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Ethiopian Trinidadian American Indian Mediterranean

Had some colder days earlier in the year compared to last year. Didn’t bother to bring the plants inside on the early cold nights since I already have more peppers in the freezer than I can eat in a year. Plants survived but with minimal production over the last month or so. Today marks the...

Has anyone had a good experience with this vendor? They have lots of negative reviews, and they seem to be using photographs stolen from other websites, but they offer unique products - including multiple varieties of hard to find fresh pepper pods and herbs.

That vendor has numerous bad reviews and seems to use images from other websites. Many of the reviews question if they are a scam or just highly incompetent. Note that the chileplants.com St Lucia Seasoning photograph has been cropped and is now used on carribeangarden. Identical photo with...

I am looking for St Lucia Seasoning pepper seeds. I am most interested in the yellow variety. I see these available from several international vendors, but I do not see anyone currently selling them in the US. I am hesitant to order international since I read here that it is no longer...

Maybe the evidence is circumstantial. - Ghost pepper had existed for a long time in India. - Only after ghost pepper seeds became common outside of India - about 20 years ago - other superhot varieties were developed.

https://en.m.wikipedia.org/wiki/Hottest_chili_pepper I found this article helpful. They define superhot as 1 million scoville or higher. The history chapter of the article seems to imply that all of todays superhots descend from the ghost pepper. What confuses me is in the list on the wiki...

I think the Red Savina is just another habanero rather than a superhot. https://en.m.wikipedia.org/wiki/Red_Savina_pepper

The ghost pepper is said to be hybrid chinense and frutescens. Are all superhots hybrids? Do all superhots descend from the ghost pepper?

Now I’m curious to hear your full top 10 list.

Foodarama red, as others have reported, has a bitter flavor. Does not taste at all like a yellow scotch bonnet. Flavor is not bad, but not a favorite. I had issues with congo red fully ripening before turning soft. Flavor was excellent - and also excellent while still green or half green...

Tasted the aji Amarillo last night. Pepper was larger and thicker walled than I expected. Flavor was good, sweet, fruity, simple. Didn’t get any soapy flavor at all with it. It was good by itself and good tossed in with a bowl of food. The bag was marked PRODUCT OF PERU. Others have...

I found bags of frozen aji Amarillo at a Mexican grocery yesterday. They also had frozen rocoto. I passed on the rocoto and bought the aji Amarillo. An exciting find for the Midwest. This should save me time and money compared to growing them myself. I’m excited to try these - they seem...

picked some sugar rush stripey, and made a hot sauce this morning.

It might be fun to do sugar rush peach with peaches.

Has anyone experienced the soapy flavor in fully cooked baccatum peppers?

I noticed the description of sugar rush peach at https://www.semillas.de/ "The small plants produce loads of thin walled peach colored pods with a unique flavor. Crude C. baccatum do not taste well, so the pods must be dried or cooked to develope the excellent flavour" Any thoughts on that...

I made a simple red wine vinegar sauce this week. I was pleased with the sauce. I will probably repeat this recipe in the future, and I may try experimenting with red wine vinegar in other hot sauce recipes. The aji fantasy peppers resulted in a sweeter and milder sauce than I am used to...

Other than not being what you were looking for, how is the Oxkutzcabense? Nice flavor? It is interesting that we have many yellow Jamaican scotch bonnet varieties, or even Jalapeño varieties, but orange habanero is just orange habanero at most seed vendors. Maybe seeds from Lowe's or Walmart...