pepperhead212

yep i love chiles I will have to post some pics of mine uo soon. I prefer to grow Organic Hydro using CoCo Coir as my substrate. I checked out your chili porn it looks like you know what you are doing.

(here's the second half of that "too long" message)

I grew them the first year for a guy at work who used to chew different peppers (he retired...the peppers didn't do him in!) so I would do some of his work for him. He got wise mouthed about them, acting like a 400k pepper was not hot, and maybe I had grabbed the wrong bag! He could not fake it with this one, but he still must have eaten (or rather, chewed...it's not a good idea to swallow these) at least 30 of them, before he retired. The funniest thing was when he and another guy needed me to help them, so they could leave early, but I could only help one, so they had a contest for whoever could chew it the longest. The other guy only held out for 1:15, but Cliff held out for over 1:30. I have only been able to chew these for 30 sec., so these guys have some dead taste buds!

Dave

Hi Dave,

I have tried them before, just to see what they are like, but they are really too hot to cook with - the heat has to be diluted way too much to taste the pepper! I made some Chinese hot oil with them, but, again, it was too hot for the flavor I got. I dried almost all of my bhuts last season, and most are still in the jar.


I used to chew red savinas for pain, before I had back surgery - I would chew them until I could not keep them in my mouth any longer, so the heat of this was not that far off! The flavor was not that of a habanero - more like a frutescens pepper, with a hint of habanero, if any.

Dave

Hello pepperhead,

Your pics are absolutely amazing and you have quite an impressive array or peppers. I would like to ask a question in regards the jolokias tho. I never had tried to eat them before. Habs and a variety of other exotic plants I've grown and tried. I personally know of no one yet who ever ate one and the thought of doing so seems almost insane and yet trying this nuclear pepper is so intriguing. I have 5 ghosts in my garden now. Several of my heat freak friends are lining up to be knocked out when they're ripe. Care to share your experiences using them, the taste, and what you might add them to in a dish? Appreciate your comments.

Thank you,

Dave C

Welcome to the board, Tracy!

Peppers, esp. cayennes (since there are so many of them), are all incredibly different, as far as ripeining, heat when unripe, time from when they become full sized until ripening, and many other factors. I had one pepper years ago that got about 50 fruits on it at once, full grown about late June, yet did not ripen until late August! And also did not get much heat until very near ripening. Many peppers do not get much heat until they ripen, but it is supposedly (I don't know if it has actually been documented) just when they are turning that they are hottest. Some have no flavor either, or not much at least, until ripe. This is why my absolute favorite ones are the ones I say you can eat green, red, or dried. Not true of too many types!

Dave

Hi Pepperhead.

I just joined today because I am really having a hard time deciding when to pick my cayenne peppers. First time growing. They just aren't turning red. Everything I have read tells me to wait till they turn red for the best heat. They are firm and waxy, some are 4inchs but VERY green. Actually they are starting to fade a lighter green on the tips. Couldn't help myself so last night I picked one and cut into it. Seeds are not hot at all. I just don't want them to be on to long. They are my babies..

If yuo could help me that would be great. I chose to ask you this question because of your picture and name. lol
Thanks
Tracy (florida)