Search results

Paul Bosland and Ivette Guzmán wrote a chapter in the new book Capsaicin and its Human Therapeutic Development titled "A Matter of Taste: Capsaicinoid Diversity in Chile Peppers and the Importance to Human Food Preference" and its a real treat. Its available open access here...

He used to post every day but hasn't logged on in over a month. Has anybody heard anything out of him?

I was wondering if anyone could share a recipe for how to make a hot cheeto powder that tastes anything like the real thing. I found this WIRED article, but it still leaves out a lot on the "Natural Flavors."   https://www.wired.com/2016/04/whats-inside-flamin-hot-cheetos/   What do you think...

I joined the forum almost a year ago and really love this place. I wanted to post to "Welcome" again because I just moved to the SF Bay Area a month or two ago and was wondering if we've got any members around here. I'd love to swap some seeds/seedlings before we germinate for the year (Ive got...

I just got 2 bags of ~7 year old seed from two varieties labelled "Crimson" and "Iberia X" and was wondering if anyone knows anything about these varieties. I know that "Iberia hot pepper" is a long and wide annuum variety, but haven't heard of this one. maybe a cross that a grower was working...

I said virus, my buddy said cold damage. It looks like insect damage, but we're very sure there aren't any insects (these plants are pumped full of imidicloprid).   Any idea?

In July I made a post about the 2017 AAS winners and included Onyx Red, which had just been awarded a 2018 AAS award. As of Today, three more 2018 All-American Selections have been made for hot and sweet peppers, for a total of 4. That is a big year for peppers. The winners are below.   Red...

Started with ~5 gallons worth of peppers, most of which are pictured below:     Then mixed up 7 sauces. Mostly cooked stovetop with EVOO and salt then packed with ACV and (my first time using) Xantham Gum.   The Sauces: Habanero Mustard and carrot Scotch Bonnet & Yellow Moruga with white wine...

This year Puckerbutt sold F4 seed (from F3 plants) of an "experimental variety" called CP 120 - Maldivian Heart x Purple Bhut https://store.puckerbuttpeppercompany.com/products/cp-120-maldivian-heart-purple-bhut-f2   Here is the official picture from Chris Phillips:         I germinated several...

The 2018 AAS winners were announced recently, and although no varieties won in the "pepper" category this year, an ornamental pepper won in "flowers"   Takii Seed's "Onyx Red" - http://all-americaselections.org/product/ornamental-pepper-onyx-red/         Because there was no AAS thread for last...

I've got a handful of kumquats and a plant full of Ghost Peppers and have envisioned these two together in a sauce.   I was planning on deseeding the kumquats but leaving the skin on.  They are on the sour side, so I might add a dash of sugar.   What other flavors do you think could go well in...

I know its only one pod, but its the first one big enough to roast (or in this case, grill) of the year   NuMex Heritage 6-4

I've been putting off doing this but now I want to show some pictures of insect damage but don't have the GLOG set up yet! so here's a crash course into what and where I'm growing this year. I hope to detail each location more thoroughly soon.   This year I saved some seed and plants from last...

 

I personally think the Huy Fong Sriracha is incredibly overrated, its just garlic ketchup! Also the entire Tobasco line tastes too weird for all the market share it has, whats up with that? And the new black label El Yucateco tastes like garbage.   What are some sauces or products you think are...

Hey everyone, great forum you have here! I've been reading this site for a while as a lurker and decided to finally join the fun.  I've been posting on the reddit forum r/HotPeppers for a while but that group is mostly really small gardeners and people posting pictures of a small spot or chew...