So I have evolved from buying a habanero plant on a whim a few years back to growing several varieties of superhots, thai and sweet/hot bishops crowns. Learning that any pepper, no matter how hot, can be used in sauces and dried for powders opened me up to the wide variety of the super hots. I've made tomato and fruit based sauces, dried powder combinations and fruity heat filled chocolate truffles. This looks like a great place to learn a lot more!
Hello from Virginia
- Thread starter ModmanQ6
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Hello and welcome from the UK
Hello from Northern Virginia!
