if its pods, i might be interested depending on exactly what they are

yes and yes

There is no possible way this can be serious. Nightshade spice: Cayenne Pepper, substitute: Chili Powder Nightshade spice: Chili Powder, substitute: Cayenne Pepper But the site really does look like a serious site, looking over its other pages

My extreme just expired. I got a notification that it had expired, but I didn't realize it was closing on that time. Would there be any way to have something like a 7 day or 15 day notice before it expires?

I soak mine in a potassium nitrate solution, then plant directly in the cells in a starter mix, and set the trays on a warming mat.

Gotta start 'em young!

Fennel makes me nauseous for some reason, so I make my own Italian sausage using Anise instead. Flavor is pretty close but without the reaction.

Never heard of or encountered fennel in a spaghetti sauce, and as I'm sensitive to fennel I would be pretty sure. I don't do anything really special since I'm usually going from canned tomatoes at the last minute - but definitely add any herbs at the end, as mentioned. I add a splash of...

I don't think slightly above room temperature in a wet acidic medium would result in a Maillard reaction in anything less than a scale of many months, at least. Sniff test is always valid :) (note, that doesn't totally guarantee safety but it's a good way to know for sure if it's bad)

I start in those 72-cell trays set directly on heat mats & never have encountered a problem.