PeriPeri's Grow Log 2012: South Africa

Hi All,

So I'll give it another try this year. God knows I love chillies and I would love nothing more than to have a bumper harvest... but I suspect the truth of the matter is I do not have green fingers. In fact, give me a chilli and I will be pretty guaranteed to kill it lol That's not negativity talking, that's reality based on last years experiences lol

Last year it was pots. This year its a farm east of Pretoria, here in South Africa. My reasoning for this madness is pretty much like a hunter hunting with a machine gun... out of the thousand seedlings I plant... I must walk away with something lol (I hope).

So I have a pice of land. Good soil down by a river in the african sun.

The planting area has been divided into two sections. An enclosed area (±40mx40m) with shade netting and an open area (±40mx40m). Water is limited, but there is borehole water.

Outside Area:

Inside Area:

Temps this time of the year are in the mid to high 30ºC. It's the rainy season, so there is rain and it comes in buckets and hail-stones!

So here are the pics I took of the inside and outside areas Saturday 6/10/2012. It was 37ºC that day. I have a video as well which I took last Sunday when I started the planting (to come). Luckily we have a cold front at the moment, so since monday it has been overcast, cool and we have rain (magic). I think its about 23/25ºC at the moment. I planted on Sunday (36ºC) early morning (24/25ºC) and late afternoon and pretty much watered for the rest of the day. Didn't look like rain at all... but it's here and could not have come at a better time really!

As you can see I have laid out the beds in rows. Planting is at 45-60cm intervals. I am doing a little experiment also with double planting and single planting. I suspect the yield will be lower with the bushes that have been double planted... but who knows. A different climate... maybe results will show different.

On the grow list:

Bishops Crown
PeriPeri (naturally)
Hotazel
Hot Pixie
Thaibo
Thai Dragon
Baby Belle
Cal Wonder
Yellow Scorpions
ButchT
Black Pearl
Naga Viper
White Hab
Orange Hab
Brown Hab
Red Hab
Big Jim
Long Thai
Cayenne
Cheyenne
Jalapeno
Carolina Reaper
Serrano
Pasilla Bajio
7 Pod
Bhut Jolokia
Naga King
Scotch Bonnet
Hungarian Sweet Wax
Cherry Bomb
Boriya Mirch
Brain Strain
Ring of Fire

Still to come...

Angkor Sunrise
Devils Tongue White
Barrakpore
Douglah
Jonah
JonahxButchT
Primo
Naga Morich
Infinity
Goronong
Devils Tongue Choc
Hab Choc

One or two other... but I can't remember.

First lot I planted on Sunday 7/10/2012.... details will follow...

Over and out for now!

PeriPeri

 

[stickman]

These were growing amongst the Red Habs also... look a bit like Lanterns?

Yup, not unusual, that. A fellow I was talking to at a Farmer's market last summer said about one in five of his red habs threw pods like that.

 

[PeriPeri]

That that that's it folks! For now...

 

[WalkGood]

Now that's cool, mon what I'd give to be there on harvest day and I bet the harvest fête will be epic \o/

 

[PeriPeri]

Now that's cool, mon what I'd give to be there on harvest day and I bet the harvest fête will be epic \o/

Hell yea... now that would be incredible. I shall drink rum in your honour my friend!

 

[sicman]

dig the pics!

 

[PeriPeri]

dig the pics!

Thank you Sicman! Due there again on Saturday... so more pics on the way

 

[PeriPeri]

t t time for ch ch chillies. Going to the farm this morning to see what needs a picking. Urgh! Someone give me strength lol

 

[PeriPeri]

Morning! So I was chopping chillies till past 1am this morning. Barely made a dent even though my grilfriend was helping me. This morning I have woken up and my fingers are still on fire lol They do burn for a while don't they

So everything is kicking into gear now. Tabsco's are threatening to just - boom - turn orange any day now. Have already picked a few buckets. Time consuming that. And the problem I am finding is that once they turn orange they are super squishy... which makes them quite tricky for seed extraction and processing. You end up with hands full of sticky mush and seeds sticking to fingers... man! Also, I have noticed that they are juicy but also - the pulp inside is quite stringy... going to have to see how that works when making sauce.

But as for flavour, these guys are sweet and orangy/fruity. Not as hot as the yellow pods I would say... but I can see how these little fellas are so popular. I just can't help thinking though how similar the Tabasco is to the PeriPeri. They share the same shape... PeriPeri is smaller and more red and do not go mushy when ripe. They are firmer when ripe. And hotter ofcourse.

The PeriPeri is eually as bushy plants. All the ripe pods are to be found at the base of the plant. Quite a mission rummaging around in the plants trying to pick the ripe ones. Also, the tought of wading through thick plants waist high and sticking hands headlong into bushes is a little un-nerving especially with so many snakes about this time of the year. lol But hey, chillies are more important lol

These little guys are much more peppery. They leave a real glow in the mouth and on those lips that just keeps on going. I love PeriPeri sauce. Grown up on the stuff really... and have it in on most things

 

[stickman]

Ah yes... processing... Way to go Lourens! You're sitting in the sweet spot now. I found last year that when dealing with large numbers of hot peppers, latex gloves are useless. Eventually the capsaicin works its way through to your skin. Nitrile gloves are much more effective.

Maybe the "stringiness" you mention in the Tabasco peppers is why the McIlhenny people let their pepper mash sit in barrels for at least 2 years before processing and bottling... after that long in an acidic environment it probably dissolves the tougher parts of the pod and anything left can be screened out. Just for grins... here's a link to the Tabasco website where they talk about how they make the sauce... http://www.tabasco.com/tabasco-products/how-its-made/making-original-tabasco-sauce/

 

[PeriPeri]

Ah yes... processing... Way to go Lourens! You're sitting in the sweet spot now. I found last year that when dealing with large numbers of hot peppers, latex gloves are useless. Eventually the capsaicin works its way through to your skin. Nitrile gloves are much more effective.

Maybe the "stringiness" you mention in the Tabasco peppers is why the McIlhenny people let their pepper mash sit in barrels for at least 2 years before processing and bottling... after that long in an acidic environment it probably dissolves the tougher parts of the pod and anything left can be screened out. Just for grins... here's a link to the Tabasco website where they talk about how they make the sauce... http://www.tabasco.c...-tabasco-sauce/

Hi Stickman. I have tried latex examination gloves and you are right. The capsaicin does go through them. I like to use my fingers to scrape the seeds out, but this really only works if you have tactillity. So while double gloving helps more, it prevents tactility. So I have also tried proper surgical gloves - thinking they were thicker... but the capsaicin eventually gets through those also! Nitrile gloves I have not tried and will definately give a go! Thanks for that tip. Been cutting more again and my hands are really on fire now lol Using yogurt to try and soothe the old fingers...

Thanks for the link to the Tabasco site. What an amazing product and what a clever man who invented it!

When those Tabasco turn orange they are pretty mushy... can't imagine only harvesting them when they are red... as is they just come clean off the stalk when they are orange.

 

[stickman]

Hi Stickman. I have tried latex examination gloves and you are right. The capsaicin does go through them. I like to use my fingers to scrape the seeds out, but this really only works if you have tactillity. So while double gloving helps more, it prevents tactility. So I have also tried proper surgical gloves - thinking they were thicker... but the capsaicin eventually gets through those also! Nitrile gloves I have not tried and will definately give a go! Thanks for that tip. Been cutting more again and my hands are really on fire now lol Using yogurt to try and soothe the old fingers...

When I'm processing pods for drying I cut the pods in half lengthwise and use a teaspoon to scrape the seeds out. It removes the membrane then too, but as the blunt edge of the spoon macerates the membrane it distributes enough capsaicin around the inside of the pod that there's no noticeable difference in the heat. It takes a lot less time to do the job too since you're not futzing around with "pepper guts"...

 

[PeriPeri]

The other day my 5 year old had ice cream and chocolate sauce at home. She proceeded to cry and cry... at which point I was confused lol Women! lol Somehow the spoon had been used on chillies and clearly not washed properly. Will make sure to wash spoons properly Just been out to buy some nitrile gloves, but pharmacy did not have. Will need to go to a bigger pharmacy.

Bishops Crown...

Hot Pixie...

Bishops Crown has wings that extrude laterally from main body and a rounded underbelly. Hot Pixies seem to have wings that droop downward and a tail/point on the underbelly.

I guess they are different?

Our favourite snack at the mo... Water Cracker, Port Salut cheese, pickled wallnut and nothing better than Thai Dragon as the cherry on the icing...

Fish Peppers still producing loads of red pods. This one has really grown on me, I must say.

Second batch of Facing Heaven var. Conoid's coming on...

 

[PeriPeri]

Bump please someone

Bump please someone

 

[millworkman]

Bump!!

 

[PeriPeri]

Thanks Millworkman!

 

[stickman]

And another one if you need it...

 

[PeriPeri]

This is the Hong Kong. One of the Indian varieties. This plant is just getting taller and taller. Probably about 1,5m now. Peppers getting bigger too. Not sure what heat this one is... know little about this pepper.

Looks like a red Habanero with a Paper Lantern throw back. Found this one off among my red Habs.

 

[PIC 1]

This is just way cool looking at all this pepper porn when theres snow in my backyard........I can't wait !
The variegation on the Fish plant is coming along. Does that particular plant receive full sun most of the day?
How do you like the taste of the pods? I use mine green/fresh,............. red/ powdered.

 

[PeriPeri]

This is just way cool looking at all this pepper porn when theres snow in my backyard........I can't wait !
The variegation on the Fish plant is coming along. Does that particular plant receive full sun most of the day?
How do you like the taste of the pods? I use mine green/fresh,............. red/ powdered.

Hey Pic1! Crazy isn't it? Well I'm glad the pepper porn is keeping you guys warm! It receives full sun pretty much all day. But it is in the inside area where it is shaded by 40% shadecloth. The sun here is very very intense. Judging by the outside area, plants struggle in the open. I have eaten them green and can appreciate the subtle flavour. I do prefer them red though I must say. It will all go towards my 2013 vintage... a blend of 66 chilli varietals.

Loving that Nagalah... can't wait to try those babies.

Brainstrain pods starting to show...

The first red Hab changing colour...

Condom chillies

Bump someone please

 

[HAJ]

Keep'em coming !