AHayastani's GLOG 2022

Welcome to my GLOG!


I have a small urban terrace garden where I grow mainly peppers in containers. My location is Chiapas, Mexico. The local climate is tropical with pronounced dry and rainy seasons. The temperatures can sometimes be too much for the plants to bear (especially around Easter), but in general they manage. The climate makes that I can grow peppers year round, although pest pressure is really high. Especially mites are a problem... I apply neem oil copiously, but it does not always work...


This GLOG will follow my 2022 pepper endeavours. Enjoy

 

[PaulG]

Nice recovery @ahayastani! Good luck and
here’s hoping for better weather in the up-
coming season.

My Mazateca plant never really got off the
ground, but after a slow start, the Diente de
Perro is setting lots of nice little 1-2cm pods
(berries?). No ripe ones yet, but am looking
forward to seeing some ripe ones for a taste
test when we get home from visiting our new
granddaughter er in Carmel.

Sorry about your plants, seems like a number
of grows have a few rough edges this season.

 

[ahayastani]

Diente de
Perro is setting lots of nice little 1-2cm pods
(berries?)

"Teeth". The best phenotypes look a lot like canine teeth. Size is indeed about 1-2cm, with a curved apex.

 

[PaulG]

"Teeth". The best phenotypes look a lot like canine teeth. Size is indeed about 1-2cm, with a curved apex.

Exactly the way they look, Dieter, at
least the majority of them. What kind
of heat profile should I be expecting?

 

[ahayastani]

What kind
of heat profile should I be expecting?

Not a scorcher. I'd rate it at the same level as cayenne peppers.

 

[ahayastani]

Lemon Jay FD, starting to flower

 

[ahayastani]

Carolina Reaper Mustard, setting fruit

 

[PaulG]

Lemon Jay FD - That's a new one on me, Dieter.

The tail on the Mustard Reaper looks like an injection
device. Just stick it in a vein and squeeze the pod

 

[ahayastani]

Lemon Jay FD - That's a new one on me, Dieter.

FD = Fadda, an Italian pepper breeder. I bought the seeds from Portuguese Fox Peppers, as part of a test purchase. The plant is a bit slow compared to other chinenses...

 

[CaneDog]

Carolina Reaper Mustard sounds like it would be one heck of a condiment.

The tail on that pod looks great!

 

[ahayastani]

I made a few transplants (25 Sep), some belated images... Work has been entertaining me, to the degree I now have been diagnosed with traducitis.

Chile tabiche, transplanted to a small pot. Plantlet didn't give me a very healthy impression at the time, but I now think it will be a fine plant after all.

Black Betty (Red). Taste is nothing special, but I like its looks.

​

Hot Paper Lantern, two transplants.

​

Group photo.

Group photo from last week (If they don't smile, it's because they hadn't been watered for some time). Especially the Hot Paper Lantern wants to impress.

​

 

[Downriver]

Plants are looking good and healthy! Black Betty certainly does have a certain allure....kinda sexy looking lol.

 

[PaulG]

@ahayastani - Hey, Dieter - awesome start-up
for the upcoming season!

Got some berries/pods off the Diente de Perro.
Really spicy, but a lot of seeds. Great for crumbles
over a taco, chili. eggs, etc...

Really small plant. Is that typical? Still a lot of
green ones so will probably get another picking.

 

[ahayastani]

Really small plant. Is that typical? Still a lot of
green ones so will probably get another picking.

I think the pheno is correct. The ones with a slighly curved apex are the best, although not everybody here seems to be bothered by "perfect phenotype".

I think my plant made it to ~1m20 (in a pot). The plant in the video below must be 1m80-2m00.

 

[ahayastani]

I bought an adult chiltepe yesterday on the local farmer's market. Regular price was M$50, but only M$40 for me (U$1 ~ M$20) because I'm a regular customer (never for pepper plants though).

 

[PaulG]

Nice looking plant, Dieter!

Reminds me of Chiltepin (Rojo).
Can't wait to see them color up

 

[ahayastani]

I was in Mérida (Yucatán) recently and did some sightseeing. Obviously, I went to the market I bought (fresh) habanero (very likely kisin, after a discussion I had in Mérida with somebody from CICY), dulce, and xkatik. Kisin is not included here, only dulce and xkatik.

Dulce should not be mistaken for ají dulce, although both are devoid of pungency. Dulce and xkatik both belong to the annuum group and very tasty. In the photo below, xkatik is the elongated and dulce the ribbed pod. I don't know what to expect from Monteverde. I bought seeds from RPS, a company that is not specialised in peppers.

​

 

[CaneDog]

Another nice find, ahayastani. Not being familiar with it, I read a little about the Mayan Kisin Habanero in HortScience. Seems beneficial in many ways, but also that it's likely to squeeze out some of the less-productive local cultivars that may have redeeming characteristics, if not the production potential. Makes me curious about those local cultivars.

 

[CraftyFox]

Those look tasty! Your Xkatik reminds me of the Amish Hot Finger, is there any heat to those? I haven't seen a lot of Rough-skinned annuum like this. Also haven't seen many with close to as dense of a pith as AHF.. Got any pictures of that one's guts? Is the skin thick and chewy, almost leathery vs. a crisp, juicy annuum bell skin?

 

[ahayastani]

Those look tasty! Your Xkatik reminds me of the Amish Hot Finger, is there any heat to those? I haven't seen a lot of Rough-skinned annuum like this. Also haven't seen many with close to as dense of a pith as AHF.. Got any pictures of that one's guts? Is the skin thick and chewy, almost leathery vs. a crisp, juicy annuum bell skin?

Xkatik is of the chile güero type. They are greenish yellow and ripen to red. Skin was certainly not crisp, but I'm not sure whether the rough skin is a typical feature of this variety (influence of storage in fridge, perhaps?). No other images, sorry (but here are some photos from cultivation in the field).

Another nice find, ahayastani. Not being familiar with it, I read a little about the Mayan Kisin Habanero in HortScience. Seems beneficial in many ways, but also that it's likely to squeeze out some of the less-productive local cultivars that may have redeeming characteristics, if not the production potential. Makes me curious about those local cultivars.

They told me they released three types of habanero for local production/cultivation: a red, a yellow, and an orange habanero. Your concern is valid. These varieties are very popular locally and may lead to the disappearance of less-productive cultivars from the local pepper landscape. However, kisin is the best habanero I've ever tried - by far. And it's hot... much hotter than any other habanero. Oxkutzcab is a landrace from Yucatan that I've occasionally spotted on the board. I believe @thoroughburro is a fan.

 

[CaneDog]

They told me they released three types of habanero for local production/cultivation: a red, a yellow, and an orange habanero. Your concern is valid. These varieties are very popular locally and may lead to the disappearance of less-productive cultivars from the local pepper landscape. However, kisin is the best habanero I've ever tried - by far. And it's hot... much hotter than any other habanero. Oxkutzcab is a landrace from Yucatan that I've occasionally spotted on the board. I believe @thoroughburro is a fan.

Yep, good and bad, both. I'm sure the increased productivity and strong culinary quality means a lot for a lot of growers. I have Oxkutzcab in my indoor grow right now, so I suppose I'm getting out ahead of this - if not intentionally. Based on your review I should be thinking about the Kisin down the road, too.

Hope those guys sprout quickly and grow well for you!