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There's not too much to gleam. I can see it noted in the key that the columns C and DC are capsaicin and dihydrocapsaicin, respectively. The header is something-pepper sample- something. Sample date, below that. I cannot read the kanji in the column that precedes the C, DC columns. Which I...

Sugar certainly (to a point) makes the heat a little more tolerable. Really only while it's in your mouth though, I don't think it makes any difference to the residual burn in your mouth.

Sounds good. I need a bit more time if I'm going to have much to add. Just started drying seeds yesterday.

Isn't Tapatio made from dried peppers? I've tried once, it didn't turn out very well for me. But I was very much a novice saucier at that time.

Oh, yeah... And that!

Some annuums taste like spicy bell pepper (read: Super Chili), but there is a huge amount of variance in flavour across the Capsicum genus. You won't know what you like until you try them.

The only thing that makes it less hot, is less capsaicin. So, as you assumed, in this case, the watermelon is mostly water, which boils off and therefore there is less of it.

Aw, homie. Enjoy your new life, buddy! This is Casey. Our 6 month old English Springer. She's a nutjob.

You are full of good info, Rick. I certainly will. There is a homebrew store near me that I'm sure has woods. Not sure what the selection is like but I will be sure to check it out.

  Thanks, Rick!   It's definitely the first ripe superhot I've had. I've had a few Bahamian Goats and Urubu Wild Brazil (which I found to be very very hot, and tasty).   The TS from Bunnings I kind of expected to be a hab or cross of. They come from the same company - I think - who supplies...

Yeah, I was surprised. Interested to see how they grow out next gen. I didn't, awesome! We should do some sauce swapsies. I don't make much off mine, I'm looking to get more on the menu around other venues here as it's so much easier than selling 150ml bottles. And I'm time poor.

Very interesting list! Look forward to seeing how they turn out.

Thanks Shoerider! A very pleasant surprise! Nice flavour, too. Not at all floral. I make my own sauces, no co-packer. I'm mostly doing wholesale at the moment. Rael

Absolutely beautiful, PS. Great shots.

So, this was an interesting one. It was supposed to be a Moruga Chocolate, but it's ripening to caramel and the pods show a lot of variation. Some are looking quite Bhut-like. It's the hottest thing I've eaten for a while.     Same plant   Bahamian Goat   Lost tag..   This is 1 of 2 NOT...

They'll sizzle all over your lips :kiss: I can't bring myself to grow this pepper.

Sounds like a plan, Stan!

That would be an awesome bonchi! I've one that broke and layed over, then grew upwards of which I thought the same. But this is much cooler!

Send it around twice and then give it to the kiwi's! Or the other way around.

Hahaha, yes! :cheers: I've had this one for over 10 years.