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Hey guys, sorry for my absenteeism of late. Life has been in the way. Recieved the box! Thanks SR! I don't have heaps to add since last time but hopefully I can add something unique ;) I will send along asap. Rael

Oh, there you go! Good to know. I thought tae yang was a variety. Yes, ALL kimchi is made with the course ground powder. Never fresh peppers.

Kimchi is godly.   But, as I understand it: Gochu means pepper. Garu means powder. So, Gochugaru is only translated as pepper powder.   There are quite a few Korean varieties used to make the powder and they vary in heat, mostly. Taeyang Gochu is one. It seems pretty hard to infiltrate the world...

That looks so good.    I just got home from work and I'm sitting here with a glass of vino hating myself for looking at this now.     EDIT: Just realised you included some of my sauce, schweet! Glad it's going down aight! :)

Thanks, Karoo! The diversity within the genus is very cool indeed!

They will ripen. Perhaps slowly... but they will.

If only peppers grew as willingly as tomatoes...    I had a lot of flower drop (maybe a months worth, before they set) with my Rocoto, but it, as yours did, started very early.

They look pretty happy mate! Good to see you're getting some development. Fingers crossed that got rid of the buggers for you! 

The beds are looking slick! That's a great little set-up, I will definitely get some plakky mulch next season.   Good to know re: ripeness on the pubescens. I would have likely picked them too early. Funnily enough, just started to blush today.   That's a gorgeous little sparrow.

Thanks guys! It is indeed. They have that almost white colour when unripe. Quite small plants compared to my others but loaded up with pods!

That's all looking tremendous, Rick! Good stuff!   How long do you find your pubes take to ripen? I've got a large Rocoto Canario which podded up long before any of my chinense varieties and yet, not a spot of colour.

Somehow, someway, I am still pulling full size pods. Thank you, autumn!   The productivity of the TSMC X ? has been killer. I love this plant.Still tastes like strawberry, still blazing hot. Amazingly, I have 4 plants showing variations on this type.   Pheno 1       Lil' Harvest   Hot Beads...

I thought you meant that they were Italian.. :) I have some neighbours who I HATE. They're noisey, drug addled, bogans. I gave them a bag of super hots the other day... I'm so nice.

I love the kutbil-ik Xxxtra Hot one, which has no (or at least a lot less) food colouring. It's supposed to be based on an ancient Mayan recipe. It's delicious. I don't mind the others, particularly the jalapeno one, but I don't like the colouring. But, not even close to the kutbil-ik for me.

Happy birthday Mr Welder!

The leaves turned brown and black and fell off. Some plants didn't seem to mind at all, while others lost all of their leaves, and one died. I think I was too heavy handed with the mix-up, though.

Be careful which brand of Dishwashing liquid and the strength/dilution. Can kill your plants quicker than the aphids. I learnt that this year. I used "Earth Choice". ironically.    Neem Oil is probably the best naturalish insecticide I have used.

Good to hear, Hotrod.   Thanks for your patience :)

Bhoot (or Bhut) means demon, spirit or as commonly translated: Ghost. Jolokia means pepper. So. Bhut Jolokia = Ghost Pepper. Also referred to as Naga Jolokia (Serpent Pepper). Not to be confused with Naga Jolokia PC1, which I think is a cayenne type from Assam that isn't all that hot.   So, this...

Who's going to make this their sig?