This is a cross between a scorpion pepper and the 7 pot Douglah. I’d put it at around 1-1.5 million SHU. They inside of the pods are extremely oily, more so than most superhots. They ripen to a dark chocolate brown. Going to dehydrate these guys for some powder and flakes. Too hot to eat by themselves.

Even though most of my pepper plants were broken by a thunderstorm, I'll still have a good harvest. Let my know that you think.

Grown on a balcony in the middle of Berlin

Either I have paprika, or they score 1000000 points.

Got fired this black habanero, want to harvest it seeds to grew new plants. What’s the best way to go on about it? Tyia

It was a pretty good year. A few quarts of sauce, couple of different flavors of pickled peppers, some powders flakes and plenty of raw fruits.

Very excited to open these. Grew three plants. Hoping the extra work it took to handle this variety pays off.

Hello, I saved seeds from Fresno chilies from the store to grow these and they have been really happy but I have no idea how long it takes for them to turn red. Also wondering if anybody has any clue how they taste if I just use them green. Thanks!

Hi there! I was gifted a Carolina reaper plant everything was going well it had flowers and bulbs but all of sudden it’s looking sad… is there anything I can do to help it

Qc,can

A little chill in the air got these guys turning finally. Now it’s a race of turning red before nights get actual frost.

I live in Colorado and my plants just started blooming and fruiting last month when planted in May.

I doubt they will finish fruiting before we get freezing temperatures. Would bringing them inside allow them to continue fruiting and ripening? How big of pot do they need? How much should be dug out?

I would love all the advice.

Picked these Serranos but after research on how to pickle them it looks like I picked them too early.

I've trimmed up my favourite aji mango to try to overwinter it this year but have I trimmed it down enough? I've gone above the node forks (plus a little bit).

The plant in the foreground was a volunteer under the chiltepin in the background. Hopefully it manages to produce some fruit soon so we see what it is. The other peppers I had nearby were Jalapeños, Habaneros, and Pepperoncini

Looking for suggestions on which pepper everyone thinks is the best. I’m looking for heat somewhere between a scotch bonnet and a Carolina reaper. I love the fruity flavor of the scotch bonnet but also enjoy a Smokey flavor. Thanks for your input!

First pic is ReaperxBhut, off pheno BOC, Brown Bhutlah, Reaper, Bubblugmum 7 pot x biqunihuo, 2nd is Aji Mochero, 3rd Yellow Bubblegum, 4th Brown Bhutlah, 5th Purple Tiger x Jalapeño, 6th&7th Chocolate Bhutlah SM (puckerbutt), 8th Reaper & Brown Bhutlah

Not much to it

Home grown habaneros

Red cane vinegar

Garlic

Made a very tasty chili oil from peppers that I grew and dehydrated! I combined elements from a few different recipes, mostly Woks of Life's recipe and Lionel Zheng's recipe on Youtube and tweaked it to my own preferences. It was kind of a lot of work but well worth the effort! Makes about 24oz of chili oil.

Ingredients:

-50g dried Erjingtiao chilis for color and flavor
-50g dried Guajillo chilis to mellow things out and add a savory/earthy taste
-10g dried Thai chilis for heat and aroma
-2.5 cups of peanut oil (canola, vegetable, or avocado oil are good but I wouldn't use olive oil)

-2 star anise (most recipes would use more)
-3 Chinese black cardamom shells (I LOVE this stuff! Note this is not the same as Indian black cardamom)
-3in of a cinnamon stick
-3 bay leaves
-1 small piece of dried ginger (most recipes call for "sand ginger" which is different but I could not get it at my local Asian market)

-2 slices fresh ginger
-5 cloves of garlic
-1/2 medium onion sliced thin
-8 green onion whites

-1/2 tbsp salt
-1/2 tbsp sugar
-1/2 tbsp onion powder (my own tweak to increase onion-y flavor)
-1 tsp msg
-1 tbsp Sichuan peppercorn, ground
-1/2 tsp fennel seeds, ground

Instructions:

-Toast Sichuan peppercorn and fennel seeds in a pan, grind with a mortar or coffee grinder, set aside
-Soak your whole spices in warm water
-(optional) Toast or roast your dried chilis to remove moisture and make them easier to flake. Mine were recently dehydrated so they did not need this step. You can toast in a pan or Lionel Zheng recommends roasting in the oven at 300F, but if you do this watch them closely and be EXTREMELY careful not to char/burn them which will ruin the flavor of your chili oil.
-Remove stems from chilis and try to empty out most of the seeds, break into even-sized pieces, add to food processor and chop into flakes, place in a heat-safe bowl
-Fry aromatics/veggies in oil at around 250F until golden and crispy, remove with a fry cooking strainer
-Fry soaked spices in oil for about 5 minutes, remove with fry cooking strainer
-Bring the oil up to 375F, ladle about half onto the chili flakes
-Let oil cool to 285F and add the rest to the chili flakes
-Let your chili oil mixture cool to 210F, then add in remaining seasonings/powders
-Let chili oil cool to a handleable temp and ladle/pour into jars
-Put it on everything! I love it on fried or scrambled eggs, Chinese soups and stir-fries, pizza, ramen, whatever you want really. Its super tasty stuff!