r/HotPeppers

The “scotch bonnet” seeds I picked up last year ended up being mushrooms. So I ordered from a reputable supplier this time around (New Mexico State University Chili Pepper Institute) and was rewarded with these beauties 🔥

Still wondering if they’re actually bonnets, or habaneros. Any thoughts?

It looks pretty cool

Can someone please confirm if these are scotch bonnet or regular habanero?

Link to original post: https://www.reddit.com/r/HotPeppers/s/ijczvaQ7SJ

Some were interested in how these would ripen so I wanted to update. Still a mystery what it is, pretty clearly not bhut orange Copenhagen, but they have ripened to a very saturated bright orange.

I have several of these plants with pretty consistent characteristics. Just extremely coarse warting/nodulation, broad shoulders and a tapered-ish pendant shape. Haven’t tasted yet 🫪

Mine are looking quite different than the ones I see online is this forsure a small Carolina reaper, or could it be an accidental cross? they have a lot of heat and I’ve eaten four, all of which have gone horribly except the mini one today.

The 1st haul of Purple peach ghosts. Starting to show signs of maturing. The window on these is pretty narrow, they tend to rot fast once ripe. The variation in plants is interesting though. 1st round picks have been small this year so I can’t wait to see what September has in store.

The 7’ plant I posted less than a month ago is 8.5’ now. Christmas tree structure, sativa style. Branching does vary a bit with these seeds but cool overall. Temps have been 77-84 most of the summer. Heavy feeding, no trichomes on the leaves. Prone to edema

Today I installed a 120W Quantum Board for the Habanero and Thai Hot varieties; together, they’re almost one meter wide, and I’m not sure if that will be enough,

Title is self-explanatory. Should i grab that plant for the $1.50 and save seeds from the pod when it ripens? The other pods on the plant are also quite odd.

Cross pollination is unlikely as its in the middle of dozens of other Ghosts that are packed very tightly. Really only other Ghosts could have pollinated it within reason.

I'm excited for this batch! Accidentally got some of the pepper juice and some of the brine on my finger so I licked it off. Holy crap flavor bomb! Can't wait to crack this one open! And I'll probably be making a couple more batches this weekend.

Seeds came from Scoville Canada, so many of my varietals came out different than expected lol.

This plant has been growing strong without issues after a late start, but recently started to show these spots, which has quickly spread to other leaves. Now the stem has this brown mottling. Do I need to trim just the affected areas, dispose of the whole plant, or is this something less sinister like fertilizer burn that just needs time or a soil flush?

Not sure what kind it is, but my first chilli is finally turning red 😍

We had a little excitement here in SE Wisconsin; a microburst blew in with winds above 70mph ... lasted about 5 minutes. My plants survived, except one Datil was blown flat, but didn't break, and one Datil was snapped off right at the soil level. It was full of fruit, so I stripped all the leaves and hung it in the garage to see if some pods would ripen on the plant. The only part left in the container was a small side shoot that was still viable. It had a few pods, so I just left it to do its thing.

We'll see ... the great thing about Datils is that they are really good at any stage, so you can eat them while still green and they are really good. It's just that mature Datils are (IMHOP) off the chart in terms of flavor, aroma, and perfect heat.

Good thing I have two more plants that are equally loaded!

First time with reapers and I like to do a 7 day fermentation before blending into sauce with fruits and veggies for shelf life longevity. I’ve used about 1.5-2 moderately sized habanero in a 64oz mason jar topped off with other ingredients with a salt water fermentation and it’s ideally what I’d go for. Is anyone experienced with reapers & what type of ratio would you use for a medium type sauce? I used trial and error in the past which wound up being somewhat wasteful. The 7 day fermentation seems to be a commitment, considering there’s no going back. Thoughts and feelings?

The Fantasy White grows very fast and produces lots of large, heavy fruits. The Charapita x Habanada produces tons of small fruits and has the distinctive aroma of Charapita mixed with Habanero notes. I can’t wait to taste it!

This is my first time growing hot peppers. Got my seeds from a grower in my state. Got seeds for 5 different peppers, but I ended up only doing 3 this year. In the pictures are what was supposed to be komodo dragon peppers, but based off the shape, they don't look like pictures I see on google of komodo dragon peppers. And my bigger question is, on this plant at least, these peppers have been fully grown for about 2 weeks give or take, and they aren't changing color. Its hard to see in the pictures, but they have dark spots like they started to change colors and then stopped. Can anyone tell me why they aren't changing colors? Is there something I need to do, or does it normally take a long time for the color to change from green to red (or orange, or whatever the species of pepper you grow is)? Thanks in advance