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The mushroom cloud you see off the west is merely KoreanSoul working on her sauce.   HOA be damned.

I think that pod tests can be very subjective, but notwithstanding that anything past about 1 million Scoville units becomes very difficult to discern one as being hotter than another.   I think the Carolina Reaper seems to have a very potent mix of capsaicinoids that results in an all-over and...

  Put me down for at least 3 boxes like this.  Having a mix of "interesting flavours" really appeals to me a lot more than a box of superhots which I might be able to eat 1 or 2 pods a day from and potentially have to give away or waste the rest.   Snacking on C.baccatum, C.annum and...

Do you just need 2-3 ripe pods for your batch?  I have a few red bhuts currently producing that I could pack off in your direction via USPS.

Now, this is something I'd like to get ahold of seeds for.  I checked on the RFC shop site and the only listing is for pods, and there are none currently available?  Are there other sources for seeds?

A belated but well-deserved thanks to AaronTT who put up with my completely unjustified tardiness to meet and exchange seedlings, seeds and pods.  He gave me seeds for: Goats Weed, Alma Paprika and Yatsufusa along with several Peach Bhut pods and a Brown Bhut pod that is really interesting...

I'd love to have a "Not So Superhot Small Flat Rate Box" option for varieties that are interesting selections of not-so-common varieties that aren't armageddon level heat.   Something like a mix of different Rocotos, Bishop's Crowns, golden cayennes, hot cherry, and jalapeños.

Definitely an early instar of some type of stinkbug, which is a pest.  Crush by hand and break out some soap spray.  Search for additional eggs and physically remove if you are able.

First pods of the season from my Carolina Reapers:  

The yellow one is almost certainly Golden Cayenne.   The flare-out under the calyx of the red pod makes me think possibly Thai Hot or Kung Pao, but it could just as easily be some sort of Cayenne variety.

Outside really is your only option for making a sauce of that piquancy.  That said, I've made chutney with bhut jolokias indoors before and it wasn't an issue.   But...   At the other extreme, there was this one time that one of my dried Moruga Scorpions fell down into the stove burner without...

So, the day has come, and I have harvested my "mystery" Carolina Reaper.       Along with two pods from my other producing Reaper plant.  From left to right, the 1st and 2nd pods of the "normal" plant and the 1st pod of the season off the burgundy version.   And then I cut it open:     The...

I love it.  You actually did it!   I told you they were not a superhot, but they have a crazy all-over burn and the flavour is pretty amazing.   My Yellow Devil's Tongues are super productive too, with a single 2' plant easily producing 5-7 peppers a week.   The longer the pods stay on the plant...

My process for the past 3 years has been as follows:   Germination I start seeds indoors in my own sterlised potting soil mix in peat trays.  The trays are set on rooting heat mats inside of plastic propagators.  Such as it is until the hooks are up and have their first set of true leaves...

I love the mutated Hawaiian Purple you've got going.

It looks a bit like a Naga x Brainstrain cross with the shape and the pebbly texture.   Probably going to be a scorcher!

I don't know if my Yellow Scotch Bonnets are MoA, but they look fairly close:     You are welcome to some seeds or a ripe pod.

Harvest tonight to send out a sampler box:     2 Douglahs, 4 Yellow Devil's Tongues and a random mix of Scorpions

I'd like to get on the Peach Bhut.  I happen to be just down the street from you but SASBE will be easiest.

Actually, based on the desiccation of the stem and the described heat level as "hotter than I jalapeño" then I think this could actually be some variety of Hot Cherry Bomb that has gone a bit dry and isn't fully rounded anymore.  I suppose it depends on how you'd quantify jalapeño heat, but I've...