It's never too early to get started!

Sooo... 2022 season is over and most of my 2023 plants are already there - no reason not to start a new thread already!

See my previous glog... https://thehotpepper.com/threads/2022-too-early-to-get-started.75362/

While all my current plants are technically overwinterers, only a couple have grown through the 2022 season and are considered interesting enough to keep for next seasons grow.

Let's start with the famous Schneider farms SB plant, which will be going into it's third season in 2023. It currently doesn't look all that nice but that was also the case during the winter of 2021 so no worries here...

Top view:

Next in row is my Scotch Brains plant...

Top view:

And then there's the Humble Servants Homestead (HSH) SB, which was also elected to stay for next season...

Top view:

 

[MarcV]

Haha. Well, if I can ever help enable you with low heat annuums types like zapotec jalapeño or with pubescens I have a good stash of isolated seeds of those varieties and you're only a stamp away. BTW, I picked up some Jeromin seeds from Neil, which I IIRC are from the ones you originally prospected. If so, thanks for sharing those out. I just planted a couple into my indoor grow and am looking forward to them.

I just found some old Zapotec jalapeño seeds in my seed box. Don't know if they are still viable but I guess we'll soon know!
Neils Jeromin seeds are indeed originally from me

 

[MarcV]

OK, the Baker Creek bonnet seeds are in the soil!
I also planted another couple of Papa Dreadie G2 2018 seeds. I hope they are still OK. They germinated without any issues last year, so I guess they may still be OK.

This will have an impact on my current seedlings though. I want a strict limitation on the number of plants in the 2025 season. I haven't decided what I'm going to do with it though, but probably the red, caramel and brown brain strains will have to go...

Wow those papa dreadie seeds from @Sawyer really have a will to germinate... 6 years old and a first hook is already emerging after 6 days!

I'm keeping the 7pot seedlings for now by the way...

 

[MarcV]

On and on goes the season! Some pics...

Jeromín doing great. I'm no longer helping with the pollination of the flowers...

HSH bonnet overwintered doesn't look as nice, although nothing is wrong with it...

Papa Dreadie overwinterer looks much nicer ...

The young HSH bonnet plant...

And a peak inside the propagator...

The larger seedlings are the different 7pot brainstrain color variations. I now have 5 popped papa dreadie G2 2018 seeds! those are really super seeds, 6 year old seeds all germinated in just a week time! I planted several, assuming they would not all pop but I clearly was wrong!
The empty pots in the far right are the baker creek bonnets and zapotec jalapeño...

 

[MarcV]

Meet "The Brainstrains"
Yellow, Chocolate, Caramel and Red

 

[NJChilehead]

Meet "The Brainstrains"
Yellow, Chocolate, Caramel and Red

Beautiful! I'm looking forward to seeing how these guys progress this year!

 

[MarcV]

Thanks... not sure what I'm going to do with all that heat though...

 

[NJChilehead]

Thanks... not sure what I'm going to do with all that heat though...

Yeah those are pretty hot! I've been experimenting with both sweet/hot and savory hot preparations, and it seems like the sweet/hot preparations cut the heat more than the savory/hot, but that might be anecdata.

I imagine a curry made with one or two of those would be dynamite!

 

[MarcV]

Ah... a flower on my overwintering papa dreadie plant has opened! I wonder if it will produce a fruit...

 

[MarcV]

I had a LOT of scotch bonnets this past season and gave many of them away as there were simply too many for my personal use alone. I also gave a big bag away to my brother-in-law who happens to be a good hobby cook. He's also the guy who triggered my interest in scotch bonnets after he made a stew that contained some bonnets as ingredient.

Here he is, preparing the bonnets for a nice sauce he made of them, together with his son. Notice the absence of gloves ...

Sauce in the making...

The finished product...

Yesterday I got to taste it myself. It's a delicious sauce with a nice sweet taste and good bonnet heat that is (to me) not overpowering, but they almost freaked out when they saw me taking a good scoop out of the jar for tasting . But I think I can say that, of all hot sauces I have tasted so far, this was the best tasting one!
Unfortunately I did not get an exact recipe for the sauce, but I was told that it is almost pure bonnets with a little tomato, sugar and salt. I do think it is made with a nice amount of improvisation, but I don't think that's an actual ingredient... I did get a sampler though...

 

[MarcV]

Jeromín peppers starting to ripen...

Not much more to talk about right now, except maybe that the zapotec jalapeño is splitting and starting to produce flower buds...

 

[MarcV]

It's really the slow season here... just nothing worth talking about. Jeromín peppers are continuing to ripen but I expect that their taste will not be anything to write home about as they never knew any warmth. Their color is very pale red, not the deep red you would normally get. But as long as the seeds are viable, it's OK, because that's what I'm growing them for

The Zapotec Jalapeño is doing great also although growing slowly. It has several flower bud but those still need to open up. Need to take some pictures

I did a little taste test this week, putting 2 different scotch bonnet varieties on a pizza. One half was topped with a Papa Dreadie SB, the other half was topped with a HSH SB. There was a clear color difference before the pizza went in the oven but when I took it out again, the halves looked virtually the same. Taste and heat were clearly different though. The Papa Dreadie half was clearly hotter and with a more pungent taste that the HSH half. I preferred the Papa Dreadie half for the heat but the taste of the HSH was nicer.
All in all, this was a hot pizza!

 

[Organic Gardens]

It's really the slow season here... just nothing worth talking about. Jeromín peppers are continuing to ripen but I expect that their taste will not be anything to write home about as they never knew any warmth. Their color is very pale red, not the deep red you would normally get. But as long as the seeds are viable, it's OK, because that's what I'm growing them for .........

I hope I'm not hijacking this thread but it appears to be the most recent that talks about Jeromin peppers. So, if I read this and previous posts correctly, MarcV has sourced the Jeromin seeds from ?????. Not sure if it's proper to ask. Reason I mention this is that I also sourced some Jeromin seeds from Australia. A very limited number but I grew four pretty isolated plants the first year and about 2 dozen in 2024. Being sourced so far away and not having any real way to confirm, I simply put my belief in the supplier that these were true Jeromin seed stock.

The photo of the actual peppers that was in a previous post in this thread appears to match what I grew but the description about not being a deep red and with no heat bewildered me. My plants produce a nice deep dark red pepper and while certainly not a super-hot, there is some mild heat to them. The Jeromin is supposedly identified as the "warmest" of the Spanish Paprika peppers based on my research.

Not sure where I am going with this but would like to compare perhaps some of my peppers against what any of you guys are growing that is identified as Jeromin.

And, like a lot of people, I too would like to source some of the other two "J" pepper seeds, Jaranda and Jariza.

I plan on growing a larger crop of Jeromin plants this year and they will be isolate by at least a row of trees and 150+/- yards from any others I may grow. May plant a few Magyars just to get some fresh seed stock.

Interested in hearing from other Jeromin growers......

 

[MarcV]

I hope I'm not hijacking this thread but it appears to be the most recent that talks about Jeromin peppers. So, if I read this and previous posts correctly, MarcV has sourced the Jeromin seeds from ?????. Not sure if it's proper to ask. Reason I mention this is that I also sourced some Jeromin seeds from Australia. A very limited number but I grew four pretty isolated plants the first year and about 2 dozen in 2024. Being sourced so far away and not having any real way to confirm, I simply put my belief in the supplier that these were true Jeromin seed stock.

The photo of the actual peppers that was in a previous post in this thread appears to match what I grew but the description about not being a deep red and with no heat bewildered me. My plants produce a nice deep dark red pepper and while certainly not a super-hot, there is some mild heat to them. The Jeromin is supposedly identified as the "warmest" of the Spanish Paprika peppers based on my research.

Not sure where I am going with this but would like to compare perhaps some of my peppers against what any of you guys are growing that is identified as Jeromin.

And, like a lot of people, I too would like to source some of the other two "J" pepper seeds, Jaranda and Jariza.

I plan on growing a larger crop of Jeromin plants this year and they will be isolate by at least a row of trees and 150+/- yards from any others I may grow. May plant a few Magyars just to get some fresh seed stock.

Interested in hearing from other Jeromin growers......

Hi OG,

If you got your seeds from Australia, you likely got them from The Hippy Seed Company...? I once sent Neil from THSC some of my original dried seeds. He grew them out and started selling the seeds.

See also Neils review of the pepper...

I once started a thread about the Pimenton De La Vera peppers back in 2018, where you can see how I got my original seeds:

Thread 'Pimentón de la Vera'

May 2, 2018

The chilies used in the production of Pimentón de la Vera are not easy to get your hands on, enough reason to give it a try
 
Pimentón de la Vera is usually found in powdered form in 3 grades of spiciness: sweet (dulce), bittersweet (agridulce) and hot (picante). The varieties used are Bola, Jaranda, Jariza and Jeromin. The sweet version is made of a mix of the Bola and Jaranda variety, the bittersweet version consists of a mix of Jaranda and Jariza and the hot version is made of the Jeromin variety. All varieties are smoked for 8 to 10 days before they are turned into powder.
Here's...

• MarcV
• Replies: 40
• Forum: Glogs

• 

Unfortunately most of the pictures in the thread don't show anymore...

The reason why my current peppers look pale red is because they are a winter grow with only some artificial grow light and very little warmth. When I grow the same plants outside, the pods have the proper deep red color . The reason why I'm growing it inside currently is because I wanted some fresh seeds and the plant grows in full isolation. The original, smoke-dried seeds are getting old and don't germinate very well anymore. It doesn't matter if the pods are of a bad quality, it's the genes in the seeds that I need

I'm only growing the jeromin as that is what the hot version of pimenton is supposed to be made of, so it is safe to assume the box with "picante" peppers is the jeromin variety. With the "agridulce" variety you can't be sure...

 

[MarcV]

The current state of the Jeromín plant...

Took a pod of the plant...

Time to harvest some seeds

After I removed the placenta with the seeds, I ate the pod. It had a mild, slow building heat and taste was surprisingly not bad at all! Sweet, apple-ish with a certain tartness. Not bad at all!

Now all I need to do is a germination test on the fresh seeds...

In the mean time, the zapotec jalapeño has grown to flowering stage...

 

[MarcV]

I just put some fresh jeromín seeds in the soil. Let the wait begin

 

[Organic Gardens]

Hi OG,

If you got your seeds from Australia, you likely got them from The Hippy Seed Company...? I once sent Neil from THSC some of my original dried seeds. He grew them out and started selling the seeds.
..........
I once started a thread about the Pimenton De La Vera peppers back in 2018, where you can see how I got my original seeds:

Thread 'Pimentón de la Vera'

May 2, 2018

The chilies used in the production of Pimentón de la Vera are not easy to get your hands on, enough reason to give it a try
 
Pimentón de la Vera is usually found in powdered form in 3 grades of spiciness: sweet (dulce), bittersweet (agridulce) and hot (picante). The varieties used are Bola, Jaranda, Jariza and Jeromin. The sweet version is made of a mix of the Bola and Jaranda variety, the bittersweet version consists of a mix of Jaranda and Jariza and the hot version is made of the Jeromin variety. All varieties are smoked for 8 to 10 days before they are turned into powder.
Here's...

• MarcV
• Replies: 40
• Forum: Glogs

• 

Unfortunately most of the pictures in the thread don't show anymore...
...........

Your are correct I did get mine from THSC. This gives me more confidence in the authenticity of what I have been growing. It is also interesting that you were able to grow plants from seeds from whole smoked pods. I have been coring and de-seeding my pods before I smoke them but still smoke at a relative low temperature, trying to stay below 180 F. It does take quite a while to dry even the cut fruit at this temperature to get to the point where you can grind properly.

This begs the question on if you have been successful in growing the Jaranda and Jariza varieties as well. Like you and many others, I would like to be able to grow all three. The Bola and Nora varieties are generally available in the USA but the "J"s are certainly not. Since I have viable Jeromin seeds and Hungarian Magyar seeds I will be putting a post in the classified section accordingly for sale or trade.

Glad to have found this thread and discover the root origin of my seeds. Thanks for your efforts to expand availability.

 

[MarcV]

I did initially grow some seeds from the agridulce (bittersweet) box but the pods did not turn out that great (soft/moldy). And since I could not be sure about what variety it actually is (jaranda or jariza?) I decided to not go on with these.

I believe that La Chiñata sells seeds of the jaranda variety. Maybe I should check that out...

 

[MarcV]

Found it...

Kit de Cultivo de Pimientos de La Vera - LA CHINATA

Con este Kit de Cultivo de Pimientos de La Vera La Chinata descubre la tradición cultivando tus propios pimientos Jaranda.

www.lachinata.com

 

[Organic Gardens]

I did initially grow some seeds from the agridulce (bittersweet) box but the pods did not turn out that great (soft/moldy). And since I could not be sure about what variety it actually is (jaranda or jariza?) I decided to not go on with these.

I believe that La Chiñata sells seeds of the jaranda variety. Maybe I should check that out...

Very good. Let us know if it works out. Unfortunately, US customs would not allow that to be shipped to the US. They have a thing about seeds entering the country with only a few exceptions and with our new government, it is only going to get worse.

 

[MarcV]

I ordered 2 of these kits. Even then the shipping costs (€20) are more that the cost of the actual goods... Now it is waiting untill it arrives...