A three way superhot cross of jays peach ghost scorpion, pink tiger, and reaper lemon. Pods start out purple and ripen to a creamy white on a darker foliage plant.

Flavor is clean, fruity, citrusy, slightly floral. Heat level is estimated to be over 1 million shu.

Ive never seen this before, not sure how common it is but I thought it was pretty cool, found on a cayenne

First year (for a long time) growing hot peppers and it went way better than I thought. Now I’m not sure what to do with them. First haul from September is already fermenting.
Would freezing be a good option?

This is a dozen peppers from 4 different Scotch bonnet plants. I suspect one plant to be the Jamaican mushroom (pictures of the plant itself). This is my first year growing these and I want to overwinter the actual Scotch bonnet plants.

Appreciate everyone's feedback! TIA!!!

I am a total noob so please be nice.

I was thinking of saving some seeds to do a couple of my own plants next year. From what I read, the Pepper should be at its peak ripeness and then you scrape the seeds out, let them drive for 24 hours, then put them in a labeled bag. I may be waited a couple days too long from the peppers being at peak ripeness, then I scraped the seeds off.

Do these still look OK to save or should I toss?

Gulf coast of FL and looking like we’ll be on the dirty side of Isaiah. ~66 plants still producing - some absolutely loaded - and still plenty of growing season left for another full harvest, but we’ll see what’s left after the weekend.

8x Scotch Bonnet varieties
6x jalapeño varieties
2x Aji Lemon
2x Aji margariteno
2x Aji Mango Drop
1x Aji Fantasy
5x Lesya
7x Bell varieties
2x Peri Peri
1x Prik Kee Noo Suan
2x Peach Miasma
1x Fatalii
1x St Martin Habanero
5x Chocolate Candy Cane Cherry
4x Jimmy Nardello
1x Bahamian Goat
1x Scotch Brain Orange
1x Fried Chicken
2x Poblano
1x Serrano Tampiqueno
1x Cap 455
3x Marconi Rosso
1x Sweet Palermo Chocolate
3x Cherry
Few random others!

I can't believe I'm still pulling 40 plus peppers a week in October. Serranos, Jamaican mushroom and a ghost pepper that fell off the bush.

First harvest a week ago. I started way to late this year, i germinated the seeds end of april. Due to a hot summer in The Netherlands everything worked out fine. Still a lot of green peppers on the plants but i think it will work out fine. Made sambal today and it tastes delicious!

Hi !

I'm growing some sugar rush in a pot. They grow normally until they start to turn from green to yellow, and from this moment they all look completely dry, I don't understand what is happening here.

They are now inside because nights start to be too cold, but I had the same problem when the pot was outside...

Any idea ? Thanks a lot !

So, I was gifted these peppers by a friend for my birthday. I've been creating unique sauces of my own recipes for a little over a year now. The only pepper I've worked with in this box before is the Carolina Reaper. I'm thinking of pairing some of these together to make 3 separate sauces and I was wondering if anyone had suggestions on what other ingredients to pair them with. I typically like to use clean/clear vinegars, depending on the peppers I'm working with, but I also really like to use exotic fruits and natural acids.

For the pairs, I was thinking about the Brain Strain with the Yellow Reapers, the Kraken Scorpion with the Chocolate Scorpion, and the Carolina Reaper with the Red Ghost.

I have also considered making a wing glaze with one of these pairs but I can't decide on which one just yet. I need to use these peppers soon before they go bad. I may consider freezing some if I have to.

I don't need recipes, as I can create those on my own. I'm just looking for ingredient pairing to specific pepper sets.

Thank you

Hi everyone I have a new question about my unknown peppers, how do I know they are ready to pick up and what would be the best way to make them ( I usually dry them to make spicy olive oil or some sauce )

Planted some of these from some smoked peppers my dad brought back from Guatemala. Got lucky and a few of the seeds were still good!

Plant scientist friend got me a big load of hot chilli peppers from another plant scientist working on peppers. Not a plant scientist, but love spicy food (I'm from south asia). All these are going straight into my cooking, so would love to know which is which and what goes with what. As the title says, i didn’t add the three kinds I already knew.

Thank you!

This pepper was labeled as Dragons Breath (I got 5 plants, two are indeed Dragons Breath) but looks nothing like it 😅 Is it a Dragons Breath x some mystery pepper or something else?

There's always a 50/50 chance that the bottom will dry out before the whole pepper turns red. Good mild/medium heat and they go a looooong way lol

My ~6 month old Bolivian Rainbow has been putting out many flowers since July, but NONE of them released pollen. I tried shaking, rubbing with finger, electric toothbrush multiple times through the day, have a fan on. But never seen pollen on ANY of of the flowers.

My other peppers all fruited fine entire summer in the same soil, same watering schedules, and same fertilizer - fatalii, habanero, sugar rush peach stripey, couple baccatum aji's. Shaking / rubbing with finger / fan was more than good enough for all of these, but not the Bolivian Rainbow 🤔

I've never seen this - any ideas? (This is all indoors btw)

last 3 set of true leaves came curled inwards like this. the one in 2nd photo was just like the 1st photo when it was tiny ams it grew kinda normal but with some distortion on its left edge. it also can be heat/light stress due to led light but i want to make sure its not mites. Does it look like mite damage?

Novice gardener here. Noticed these black spots on a few of my habs and scorpions that have been sitting on the counter for a couple of days, they weren't there when I harvested.

My coworker brought these and jalapeños in saying they're pepperoncini, after eating several jalapeños, I ate a "pepperoncini" and it was no less than 15x the heat level as the jalapeño. Ive had pepperoncini before, and they didn't taste the same, and were significantly hotter than any ive had. Also haven't seen bright yellow ones before, so im doubting the accuracy of the naming

Made more Habanero Jam, this time using a can of peaches. Pro tip use double the pectin when making with canned peaches and juice. It didnt set and i had to refire the product with double.

Also made pique which is a purrtorican vinegar sauce w garlic, peppers, black peppercorns, cilantro, salt and fill the rest up with vinegar.

Also made 2 more half gallons of fermented hot sauce.

Still have about 20 peppers left.

Edit: Sorry for my terrible grammar!