Ordered other pepper seeds and bought those, gonna be my first experiment with f2 plants if something is going to germinate.
Worth like in terms of there is a taste possible that could be interesting, ai is rather negative haha
These rows are built around Bailey Pequin, a wild/semi-wild Capsicum annuum var. glabriusculum type with intense pequin aroma, heat, stress tolerance, small fruit, and natural fruit drop at maturity. The goal is to pull that wild flavor into larger, more useful pepper forms.
Pedigrees:
Druid Line
Bailey Pequin × Milena F1
Milena brings modern orange bell genetics: thick flesh, blocky fruit, productivity, and commercial disease-resistance background.
Daystar Line
Bailey Pequin × Emerald Giant
Emerald Giant brings very large green bell fruit, field vigor, size, and yield potential.
BC1F1 populations
Backcross populations built from the Bailey Pequin × bell material, aimed at recovering more usable fruit size and flesh while keeping the wild-pequin flavor, heat, and plant resilience.
The target here is pretty simple: I want a pepper that actually makes sense for sauce. Not just “look at this weird tiny wild pepper,” and not just another generic hot blocky thing. The dream is wild pequin flavor turned into a real processing pepper — more fruit, more flesh, better harvest, but still that deep, resinous, fully-ripe wild flavor that makes pequins interesting in the first place.
Long term, I’d love to see more peppers bred for the cottage-industry lane: small farms, local hot sauce makers, seed savers, weirdos with too many plants, etc. Stuff with a real story and a real use case. This project is basically me trying to make a pepper that grows hard, tastes different, and gives small producers something more interesting to work with than the same five commercial chile types.
First time grower but chillies have been of interest for a long time, one of my plants is exhibiting what I gather are traits of an Annuum (narrow-ish, pointed leaves, fast tall growth, no flowers or fruit yet), but compared to all of my other Annuums, it has considerably more pubescence on its leaves and stem, particularly on the new growth.
I got the seeds from a "grow your own chillies" kit at a Uni campus plant sale, where the variety was called "Tropical Hot", which I've not been able to find anywhere else, nor is a variety I've heard of before, so it feels possible that it could be a variety mix. Other available seeds at the sale were of individual varieties I have come across before though, so it's difficult to tell. For the avoidance of doubt, the seeds were white, so definitely not C. Pubescens.
I doubt I have enough information currently to be able to truly identify what it is, but I'm wondering whether this is known of in other Annuum varieties or if I'm wrong in my believed classification, and whether anyone has greater knowledge to share about this?
I am currently growing some mystery meat Chinese and I am planning on starting some Purple Flash seeds soon, meaning I will potentially have more than one chili plant to care for in the future. My interest has been peaked though around the idea of breeding chili pepper plants and I am wondering what is the most efficient way to work through plant generations?
I am based in the UK so outdoor temps are very unreliable, but my current chili plant has done very well indoors with a proper growlight. That being said, indoor space is limited, and I am also aware that you need seed dozens of plants at a time to screen and select every generation of new cross. Is there a way of doing that quickly while plants are small and then once screened I can get rid of the candiates to clear up space?
Bell peppers that will be raised indoors for crossbreeding. They have gotten their first true leaves if I'm looking at these pictures correctly. I looked at the fertilizer that I purchased to encourage root and flowering without them getting humongous.
I didn't realize at first that this was fertilizer that you put in the soil not in the water though. So I'm hoping it's right. It says for a six inch pot, which these are, I use 3/4 of a teaspoon of the pellets. I really hope that this is correct. I played it safe and put a little bit less about half a teaspoon in each pot. Did I do it right? Or did I just kill them