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Do we have any chile heads in here?
Posted on 3/26/15 at 9:58 pm
Posted on 3/26/15 at 9:58 pm
Planted my first Carolina Reapers a week or so ago. Supposed to be the world's hottest chile with a little stress to the plant.
Never had one before.
We cook with a lot of Serrano and habenero peppers.
Hoping to get enough fruit to grow a BUNCH of plants next year.
Never had one before.
We cook with a lot of Serrano and habenero peppers.
Hoping to get enough fruit to grow a BUNCH of plants next year.
5
Posted on 3/26/15 at 10:21 pm to BayouBlue386
I don't see ghost pepper on that chart.
Posted on 3/26/15 at 10:24 pm to mouton
It's the bhut jolokia. They can run up to 1.5ish I think.
Posted on 3/26/15 at 10:36 pm to BayouBlue386
I love to use peppers, but the level your working with is beyond me. Habanero is my limit...And I use it sparingly .
This post was edited on 3/26/15 at 11:19 pm
Posted on 3/26/15 at 10:46 pm to OTIS2
I've got some chocolate moruga scorpions & some carolina reapers as well....
Otis, each of them is more than just the heat. Each of them has a very different flavor profile: fruity, smoky etc.
Just have to balance the amount to the other flavors.....I am a chile head because of the nuances in flavor. Any fool can make hot, the skill comes in making it taste great.
Otis, each of them is more than just the heat. Each of them has a very different flavor profile: fruity, smoky etc.
Just have to balance the amount to the other flavors.....I am a chile head because of the nuances in flavor. Any fool can make hot, the skill comes in making it taste great.
This post was edited on 3/26/15 at 10:47 pm
Posted on 3/26/15 at 10:47 pm to BayouBlue386
I was mislead by the title. I thought this was going to be a thread on Chile. Turns out it's just a bunch of pepper talk.
Posted on 3/26/15 at 10:47 pm to BayouBlue386
I've got 3 plants that I've over-wintered for several years that are really healthy. A Jamaican hot chocolate habernero, a Trinidad scorpion and a Scotch bonnet. They really put on after getting some age on the plant.
Beautiful peppers, but you gotta watch it when using them.
The Butch T the pepper was propagated in Crosby,MS.
Beautiful peppers, but you gotta watch it when using them.
The Butch T the pepper was propagated in Crosby,MS.
Posted on 3/26/15 at 10:54 pm to Bill Parker?
quote:
They really put on after getting some age on the plant.
This sounds silly, but I've never tried to keep my plants alive for more than one season. I plant, grow, consume, then toss.
I'm not sure why I thought they died regardless. Truly makes no sense when I think about it.
We love the habenero for karris and stuff. There is a spice limit with them though, after a certain point the heat mellows out and all you get are the fruit notes.
I think this reaper will be perfect for a fruit based salsa. Never tasted it though, I could be way off base.
Posted on 3/26/15 at 11:05 pm to BayouBlue386
I max out at Scotch Bonnet... and I pull the seeds out wearing latex gloves.
Posted on 3/26/15 at 11:22 pm to BooDreaux
quote:
Just have to balance the amount to the other flavors.....I am a chile head because of the nuances in flavor. Any fool can make hot, the skill comes in making it taste great.
Spot on
Posted on 3/26/15 at 11:47 pm to tigersfirst
The plants that I've kept through the years are over 3 feet tall and already putting on. They'll put on a ton of peppers this year, to go along with the others I've got in the garden.
I dehydrate a lot of peppers, and it takes a lot to end up with a tolerable amount of powder or small chips. Having a good quantity makes a difference.
I dehydrate a lot of peppers, and it takes a lot to end up with a tolerable amount of powder or small chips. Having a good quantity makes a difference.
Posted on 3/27/15 at 6:39 am to BayouBlue386
I grew some last year. They're very prolific and super hot.
That said...
...they're hybrids, so any seeds you harvest won't produce the same kind of plant.
That said...
quote:
Hoping to get enough fruit to grow a BUNCH of plants next year.
...they're hybrids, so any seeds you harvest won't produce the same kind of plant.
Posted on 3/27/15 at 8:02 am to brmach
Damn.
Guess I'll work at keeping the trees alive. That sucks.
I was hoping they were last that now.
How do my seeds grow into a reaper though?
Guess I'll work at keeping the trees alive. That sucks.
I was hoping they were last that now.
How do my seeds grow into a reaper though?
Posted on 3/27/15 at 8:15 am to BayouBlue386
do you have reaper seeds? or did you save them from a plant last year? When pepper plants pollinate with each other they can crossbreed. Just to clarify, if you bought reaper seeds you will get reapers. If you plant them next to another pepper you will still get reapers but the seeds inside that you would want to save for next your to plant could be hybrids.
This post was edited on 3/27/15 at 8:20 am
Posted on 3/27/15 at 9:09 am to BayouBlue386
I feel like that chart is inaccurate for jalapeño peppers. I've had jalapeños that were less tolerable than habanero.
This post was edited on 3/27/15 at 9:10 am
Posted on 3/27/15 at 9:18 am to BayouBlue386
quote:
How do my seeds grow into a reaper though?
You get reapers from crossing two other peppers. The fruit will be true Carolina Reaper, but the seeds will have half the genetics of the reaper and half of some other pepper. If it was pollinated with itself or another reaper, the seeds will probably revert back to the parent variety.
Posted on 3/27/15 at 9:27 am to OTIS2
quote:
love to use peppers, but the level your working with is beyond me.
Same here.
Having something that hot is pointless when it comes to food and consumption
Posted on 3/30/15 at 4:18 pm to Jones
Just seeing this... You aren't thinking big enough.
Let's say you have a 100qt pot of crawfish that has the perfect amount of salt and seasoning but is lacking heat. Drop 4 of these bad boys in there and you will get a pleasant burn after eating a lb or so.
Trying to keep the squirrels out of bird seed, give it a good dousing of dried reaper pepper. Birds don't mind at all.
Have something seasoned but need to add heat without affecting taste... Reaper.
Want to make some deer and cream cheese poppppers for a guy's night, boom.
Ground deer need a little heat, 1 per 3 lbs.
The choices are endless.
I plan to slice and fry quite a few as well.
Make reaper oil with coconut oil.
The best will be the indian foods.
Let's say you have a 100qt pot of crawfish that has the perfect amount of salt and seasoning but is lacking heat. Drop 4 of these bad boys in there and you will get a pleasant burn after eating a lb or so.
Trying to keep the squirrels out of bird seed, give it a good dousing of dried reaper pepper. Birds don't mind at all.
Have something seasoned but need to add heat without affecting taste... Reaper.
Want to make some deer and cream cheese poppppers for a guy's night, boom.
Ground deer need a little heat, 1 per 3 lbs.
The choices are endless.
I plan to slice and fry quite a few as well.
Make reaper oil with coconut oil.
The best will be the indian foods.
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