r/HotPeppers

There is so much capsicum in these. Last picture is a 7 pot mad ballz and a 7 pot gigantic chocolate

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.

Mixture of Tabasco, scorpion hulk, big black mama, gator jigsaw purple, and bbm/gsp hybrid One overripe shishito in there for color.

Going to winter 2x of each type to increase harvest next year.

Second picture is fully ripe hybrid, last is big black mama.

I'll do tasting notes post processing

So, I believe I was shroomed when I bought these Smokin Ed's Yellow Scotch Bonnets from Home Depot months back but wasn't 100% sure. Before taking up the limited space I have overwintering these, I come to you all for your knowledge.

I’m not affiliated with Fatalii I just love their seeds and the cute stickers and freebies they throw in.

Hi all, i have seen similar posts but my neighbor just dumped another 5 lbs of peppers in my lap and I’m running out of things to do with them. I’ve made cooked hot sauce, fermented hot sauce, pikliz, garlic pepper sauce, habanero jam, fridge pickled peppers and red onions, soon a peach habanero jam as well when the extra jars arrive. Any other ideas?

I take it in every winter, its so spicy with a unique fruity musk

Going to be a big harvest this week.

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.

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

1. Whether this is actually the Capsicum annuum "Pot Black" chilli pepper variety or not.
2. If it is, whether replanting the seeds would sprout plants true-to-seed or whether this is an F1 variety.

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!