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Hot peppers

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DiMiTriX

DiMiTriX

Rising Star
ok,this is the thread for all of us that know and love the magic little hot fellas..what peppers do you grow when is pring? whitch strain do you prefer? and lot more,about this wonderful fruit :d

i'm planning to buy some seeds of the hottest strains like naga morich,7pod,trinitad scoripio and bih jolokia,and maybe fatalii that seems to be a good strain
chileseeds.uk has all of them but it's very expensive,any other reliable source?:?

i had a nice rocoto plant too few years ago,but they don't selfpollinated so it didn't given me any fruits ever.
the hottest thread is just begun 😉
 
the oldest known chili pepper, mother of all others.
Capsicum annuum var. glabriusculum...the chiltepin

Chiltepin1.jpg


you can find them growing wild here in parks and roadsides.


<3 chile peppers
 
wow! i was very interested to this hairloom the last season,but didn't ordered it at least..maybe this season i will,but i have many others varieties to try :)
mmmm they look tasty :oops:
 
I grow jalapenos, hungarian wax, thai "bird's eye", cayenne, cherry peppers, hot embers (small peppers that start red turn yellow then purple!), and a couple of unknown long green to red skinny peppers.

I love hot, i love spice, i love peppers!! I cook with all of them - indian, thai, mexican, chinese and even spicy italian!

I would like to grow habaneros eventually - for me they are the ultimate pepper, having both fire and a uniquely flavourful flesh. I find most peppers, once you account for heat, size, and ripeness, taste basically the same. Not so the revered Habaneros!! (okay, scotch bonnet too if you're going to split hairs...)

The pepper is dead, long live the pepper!!

JBArk the fiery spiceman
 
Chronic said:
Any tips on good peppers for flu/fever that you can buy from a standard supermarket?
Click to expand...

I would go with cayenne.

During warm weather. I grow cayenne, habanero, jalapeno, naga jolokia, piri piri, chiltepin(hard as fuck to germinate), ring of fire, casabelle, white habanero(taste sooo creamy), trini scorpion, cubanelle and a couple other variants Im sure Im forgetting.

This spring-infinity chile. I can't wait.
 
jbark said:
I grow jalapenos, hungarian wax, thai "bird's eye", cayenne, cherry peppers, hot embers (small peppers that start red turn yellow then purple!), and a couple of unknown long green to red skinny peppers.

I love hot, i love spice, i love peppers!! I cook with all of them - indian, thai, mexican, chinese and even spicy italian!

I would like to grow habaneros eventually - for me they are the ultimate pepper, having both fire and a uniquely flavourful flesh. I find most peppers, once you account for heat, size, and ripeness, taste basically the same. Not so the revered Habaneros!! (okay, scotch bonnet too if you're going to split hairs...)

The pepper is dead, long live the pepper!!

JBArk the fiery spiceman
Click to expand...

wow jb i grown many of theese too..hungarian wax and thai,cayenne,habaneros,yellow scotch bonnet,italian's diavolillis and many others,i'm attracted by chiltepin and white habaneros too
1992 are triny scorpion and naga jolokia hard to grow?where did you got your seeds?
 
Im going to try and grow the Dorset Naga and the Naga Viper this year, along with some slightly more pleasant strains like Little Blue.
Oh and theres a Chocolate Jolokia that looks cool.

Outdoors only of coarse.
I cannot wait for spring!
 
Growing hot peppers is the shit. Eating them til your face is on fire is also. I have only grown Thai Peppers and Cayenne, but I think I'm inspired now. I like habeneros a lot and that white one sounds great.
 
To answer some questions

- The trini peppers I got off of ebay. Never saw or heard of them anywhere else but theres a seller on ebay with seeds for a couple bucks. They're good and grow well.

-Naga jolokia, for me at least, grows like friggin crazy. They're the hardiest pepper plants I've even seen, the bottom parts of the stems on some of mine got to be almost two inches thick. I'll have to find the pictures I took.

-The white habaneros I got from this amazon seller -http://www.amazon.com/Peruvian-Lightning-Habanero-Pepper-Seeds/dp/B000TVGQEO/ref=sr_1_1?ie=UTF8&s=home-garden&qid=1295901824&sr=8-1-catcorr
They taste creamy and nutty. They're very hot too. I made an alfredo sauce with them for chicken, it was nuts.

-My favorite salsa recipe is (no exact measurements) Half of a really ripe ghost pepper no seeds, green jalapeno, red cayenne, some purple numex peppers (forgot which number they are) black cherry tomatoes, tomatillo, garlic, onion, apple cider vinegar, sacha inchi oil (I think this makes it) and a SHIT ton of fresh cilantro, so much to the point it has a cooling sensation that compliments the hot.

Maybe I can arrange giving you guys some seeds. I have a shit ton left from last year left and I only know a couple fellow pepper enthusiasts in person.

Quick edit: Thanks for the tip benzyme, I've heard of it before I just had no idea that they'd be so damn hard to get going. Out of fifty seeds I only got 8 plants. For the ghosts, I got 50 out of 50 to germinate. I was so proud.
 
lavos asaik white haba has a 'creamy' taste as color as well..
benzyme

i have not a real recipe,but i do it as i'm ispired.. :lol:

i usually do a deadly hot souce using about ten big haba yellow and red pods with seeds
about half onion,2 cloves of garlic,somme pepper,sometimes tomato but not always (it dilutes the souce :lol: ),lime and maybe some others fruits if i'm ispired by some (tropical fruits are better,but a bit of orange juice will give a good taste too,very dark brown cane sugar,it helps as preservative too..,salt,olive oil
sometimes cumin and pepper yep

i found very effective to preserve the capsaicine and pepper oleoresin to put all (peppers,fruits,garlic and onion) into the microwave for 2 mins (?) than blend all,an put in a pot to boil for some minutes

the result is a deadly tangerine stuff that burns a lot,half teaspoon of it for a veery hot plate of pasta,you could feel the endogenous opiates when you finish it..ah very relaxing! :lol:


xtechre that price is better than chileseeds.uk even though it's an assrape :roll: :)
 
I grow jalapenos and cayenne. Now I really want to try these guys; they bred jalapenos with bell peppers for making massive jalapeno poppers. GENIUS!
 
Man this thread is packing on the knowledge quick, :d

If we're gonna talk stuffing poblano peppers, let's not forget that venison is a great meat combined with the flavor of the peppers, much more than beef and pork, imo, worth the extra mile.

Great links and info, keep it coming. I saved a bunch of seeds from a batch of super hot jalapenos I had, that and maybe 50 or so seeds from my thai plant. They look so nice too. I can't wait for the heat to come now, lol. I tried growing my own cilantro last year without much success, the heat was drying em out so bad, couldnt get more than a small handful.
 
jbark said:
(okay, scotch bonnet too if you're going to split hairs...)
Click to expand...

I had a friend that made a wicked sauce out of these. It tasted so good that I ate half the jar on a baguette. Shat blood the next day, but it was totally worth it... I think.
 
soulfood said:
jbark said:
(okay, scotch bonnet too if you're going to split hairs...)
Click to expand...

I had a friend that made a wicked sauce out of these. It tasted so good that I ate half the jar on a baguette. Shat blood the next day, but it was totally worth it... I think.
Click to expand...

uu i did it too once,with yellow schotch bonnet and was great

ok here is the link for the pepper n00bs that want frow some of the hottest peppers around


Ancho Poblano,serrano,jalapenos,cayenna are traditional in mexican dishes i think :)
 
swim is waiting that chileseeds holds naga viper seeds before place an order,they will be in stock soon 8)

 
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