I was looking at new hot pepper seed varieties to buy today, and I was bombarded with so many similar names for different peppers. Wanna buy a Naga Viper Trinidad Moruga 7 pot Bhut Scorpion Peach Chocolate Brain Strain!? Uh, yeS!
What does all that mean?
As far as my limited understanding, those are each either indicators of a base strain or a modifier of the strain. But I find sometimes multiple base strains with criss crossing, overlapping, or simultaneous modifiers.
I'm looking for some kind of legend, chart, diagram tree of the base peppers and then modifiers/varieties of each base strain. Like a heredity family tree chart or flow chart for hot peppers varieties. I've searched the net, and various pepper subreddits (/r/spicy, /r/hotpeppers, /r/hotpeppergrowing, /r/askpepper), but have been unable to find anything close to this.
My first question is: Does anything like this exist?
Second question: If it does not, where might I find a resource on understanding all this nomenclature?
I have 3 different types of chilis in my garden. I have a habanero, a trinidad scorpion and a carolina reaper. They are planted roughly 1 meter apart from each other, I've read the possiblity of cross pollination, How likely is it to occur?
I've had two ghost pepper plants living by a window (in my office) ever since October of last year. It's not terribly big; it's only about a foot and a half tall and not very bushy. It had a bit of a gnat problem and an aphid infestation, which I've taken care of. I spray it with a mist of water and dish soap to keep aphids from coming back and to simulate rainfall. The soil is almost always moist (I only allowed it to dry out when I went on vacation) and I've been recently watering it with water with Mosquito Bits to kill the gnat larvae. I use a 3-2-2 chicken fertilizer occasionally.
The place where it lives is at a constant 22C, and I don't have control over the temperature (office). But the plant gets 8+ hours of sunlight through the windows.
Other than moving it outside or cranking up the heat in the room, what else can I do to spur growth and pepper production? Maybe a more potent fertilizer? Will that help or kill the plant?
My taste buds recently did a rewire and now I like spicy hot food. It was an accident that I discovered this. I had a chili con queso from a restaurant that my daughter and I had been narrowing out all the cheese leaving the chilies behind. A day later I ate it and it was quite the burn. The chilies must have concentrated and the spicy burn in my mouth was a delightful experience I've never enjoyed before. I want more, but I don't know where to start.
We aren't spicy eaters. We have no spicy stuff aside from your standard pantry with chili powder, cumin, and Cajun Seasoning(too salty). And I don't know where to start. I don't want to go to reaper status and die, and I don't like overly powerful hints of vinegar (that I do know).
I liked some homemade buffalo wings we had for dinner last night, which I've never been able to handle, but the vinegar was my only complaint. We used a basic sweet baby rays wing sauce and didn't butter it down as usual. It could've been hotter.
Any and all suggestions will be greatly appreciated. I apologize if this becomes a wall of text due to mobile. If this question has been asked recently I'd like links. Search isn't working on my app at all. It shows the doge with every search.
I was wondering if any of you guys know of any good books, websites, or databases that would have a good amount of detail or information on the different individual varieties of hot chili peppers that are used in Chinese cuisine. I’d be fine with information on chili peppers used in any of the recognized regional cuisines although I’m assuming some such as Hunan and Sichuan would likely have more than others.
I’m not sure if I’m just an idiot or terrible at searching for things online, but I’ve been pretty surprised at the lack of information that I’ve come across, with most sites referring simply to either the Tianjin (also spelled phonetically as ‘Tsin Tsin’ or ‘Tien Tsin’), the ‘facing heaven’ (chaotianjiao), or the Er Jing Tiao chili peppers. I’m not sure if the issue is that any relevant information would all be in Chinese (which I can’t speak or read) or what, but I’ve been getting foiled at just about every turn. I’ve checked online for what some English-language Chinese cuisine experts like Fuchsia Dunlop have to say and sites like http://themalaproject.com/ and http://thewoksoflife.com/ but I still haven’t found much and I’d love whatever info any of you might have! I keep reading articles that mention “the countless varieties of chilis used in Chinese cooking” so I just find it strange that I’ve only been abel to identify like 4 or 5. Anyway, I appreciate whatever help you have, thanks!
I apologize if this is a silly question. I wanted to make my own hot sauce I was wondering if there is some sort of checklist to make your own hot sauce at home. For example, 2 parts peppers, 1 part vinegar, etc. Just to have to some type of roadmap to start and change things up. Thanks!
I have recently begun buying Scotch Bonnet peppers from my local grocer and they range in colour from red-green-yellow. I've noticed the green are substantially less hot. Is this a coincidence or are the green peppers less mature or otherwise a different breed?
I've found I really love hot pepper jellies (ie. habanero and jalapeño) but all the ones I've tried are extremely sweet and not very spicy. Know any brands that have nice and spicy jelly?
I was visiting some friends out of town and we went to a great Spanish restaurant that had this amazing habanero based hot sauce http://imgur.com/a/3rjqk . I took a photo of the bottle to remember its name and find it online but I've had no luck finding it. I was hoping that maybe one of you might know where I can get my hands on it?
I was at a Mexican restaurant eating some food, covered in a green sauce (salsa verde I'm guessing) but it was...decidedly not spicy. I mean, I will eat jalapeños and sometimes they are a bit much but I stomach it. My friend was eating the same sauce (I tasted it) and she said her mouth was burning for hours afterwards. How in the world can that be, it wasn't spicy, I don't understand. If this is the wrong subreddit please let me know...
I bought some immature cayenne peppers today at the farmers market. Is there a quick way to mature/ripen them?
I'm actually pretty stoked about this. They look delicious despite how much I'll likely be hurting later. I mean, I love spice, but I've never had anything nearly as high on the scale; what should I prepare for and how do they taste aside from the heat?
I found a home made tabasco type sauce and I have a difficulty with one word. It says "I stemmed them (peppers) all and chopped them roughly..."
My question is what does it mean to stem a pepper.
Thanks in advance!
I have a garden planted and have some japs (seeds from johnniesseeds.com "el jefe" ). I can normally eat jalepenos like candy. These damn things are brutally hot. Tried pickling them and dammmnnnn hot stil.
Is this a genetic thing from the seed or aomething in my soil.
There was actual pain accompanied with the burning and not just in my mouth but the back of my throat and in my ears even.
12 hours later the back of my throat still hurts when I swallow. Tell me, Doc. Am I gonna die?
I've started to grow Bhut Jolokias this year and managed to get around 7-8 seedlings to germinate to the stage where they are around an inch long with 2 leaves.
This was done in a warm conservatory, as to my knowledge they need warm, moist soil and lots of sunlight. Suddenly, most of them seemed to die suddenly, with the leaves going brown first, then the stems, despite attentive watering.
I thought it may have been due to too much heat so moved one healthy seedling to a cooler area with sunlight, which again, despite watering, died.
I am now down to my last healthy seedling but am at a loss at to what I am doing wrong? I was able to germinate many successfully but they just don't seem to take hold once they are seedlings, how can I remedy this?
So my Jalapenos are doing great right now, about three weeks since they were planted and theyre 2"-2.5" tall. I keep reading that I should wait for the first true leaves to show, but the roots are starting to grow out through the bottom of the pellet. Should I wait another week or two or will I risk damaging the roots when I take off the netting to transplant?
Makes me sad.
Where can I find a ghost or carolina reaper pepper? I assume that it'd be really tasty to make a dry rub for a steak or adding a bit to a chili.
I assume I'd have to go to the internet to buy them. But I've never bought fresh produce from the internet before.