Search results

So, as promised, I have pictures of all the pods that I found in the market today. Any help IDing these guys for this noobie is welcome and appreciated: Basically, I was told that each of the following was "chili carchá": -this was a "mixed bag" And this is the "chiltepe"...

Hey all, I have a similar question as well. Someone brought me a pot with an already clustered situation. There are about 4 (very happy seeming) stalks with leaves about 6" high all just growing very close together. At this point, should I just cut down all but the thickest/tallest? The dude...

Thanks for all the love, everyone. I will do my best to collect seeds while I am here. I've got to say though that for a beginner like myself it will be a challenge to properly identify everything and forget about getting any translatable and reliable information from folks down here who call...

I don't know anyone around here who eats the fresh chili. It is always dried and made into either paste or powder. It has a very smoky (without being smoked), earthy flavor and packs heat somewhere between a jalapeño and a habanero. I would definitely recommend trying some dried, mashed...

Hello everyone, I know I am basically making this as easy as it possibly could be by living in Cobán and by having some coworkers deliver live plants from surrounding communities for me to grow in my yard. But just watching them grow for the past month and already having my mouth...

Hey Joe, I happen to be in Cobán at the moment until September. I am trying out growing my first chili plants since being here (cobaneros and 7pot?), but I definitely plan to bring seeds back to NJ to try in northern climes next season, too. I'll ask around about these cobanero varieties...