Super hot chili- Carolina Reaper-Ghost Chili-Trinidad Scorpion

[LetsGetCritical]

My pepper tips....
I start them in a very light moistened seed starter mix. I plant a couple seeds in each cell of a propogation tray 1/4 inch deep. Then I place the tray on a warming seed mat with humidity dome to aid germination. After the seeds sprout I remove the humidity dome for fresh air.
This last run I was able to get 85-90 percent of seeds to germinate. I start to feed them a little cal mag and 1/4 grow nutrients at about 3 weeks old. They love LED light, however when I move them into the sun they explode!

yeah mine likes the sun much better than the mh

 

[quantumwot]

just fixed some crinkly leafs on the new growth of my cillie plant.......... Cal def if anyone has the same problem

 

[Uncle Ben]

do you all like currys ?

i come from a masilsive Asian community.........got lots of traditional curry recipes with the chillies.

anyone like the curry ?

I love curries - red, green, yellow. Local Thai restaurant does a great job on their curries.

Got this chutney recipe from another forum post by an Indian who boasted about it. Haven't tried it yet.
http://norecipes.com/green-chutney-recipe-coriander-chutney/

Am growing 10 herbs inside and out, one is cilantro. Cilantro plants are volunteers that grow all year round. They go to seed and then a month later more plants pop up.

 

[Uncle Ben]

Carolina reaper up to 2.2million, scorpion 1.4 mill , ghost 1mill I think not too sure

I'm curious, what are you going to do with those?

We have a novelty culinary store in town with samples of everything sweet and hot you can imagine - pickles, sauces, chutneys, jams, jellies. They must have a hundred different bottled super hot sauces, most with cross bones on them. I made the mistake one time of taking perhaps 1/4 tsp. of a liquid sample (that came with a hand written warning), put it on a cracker, popped it in my mouth as I said to the wife, "let's get outta here". Thought I was gonna have to go to ER, Quickly made it over to McDonald's for a vanilla shake but the (actual) pain carried on for 30 minutes. A mile product is the best thing I've found to counter the oil.

Never again.......

 

[calicocalyx]

That's too funny. Been there. I love some heat, but if it outweighs the flavor then it's too much for me. With that being said I have tasted some habaneros that were of course ridiculously hot, but had almost fruity flavor. Serrano are about my all round favorite, but in my cool, wet climate, actually grow thai chilies that have great heat and yield well. I spent a year running a farm with lime trees and peppers that overwintered in the greenhouse. We would have local lao and thai folks pick the peppers, they swore the red serranos were too sweet, they could taste the difference and would pick at various stages for various flavor. Those "sweet" serrano were the best in my opinion as the green/purple can be a little bitter to me.

 

[Ishrahnai]

hey, anyone else into superhot chili growing? I have grown regular mild plants before but not super hots. I have 10 Ghost, 10 Scorpion and 6 Carolina Reaper seeds in soil. How long do they take to sprout, I heard up to 3 weeks. The climate here where I am is Mediterranean with hot dry summers and mild wet winters. Any tips or pics of your superhots? thanks

We grow, Naga, scorpion, scotch bonnet, Thai, royal blacks, little elf, twilight, ghosts, little elf, satans kiss, ring'o'fire, tobasco,hot wax,habanero and jalepino each summer. Unfortunately we gave away and ate most of our bumper crop this year. All we got left is the Thai left and not many. My missus is Thai and damn do we love it spicy. We still got some of her legendary home made chilli powder.

 

[LetsGetCritical]

I'm curious, what are you going to do with those?

We have a novelty culinary store in town with samples of everything sweet and hot you can imagine - pickles, sauces, chutneys, jams, jellies. They must have a hundred different bottled super hot sauces, most with cross bones on them. I made the mistake one time of taking perhaps 1/4 tsp. of a liquid sample (that came with a hand written warning), put it on a cracker, popped it in my mouth as I said to the wife, "let's get outta here". Thought I was gonna have to go to ER, Quickly made it over to McDonald's for a vanilla shake but the (actual) pain carried on for 30 minutes. A mile product is the best thing I've found to counter the oil.

Never again.......

I plan on harvesting seeds and germinating about 200 of each variety next season and start a little business selling seedlings, seeds, and possibly produce. There is a strong demand here and the super hots sell out pretty quick when available

 

[ruby fruit]

I plan on harvesting seeds and germinating about 200 of each variety next season and start a little business selling seedlings, seeds, and possibly produce. There is a strong demand here and the super hots sell out pretty quick when available

Selling seedlings well established say 2/3 sets of leaves are worth $3-7 each well worth the effort i know cos i dont mind paying for 30cm high seedlings of ghost and trinidads etc

 

[Uncle Ben]

That's too funny. Been there. I love some heat, but if it outweighs the flavor then it's too much for me.

That's the problem with too many chiles and too many growers - too hot with no flavor. Commercial cayenne pepper comes to mind. Love serranos but they are fiery hot in our stores. Great in salsas.

 

[calicocalyx]

That's the problem with too many chiles and too many growers - too hot with no flavor. Commercial cayenne pepper comes to mind. Love serranos but they are fiery hot in our stores. Great in salsas.

Those serranos are hot! That's why it was funny to me when the Lao and Thai folks said the red ones were sweet. More refined palate I guess.

 

[Dave's Not Here]

I plan on harvesting seeds and germinating about 200 of each variety next season and start a little business selling seedlings, seeds, and possibly produce. There is a strong demand here and the super hots sell out pretty quick when available

I sold a little produce last year. While my heirloom tomatoes sold well, everyone and their brother has tomatoes, but not everyone had greens which sold like hotcakes. I can see the super hot peppers going fast too mainly because not as many people if you're selling at markets etc. will have them. What I do is I have some places and groups that sell the stuff for me and I just drop it off. (I like!) .

I've considered trying to sell some starts too because my starts last year looked as good or better than the ones at the stores, but probably not this year. This guy sells seedlings and has some interesting techniques of starting a lot of seedlings in a single tray, then he transplants them, looks like it works great. I've seen him say it works for tomatoes and peppers and in his videos I think he does lettuce and all sorts of things this way.

 

[ruby fruit]

A gd idea is to buy a bulk lot of peperoni or mettwurst sticks and roll them in sticky sauce like sweet chilli or roll them in food glue.
Then roll them in crushed chilli powder you have done yourself and sell them like that.low cost to make and ppl go mad for them.

 

[Uncle Ben]

Whenever I find it I buy Mexican made tamarind candy. It contains just the right amount of chile to make it interesting, a bit hot, offset by the sugar and salt. http://www.instructables.com/id/Mexican-Tamarind-aka-Tamarindo-Candy/

If you're gonna sell to the public, try novelty peppers like Peter peppers (yes they do look like your twanger) and Padron. Padron are served as tapas (appetizers) in Spain lightly grilled with a swizzle of olive oil. Strange plant - some will be fairly mild and some hot as hell even picked at the same time.

 

[Uncle Ben]

Dave, are you hung up on heirloom tomatoes? If so, never mind. If you want some recommendations for hybrids that will beat them every which way including taste, I'll give you variety recommendations. Also need to know what part of the country you're in.

 

[Dave's Not Here]

Dave, are you hung up on heirloom tomatoes? If so, never mind. If you want some recommendations for hybrids that will beat them every which way including taste, I'll give you variety recommendations. Also need to know what part of the country you're in.

I love the heirloom tomatoes and that's mainly what I grow, if you have a hybrid that will beat the taste of a Cherokee Purple though let me know and I'll give it a shot if I can find it. Also I've gotten great size and production out of various types of heirloom tomatoes. My two favorite that I usually grow every year are Cherokee Purple and Mortgage Lifters. I tried some Black Krim last year and wasn't very impressed. I have some new (to me) heirloom varieties to try this year... Amish Paste, Belgium Giant, Brandywine, and a Black Plum cherry tomato.

I planted a few hybrids last year, I had like 5 bushes of super sweet 100 cherry tomato plants and a few bushes of the Burpee super beefsteak tomatoes... The super beefsteaks produced a lot and did well but the taste just wasn't there. The cherry tomatoes produced like crazy and were great. I had a couple starts of a hybrid cherry sweet orange tomato that were given to me and they didn't hardly produce anything.

Here's a few of my heirlooms from last year. I'm probably going to do more peppers this year but I'm sure I'll have plenty of tomatoes.

 

[Uncle Ben]

Again, where do you live? Varieties are somewhat area/clime specific.

 

[Dave's Not Here]

Again, where do you live? Varieties are somewhat area/clime specific.

I'm in zone 5a.

 

[Uncle Ben]

I love the heirloom tomatoes and that's mainly what I grow, if you have a hybrid that will beat the taste of a Cherokee Purple though let me know and I'll give it a shot if I can find it. Also I've gotten great size and production out of various types of heirloom tomatoes. My two favorite that I usually grow every year are Cherokee Purple and Mortgage Lifters. I tried some Black Krim last year and wasn't very impressed. I have some new (to me) heirloom varieties to try this year... Amish Paste, Belgium Giant, Brandywine, and a Black Plum cherry tomato.

I planted a few hybrids last year, I had like 5 bushes of super sweet 100 cherry tomato plants and a few bushes of the Burpee super beefsteak tomatoes... The super beefsteaks produced a lot and did well but the taste just wasn't there. The cherry tomatoes produced like crazy and were great. I had a couple starts of a hybrid cherry sweet orange tomato that were given to me and they didn't hardly produce anything.

Here's a few of my heirlooms from last year. I'm probably going to do more peppers this year but I'm sure I'll have plenty of tomatoes.

Those are some really green maters. I leave mine on until they're blood red for the best flavor



Try it.

 

[Uncle Ben]

I'm in zone 5a.

The varieties I plant are warm/hot varieties. Don't think they'd work for you. Perhaps Celebrity would.

 

[Dave's Not Here]

Those are some really green maters. I leave mine on until they're blood red for the best flavorView attachment 3339216

View attachment 3339218

Try it.

Those look great man, I usually do the ones I eat myself, I was taking those to be sold though and I'd usually pick them the day before I delivered them, then they'd sometimes take up to 5 days to sell because so many other people had tomatoes too. Plus some of the heirlooms I had last year had the green shoulders.