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"Peppers of the Americas" by Maricel E Presilla is my favorite. Lots of history, descriptions/uses/images of hundreds of varieties, and recipes using many... cant reccomend highly enough

Did the dalle khursani seeds not work out? Really curious about those ever since i saw a couple videos of Nepali growers' back yards filled with just that one variety... lots of ppl sure seem enthisiastic about it

@POTAWIE used to have a theory that stingers were possibly caused by some trait where the flower ring sticks to the pepper in early growth stages and deforms the pepper. Always made sense to me though I have no idea if its been proven or disproven...

regarding the "more complete maceration" explanation: I guess I should have read deeper and maybe I misrepresented the meaning of that excerpt somewhat when I said the heat increased after fermentation. I think the way the amount of capsaicin was calculated in the experiment was basically they...

I feel like you buried the lead with that one... according to the study, fermentation INCREASED the heat of all the peppers tested by 20-50%!!! What??!! I really didn't expect that result - sure doesn't match my home saucing experience. At least the first study result - that cooking reduces...

I was interested in truest genetics for BS a few years ago and read up a lot on this via old forum posts, though I don't have much insight as a grower since I have a bit of a black thumb and usually how my plants grow is mostly just about how badly I mistreated them rather than genetics. If you...

Link is down

Thanks Ashen. I think thats my problem. I've always had a mental block stopping me from adding/taste-testing additions that would put me anywhere in the 3+ % range. In my mind that was way at the top of the range of saltiness levels used in familiar sauces - so even if I thought a sauce could...

from thoroughburro: Source - Notes on Huy Fong Sriracha, or Forgive Me David Tran 🤯Reading the salt related part of this post from thoroughburro, at first I missed his parentheses and thought he sucked at math since .075/5 is ~ 1.5% - then I reread and realized I'm the idiot and he's dead...

Fwiw I've used coco + worm castings for seedlings very successfully for a couple years and never did anything to the coco other than hydrate it. But never done full sized plants in it yet. Recently I decided to try adding calmag first and all the seedlings in it got stunted with burned leaves...

Reasons I grow annuums: 1. Ripeness. Like acs1 said, stores usually dont carry ripe varieties of things like jalapeños, serannos, thais, pablanos etc. 2. Sauce making. I like to make a couple batches of homemade annuum hot sauce and at least around here stores dont usually cary fresh cayenne...

So i opened up a slightly overripe pod today, and discovered this: About 1/2 the seeds inside have already germinated! Kinda cool, naturally i planted all of them :crazy: Never seen this before, couldn't find any similar reports in a quick search so figured I'd share. Anyone else ever...

Where's the hornet bomb recipe :P Very cool way to go out Pex, good luck!

Protip: just search in google, but add: site:thethotpepper.com to your query

Thanks for the advice, sounds like the insecticides may be risky for the babies. I guess I'll try to keep an eye on them and continue removing by hand for a couple of days and cross my fingers I can get them all

So I have my first indoor aphid infestation that originated on one of my overwinters... And worse yet, I've now found some on my newly sprouted seedlings (barely starting to show first leaves) Before picking up something more drastic like pyrethrin, I decided to try spraying down the...

I don't see your oak cubes in with the ferment... Will you add them later in the process?

Yes to either or both.

When eating fresh pods it has always intrigued me that I don't experience any/much heat until I first swallow. Even if I prolong chewing for absurdly long periods like 1min+. As if the act of swallowing flips a switch for my pain receptors. Ive heard others claim similar experience. Maybe...

This youtuber Claude Dube has done it on camera Apparently it's actually less hot (experientially) than some slightly lower scoville liquid extracts because of its low water solubility so it doesnt spread around as easily.