• Blog your pepper progress. The first image in your first post will be used to represent your Glog.

MoA Jamaican scotch bonnets....

so...as a few of you know that when i came on here.. one of my mission was to be able to acquire some pods and or seeds of JAMAICAN SCOTCH BONNETs.... others came along to help me with seeds (smokemaster, midwestchilihead, jamison and GreenTea) but i had a hard time growing them due to various reasons.it was my first grow..


so anyways.. along came a guy name Steve954 who introduced us to the MoA (ministry of agriculture) Jamaican scotch bonnets...


again i am truly humbled and glad i am able to grow this pepper

got a couple germing in jiffy pucks.. and a couple in my aerogarden....
A8C9E3BC-3294-470E-8F73-B5DBE99692B2-2331-00000120D12149FF_zps98c86893.jpg


please feel free to post comment.. especially those who was honored to get these seeds....


and without further a do!!.. let us start a progress chart on this MoA Scotch bonnet pepper!!
 
Click to expand...
Pepper-Guru said:
Got to try the first ripe pod after a day off the vine. Had turned completely golden yellow by this morning.
 
Taste is excellent. Almost Fatalii like and a notable sweetness right at the front of the tongue. Surprised to say, its much more mild of a pepper, in the heat department than I would've guessed! Maybe because it looks so similar to a Yellow 7, I was bracing for the same heat level, but it never came and threw my brain for a loop. Hahahah. Very tasty!  
Click to expand...
 
 
KiNGDeNNiZ said:
 
there are many variations already with the scotch bonnet MoA pod... the seeds i had distributed were obtained from STEVE who had me get them out ....im sure he did his best to isolate them...but it apprears that it might have crossed....  jamison grew his OG batch of MoA seeds i believe and had a plant in TN.. (the one and only plant)
 


all in all they STILL HAVE the same great taste we expect from the pepper itself... it has brought joy to me and to others growing this pepper.. 

as JAMISON has mentioned... THANK YOU STEVE....
Click to expand...
 
So far, I've pulled 5 ripe pods from my MoA plants... seed from Ramon (WalkGood). This is the tastiest Habanero-type I've ever tried! Heat level is on the low side for a Hab but the aroma and flavor have what I can only describe as a richness to them. I picked up the typical "off-citrus" taste and smell of the Chinense but milder than usual, alongside notes of mango and vanilla that lingered all day on my cutting board. Flesh was crisp and juicy, mildly sweet, and the burn went straight to the back of my throat before creeping slowly to the front of my tongue and then my lips.
 
So yeah, +1 on Pepper-Guru's observations on heat and flavor, and many thanks to Steve for providing seeds to the THP community to grow... I'm definitely gonna grow this again next year!
 
Actually, pod shape seems to come true only after average daily temps reach >24c. We've harvested several hundred pods from 10 plants during last 2 months and none of them were grade A, however we are currently having a heatwave in Finland and daily average temps are over 24-25c currently. All of the new pods on plants look like Grade A peppers!  :dance:
 
I have also noticed that the pod shape of my BOC changed with season last year. In fall the fruit was more oblong and cone shaped, in the summer it was more lobed and habanero like in shape. Quite interesting!
 
I wouldn't be surprised if it's a genetic thing. There's at least one chinense variety known with defensive reaction to lower temperatures. Maybe it could apply to MoA's pod formation too on genetic level. Other thing that might explain the difference in pod shape is photoperiod, as we have this thing called Midnight sun in Finland. Just lately daylight length has dropped below 18 hours / day.
 

When a pepper cultivar (Capsicum chinense cv. Seychelles-2, Sy-2) native to the Seychelles was grown in Japan, all seedlings showed seasonal developmental abnormalities such as development of abnormally shaped leaves. Other pepper cultivars grew well in all seasons while the growth of cv. Sy-2 was tunted.  In this study, we first examined the effects of various changes in temperature and photoperiod on the cv. Sy-2 phenotype. The results showed that temperatures lower than 24C led to the formation of abnormal leaves.
Click to expand...
 
http://www.pepperfriends.com/forum/index.php?app=core&module=attach&section=attach&attach_id=12837
 
romy6 said:
I love this pepper . Thanks Ramon and Steve for sending me some seeds,.
 
 
 
IMG_5557_zps840b023c.jpg

 
I must be getting soft because I was surprised by the heat :twisted:  . Ramon sent me some last year that were not half as hot as the ones I am growing  :crazy:
Click to expand...
 
 
Nice Tonsil shot................Ahhhhhhhh.....ahhhhh
 
Herpiili said:
 

Hi and greetings from Finland!
 
I got seeds last year from KingDenniz and they germinated nicely.
 
They are currently growing in a isolated section inside a nursery greenhouse - 2 plants in NFT, 7 plants in AutoPot systems with autofeed (2 of them in coco coir) and one is in a traditional pot. I haven't seen any Grade A peppers yet, hopefully I'll get some during the season. MoA's seem to be very prolific and taste is awesome. Sorry for the picture flood ;)
 
edit: Forum software doesn't support many pictures at once, so just click the links.
 
https://lh6.googleusercontent.com/-Vw9QZkHgfIg/U34C_BrDhUI/AAAAAAAAEt0/MA7_mLcBV1M/s800/project_moa_1.jpg
Project: MoA Scotch Bonnet 22.5.2014
 
https://lh4.googleusercontent.com/-Ot4zrbjru9M/U34CRRaME1I/AAAAAAAAEtk/w1oJetpHCwU/s800/project_moa_2.jpg
Project: MoA Scotch Bonnet 22.5.2014
 
https://lh3.googleusercontent.com/-VIzsPEK_Fyk/U34VZMAYN-I/AAAAAAAAEvo/OwTgfAK1noQ/s800/project_moa_4.jpg
Project: MoA Scotch Bonnet 22.5.2014
 
https://lh5.googleusercontent.com/-o5rcdGMjJUQ/U34DDKiyFnI/AAAAAAAAEt8/lvq4SkGKeik/s800/project_moa_3.jpg
Project: MoA Scotch Bonnet 22.5.2014
 
https://lh6.googleusercontent.com/-tnvk6HCPVV0/U4xWyqCjJNI/AAAAAAAAE6I/xoQKON6BYoM/s800/moa_3.jpg
First ripe pod - 2.6.2014
 
https://lh3.googleusercontent.com/-rsP-SrO9jjA/U5Da10Y7F-I/AAAAAAAAE_U/Rvnh3wwRa64/s800/DSC_3330.jpg
Project: MoA Scotch Bonnet 4.6.2014
 
https://lh6.googleusercontent.com/-DJhICqd7eFc/U5Da5DdBM6I/AAAAAAAAE_c/jOrQPoE8ONk/s800/DSC_3332.jpg
Project: MoA Scotch Bonnet 4.6.2014
 
https://lh4.googleusercontent.com/-rUpXxg3arv4/U5Da8vrJ3XI/AAAAAAAAE_k/d7cTtxP0nZA/s800/DSC_3337.jpg
Project: MoA Scotch Bonnet 4.6.2014
 

DSC_3340.jpg

Project: MoA Scotch Bonnet 4.6.2014
 
DSC_3341.jpg

Project: MoA Scotch Bonnet 4.6.2014
 
DSC_3345.jpg

Project: MoA Scotch Bonnet 4.6.2014
 
DSC_3346.jpg

Project: MoA Scotch Bonnet 4.6.2014
 
DSC_3350.jpg

Project: MoA Scotch Bonnet 4.6.2014
 
er.jpg

Project: MoA Scotch Bonnet 6.6.2014
 
https://lh3.googleusercontent.com/-CdYRDfjsSnA/U6swaJzj7bI/AAAAAAAAFNE/DnCxpN3Tuig/s800/moa_led.jpg
Project: MoA Scotch Bonnet 25.6.2014
 
https://lh5.googleusercontent.com/-XyEcLGkp1AI/U6swdvXTAFI/AAAAAAAAFNo/M8U2jRSKUA8/s800/moa_xl.jpg
Project: MoA Scotch Bonnet 25.6.2014
 
https://lh3.googleusercontent.com/-HU7Z8lRa9QU/U6swag_xurI/AAAAAAAAFNM/ZCuJmqgG9a0/s800/moa_pods1.jpg
Project: MoA Scotch Bonnet 25.6.2014
 
https://lh4.googleusercontent.com/-mugYtO86sgM/U6swbIGsH9I/AAAAAAAAFPs/ILJelGy_Doc/s800/moa_pods2.jpg
Project: MoA Scotch Bonnet 25.6.2014
 
https://lh5.googleusercontent.com/-339bnVXeYNI/U6swcGSlu7I/AAAAAAAAFNU/oNBpHvGdjJE/s800/moa_pods3.jpg
Project: MoA Scotch Bonnet 25.6.2014
 
https://lh4.googleusercontent.com/-jhwejvaB-5E/U6swcgHGqcI/AAAAAAAAFNg/cYU5OKP8nXc/s800/moa_room.jpg
Project: MoA Scotch Bonnet 25.6.2014
 
https://lh3.googleusercontent.com/-Egzv5gvzn7o/U6swdK3v5jI/AAAAAAAAFNw/J7K4zmy-7ek/s800/moa_room2.jpg
Project: MoA Scotch Bonnet 25.6.2014
 
https://lh6.googleusercontent.com/-g5eVj9QQgSg/U8zWyMi5i6I/AAAAAAAAFUY/C3T6EZe-iIU/s800/moa_1.jpg
Project: MoA Scotch Bonnet 17.7.2014
 
https://lh3.googleusercontent.com/-NK_SLoS056A/U8zW0cKBY2I/AAAAAAAAFUg/jVAx_d3XeqE/s800/moa_2.jpg
Project: MoA Scotch Bonnet 17.7.2014
 
https://lh3.googleusercontent.com/-yPhthNS6fNw/U8zW9uaAEEI/AAAAAAAAFUo/lzUp5gjrP0w/s800/moa_3.jpg
Project: MoA Scotch Bonnet 17.7.2014
 
https://lh4.googleusercontent.com/-zoNjA5Wpapk/U8zXJxy0C8I/AAAAAAAAFUw/bxQI2c1xm_Q/s800/moa_4.jpg
Project: MoA Scotch Bonnet 17.7.2014
 
https://lh5.googleusercontent.com/-quiXrnaNS0U/U8zXNv2iEiI/AAAAAAAAFU4/8pptjCrHvyM/s800/moa_5.jpg
Project: MoA Scotch Bonnet 17.7.2014
 
https://lh3.googleusercontent.com/-4WW7jAk0nJk/U8znwaxhJsI/AAAAAAAAFYw/hKNQz-nL8xQ/s800/moa1.jpg
MoA pods, 21.7.2014
 
https://lh4.googleusercontent.com/-IJA-hw3IapQ/U9DOyzAQTFI/AAAAAAAAFkE/xjyItEjsXFw/s800/DSC_6061.jpg
Don't forget to support branches!
 
I made some white vinegar based sauce from 1,2kg worth of MoA pods and result was actually quite nice! Here are some pics:
 
soosi1.jpg

MoA sauce ingredients.
 
soosi2.jpg

Processing in a blender.
 
soosi3.jpg

Sauce getting boiled.
 
soosi4.jpg

MoA sauce finalized and canned.
 
 
So, currently it looks like i won't get any proper Grade A peppers this season. Are there any members with Grade A seeds willing to send me some, so i could try to get some proper pods next season? :) I'll pay for the expenses, of course. I'll report more during the rest of the growing season.
 
Click to expand...
 
Hey, how about a recipe?  What's the green leafy vegetable?
 
Roguejim said:
 
Hey, how about a recipe?  What's the green leafy vegetable?
Click to expand...
Here you go, sorry for the delay :)
 
Green leafy vegetable is a herb of it's own kind. Quite hard to find at least here in Finland. It should go by the name Bloody dock (hopefully), scientific name is Rumex sanguineus. 
 
This sauce turned out awesome, if I do it again, I will replace some of that white wine vinegar with more lime juice as it's still a bit vinegarish. Perfect for chicken!
 
And as you know, recipes are usually made for tuning - make some adjustments according to your preference :)
 
MoA Scotch Bonnet sauce batch #1:
 
1,2kg MoA Scotch Bonnet pods
200g ginger, peeled
100g garlic 
450g onion 
1,4 litres of white wine vinegar
1 kg lime's (juiced)
4 tablespoons oil
2-3 tablespoons salt
1 dl Dijon mustard 
1 jar Bloody Dock (Rex sanguinea)
 
1. Cut ginger, garlic and onion into small pieces.
2. Halve the MoA pods (with gloves) and juice the limes.
3. Pour 2,5 dl white wine vinegar into blender. 
4. Add ginger, garlic, onion and MoA pods in small batches.
5. Mix until the mixture becomes "too thick" for the blender. 
6. Add 0,5-1dl Dijon mustard (according to your taste) and 2,5 dl white wine vinegar.
7. Continue until the blender jar fills.
8. Pour contents into a cooking pot and process rest of the ingredients in the blender.
9. Add salt, lime juice and vegetable oil into the mixture.
10. Boil in hot temperature.
11. Reduce the heat and simmer (mixing it once in a while) for 10 minutes.
12. Heat glass jars in oven at 100 C and put jar lids in a hot water bath. 
13. Remove cooking pot from heat and fill hot glass jars with sauce, put the lids on.
14. Enjoy.
Makes around 3 litres of quite hot sauce. I had no sauce bottles currently available, so I canned the sauce in glass jars.
 
Sorry for grammar errors ;)
 
Yes, indeed, thank you Steve and Ramon!
 
My 6-7 plants are all growing are all producing true to type, but I haven't been getting more than 5-10% Grade A shapes.
But flavor is spot on regardless.
Habanero has it's place, but these MoA have that citrus thing going that makes it sparkle at an easy going heat level that still demands respect.
It is definitely near the top of my favorite pepper
 
QJUEnnrl.jpg

 
This is about a 1/4 of what I've harvested so far. 
 
Early on I kept my plants sucker free and the canopies got a little out of balance, my staking was not quite adequate and two plants practically disintegrated under the weight of green pods and some moderately heavy rain. Something to think about for next year. It is a very prolific pod-setter. As transplants in early May, they were already at bloom stage and though I kept them picked off, I think that either, being root-bound, the dry heat at the time, or just their age kind of stalled these plants and most of my others longer than I remember than the shock/stall from 2013. All my pods have been coming from limbs present at  transplant time. Pods on new limbs (suckers from the canopy crown developing after transplant) are not ripe yet.
 
Herpiili said:
 
Here you go, sorry for the delay :)
 
Green leafy vegetable is a herb of it's own kind. Quite hard to find at least here in Finland. It should go by the name Bloody dock (hopefully), scientific name is Rumex sanguineus. 
 
This sauce turned out awesome, if I do it again, I will replace some of that white wine vinegar with more lime juice as it's still a bit vinegarish. Perfect for chicken!
 
And as you know, recipes are usually made for tuning - make some adjustments according to your preference :)
 
MoA Scotch Bonnet sauce batch #1:
 
1,2kg MoA Scotch Bonnet pods
200g ginger, peeled
100g garlic 
450g onion 
1,4 litres of white wine vinegar
1 kg lime's (juiced)
4 tablespoons oil
2-3 tablespoons salt
1 dl Dijon mustard 
1 jar Bloody Dock (Rex sanguinea)
 
1. Cut ginger, garlic and onion into small pieces.
2. Halve the MoA pods (with gloves) and juice the limes.
3. Pour 2,5 dl white wine vinegar into blender. 
4. Add ginger, garlic, onion and MoA pods in small batches.
5. Mix until the mixture becomes "too thick" for the blender. 
6. Add 0,5-1dl Dijon mustard (according to your taste) and 2,5 dl white wine vinegar.
7. Continue until the blender jar fills.
8. Pour contents into a cooking pot and process rest of the ingredients in the blender.
9. Add salt, lime juice and vegetable oil into the mixture.
10. Boil in hot temperature.
11. Reduce the heat and simmer (mixing it once in a while) for 10 minutes.
12. Heat glass jars in oven at 100 C and put jar lids in a hot water bath. 
13. Remove cooking pot from heat and fill hot glass jars with sauce, put the lids on.
14. Enjoy.
Makes around 3 litres of quite hot sauce. I had no sauce bottles currently available, so I canned the sauce in glass jars.
 
Sorry for grammar errors ;)
 
Click to expand...
Looks like here that herb or leafy item is Red Sorrel. Nice recipe! 
Pepper-Guru said:
I'm starting to notice the pod shape change now for sure. Will post photos soon. 
Click to expand...
I am hoping my 4 plants take a turn with shape soon. They are not fancy enough yet! 
 
Well is been a while since i posted....
 
i have 6 MOA plants going ( along with a few others :)  ), in good old Canada!!  we had a super hot summer here.... and the first set of pods, arent grade A at all.... but it has set some pods in the last few days that look promising..... 
 
All plants are growing great... and i plant to over winter my big one in the root pouch..... so next year should be a WAY better year!!
 
Also handed out about 8 plants from my stock to friends and they are all producing and growing great!!  i had 100% Germ on the plants... and they took a LONG time to get going.... but now they are growing like weeds!!  every time i trim the lower leaves off.... there back in 2 days.... so i figured i would leave them for now!
 
i will edit with this post to add a couple Pics of the nice plants when i can remember how to get into my picture account.. lol.
 
image_zps6c4ac357.jpg

image_zps82598e50.jpg
 
You must log in or register to reply here.
Back
Top