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Anything different about the sauce? Like what kind of peppers are used? Or special ingredients? Or just something novel?

Doesn't look like a reaper. Do they taste like reaper?

Yeah that's why I candy them

I'm not familiar with these. Looked up some pictures. Some do have the "serrano cap" and "neck" Other pics just look like Jalapenos. But those could be stock pictures. So maybe. Would be interested in tasting true jalapenos, Serranos, and these side by side.

Yeah it's the distinct cap to start. Only pod shaped liked that i've seen with that cap. Other features as well. normally starts straight at cap, but you get a few that widen, and suddenly narrow giving you a "neck". Then there are the overripe pods.The skin is slightly thinner than a jalapenos...

Looks a lot like Serrano.

This may sound odd. But banana peppers, let ripen to red. remove the seeds and the skins. Makes a good sweet paprika.

Well that explains how he failed to make much money on the reaper. He doesn't understand the community.

I see where cloning that plant would be good for commercial purposes. Reaper flavor with less heat, for pepper heads it's a loss. But otherwise...

They have a good taste, a thick peel and a low number of seeds. They are a meaty pepper, more like a Jalapeno or a Serrano. The plants are very large and "Branchy" vs Dense. So be sure to give them plenty of room. They will set ripes before the plant reaches it's full size. Heat wise, barely...

Offtopic: What model of vitamix do you use? I have ground mustard seeds many times in mine without an issue. Never tried it in my Ninja though.

I use baking paper. Like I did here Powder

If he never releases the seeds, then you can count me out on any interest in the pepper.

By "did their own" it's meant they did not just take his testing. But rather used an independent 3rd party. I would not have assumed they have a private lab for testing peppers.

Have not seen the actual data yet anywhere. Mind you the this was just announced yesterday. Guinness does it's own testing, and works on the average. Short of padding pockets, or insider buddies. They only way I see funny business could happen would be cherry picked samples, or his claims that...

Looks like Pepper X is finally released, and has officially taken the hottest pepper in the world title. ApNews

Wow that's a beautifully pure colony. That lonzilla should get a good tart edge.

If mine were in that state I would probably use it to make sugar sauces. Make a light simple syrup, tart it up a bit with citrus. A bit of salt, and garlic blend well with the candied peppers. Cook at a low temp for a few to blend the flavors.

Nice!   Yeah your hards look a little dark. It can be tough keeping the temp right to lessen the caramelized taste. Though I do agree soft candied is better. It's more flexible use wise.

Inverting the sugar is a good idea, though not needed for hard candy. Inverting the sugar helps prevent crystallization. When you soft candy a pepper the crystallization would make it look unappealing, and have a "gritchy" texture. In the case of hard candy it more ensures a smoother texture to...