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Thanks man, id love some white 7 pot, white bhut, and naga... i have cumari du para coming and got the reaper and bohemian goat this weekend from genetikx... let me shoot u a pm woth an addy All good Mike, i think post office closed today for mlk day but i def appreciate it and will await their...

This is hands down my favorite ornamental... as said earlier the foliage is beautiful theyre great dry.. i have bags full of these full.. this variety here looks a bit smaller and wider at the stem than the ones i grow i too am interested..

Extreme list, will keep a watch. Nice wood burning stove too.

Dope. I love Fish Peppers such a beautiful plant.

Oh. ok. Thanks yea i pull out mashes from 2012 & make a sauce its flavor is defintely enhanced over time. Love your avatar btw. Never had mold growth issue my friend. Seems you havent either, go figure. All good Aaron but yea some were water bathed not pressure canned, so idk but i do know that...

Big ups from Chicagoland. Welcome. Lots to learn here, well informed minds.

Thanks for everyones generosity especially Wicked Mike cant wait to get these poppin. THP is truly a great community im learning. And i intend to spread the love and generosity in the coming weeks... When I receive some I will hook you up friend. Pepper on!

What are the benefits of fermenting vs. aging?

hmm well yes... perhaps we have...

No harshing my mellow bro thats... imposible... Everting is irie But yea id like to know as well... im not an expert by no means just stayed the course with this mash technique and when i saw the rise and the oils produced or becoming visible i assumed it was ferming inside.. yes sir, i use...

Right, i dont know how it works to be honest, ive seen everyone with their bubble locks, i use for beer ferming... but with this method I can say that the peppers rise within the jar, liquid to the bottom the fermentation seems to be taking place within the jar. Maybe it is just an age, but in...

Fatalis, Aji Lemon Drops, Caribbean Habanero, Bhut Jolokia (Ghost Pepper)... Take the fresh peppers off the organic tree limbs. Proceed to wash, halve & deseed them, do not worry if a few seeds sneak in... Next, blend said peppers into a puree'... then place puree' in mason jar of your choice...

#3 looks tits

sweet

I always deseed if its a habanero or a hottie.. then blend to a puree' before a couple years mash... In some milder mashes i have left a few seeds in order to bring the heat up a bit.

Peace homey glad to see you from around the way. We'll be in touch. Peace i love Capcom games back in the days man. And home grown hops. I need to get back on my brewing but sure I can throw some recipes around, i like to brew wheat ales mainly. Peace for the welcome. Thanks so much to everyone...

Salute! and welcome.

what was your soil my man? what kind of peppers from where? and Welcome to the party. This place is a complete blast. From Chicagoland

Pretty late on this post. However I find that i never liked making a sauce without fermenting. I just jumped into fermenting in a way i picked up from an old time masher, no frills involved, no fanfare. The flavor is second to none and have never had a problem with the pH of the sauce... I have...

Greetings, I am in Illinois and have a few varieties of peppers (Fatali, Mustard Habanero, Caribbean Habanero, THai Red, Fish Pepper, Red Cap Mushroom Pepper and more) to offer in trade if anyone has the seeds to any of these peppers:   Trinidad Chocolate 7 Pot Douglah Bohemian Goat Cumari Du...