Search results

First off, I'm not a pro yet at quoting multiple things from a single post, so I'll take a stab at it the best I can... 1. I'm not sure why my comment about Scotch Bonnets vs. Habaneros bothered you since I made no claims or statements whatsoever regarding that. It was really just a throw away...

I grew it last year, and I must say it is a beautiful plant. Peppers were nice and tasty with a decent heat, and it was fairly prolific. I did notice that the branches were a little less sturdy than I would like. Multiple times, I snapped of a section of branch while picking peppers because I...

This was my main objection, and the only reason I reposted to correct your response. Your history and grammar lesson did not really address this issue, but it looks to be a great resource for new chile pepper growers that want to know about C. Chinense and its origins. Getting back to the issue...

I know I said I was done for the day, but OMRI's response to my last post was a bit too smug for me considering he is incorrect. I think if you take a look at where the Yucatan Peninsula is on a world map, it shares a massive part of its border with the Caribbean Sea and you could almost throw a...

Yeesh...I guess we aren't on the same page? Well, I guess we will just agree to disagree. Caribbean Red Habanero - I see "Red Habanero" in the name there, and it is sold as such from one of the most respected chile pepper institutions. It's a Habanero. It's red. Therefore in my eyes it is a...

Well, I think it's safe to say that Caribbean Red's are a variety of red Habanero, so I think we are on the same page - never really insinuated that all red Habaneros were Caribbean Reds. I actually appreciate being very specific and precise when it comes to wording and descriptions of...

If Caribbean Reds are not Habaneros, then why does the Chile Pepper Institute label them as such? Check out the link to their seed catalog: NMSU CPI Red Caribbean Habanero I am actually growing some of these out this summer, since I've heard that they have great flavor and are very prolific...

seed source might be the culprit? i ordered fatali seeds from a reputable source last year, and they had a shitty germination rate, but the ones that did were very prolific. the seeds i saved from those plants were the first to germinate in my chinense varieties this year. i honestly think some...

no way that's a tabasco...the calyx isn't constricted enough. my honest opinion is it's a rooster spur or similar pepper short cayenne type pepper. perhaps a sport pepper is another option?

I typically pre-moisten the soil in the new pot, pull the plug out of the tray, and break up the roots a bit on the bottom (about 1/4 of the plug) up before I put them in the new pot. I've done this for the last 4 growing seasons, and I've never had an issue with transplant shock, which leads me...

I got the same speedy results with my galapagos seeds, a.k.a your galapagos seed source. I was kind of expecting them to take a while as well? I know for a fact that the seeds were harvested from a plant on Isabela Island last year growing in a family's back yard. My friend who got them for me...

Most of my seedlings are pretty healthy and ready to up-pot for another month or so before they go in the ground, and I have my suspicions that one of my Fatali seedlings is crossed with a Bhut. I have gotten pretty good at telling the different cultivars apart after they get their 4th or 5th...

I just now understood what you guys were talking about with the mason jar on the blender trick...absolutely brilliant! I didn't even know you could unscrew the pitcher form the blade fixture! I just tried it with a mason jar, and it fits like a glove!

I started germinating some galapagos seeds about a week ago, and I can already see a couple of seedlings popping up through the soil. This is my first attempt at growing at wild chile pepper, and I have been reading around here and the web that it's hard to get them to produce peppers. At least...

If the soil doesn't get to a consistent temp of at least 75-80, they will definitely take longer to sprout - I think the ideal temp is 85. I always use a heating mat, and assuming the seed is good, most of my superhots sprout within 2 weeks, and some early birds even pop in under a week. Bottom...

Those green Chick-Fil-A pickle buckets are pretty rocking. I got quite a few for free last year myself, and even when I did pay for them they were still cheaper than going to Home Depot or Lowes. I hear Chinese restaurants have a steady supply of buckets as well...soy sauce, I believe? As far...

I suppose it's time to come out of the closet...I Like Tabasco! There I said it! Finally free of the burden of hiding it all these years! Seriously though, not sure why the hate on Tabasco all the time, but if you don't like vinegar based sauces, then you will not like Tabasco or any other...

And the saga continues...

Easily the best post of the year...hahaha

Hi all, Finally got my hands on some rare Capsicum galapagoense seed over the new year from a good friend who does her PhD research down there! I am interested in trading for other rare/superhot varieties that anyone may have in their collections. I am looking for Trinidad Scorpion / 7 pod...