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Just wandering how the Peach Bhut came to be? It's flavour profile is totally different (fruity/tropical to me) to the red or caramel (the only other two I have tried and tasted the same as each other to me). In my experience though it certainly keeps up with heat. It seems to be quite stable...

Hi guys I was searching for nutrition facts for chillies and wandered if different species and varieties had different nutritional content and found this study.. it's quite interesting!! http://journals.plos.org/plosone/article/file?id=10.1371/journal.pone.0161464&type=printable

Anyone grown or tried this one? Opinions appreciated :) http://pepperlover.com/pepper-seeds/pepper-species/capsicum-annuum/malih-helow-detail

Found this link and thought it was quite interesting.. http://bburikitchen.com/recipe-gochutnip-chili-leaves-salad Never tried the leaves before but apparently quite popular in rural Korea.

Hi all, just looking for some chillies that have and earthy, savoury, rich flavour. Any recommendations? I plan on semi drying and making into a flavour dense paste with some salt to add rich flavour to cooking.

Hi guys, I've been thinking about making a vinegar using chillies. I don't mean adding chillies to vinegar to flavour the vinegar or pickle the chillies I mean actually making vinegar from scratch with chillies (instead of, apples for example). So literally would be chilli vinegar. I've never...

In weight, what would you consider to be a large pod? The biggest I have managed is 14grams (1/2 ounce) but I would like a general consensus on what is a good size. Cheers

I haven't tasted powder from either of these yet but I would like to know if they maintain their citrusy characteristics once dried and powdered? Picking my first Aji Pineapple tomorrow can't wait to taste it :)

Just wandering if anyone has done a ferment with either of these chillies? Preferably a strait ferment without other ingredients (except salt). Just want to know what it tastes like and whether or not these are suitable to make fermented sauces. Thanks in advance

Have been thinking about starting a glog for a while but last years disaster of a season put me off a bit.. fast forward to 2017 and things are looking up! So here goes.. First up I would like to thank jcw10 (Justin) for sorting out the majority of my seeds, as well as Cloudhand (Tom) for his...

At what stage of the growing season do you guys get the majority of your fruit?

Just popped into my head today, I bet 10 years ago the fruits people are growing now would have sounded impossible lol

https://www.google.com/url?sa=t&rct=j&source=web&q=&url=http://dailyheadlines.net/2016/10/video-idiot-records-himself-smoking-carolina-reaper-pepper-instantly-regrets-it/&usg=AFQjCNECOQaAIY8UVpbkWb3L907ReDitaQ

As a way to save money by using less electricity I put my seed trays in a 90L/23gal aquarium then placed it up against the window in my shed (no lid during the day or they would boil). They get about four hours of direct sunlight from early morning but I place the aquarium out on the lawn to get...

Anyone grown the Raja Mirch? It's a C. Chinense from India similar to the Bhuts, I found it on the Semillas La Palmas website and it caught my eye. Description: 'This is another relative of Naga Morich with origin India. The irregulary wrinklet and rough pods give off a sweet fruity smell...

Hi guys just trying to decide which one of these to grow based on flavour. Grow both? Nup already growing more than I can fit lol Heard good things about both of these varieties, what I'm looking for is strong but enjoyable flavours. Opinions and experiences appreciated. Cheers

Just wandering if anyone has grown both and can tell me which they preferred flavour wise? I only have space for one and want the tastiest!

I have access to fine 1-3mm and coarse 5-6mm perlite and I'm unsure which one to purchase. I will be using a premium potting mix in 30L pots and adding a couple of litres of rotted cow manure per pot as well. Also what is an ideal percentage range?

Just wandering what is the purpose/effect of cooking a hot sauce after a ferment? I ask because after a ferment I add the vinegar, blend and bottle, then its done and shelf stable cos of the low ph. So why take the extra step of cooking?

Anyone that has sinus problems that causes their sinuses to inflame and 'block' often may have experienced EXTREME pains that feels like nails being driven into your head during an airplane flight. I have had this happen to me a number of times and my research (googling) has revealed that it is...