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it could also be a true plant that may later grow proper peppers, as the first round of pods to appear are often dwarf/malformed. it could also be true but with some genetic defect that stunts the pods' growth. but IANABotanist, just some rando amateur grower who is speaking anecdotally.

heat mats are a great idea, also helps to warm the soil more directly. and they are cheap to buy, under $20 for a basic medium-sized one (i use 2 for the amount of seeds i start) other things you could do: -use a grow tent or somehow enclose the table/shelf so the modest heat from the led...

the name of your glog is very apt. it's like there's no off-season for you :P i admire your zeal and determination

neat! it would be awesome if more people did this so they could advertise their peppers/sauces with an actual heat level.

how much does that testing cost, if you don't mind my asking?

just my opinion and i could easily be wrong, i feel like i get spots like that on peppers sometimes, and the ones i have just looks like a natural growth deformation, almost like "scar tissue". was the leftover flower stuck to the pepper as it grew, by any chance? the symmetry of where they...

rio hualaga orange is simply heavenly. EPFH red is very pleasant as well. rocoto giant yellow (aka gelbe riesen) has some very large pods (like clementine or small apple sized), but i've yet to taste (one is ripe and coming off the plant tonight though...) these are the only ones i've grown...

sorry my recommendation to the canadian seeds was a bust for you. i have only had 1 or 2 of the 30+ types i bought from there over 4 years not come out as expected.

not yet, i had saved some pieces of various ones from the first picking, but it was getting too late i didn't want to eat them, then they sat in the fridge and were forgotten about. i have not cut up the ones i picked on monday yet, so maybe this weekend i'll do a few more taastings. the giant...

no i don't. i do have the giant yellow rocoto going this year that i haven't tried yet because they are taking their sweet time to ripen. i think i noticed one or two starting to colour up now. i have an idea what my theme for next year will be. i will most likely do a few of the same rocotos...

yeah i don't remember exactly the taste of the persimmon, but this pepper is very sweet in the same regard. also like i said EPFH like cherries, it doesn't taste like a cherry, but with a comparable sweetness and texture. one taste @Tinkerbelle mentioned (i think about a rocoto as well) was...

mustjerk jerktard (maybe not a good idea)

@NJChilehead - from my last year's glog: "i had 4 peppers ripen earlier in the season and taste was BEAUTIFUL on them; very sweet flavour with nice even heat. at first i was like "this is sweet like a carrot" but a second later i decided it's way better than a carrot, and flavoured more like an...

taste tests below! but first some pics: this is what i took off on sunday 25/8, top-btm l-r: portugal/jal cross, jalapeno, fatalii, rio hualaga SB yellow/orange and the one chocolate, congo x butch t, AOC, EPFH SB red, aji cito, malawi bird, SRP this is what i took off on thursday 29/8...

RE: needing a smoker and dehydrator first of all, yes you certainly need a dehydrator. the ability to make powders (and conveniently save seeds) from peppers is invaluable. my philosophy on buying items for hobbies is to start with a cheap one, to make sure you like and will actually use it...

i picked the other one that is ready but i did not do any tasting or processing of everything i harvested on sunday. the ones i cut up for the dehydrator last week were very juicy: IT SQUIRTED ALL OVER MY FACE!

update: nothing bad to report! just about all of the plants are doing well. many (mostly jalapenos) are getting too heavy with pods and leaning over; i've had to stake up several of them, which is a good problem to have. but some i have let stay leaning, to allow more sunlight to get to the...

hey friend! since you asked "what will i do with my sugar rush peach peppers"... from experience, the SRP is very (yummy but also) neutral in flavour, so i think you can definitely use it anywhere in combination with other hot peppers. to me it is like the taste you'd get from a yellow/orange...

the very bottom leaves are the cotyledons and are only used by the plant to break free of its seed and to gather the energy to make new leaves. once it starts making true leaves there is no function for the cotyledons, so they give up their chlorophyll and can die and fall off. nothing to worry...