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I can get the best jalapeños around at the local mexican grocery store for dirt cheap, so that's the one variety I choose not to grow. You know it's the real deal when you are the only white person in the store. Otherwise, it's the quality of the pepper I find at regular grocery stores...

I can attest from personal growing experience that charleston hot peppers are very light green in color, so nothing to worry about. I think it's just a characteristic of this particular variety.

Not sure how you can outbid yourself...the last bid before 10pm was for 33 dollars, so that's what you paid right?

I take it you subscribe the "Any press is good press" mentality.

I hope you never have a baby switched at the hospital only to find out it's not yours years later, ha! Reaction: Anger. Solution: Extermination. Maybe this plant has adapted by imitating chile seedlings and duping unsuspecting chile heads into nurturing it into a healthy plant?

I can distinguish a fatali and peruvian white habanero just by sight every year without exception...heck, even some annuums like the charleston hot are instantly recognizable at the second or third set of true leaves. Some varieties of the same species, particularly those that have been...

Send that helmet head to the Gulag, Joseph Stalin! No, but seriously, I've had great luck using fingernail clippers. I usually give them a chance to do it on their own, but after a while, it's pretty evident if they will or not. I have also found that making sure you plant them 1/4" deep and...

Are those from the island St. Helena in the middle of the Atlantic Ocean? And is that a Chile Pepper? It looks an awful lot like one, but my eyes may be deceiving me. Very interesting...

How ironic that that I fall victim to the telephone game in the exact sentence that I mention it, haha. Notice how he mentions the Douglah and 7-pot, but not the Scorpion? It will be kind of disappointing if it turns out to be a Trinidad Scorpion cross that's been grown out for 3 years and...

How about this name for the new pepper: HP22B Sorry if someone has previously made this connection, but a hunch tells me Pepper Joe's source is this guy: http://www.wfae.org/...display&id=7968 1. This guy Ed Currie lives in Rock Hill, SC, which is around 3 1/2 hours from Myrtle Beach, SC...

My choco bhuts were some of the latest to sprout for me...in fact, I just had one pop up this morning and it is has been exactly 2 weeks since they went in the dirt. I use a tray with a dome, a heating mat, and the closet they are in hovers around 75 degrees, so I'd say it's pretty ideal...

Sorry to resurrect an old thread, but I did say I'd post back to let you all know how the NMSU CPI Caribbean Red Habanero turned out... They are indeed CRH's, no matter what the picture on their website looks like. Typical phenotype starting out light green with the visible veins and that...

Yeah, Omri's mix looks a little heavy on the perlite for seed starting to me. I actually think Pro-Mix BX is heavy on the perlite for seed starting as well, not to mention the size of those boulders...too big. My vote is for Fafard's seed starting mix. A buddy of mine bought a big bag last year...

I occasionally make a gin gimlet with just the smallest splash of tonic water. Typically it's 3oz of good gin (Beefeater these days...t's a solid brand that doesn't cost a fortune), juice from 1/4 lime, and then the splash of tonic. Nice to sip on. Gotta love that Juniper twang!

And yes, it was a pleasant throat burn..enough to know that I would ever eat one of those things whole.

Gin and tonic season is any month that I like to drink the best drink ever created...which is always. I would upload pics, but I'm on number 3 and alcohol makes me lazy. Maybe tomorrow I'll upload a pic of one of the best douglah specimens. Seriously though, I cut them up, and when I got back to...

So I sliced up some douglahs to dry out on the window sill and then later on this evening cut up a lime to put into my Sunday gin & tonic(s)...lo and behold, my drinks are spicy. Like noticeably spicy. If that's not proof of how hot douglahs are, I don't know what is. Trace capsaicin oil on the...

I'll jump in on this one too. What's the source of the seed again? And was it OP?

This is the only strain of trinidad superhot I have ever eaten whole, and it put me in a world of hurt. Easily 20 of the worst minutes of my life. So yeah, they are an awesome strain that grow on strong, healthy plants. Mine also grew out the same as all the pictures above, so it seems pretty...

Ok, you twisted my arm...i'll snag some of these bad boys. But I told myself I would concentrate on Thai varieties next year! Stop talking to yourself on an online forum! um... So yeah, count me in.