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Chili peppers

This is a discussion on Chili peppers within the The Jungle forums, part of the Land Plants category; Very nice pepper plants youve got there....

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  1. #11
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    Very nice pepper plants youve got there.

  2. #12
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    great pepper plants you got there Thomas!. i used to plant a few types but now left with one variety, dunno the whether if the bhut jolokia pepper or the dorset naga. here is the pic. wrinkly in appearance and can reach up to 2.5inches in length and near to an inch wide.
    all i know it's SUPER hotTTTTTTT
    Attached Images Attached Images  

  3. #13
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    Quote Originally Posted by catasetum-ian View Post
    great pepper plants you got there Thomas!. i used to plant a few types but now left with one variety, dunno the whether if the bhut jolokia pepper or the dorset naga. here is the pic. wrinkly in appearance and can reach up to 2.5inches in length and near to an inch wide.
    all i know it's SUPER hotTTTTTTT
    It looks super hot!!!

    cheers,
    BD

  4. #14
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    Thanks for all the comments!

    At the end of the season I will preserve the peppers by drying. Then I will make my own chili powder. The extraordinary flavour that is the result of making your own can not be bought...

    I love spicy food!

    More varieties:

    Blondie (C. baccatum)
    Very tasty variety which produces plenty of beautiful, medium hot peppers.
    Fruity apple taste. Excellent for powdering.









    Speed Ball ( C.baccatum):

    Small pear shaped fruits approx 3.5cm long, produced on a beautiful small plant. Medium hot chilli pepper with a fruity flavour. Fruits ripen from green to red.



    Chilhuacle negro (C. annuum ):

    A Mexican (Oaxaca) chili which comes in three forms, amarillo, rojo and negro . The pods are called 'Chilaca' when fresh and 'Pasilla' when dried. The peppers are thin walled and ripen from dark green to dark brown.


  5. #15
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    Stunning and I bet yummy too! I too love spicy food.

    cheers,
    BD

  6. #16
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    Very very interesting collection of chilli papers, real eye-catcher!

  7. #17
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    Chili pepper harvest:







    Sliced pickled jalapenos, boil for 5-7 minutes in cider vinegar, water, salt and sugar.



    It tastes fantastic!






  8. #18
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    Thomas, you are an artist!

    Cheers,
    BD

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  10. #20
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    Ok now one you MUST get Thomas, is the Scorpion Trinidad Butch Taylor, officially the HOTTEST in the world! You need protective equipment when handling them, and then wehn cooking them, you pretty much need to contact your nearest fire station for some heavy duty gear, not to mention heat proofed tongs. Apparently if you rub your eyes (or go to the toilet) without washing your hands if you have handled them with your bare skin, you should contact a doctor asap LOL

    This is no joke, im dead serious. I bought some of the sauce made from this, and to season a large bbq steak, you need only a drop to make it fire breathing hot.

    Awesome harvest though, i grow chillies for their aesthetic value, i dont eat them I just cant handle the hot. I did sell some of my Bhut Jolokias to the local Thai restaurant though, 4 kgs worth for 40 bucks, 10 bucks a kg-half the amount they charge at the supermarket for standard red cayennes!

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