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Yep. I have noticed this myself; I'll pick a fresh Tabasco or Thai Hot right off the plant to snack on, and all of a sudden, if I was a bit hungry before, I won't be any more. It does seem to work, and I have actually snacked on them to hold myself over for a while longer while waiting to eat.

Good point on the temp/skin dry/mold connection. I would assume humidity would play a key role here as well, and it's typically very humid here during the summer. High humidity means less evaporation, meaning slower drying, meaning mold growth. Damn. I have noticed tabasco peppers don't seem...

It's all in the subject, really. I have a ton of peppers on almost all of my plants that have started ripening since the beginning of this month. Problem is, I haven't had the time to cook with them (therefore pick them) and have put off mass harvesting until I get freezer bags. Then the...

My Datil plant last year wasn't very productive, but the few peppers it did put out I didn't really care for. Also, the peppers were quite small, and overall disappointing (to me) in heat. My Fatalii plant last year suffered a... ahem, fatal incident; just as it was beginning to flower some...

Sounds good... I just gotta figure out what to pack in between them. Thanks! The only thing that surprised me in your suggestion is watering the plants; I was originally thinking wet pots, meaning heavier pots, would be good in that they're less top-heavy, therefore less likely to tip.

I was hoping to be here until fall came and started having its effects on my plants and then get the hell out (I hate this house), but it looks like that day is coming sooner; we have to move out within a month. So now, we're going to start packing... but one thing I have no idea what to do...

I've seen tons of pictures of the 7 Pod, on various threads here as well as in the databases at thechileman.com/g6csy.net (both databases have the same image). The only thing I can tell that's just about guaranteed is its pimply look. Many pics posted here on the boards show peppers that are...

Unfortunately, I have absolutely no way whatsoever to change the temperature on my food dehydrator. :( When I said cheap, I definitely meant cheap--it really is a cheap piece of junk. All I can do is use fewer or more "racks" (fewer would heat up quicker and retain more heat, I would imagine)...

My typical method of preservation of hot peppers so far has been freezing. However, I have messed around a bit with drying and powdering; I've powdered Tabasco, Habanero, and my "Mystery" pepper from last year. By the way, in case anyone cares, I posted about the mystery pepper on the forums...

Interesting... the peppers in the picture Justaguy posted look somewhat similar to mine in color and with their long shape, but they look quite bumpy and pointy. Mine are smooth and rounded. The ones pictured have an almost Bhut-like shape to them IMO. They definitely look good! Edit: Whoa...

Thanks, that's some useful information guys. I think I'll add that this has happened to very few peppers so far (and only on maybe 3 or 4 plants total), typically the small and immature peppers are the ones aborted. They are all growing in containers, but the majority of peppers on the plants...

I'm just wondering, because I picked two affected peppers earlier (a ripening Fatalii which was extremely tiny compared to the rest on the plant and an immature 7 Pod that the plant was aborting). I've noticed this kind of thing numerous times in the past (including once or twice already this...

I've been noticing something with both my Rocoto Red from last year and my Rocoto Yellow I got this year. Their leaves often seem to have a downward-curved, hook-like appearance, and seem to act as the tendrils on a pumpkin plant, "grabbing" onto other nearby branches (but of course without all...

Thanks, I'll be moving my collection downstairs, and the few opened ones into the fridge. I intend to eventually get a beer fridge, and I might move 'em into there when I do, since the main refrigerator gets pretty crowded.

I've tried both Huy Fong Foods' and Roland's Sriacha sauces. I liked them both; they're both similar, yet different. Which one I would want to use would depend simply on what food I'm about to eat.

I'm just wondering, what is the proper storage of hot sauces, if you have no way of managing indoor temperatures (ie. air conditioning)? I have several hot sauces--most of them unopened--and it gets up to the mid-80s to mid-90s in this house. It gets absolutely horrible in the summer in here...

That makes sense. But they are still super-hots (at least in most cases), right? As in, at least somewhat worthy of the name given? From what I've seen, these new cultivars often at least look like what they're claimed to be, and from what I've gathered they at least seem to be hotter than a...

This is one of the threads I remember reading: http://www.thehotpepper.com/topic/17715-white-bhut-jolokia/ I know very little about it myself. I'm sure someone else can give further information.

Damn... when does it end?! Seriously... just when I thought I got all the Bhuts down, I find that there's a chocolate... then a yellow... and even a white, and now purple. What I thought I was getting a good grasp on understanding, now feels full of unexplored territory once again. This...

I've tried two major planting locations: -Last year, in a garden located on the west side of the house; full afternoon sun starting around 2 or 3 PM -This year, in pots on my porch receiving full morning sun until about noon or 1:00 PM By far, my best growing plants have been on the porch...