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Thai Reds in the dehydrator as we speak. The 2 plants I have gave their all in the last couple days. Probably only a dozen or so pods left on them yet to turn ripe but ill save them for chopping up fresh in some food.

Not THAT much more. I think your expectation of 2 more months might be overly optimistic. Your night time temps are averaging low to mid 50's dipping into the upper 40's. Unless your location is not actually south eastern Michigan. I'd call it a month maybe, unless you grow indoors or are...

I originally thought these were Thai Dragons, but they came up Thai Reds. In my case I'm happy about the error. Thai Reds are considerably hotter than Dragons and make an awesome, flavorful, searing hot powder :-)

I see lots of "small but good" Harvests. Heres mine from yesterday. 3 Caribbean Reds, 7 Naga Morich, handful of Thai Reds. They will all be joining the previous harvests in the fridge. This weekend I have enough of each to make Chile powder (Thai's) and batches of my two sauces, "Chemical X"...

My Thai reds were the first to flower, first to set fruit, and first to ripe pods. The plants made tons of peppers. But that was it. They never flowered again after the plant was totally covered with pods. The plants are still vibrant and healthy, but it pretty much looks like once the...

It looks like my caribbean reds ripen to a bright red-orange. By red-orange I mean mostly red with an orangish tint. The stem end and the very tip are all the way red. No confusing this color with orange habs. Doesnt matter how long I leave em on the plant. Thats as red as they get. I was...

I have to disagree with that. I've made hot sauce numerous times. One recipe I use involves simmering all the ingredients in a pot. Since its simmering then we know the temp is 212 F. and I can guarantee you that the capsaicin is unharmed :hell:

I hope there more than not caring for real identification that makes this guy an idiot, otherwise you may have just called a whole lot of people idiots :hell:

Just to be contrary (and cuz its the truth) this plant and pods look exactlylike my Caribbean Red plants :)

No offense, but in spite of that fact, I will still stand by my opinion :) I will qualify it by saying that if there are folks out there that experience a Naga Morich like you or I might feel a jalapeno, then they did indeed suffer a lot before reaching that point, or there is something the...

I have eaten a whole Caribbean Red Habanero (just last week) but I'm not gonna pretend I enjoyed the experience. I did not enjoy it. In fact, it sucked and I am unlikely to ever do it again. I did it because I felt obligated (cuz I grow em now), and of course I wanted to be able to say that I...

Damn. Sorry AJ, I cant honor your request for pix. Its too embarrassing after cmpman1974's amazing display of chile powders. You were right. Red, Red, and Red :)

Congrats on the scorpions :-) Cant say that I accept that theory about curling leaves intended to give plants a menacing look. Animals dont see things that way. Menacing looks are generated by appearing as large as possible and by making loud, threatening sounds. Scent is of course one of the...

That DOES sound good. Think I'll toss in a few cloves of garlic next batch...

Yup. Did that too. Fine coating of Naga dust in my nose when I poured the powder into another container. Not gonna say I enjoyed that, but I guess its all part of the overall experience :onfire:

tested out the new dehydrator. 1 rack of Thai Reds, 1 rack of Caribbean Red Habs, and 1 rack of Naga Morich Ground each one up in the magic bullet. Of course I had to try out a generous pinch of each powder (with a decent pause in between each) and I decided to call them 1. Amazing Heat 2...

I see those are on the dehydrator tray. Do you dehydrate them whole like that or is that just how you are displaying them?

By Chocolate Caribbeans, do you mean a chocolate version of the Caribbean Red Hab?

Is that a Dorset Naga or Naga Morich?

bump in case anyone missed the design. I know I wasnt the only one having cold night problems...