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Happy Birthday Penny!!   :cheers:

  I wouldn't think so, however, I would slide one right into a jalapeno popper!

Cannot wait to get my hands on these. Had my eye on 'em for a while. Nigel, do you find a majority of the pods to be juicy/full of liquid? What a cool trait!   I may try starting quite early to see if I can get a pod or two next year.   Thanks for the wilds reviews.

I think I remember seeing pepperlover.com having Aleppo... dried, seeds and sometimes fresh.

  This is exceptionally awesome. I think you'll need a lot of hours skydiving to move up to it, kinda like jumping with a board, but man, epic to say the least. I'd love to do it. Skydived tandem and even that was out of this world.

  My extra movie debut will be in the upcoming Crimson Peak http://www.imdb.com/title/tt2554274/   I'll be the blonde bearded dude in the ballroom scene. No lines, but I'm in there! Heh, fun fact, I stepped on and ripped Jessica Chastains dress (not badly) between takes. A very cool experience...

Dive the Galapagos.   I have many more, but the Galapagos is my #1.   Utterly breathtaking.   Behold http://vimeo.com/1935228

I'm going to try a salt this year as well. I think I will dissolve in hot water, maybe even boil with the dried peppers for a bit, then put the liquid through a coffee filter. I will boil the remaining liquid down until the crystals start to form and the pot is mostly just wet crystals. Then...

I agree on multiple strains and heat levels. It will be easy enough to avoid crossing on a few pods with a little effort.   If I were to pick 6:   Choc bhut, reaper, yellow brain, then rooster spur +2 other non chinense.   And...I'd cycle out the super after I had more powder than I knew what to...

Havent been around public forums much have you ? Threads that are not locked are open to posting.check your self I believe I ended my sentence with "just to troll." No need for me to say more.

I have wasted so much space over the years trying to find chinense that taste good. These are super duper clean,no musky ick. Nice heat to just pop a couple at a time. The seeds are soft and not an issue . Sounds like a great pepper! I'm really enjoying the cumari do para and cap691 sounds...

I've got a few supers ripening now, mostly yellows... but I agree, it's been a cool summer.

  You could say the same about yourself for dragging up an old thread just to troll........... way to go.

  They're a little warm.   By no means do you have to eat any pepper whole. Dice 'em up. Or powder. Or flake. Or just add a few to your sauce. Easy to choose your own heat. Plus, once you get used to eating a 5-6 a 7 won't seem so bad :fireball:

Grind into powder and sprinkle in/on whatever you like. Eggs, soup, pizza, etc.

Great review! I'll be putting these on the list for next year. Thanks Nigel.

I agree with what others have said with a winter start... but if you really want to get going, I'm sure starting one or two won't hurt. And you'll learn a thing or two for your winter starts.

Cumari do para, CGN21500 are two I've just tried that are awesome.

    Might want to leave more than 4-5in up here in Canada. I cropped to 1ft last year and plan to leave as much as possible this season. The big head start is nice with such a short season.         As for bugs etc. Get a pyrethrin based product and, after you've trimmed and the plant has sealed...

  Hab x goats weed??