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Very nice Rom! Very well done glog. The seeds you sent came yesterday, and sorry for being a bit of a slacker, but I just got yours in the mail yesterday as well. Glad to see your plants are doing so well! I certainly agree w/ you about this being one hell of a crazy summer here in NC, way...

Damn kev, either you are reeeeaaaaaalllllllly short or that's one f' ing tall Chunch Ho!

I think the biggest problem w/ reapers is the inconsistency in heat, I've only eaten 10 reaper pods from 2 different sources and those 10 pods ranged from face melting to a warm Santa Ana breeze, consistently I have found douglahs, brains, primoswere always face melters and then the douglah x...

i do this every year whether on purpose or accidentally, the first few years were do to lost labels, after that ive been collecting bunches of seeds from the counter when i cut peppers to dehydrate, tons of seeds of all different varieties fall out through the holes in the trays and all over the...

maybe its just me but those still look yellow to me delicious, hot and beautiful, but yellow. 

Welcome from Greensboro!

Welcome from Greensboro!

Criolla Sella is much like aji lemon or Birgit's locoto, in pod shape and flavor, citrusy,crisp, right around Thai dragon in heat level, and with that undeniably baccatum flavor that I love so much!

The purple staining is just an overproduction of the antioxidant anthocyanin, it will not hurt your peppers in the slightest, at the very most you may notice A slight bitterness and that is usually only if you get considerable staining

Jesus Kevin, did they used to test nuclear bombs in your garden or what cuzthat f@#ker is a mutant!

Only one problem there, the longer they stay on the vine the better the flavor is, the more natural sugars they develope. While yes they can rot if you leave them on too long, if you are able to check them everyday let them finish then pick them!

What you do is you put them in a box and send them to me! ;) But in all seriousness they are awesome for powder, sauce and delicious fresh! They also make a very nice chile oil and I make vinegar out of them to make hot sauce and vinnaigrette

Pods at least that is what I was talking about, I had a red fatalii in a 17gal pot that put out about 150 pods, many of the nodes had 5-6 but I was most impressed by one node off the central stem that put out 9 pods and they all ripened pretty close to the same

Tobasco are closer to 50k scoville, he was asking about 10k and under

I got 9 on a red fatalii in 2012

Beautiful pods and pics brother!

Yes, the most painful pod I ever tasted was a douglah x moruga holy hell was that hot!

Cayenne, mariachi, jalapeño, Serrano, alma, Poblano, Thai varieties, nu Mex varieties, Anaheim's, Chile California,some of the habs, these are all good unripe, but better ripe, Most of the others I've tasted are much better ripe and not very good unripe

Other than a few pots on the balcony or patio I just started truly gardening about 4 yrs ago, every year I grow beans, squash, tomatoes, herbs, peas, and of course boatloads of peppers, every year I grow some in containers and some in the ground, I amend the hell out of the garden, but my...

Achar,agua Blanca, aji brown, aji panca, Bermuda, boldog, catarina, chilhuacle( red, brown, negro), criollo, Czechoslovakian black, criollo, demre,grenada seasoning, Trinidad seasoning, Tobago seasoning, st Lucia seasoning, kalosca, kovinchu, lombak,mulato, pepperoncini, any of the pasillas...