PeriPeri's Grow Log 2012: South Africa

PIC 1 · Feb 26, 2013

I like to keep the sauces straight but when I do blend I try to keep the reds and yellows separate, Otherwise the sauce will have a mustard color..........which is ok when making a Calypso Sauce which is a blend of Red and Yellow pods ...

You might just achieve the right combination........and if no one else has it you will open the door to some successful profits !............. :whistle:

PeriPeri · Feb 26, 2013

Thanks Pic1. This will be the next chapter in my venture for sure. And I may just have to pick your brains on the do's and dont's. Something as simple as mixing colours of the pods had not occurred to me at all. Probably sounds silly of me, but as a complete noob to making sauces, I thaought just mixing everything together would work lol As a man in graphics, I can appreciate that when you mix all colours together you get muddy brown or worse - gray green sludge yuk! You have given me much to think about!

stickman · Feb 26, 2013

PeriPeri said:
At this stage I am collecting seeds and freezing flesh. My main aim is to blend a 2013 vintage sauce from all the chillies. This will come in mild and hot. The aim is to create a sauce that will be blended from all the chillies grown that year. Much like wine vintages I guess. Every year another vintage. Every year different chillies in the blend. Not sure if that kind of thing would catch on or how one would market such a sauce, but this is the concept.

Ah yes... product development and marketing... If you don't have a local market ready to hand, you're probably going to have to work on Etail sales, and you'll need to put together a test audience. You aught to talk to spicy chicken... He's built up a good business over the years and might give you some pointers. Cheers!

PeriPeri · Feb 26, 2013

stickman said:
Ah yes... product development and marketing... If you don't have a local market ready to hand, you're probably going to have to work on Etail sales, and you'll need to put together a test audience. You aught to talk to spicy chicken... He's built up a good business over the years and might give you some pointers. Cheers!

Hi Stickman - thanks. I will look up spicy chicken and drop him a line. I would be interested to learn the ropes.

The other issue is retailers not taking on the product because it does not have fda approval or something. I think, start small, grow it from there.

Sawyer · Feb 26, 2013

PeriPeri said:
Hi Stickman - thanks. I will look up spicy chicken and drop him a line. I would be interested to learn the ropes.

The other issue is retailers not taking on the product because it does not have fda approval or something. I think, start small, grow it from there.

I've had a couple of pints of Ghost Chile Salsa my sister bought at the Canton Fleamarket in Texas. (I never heard of Canton before, but for folks into that sort of thing, apparently it's a big deal.) The first year, the label had absolutely no indication of who/where/when/how it was prepared, just an ingredient list. I ate it and didn't die, so I guess it was okay. This year, everything was the same, but now there is at least an address on the label. I think a lot of hobbyists/small scale producers fly under the FDA radar.

WalkGood · Feb 26, 2013

Are the rules even the same in South Africa? I'm not sure about there but for somethings the EU is tuffer than the USA, especially when it comes to importing fresh products like fish. Yea I know nothing to do with peppers but used it to give you an idea as I was involved in that many moons ago.

PeriPeri · Feb 27, 2013

Sawyer said:
I've had a couple of pints of Ghost Chile Salsa my sister bought at the Canton Fleamarket in Texas. (I never heard of Canton before, but for folks into that sort of thing, apparently it's a big deal.) The first year, the label had absolutely no indication of who/where/when/how it was prepared, just an ingredient list. I ate it and didn't die, so I guess it was okay. This year, everything was the same, but now there is at least an address on the label. I think a lot of hobbyists/small scale producers fly under the FDA radar.

Let that lady liberty fly!

WalkGood said:
Are the rules even the same in South Africa? I'm not sure about there but for somethings the EU is tuffer than the USA, especially when it comes to importing fresh products like fish. Yea I know nothing to do with peppers but used it to give you an idea as I was involved in that many moons ago.

lol yea you might be right... besides, I always find my diy saucemelts all possible germs

WalkGood · Feb 27, 2013

Lourens wouldn't it be easier to just sell off your overages of fresh peppers? I'd think they would be in high demand there ...

PjPEPPERS · Feb 27, 2013

Have had your glog open on my screen for the last few days and read from the first page to the last, been reading on my brew break. Very impressive PeriPeri. I have loved looking at all the photos you have taken and seeing the plants grow from tiny to the monsters they are now. It's great to see the colours of the peppers start to change, when they all go your going to have tons of fruit, seeds and tongue bun lol

Will be following the rest of you season. Best of luck for the finale

Sawyer · Feb 27, 2013

PeriPeri said:
besides, I always find my diy saucemelts all possible germs

I think there's something to that. That first jar of Ghost Pepper Salsa sat mostly full in my refrigerator for a whole year. I found it when I went to put the new jar in. Thought I'd finished it months ago, but I guess I just forgot about it. It looked ok, tasted ok, no mold or anything, so I finished it off. Anyone know of any studies on the preservative properties of capsaicin?

PeriPeri · Feb 27, 2013

WalkGood said:
Lourens wouldn't it be easier to just sell off your overages of fresh peppers? I'd think they would be in high demand there ...

Hey WalkGood, not much value over here. I think I will get more for sauce and seeds. I have a mate in the spice business who will help with getting the sauces right. But right now I need a chest freezer lol.

PjPEPPERS said:
Have had your glog open on my screen for the last few days and read from the first page to the last, been reading on my brew break. Very impressive PeriPeri. I have loved looking at all the photos you have taken and seeing the plants grow from tiny to the monsters they are now. It's great to see the colours of the peppers start to change, when they all go your going to have tons of fruit, seeds and tongue bun lol

Will be following the rest of you season. Best of luck for the finale

Hi PjPeppers. Welcome and thank you for your great feedback. It has been a long haul, but one that will be worth it in the end. I think when it is all done and dusted I too will sit down and read everything from beginning to end... it will be great to have it all document. So many experiences, so much I have learnt - so much more to learn! But I am sure, next season will be (maybe not bigger) but certainly better! Thanks again mate - glad you enjoyed it!

Sawyer said:
I think there's something to that. That first jar of Ghost Pepper Salsa sat mostly full in my refrigerator for a whole year. I found it when I went to put the new jar in. Thought I'd finished it months ago, but I guess I just forgot about it. It looked ok, tasted ok, no mold or anything, so I finished it off. Anyone know of any studies on the preservative properties of capsaicin?

lol I swear by the fact that eating chillies keeps bugs at bay. As far as food goes I have seen some nasty mold/bacteria growing in old jars... not sure about the capsaicin preserving things. But it amazed me how, with just a squeeze of lemon juice and a pinch of salt, my last season's salsa (uncooked) kept going for at least 6 months after opening. I have to say I love salsa and if I had my way, I would always keep my peppers uncooked... cooking peppers and boiling away all that goodness just makes me cringe. But, it does make that sauce last longer and kills all those unwanted nasties - which is important when selling the stuff I guess

PeriPeri · Mar 3, 2013

Hi All,

I went to see the chillies yesterday. Looking good... but some concerns on the radar.

Imminently... Monkey business afoot - alas! My fears have become reality. Monkeys are in the outside area and they are just pushing over all the plants in the middle of the field. I don't mind the occasional nibble here and there, but when they push over whole plants, the pods dragging on the ground just rot.

It's getting quite a bit cooler in the mornings now. Night time temps are around 14/15ºC - which after the hot daytime temps... means condensation. I am concluding that this is casuing some of the plants to be getting yellow leaves and dropping leaves and pods. Luckily there are a plenty pods, so I am not panicing just yet. Although I don't want to see the more precious pods dropping.

Also, we have whitefly on the increase. The cooler morning temps seems to have brought them on. Not too worried about that as there are plenty predators too and the plants are big and strong. In my experience whitefly is only a problem with the small plants.

Yea, so the monkeys are my immediate concern. They are in the trees surrounding the garden and I can see they are in the chillies causing some serious damage now. Luckily there are three citrus trees adjacent to the chillies... and I think given the option, the monkeys would rather go for citrus. I can see why monkeys are shot by farmers, as there is no real deterrent and if there is, they are clever enough to work it out lol The troop of vervet monkeys in question seem to be very used to humans.... anyway. I can't do much. Next year I will not plant in an open area - rule no 1 for next year!

There were so many chillies that needed picking. I had both my kids with me and no helper or their aunty who usually watches them while they swim. So I was a little stuck. I did however manage to alternate lifeguard duty and chilli picking sufficiently to pick pretty much all I wanted to pick. This is what is currently on the picking list - to name a few: Golden Habs, Brown Habs, Fatalii's, Large Peri's, Peri-Peri, Tabasco, Ring of Fire, Bishops, Hot Pixies, Fish Pepper's, Thai Dragons, Thaibos, Naga Morich, Nagalah, Mystery Chilli (?), Cayenne, Cheyenne, Black Prine's, Long Thai, Jawala. Found a plant with pods that looks like a large White Habanero - hope so!

Still to ripen we have Scotch Bonnets, Red Habanero's, 7 Pod's, Brainstrain's, Naga Kings (looking very pale - maybe this is why they are called Ghost Chillies?), Naga Vipers, White Habaneros, Carolina Reaper's, Bhut's, Red Fatalii's, oh hec.... there is a truck load of stuff still to come!

I did manage to pick quite a bit, but this did not leave much time for pics (sorry) - but I have a couple. I have taken pics of the important stuff I think.

But right now I have to go take the girls to a birthday party lol Possibly a few pics before we have to go...

Monkey business,

First Brown Hab's of the season...

The leaves on the ground was me

so I could take pics of the pods!

Cayennes...

Pasillo Bajio... I have waited what seems like a decade for these to turn brown... colour has started to show. Excited to try this one. I believe it is a very special flavour....

The mystery chilli is still a mystery. I think it may be a hybrid between a Naga and a ButchT. The burn and the pain it inflicts on the tongue is just like a scorpion... man it one hot pepper!

Yellow leaves here would suggest over watering. But I think its the cooler mornings and that dew in the mornings that is bringing this on.

A close up. It's a big chilli too. Luckily it is pretty much hollow inside, so while it looks big, its not a mouth full...

The Brainstrains have come on like on rocket fuel... last week they were just little blobs, now they are big pods... can't wait. Looking to put this brain under some serious strain

Having said this... these plants are consistetly sparse. Not sure if anyone else has noticed this with their Brainstrains... but there are few leaves and very few pods... not a big yield on these babies!

Really looking forward to this one... my White Habanero... pods are starting to form.... exciting stuff!!

HAJ · Mar 3, 2013

Our weekly pod porn is on ! <bump>

Vegas_Chili · Mar 3, 2013

Awesome pod porn there sir.

,Vegas

stickman · Mar 3, 2013

Aw man... bummer about the monkeys.Is the monkey business only with the vervet monkeys?

Your Pasillas are huge! Their heat is quite mild, but I think you'll like the flavor.

PeriPeri · Mar 3, 2013

HAJ said:
Our weekly pod porn is on ! <bump>

Vegas_Chili said:
Awesome pod porn there sir.

,Vegas

stickman said:
Aw man... bummer about the monkeys.Is the monkey business only with the vervet monkeys?

Your Pasillas are huge! Their heat is quite mild, but I think you'll like the flavor.

Thank you HAJ! Not as many pics this weekend unfortunately

due to the other stuff I had to do. I also have my kids this weekend, but at 5 SA time they go to mom, so I will definitely upload this evening! Thank you for taking such great interest... it is hugely appreciated!

Thank you for dropping in Vegas. Glad to see you like the pod porn! Plenty more I promise!

Stickman! What can I say urgggghhhhh! Little vervet monkeys... about twenty or so of them. What they lack in size they make up in quantity. We also have Baboons in the area, but luckily they like to stay up on the mountain. Thank god for the fact there are no Baboons... then I would pack up shop and watch everyone elses pod porn

lol

I have absolutely no idea how big the Pasillas should be. It seems like for ever since I have been waiting for them to go brown. But I am über excited to try them out. The seeds came with the Carolina Reaper seeds form PepperJoe by the way. He also included the Ring of Fire seeds. Any advice about the leaves going yellow and dropping? or do you think its just seasonal?

The Nagalah's are coming into colour...

I think these are supposed to be brown in colour... not sure... but should be interesting. This chilli is a cross between a Naga and a Douglah.

FireEater101 · Mar 3, 2013

PeriPeri,

Your updates are awesome to read. Your peppers look amazing and you have one heck of a set up too! Love seeing all the pod porn! I hope you finish out your season strong!

Your situation with monkeys sounds crazy definitely not a problem I have ever encountered but I wish you well beating them away!

Look forward to future updates and wish you many more future pods!

Mike

Sawyer · Mar 3, 2013

Great pictures, that mystery pod practically radiates its "pepperness".

You should install a line of infrared "monkey detectors" and hook them up to a series of compressed air pepper powder dispersal units. I bet once the little buggers inhaled some nice hot pepper powder they'd learn to avoid your plants. The only "monkeys" I have raiding my garden are the neighbors kids, and they aren't so bad, usually.

PeriPeri · Mar 3, 2013

I'm really loving the shape on these Naga Vipers. Real flappy with stingers.... a real treat!

Carolina Reaper 1....

Bhuts...

Sanarda · Mar 3, 2013

Great update Peri. Those are some pretty peppers you have there.