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  Amarillos are healthy, loaded up, and ripening.  Hope to start having pods late this week.  While I was recovering from surgery, the largest plant grew into two others for support.  I now have an 'Aji Amarillo Fatalii Yellow 7-Pot BBG bush' of considerable size.  :D

  Yeah, they're definitely sweeter than a garden variety pod and lean to the milder end of the spectrum.  Especially if you let them go fully ripe to red.  Texture is pretty dead-on cantaloupe, which I never really thought about until a conversation I just heard outside.   :cool: "Don't that...

Just want to find out if I should remove the affected pods when I see them or not worry about it.  I've noticed this only on one Aji Amarillo and one Aji Pineapple plant, so far.  Some of the chiles develop these brown or black'ish streaks.  It doesn't behave like BER at all.  The plants...

  I find they tend toward the same heat as most other jalapeño varieties, but with a slightly better flavor than what you'd get at a grocery when ripened all the way to red.  By the time they hit that stage; they're often completely covered in corking and look like someone glued potatoes to your...

Because it goes from a little nub to a jalapeño looking thing in a couple of days.   "Meh!" you say.  You've seen much cooler peppers and you can buy those at a supermarket.   Then it starts to rebel against smooth supermarket jalapeño stereotypes:     Same pepper, a week later.  Corked all to...

  The one he posted in the ripening thread deserves to be here, too.  Look at this beautiful wrinkly bastard.   Here's one of the would-be Chocolate 7-Pot Bubblegum peppers I posted a couple weeks ago, all grown up to larger than a golf ball and pictured here being a bad influence on his homies...

^^^ That's neat.  I love when they seem to change pretty much overnight.   Is this pepper out of focus, or are your eyes going bad?  Either way, it's a weird pheno for a Fatalii:     Aji Amarillo finally about to come to the party:     The only pod on either of my 7-Pot BBG Chocolate plants...

I'm back!  Surgery went well and recovery is going okay.  Taking me longer to heal up than I would prefer; but they got all of the cancer, so I'm okay with the delay.  (Hopefully work stays cool with it, because I dunno if I'll be ready to go back next week as planned.)     Thanks, but in this...

Attention whores are always utterly miserable people.  Feeding his enormous ego is probably the one thing that keeps him from taking out his self-hate on his wife or just ending it all.

5   Favorite is a tie between Scotch Bonnets and Yellow 7-Pots. Most excited to grow next year are the seeds from a Red Frutescens cross that I am growing out this year.

  The brainstrain are really funny that way.  I was legitimately fearful of the first red one I tried, because red peppers seem to universally hit me harder than even chocolates for some reason.  I thought the first few brainstrain I ate were duds, because I didn't regret having eaten them.  ...

When in doubt about whether or not to eat something, please ask your local extension service instead of random internet people.  Send that picture to someone from the Cornell Co-op Extension via their "Contact Us" link, as I'm pretty sure they know more details than you could ever want about...

If you don't catch them on the front end, get em' twice as good on the back end.  They gotta come home eventually.  :D

Looks a tad different from the bitter melon I'm used to.  Ours always looked like cucumbers with ridges.  Bitter melon is definitely an acquired taste, but it's kinda addictive once you develop that taste.  Never ate them stuffed, but an ex girlfriend used to put slices of them into all sorts of...

Welcome.  You're just in time, because everything in the northern hemisphere is starting to pod up.  Best way to determine what you might like is to buy one of the flat rate sampler boxes of fresh peppers from folks here on the forums.  I know Sicman has some varieties available for mixed boxes...

  A traditional mead is a white wine; in essence, so I think they would work equally well to give a bit of flavor and kick to a traditional white wine.  Whites are delicate, so you need far fewer chiles than you might think.  I only use 40g (5 peppers or so) worth of habanero per gallon of wine...

I've got two different 7-Pot BBG Chocolate plants doing this:     Yikes.