Finally got around to finishing off saving these seeds and freezing the peppers until I dehydrate them. I think I got a few more than 10 plants worth 😂.
-Yes I did test a batch of 10 of these and they all sprouted
It’s time to over winter the plants here in RI! Cut both my Primotalii plants back to the main Y today, washed all the dirt off the roots, trimmed them down, and repotted in 5 gallon pots. Gave them a peroxide drench, sprayed the stems with soap, and put sand on top for gnats. Cats live here so there's weed fabric over the sand so they don’t think it’s their litter box 🤣
Our season is short (last frost mid May) so I'm hoping this gets me bigger plants in spring. Going to barely water them till March.
How often do you water yours over winter? This is my first time giving this a try.
This was 8.75 lbs making a total of just under 14 lbs of peppers harvested between September and this last one. Needless to say, I have a lot of hot sauce to start making.
We moved this year, so I was really late setting up an raised bed and was afraid we're just too late for a decent harvest. However they did finally start growing and then literally exploded late in the year and all but the reaper delivered some decent results. This is only about 2/3rds of what we got, but we still have another week or two before nights go below 5 C / 40 F, so we are still hoping for a second round. Otherwise, it's gonna be green chili powder.
These ladies are coming along, and my god, is this plant producing! I only wish I'd put it in a bigger pot. I got the seeds as a freebie from White Hot Peppers. I’m so stoked for these.
Hey all! I've been growing for about two months now, I supposedly have Bird Eye, Choc Habanero, Scotch Bonnet and Sugar Rush Peach Stripey. But this looks like neither to me! Can anybody identify these please? Looks more like Jalapeño to me.
This is the second Carolina reaper pepper I’ve had forming this defect. Wtf do I do?!?!
I've gotten these chilis from my father-in-law since he tested their growing conditions in his commercial greenhouse for selling, but nobody in my gf's family likes spicy food. I live in a different country than them and there is a slight language barrier, so it seemed easier to ask the passionate community of r/HotPeppers for some help.
It concerns the top layer of chilis in the container. According to the website of his company they are "Pot Black" chilli peppers, but I'm not sure seeing how he was testing them out (aka it could be a different variety). All images I could find of the "Pot Black" chilli peppers seem to have a more smooth shape compared to these.
What I want to know
Handholds for identification
I am currently fermenting these peppers for hot sauce and tasted a small piece of one. The peppers, both before and during fermentation, have a very disctinct floral smell to them. Tasting the pepper instantly gave me hiccups which faded away after about 5 minutes (if it is the Pot Black variety, its heat level would be around 30.000 - 50.000 SHUs). When cut open, the inner flesh of the pepper has a brown-yellow colour instead of the typical white.
I hope I could find some much needed help here and thanks in advance for anyone willing to try!
Got lucky enough to see that these were in stock on Reddit so I picked some up! Super stoked!