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Cayenne is a traditional sausage pepper as is Paprika,smoked and not.I would try some Chipotles or some Espelettes for some nice variations.

I'm growing St. Lucia red and yellow seasoning,Grenada seasoning,Trinidad Perfume.I used the Perfume for some Green Seasoning which was pretty tasty on some Snapper.The rest are powdered/Blended,Or used in combinations in sauces/rubs etc.One that caught me by surprise was the Pimente...

Welcome to the forum John!Looking forward to your Catfish recipes!

Greetings from the left coast! NOT a political statement!Geographical...

Thanks Pappy!I'm just trying to roll with it this time of year here.I'm lucky to get a couple pods!.I'm just trying to keep the polants alive basically until they get to some cooler weather this fall.Of course I'm lucky enough to have a generally mild winter area and I'm hoping to get my best...

Thanks guys!At this point I'm just hoping to keep "em going thru our "Season"I'm sure they will kick in nicely in the Fall!

Just a couyple more here... Sandabahar.Indian pepper,supposed to be pretty hot,popular here,I have'nt seen it on this board,therefor I'm posting.It needs some nutes and a bigger pot! Tailing off with a brown 7 pod...pardon the pun,but I have'nt seen to many of these with tails,Still a young...

It's a little bit hot and humid here for pod production here but I've gotten a few lately,Thought I'd share. 7 pod Orange.Not real bumpy,but I'm betting theres a bit of heat there! Yellow Scorpion.No tailing yet on the first pods,but I have a long growing season...and I'm a patient...

Chris,perhaps a lite sprinkling of lime on your raised beds would help a bit.Sorry to hear of your weather issues!I'm refraining from complaining about ours as long as were hurricane free!

Nice looking pods there Web!By all means please share what makes it your favorite pepper!What do you do with them?Mine are comming along...need some tips!Thanks!

Hard to beat a dozen fresh shucked oysters,or 2 dozen...or 3 dozen packaged by mother nature,perfection!

Nice!So I'm woking it backwards a**ed!Oh well,I was wondering why I got bud drop!I'll cut them up and throw them in the gumbo bag.get a freash start.Thanks.

Scott,those are about 6 or 7"I'm sure pretty tough.I wanted to make sure I got plenty of seed before I eat any,byt they are probably sapping strength from the plant now!

Root-Bound?Maybe time for bigger container.

Burgandy Okra,has anybody grown this?I'm trying to get viable seed from these 2 pods.I'm not sure at what point the seeds will be mature.I had few seeds to start with,only got 2 plants.I know they are picked at 4-5" for best flavor...How long do I have to let them go?I'd like to get them picked...

Thanks Vladan,that one is definately from off the beaten path! Here's a couple more,not to unusual. Red Paper Lantern Grenada Seasoning Red

Perhaps they are called "Wiri Wiri".http://www.thechileman.org/results.php?chile=1&find=wiri+wiri&heat=Any&origin=Any&genus=Any&submit=Search Wiri Wiri is a Caribbean Landrace chili grown all over the Caribbean Basin.

To humid in Florida for air/sundrying.I always end up with moldy pods.Even inside in controlled environment.I'm using a dehydrator. Sometimes I powder immediately,sometimes I store them for rehydrating,or grinding later.Sometimes I smoke them a bit first if I'm Smoking meat for some xtra flava...

Scotch Bonnets,I hope I don't have to pick a variety!

Some nice Seasoning peppers ripe here. Grenada Seasoning Yellow. Pimente Vegetarien Yellow,from Martinique