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For all of my tongue's battle scars, I really enjoy this pepper. Virtually everyone who tries a decent phenotype of it echoes your sentiment that it's hotter than the average hab. Thoughtful review as well. I'm always most informed by any pod review that extends its descriptions of flavor...

Fascinating pepper. Sounds amazing for salad experimentation. I'm alarmingly nescient anything growing in Germany. I wonder how locally available that is in the states. Thanks for the review.

    Agree, in fact I'm tempted to start an indoor setup again just get some of these in the dirt myself. I was forced into grower's retirement thanks to an unrelenting horde of aphids last season. But the surplus of exotic varieties in circulation now has whet my appetite. Ditto on Chocolate...

    Whatever diabolical brew of pepper DNA you're secretely coalescing in that lab, keep it up, Judy. Few have managed to shake Bill Moore that way, so this one really got my attention. I'm fascinated with this growling assault of new darker pods kind of bullying everyone out of the way as of...

With 2015 on the horizon, thanks to the mischievous ambitions of growers/horticulturists who have managed to harness capsaicin's potential, the Bhut Jolokia has been surpassed by a veritable army of "designer" superhots. Obviously we know about the Carolina Reaper, but most of those aren't...

These look gnarly. My tongue has been on the bench for over a week, and is starting to get flabby. I may have to pick some up.

Still have these?

I got an SRFB from Ignite with several 7 Pot Jonahs and a few MOA Scotch Bonnets today (I asked for whatever SBs he had leftover, and he graciously accommodated). This little basket of hellfire came just one day after I received some Moruga Scorps from another grower/vendor, so my blender's been...

Just received a SRFB packed full of Trinidad Moruga Scorps. My hot sauce had run out a few days ago, so it was like an early Christmas. I prepped my soon-to-be incinerated insides with unadulterated heavy creams, bracing for the impending apocalypse. I rinsed and ate a half of one to get things...

Thanks for the clarification. I have several years experience deyhdrating and grinding, but next to none of it comes to bear in making sauces. When it comes to purees and hot sauce, it's like first day in grade school all over again. In any event, taking the cue from the original thread on hot...

Right, that's what I'm saying. According to the main thread on hot sauce making, it should be as easy as lowering and strictly controlling PH, no matter what you call it (puree, hot sauce, etc.) Obviously purists will have their strict definition of what consititutes a "puree," but in my case...

It's all naming convention? So basically if hot sauce making is what I mentioned in my first post, I could just call it "hot sauce" then, and skip the pressure canning.

I guess I'm wondering what the difference is between hot sauce and puree making then. Obviously you're traditionally adding more ingredients and spices to a hot sauce, but the hot sauce isn't pressure canned, and it keeps for as long as you like. So what's the distinction?

Thanks for the feedback. I understand that it's optimal, but I guess I'm wondering if it's necessary. Is pressure canning a mandatory step in puree making?

In an effort to cut down on thread redundance, as well as broadcasting my noobishness in this department, I looked around (I'm following a few threads on this subject, including AlabamaJack's fairly comprhensive topic on this), but I'm still a bit confused on a few things regarding puree making...

Thanks for this. I just lucked out and found both strips and meters at a local home brewing supply shop.

Don't mean to hijack, but this is roughly related and I though an extra thread was superfluous. Does anyone know if soil PH testers will work? On calling around, those are the only kinds available at various local stores, and I want to pick this up today.

I used sulfur this summer, but I mixed it in with a mild fertilizer. It didn't help evict a stubborn aphid squatter community, but in fairness I wasn't using it for that. This isn't a particularly helpful as much as it is a public concession to those filthy bastards. I actually lost my...

You're both more daring than I am. I've never been able to talk myself into eating more than a small piece of the Reaper at once, and even then, the heat was alien-like. You guys are full fledged chilehead graduates, and now proud card-carrying members. Kudos.

This is telling. Warm weather in long hours in the direct sun with optimum soil conditions, and perfect watering (for me, its every few days) is really all the magic you'll need. Soil conditions can always be duplicated, but only certain states give you ideal chile pepper growing weather in...