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There are lots more. I'll see if I can find my lists Most of the time heatless C. chinenses taste pretty much like bell peppers, but there are a few exceptions

Sorry, I wish I did

Just so you know, all this bumping is against forum rules

Nice. I've can't say I've ever seen that shape with C. pubescens, but I have some C. chinense with a different sort of arrowhead look

Some sort of yellow C. chinense but too hard to tell exactly

Reisentomate I wouldn't recommend it for anything more than novelty, and I wouldn't recommend the amishland seed place I bought them from. See vendor's vault

In the late summer/fall when I have big harvests I seperate all my pods, but early in the season I find it easier to make mixed powders with whatever I have to work with. Some combination work excellent together and I'd encourage people to try mixes but also know what they taste like on their...

True, but it would have killed off all natural lacto

I was sort of trying to keep it secret this time but I'm not good at secrets. It seems every time I introduce a new cross, somebody wants to copy me instead of trying something unique :( As for productivity, I couldn't expect much more from this plant. Its an awesome producer. Now I have to...

I find my propane smoker was the most cost efficient but not the easiest to use or best flavor . For me a propane tank costs less than a big bag of charcoal and seems to last twice as long or longer but I much prefer using charcoal and hardwoods vs. smoldering wood chips/shavings

The only problem with all these great hybrids is they won't be the same next year unless you take clones/cuttings or overwinter

Not long ago it was disputed whether pure cap measured 15 or 16 million SHU. These days most say pure is 16 but I believe what we get as pure crystal is estimated around 15 because of waxes and impurities

Yellow7 are the hottest yellows I've tried, and they aren't bad, but I prefer many other yellow chinense for flavor Not sure what those are in the pic, looks kind of hab like but weird, maybe a cross

Ya, I said usually but should have said often, and grocery store habs do not count :) Even testing back in 2001 found some orange hab sources to be higher with the red savina reaching a dissapointing 256341 SHU

HPLC tests are often flawed when it comes to chiles, just look at the history of the hottest peppers and all the false/unreliable readings. It certainly isn't exact science. Some people still calibrate HPLC equip. at 15 mil and some at 16 mil which I assume can make a huge difference

I think the "days after fruit set" argument would definitely change with different climates/conditions. I look at it at an evolutionary level. Pods develop their heat before ripening as a defence mechanism against animals which prefer sweet ripe pods

I think cooking will also kill the fermentation process

My favorite right now is a Douglah cross I'm working on but only 1 of 30+ f2 plants has the brown pods I was hoping for, and that one is not very productive or impressive This is one of my favorites so far, but there's several others Potawie's DLf2-2 hot crossed pods by potawie, on Flickr

Yes, they all pretty much look like that. They aren't the best tasting, and they ripen unevenly, some areas rot before others are ripe but they sure are eye catching July 7 011 by potawie, on Flickr As for the prize, maybe pass it on to someone more needy or whatever you like. Thank you Joe...

As far as I know chiles are hottest just before becoming fully ripe