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Anybody using Chitosan? Have you heard of it before? It's a brand new product for this person. Here's a link; http://en.wikipedia.org/wiki/Chitosan As some of you may remember; I've been dealing with soil problems for almost 2 years. Basically; my plants do well for the first 9 months and then...

Hi everyone, I've been away for almost a year after a pretty decent harvest; lot's of orange, red, and some chocolates. Everything else went south, so-to-speak. Question; do the yields and size diminish over time? Remember, I'm in Thailand where the temps are okay all year. Long story short; all...

Anybody out there got a good cornbread recipe? My Jalapenos are ripening and I'd like a nice cornbread to put them in with some chili con carne. Cheers.

A friend of my wifes (in the Ag department) gave her a bottle of wood vinegar to use on my C. chinense. I just started using it yesterday as an insecticide and foliar food. I'm still having soil issues which don't show up until about 3 months after planting. This is true for both my potted...

A friend and I are growing plants from the same batch of seeds. Mine are doing fine, but his 1 of his 2 plants is flowering and not producing pollen; thus, no pods are setting. His other plant is setting pods. He'd like to know why there is no pollen and I don't know the answer. Anybody?

This is the dehydrator I bought; it's made in Germany; It's got 3 heat settings; #1 is approximately +20c above ambient temperature (250watts); #2 is approximately +40c above ambient temperature (500watts); and #3 is approximately +60c above ambient temperature (700watts). I've been drying...

Bloody hell, it's been raining for weeks every day. The typhoons are relentless and drowning my producing, potted plants. Argh! The ones in the ground are doing much better, but too young to put out more than a little/few pods. We're going through the worst flooding in 50 years! Argh! And that's...

The only product I have access to is Sure-Jell; so, does anybody have a recipe for Habanero Jelly using Sure-Jell? Thanks/Cheers.

Here's the pics; Same pod, both sides. First, it's not rot; I sliced straight through it and the insides look fine as you can see; Flavor and heat are right on as well. Just one plant is having a problem with this and it's just coming out of a major leaf distortion. All of the new...

Well, I found oui Sadao (oil Neem) and seem to remember a recipe using neem oil, garlic, ginger root, and, and, and I forget. Plus there is a fermentation process I also don't remember (I'm old) so please be kind and post the thing you know works. Cheers.

With the exception of insecticide, everything I'm doing is organic. Well, that barrier fell today when I scored some neem oil. Neem oil is "oui Sadao" in Thai. Oui is oil, and Sadao is the neem tree. So now I'm 100% organic and very happy about that. That will be a huge selling point even here...

I'm curious about the cost of Habaneros around the world. For a true comparison only one type of pepper should be used, so I chose Habanero (regardless of type). Cheers.

I'm merrily harvesting mostly orange Habaneros and some Costa Rican reds. My question is: What is the best time of day to harvest pods? Second question: When sun drying on a bamboo drying basket, should the pods be turned? Or not? I'm drying whole pods, stem and all. Cheers.

How do I say/pronounce Tepin? Teepin or Tehpin?

Directions; mix 1-1/2 cups of worm castings and 2 tbsp. molasses in a gallon of water. Run the air stone for 12 hours and then mix the 1 gallon of tea with 2 gallons of water and apply; yes? I just bought an air pump and 2 stones and I'm ready to go...sort of, if that info is correct. I got it...

When I was back in the states I ate Jalapenos and Habaneros many times a week, every week for years. Every once in a while I'd tangle with a Jalapeño that put a hurt on me that no Habanero ever did. It wasn't just the heat level but the duration. Habaneros are pretty consistent with an intense...

A friend found some micro-nutes here (powder) that have calcium (a first) and magnesium and the usual suspects. However: the amounts are all listed as ppm; calcium=120,000 ppm and magnesium=180,000ppm, etc.. Does that translate to calcium @ 12% and magnesium @ 18%? Cheers.

After a frustrating search for the ingredients Of Chili Focus; Fail! Anybody out there know?

What kind of chili pepper goes into chili powder for chili con carne and the various other chili powders? Gebhardt's (my favorite) just says chili pepper. I've seen the big, dark red, dried pods in the clear plastic bags hanging in the spicy foods department of most U.S. supermarkets; what kind...

I've got orange and Red Costa Rican Habaneros and I've noticed the reds take longer to ripen than the orange. In your experience is there a significant difference in the various Habs; red, orange, and chocolate and their ripening times? Cheers. Edit: I've also got chocolate Habs coming on line.