Buy one get one free. It’s a two pack so you will get four containers total. Makes a great stocking stuffer for that spice head in your life or treat yourself for the holidays.

https://www.etsy.com/listing/4587384979/hellfire-dust?ref=share_ios_native_control

Buy one get one free. It’s a two pack so you will get four containers total. Makes a great stocking stuffer for that spice head in your life or treat yourself for the holidays.

https://www.etsy.com/listing/4587384979/hellfire-dust?ref=share_ios_native_control

I started this plant from seed in Feb, but grew this indoors under grow lights. Seed packet labelled as scotch bonnet, but some say the peppers were mushroom. It was not grown under the right conditions, so I cut it back to give it a second chance. It's starting to grow buds again and need help identifying the plant.

Thanks!

I have about a Kilo of green cayenne, 30 red habaneros and another kilo of Dalle Khursani(Nepalese pepper, similar heat as habaneros and very fruity-tasting)

I would love to hear some ideas about what I can do with my harvest! I like the idea of making hotsauce or pickles, maybe something like chutney, but I’m not sure what are the best options.

First time (indoor) gardener. We grew what we thought were Scotch Bonnets for the first time ever.

The plant looked promising and the flowers looked right but while the initial shape of the peppers was promising for Scotchies, they started ripening all of a sudden and just reached this deep orange today.

They're looking suspiciously like orange habaneros to me.

I realises they are not going to grow anymore, let alone into a proper Scotch Bonnet shape, and I am a bit gutted at the thought that these aren't what I was after at all.

I know they're closely related so I'm sure I'll still like the flavour but I would really appreciate help from experienced folk in identifying these wee ones.

Thanks in advance!

ETA: realised my dumb finger is in the second photo, sorry about that

Had a slow start this year (zone 5b) due to very late frost. However they recovered in the end. I spent most of the summer nursing them and giving lots of TLC.

Red Savina Hab
Orange Hab
White Naga
Scotch Bonnet
Pockmark Orange
Reaper (still on plant)

The White Naga is the most flavorful pepper I grew this year. First time growing it and it is now my top 5 best peppers ever.

Last two still on the plant are Reapers. Gonna give them a few more days. Already had one for dinner the other night. Delicious.

its been having stunted growth, crumpled and distorted new leaves, paleness, browning,

im growing indoors, under a sansi 60w grow light

the temperature/humidity in here is 23-27c / 50-55%

i havent seen any pests on or under the leaves, this room is relatively bug free

i have a habanero plant right next to it that is growing perfectly fine

the ph of the water in my area is 7.1-8.5

the soil has slow release fertiliser and perlite mixed in, im wondering if it might be compacted, but i havent checked the root ball yet, its in a 15l pot right now

the plant is about 18–20 weeks old

i was thinking that it could be a calcium deficiency, but im not sure, im still new to growing stuff

Ghost and reaper peppers! Along with roasted onion, bell pepper and a healthy smattering of jarlick!

My nephew (15) is really getting in to growing peppers. This was his first year and he’s trying to keep the season going inside. I’m trying to encourage his hobby and am looking for birthday present ideas

He has a new grow tent and lights and has shown an interest in bonchi(besides just keeping his current plants alive).

What are some ideas/tools/websites I can use to help an aspiring new enthusiast?

Hi friends. I’m at a crossroads with myself and hoping people who are more familiar with these processes/the trial and error with them can point me in a most promising direction, as this is my first growing season and I was more successful than I anticipated being lol. (First pic she’s in the middle right after I got her, then second pic is her a couple days ago)

I have my beautiful Carolina Reaper plant that I bought back on June 10th when she was quite small, and to put it simply, she’s nowhere close to being that small anymore. I’ve read quite a bit about overwintering. I only have a couple weeks left til we’re hit with low 40s consistently, but she’s absolutely flourishing right now. Just hoping for some guidance/opinions on if I should overwinter her (and if I should just how much she should be trimmed up) or if there’s some magical way to try to keep her rolling through the colder months in an enclosed patio— if there’s a way to even do that properly. Unfortunately I don’t have a garage to work with or I’d 100% be attempting that. Thank you guys in advance ! Gonna miss her real bad.

I sowed my seeds in April which I know now was probably a little late. I now have a bumper crop of very green chillies. I have a mix of Armageddon, jays peach ghost scorpions, Carolina reapers and big black mamas. 32 large plants in total in a commercial greenhouse. Temperatures are still 8•C and above at night and around 18c during the day.

I have had around 4 ripen but the others are solidly green. Many chillies still growing but will I be able to ripen them still??? Moving inside is not an option as too many plant and too large… I’m in North Yorkshire, UK.

Until now I was pretty sure they were but I’m thinking maybe the don’t have a long enough stinger to be reapers? They look almost more like a Trinidad scorpion when I look them up.

Thought they looked pretty when drying this batch.

If you dry peppers, do you use a dehydrator? Do you use an air fryer, an oven or air dry?

I cut tops, put slits in larger and thicker ones, like sugar rush peach and dry in my air fryer at 165F

Hi all, I need help identifying this! I must’ve mislabeled when I started the seedling somehow 😫. From my two labels it’s either Bhut Jolikia Black (doubt) or a Fatalli Chocolate, but when I look up the latter it doesn’t seem that way. From tasting it, it is much hotter than any habanero I grew this season. Thanks in advance!