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S.Labuyo's 2010 grow log

Hello all!

I'm kinda new to this forum and I also grow chili peppers just like you. I'm located in the philippines so peepers here live longer because we don't have winter here. I had started several varieties during the start of this year but unfortunately most of them died due to the dry spell that hit of country, only a handful survived. thank god that the dry spell is over and i just started planting last month all over again.. most of my seeds where sent to me except for the indigenous cultivars.

here is my list(not really that impressive compared to you chili masters):
siling labuyo (indigenous here)
siling haba (indigenous here)
siling lara (indigenous here)
siling bilog (indigenous here)
long slim cayenne
golden cayenne
trifeti
ancho
peter
medusa
hot banana
inferno
golden bell
bhut jolokia red
yellow scotch bonnet
pequin firecracker
shishito
takanotsume


so far most of the are still in the plantlet stage, only a few reached their maturity due to the dry spell.

i just wanna ask were to get the exotic varieties of peppers both nuclear and ornamentals?

wish me luck guys. :dance:
 
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Silver_Surfer said:
Very nice plants.

Is your siling labuyo a C. Frutescens or a C. Chinense.

Here's what the Chileman has to say: 'Siling' is the Flipino word for capsicums in general. The pods are very small and thin and look like mini tabasco pods. They grow erect on the plant, measure approximately 0.5in long x 0.15in wide and mature from green to red. It is sometimes thought to be a Frutescens.

When I was in the PI a restaurant I frequented kept small bottles of peppers in vinegar for a simple pepper sauce on the tables. The pepper fit the description by Chileman and it was very, very hot and far too hot for a Frutescens IMO.

Are the flowers white with 2 or more per node on your labuyo plants?
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i think its a frutesens. not sure yet, my plant hasn't bloom yet. will post a pic once the flower blooms. :) but i'm sure its hot.
 
Silver_Surfer said:
Very nice plants.

Is your siling labuyo a C. Frutescens or a C. Chinense.

Here's what the Chileman has to say: 'Siling' is the Flipino word for capsicums in general. The pods are very small and thin and look like mini tabasco pods. They grow erect on the plant, measure approximately 0.5in long x 0.15in wide and mature from green to red. It is sometimes thought to be a Frutescens.

When I was in the PI a restaurant I frequented kept small bottles of peppers in vinegar for a simple pepper sauce on the tables. The pepper fit the description by Chileman and it was very, very hot and far too hot for a Frutescens IMO.

Are the flowers white with 2 or more per node on your labuyo plants?
Click to expand...

I believe the Siling Labuyo frutescens was at one time "the world's hottest pepper" according to Guinness but we all know about their history of mistakes involving chiles and SHU

"Dear Dave,

How hot is the Philippine "labuyo" (a.k.a. siling labuyo)? These are small chilies and are terribly hot whether not-so-ripe green or mature red. I remember reading a paperback Guinness Book of World Records (forgot the year) which claims it is the hottest natural (meaning not artificially bred) chile in the world, having the highest capsaicin rating.

Jack

Hello Jack:

For a while, the Guinness Book listed the ’siling labuyo’ as the hottest chile in the world, but later corrected the error and listed the habanero. The Filipino chiles are very hot, but I’ve not seen the results of any HPLC testing. If by "artificially bred" (not an accurate term) you mean cultivated rather than wild, I’m not sure what the hottest wild chile is. I would think that the chiltepin is just as hot as the siling labuyo. I think the siling labuyo is both wild and cultivated. I would think both of them would top 100,000 Scoville Heat Units.

Dave"
http://www.fiery-foods.com/index.php?option=com_content&view=article&id=1625:AskDave&catid=118:chile-varieties&Itemid=38
 
I remember back in the 80s when my grandmother used to punish me when she hears me swear by smearing labuyo peppers on my lips.

No matter how long and how much water i drink and wash it with. Nothing could stop it from burning as it wont come off by it.

I've done the same to myself with current hybrid grocery labuyos and never got the same effect. Yes i am a goofball.

The heat of today's grocery labuyos are only a third of the real thing. I can eat whole labuyo hybrids peppers without completely turning into a whiny brat. With true labuyos, i wouldnt even think of doing it. But that was before i was introduced to the world's superhots.

True labuyo peppers were insanely hot (that's how i remember them) Had very sparse peppers on the plant but one is enough used mixed in with dipping sauce or a bowl of soup.

From memory i would consider potawie's estimation to be quite close to the truth.
 
I'd like to get my hands on the true seed.

I remember the first time I encountered them in a PI restaurant as a simple vinegar sauce. I poured some on my green beans and commented to my buddy how hot the sauce was, but I liked the kick it added to the beans. Well, he proceeded to tell me how it couldn't be that hot and how he loved spicy food and went on to boast that he could take it straight. ;) He then poured a level spoonful of just the vinegar from the bottle and downed it. Instantly his face flushed, he started violently hiccuping and quickly had beads of sweat cascading down his face. He must have downed at least 4 San Miguels during the next 10 minutes before he could speak intelligibly again. :lol:

Those little peppers reminded me of a Florida grove pepper that grows wild in the orange groves there and is quite spicy and I think would make a fine flavorful sauce.
 
I grew some Siling Labuyo last year for the old lady's dad (Filipino) who grew up eating these and wanted some to put in his Sinigang and it was hot, but not as hot as a hab. I got the plant from cross country nurseries, but because last year was my first year I didn't get a good crop from the plant as it was placed in the ground and ended up getting too much direct sun. The few peppers I did get he got and said yes these are like the originals he ate back in the Philippines and they where the same shape and size. Not sure if it was a "pure" strain, but if not it was close as he confirmed it was the right pepper. Unfortunately I didn't keep any seeds, because I didn't isolate the pods, but next time they go back i'm gonna see if they can bring back several fresh pods and or seeds from a local gardner if possible.
 
POTAWIE said:
I believe the Siling Labuyo frutescens was at one time "the world's hottest pepper" according to Guinness but we all know about their history of mistakes involving chiles and SHU

"Dear Dave,

How hot is the Philippine "labuyo" (a.k.a. siling labuyo)? These are small chilies and are terribly hot whether not-so-ripe green or mature red. I remember reading a paperback Guinness Book of World Records (forgot the year) which claims it is the hottest natural (meaning not artificially bred) chile in the world, having the highest capsaicin rating.

Jack

Hello Jack:

For a while, the Guinness Book listed the ’siling labuyo’ as the hottest chile in the world, but later corrected the error and listed the habanero. The Filipino chiles are very hot, but I’ve not seen the results of any HPLC testing. If by "artificially bred" (not an accurate term) you mean cultivated rather than wild, I’m not sure what the hottest wild chile is. I would think that the chiltepin is just as hot as the siling labuyo. I think the siling labuyo is both wild and cultivated. I would think both of them would top 100,000 Scoville Heat Units.

Dave"
http://www.fiery-foods.com/index.php?option=com_content&view=article&id=1625:AskDave&catid=118:chile-varieties&Itemid=38
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thanks for the info dave, i also remembered that, but couldn't remember they year. :cool:


LGHT said:
I grew some Siling Labuyo last year for the old lady's dad (Filipino) who grew up eating these and wanted some to put in his Sinigang and it was hot, but not as hot as a hab. I got the plant from cross country nurseries, but because last year was my first year I didn't get a good crop from the plant as it was placed in the ground and ended up getting too much direct sun. The few peppers I did get he got and said yes these are like the originals he ate back in the Philippines and they where the same shape and size. Not sure if it was a "pure" strain, but if not it was close as he confirmed it was the right pepper. Unfortunately I didn't keep any seeds, because I didn't isolate the pods, but next time they go back i'm gonna see if they can bring back several fresh pods and or seeds from a local gardner if possible.
Click to expand...

we usually use the "siling haba" for the Sinigang for lesser heat, but it all depends on the taste preference. :beer:


chefben4 said:
Great post and pics. Loved reading about your native peppers. Very cool! Keep the updates going!
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thanks for the comment chefben. i will keep this thread updated. hope my camera get fixed soon...
 
franzb69 said:
True labuyo peppers were insanely hot (that's how i remember them) Had very sparse peppers on the plant but one is enough used mixed in with dipping sauce or a bowl of soup.
Click to expand...

Guam Boonie peppers are probably similar to a wild Labuyo and there are plenty of people with seeds. It could be a good substitute if you have trouble finding true hot ones there. I love the flavor of both, but this year I'm sticking to the easier growing Thai varieties.
 
Thanks zander. Might take you up on that offer.

Gonna ask a classmate if he knows anyone with true labuyo pepper plants.
 
man now you have me wanting to go to the philapines and looking but there are to many islands if i looked on each island a day it would take me 10.95 years if its eximium then that just makes it harder to resist
 
man now you have me wanting to go to the philapines and looking but there are to many islands if i looked on each island a day it would take me 10.95 years if its eximium then that just makes it harder to resist
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over seven thousand islands in my country. number of islands sometimes even depends if it's high tide or low tide. lol.
 
can anyone identify this chili?
img1340z.jpg

img1339vu.jpg
 
dude, gimme your address i'll send you some seeds of the 7pots. got a surplus of seeds harvested off of dried pepper pods novacastrian sent me. not sure if they'll germinate since the pods were dried along with the seeds. but it's what i got.
 
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