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Skip to 3:20 in the video for the new season of Hot Ones. Says it's Ed's newest pepper and it's the hottest. Only described as "pepper x" so far.

My ghost plant keeps dropping flowers. I know temperatures can be one reason for this. My question is, are other plants like Scorpion and Reapers known to drop flowers as easily as ghosts? I've been feeding it and watering it properly. I've even been carefully trying to pollinate it using a...

I found 3 bugs on a Jalapeño plant today. I've never seen them before. They look like very small, black and white ladybugs. Are these ladybugs or something else?

I think I was told that too much leaf growth near the soil can be a problem because it might make the plant more susceptible to disease and it can restrict air flow. This is a small habanero plant I am growing. I brought it inside tonight because the outdoor temperature is kind of low right now...

I grew this little Bhut Jolokia plant from seed. I started it too late though. It's only about 9 inches tall or so and the first frost will probably hit in a few weeks. You think I could bring it indoors to overwinter it and if so, would I have to prune most of the leaves off or just leave it as...

I've grown a Cayenne pepper plant last summer and the peppers were pretty small. I'm growing this one now and the peppers are huge in comparison to the ones I grew last year. Are these cayennes? (12oz can for size reference)

Or just any habanero sauce recipe in general? I've tried a few but haven't had much success.

I'm running out of time. First frost will be sometime in October. My ghosts and Habs need all the help they can get. Would spraying at night be a bad idea, or should I wait to do this in early morning?

I'm going to put another batch of Ghosts through my dehydrator. This time I'm wondering if I should deseed them or not? My intention is to make them into powder. What are the pro's / cons?

I've made approximately 20 batches so far. And what I've found out is that no matter how hot I make my marinade, the heat never really transfers to the meat. The only really hot batch that I've made so far was when I dehydrated habaneros and put the powder into the marinade. Now I have...

I got these today and I think they're Ghosts, but I'm not sure. Can any of you help? Thanks. Edit, I don't know how to post pictures here, so this link is the best I can do: http://i.imgur.com/n3jLyuZ.jpg