DFB
Elite Member
- Joined
- Dec 7, 2000
- Messages
- 2,923
- Location
- Southern VT, Southern ME
- Tractor
- John Deere 4100 HST /410 FEL, R4s
I like hot peppers...I grow them, I sell them, I dry them and grind them up, and I pickle them. I even eat them at breakfast. Hot cherry are my favorite love them with cream cheese and bagels! I even like hot pepper sauces but I never made one yet but might be a cool thing to do. 
My best selling long pepper was always Inferno hot banana but I liked to grow Golden Daggers from Sieger Seed for their huge size, almost a foot long!
Usually the garden always has hot wax, jalapeno, hot cherry, and cayanne, I especially like the open pollinated heirloom Hot Portugal. We supply all of those at the greenhouse to customers plus the habernero along with large potted containers of them and hanging baskets full of tiny fiery hot colored peppers.
Big southwest style Chiles are another fav of mine and I buy ripe red Santa Fe type Fresno peppers from the mkt a lot. I have grown Poblano sadly without great success here in the Northeast. Never size or yield even with hybrids must be the weather maybe. But I would grow at least 600 jalapeno plants just to supply a chef owned Mexican resturant when in season. 20 lb boxes at a time
For many years I grew and marketed the edible ornamentals types as deck or window plants those little pointed orange/red and or purple fruit or multicolored round ones like Super Chile, Numex Twilight, Red and Orange Thai or the all purple fruit /black leave variety. People really love them especially those folks with Eastern culture heritages. One time I was hooked on hot shrimp dish at a local Chinese take out place the owner kept customizing the dish with more hot pepper each time I asked until I once I ate and my sinus swelled up and just about closed off...whoa! I like to keep it sane these days I leave the Habernero eating contests to the younger guys. I have grown the white and the chocolate Habanero's along with the yellow orange and red ones.
Seems thats the hottest pepper these days is one from India
And I guess sometimes you just never learn your limits
Eating The Hottest Pepper in the World, The Bhut Jolokia (Naga Ghost Chili) - YouTube
So anybody else growing cooking or eating them?
My best selling long pepper was always Inferno hot banana but I liked to grow Golden Daggers from Sieger Seed for their huge size, almost a foot long!
Usually the garden always has hot wax, jalapeno, hot cherry, and cayanne, I especially like the open pollinated heirloom Hot Portugal. We supply all of those at the greenhouse to customers plus the habernero along with large potted containers of them and hanging baskets full of tiny fiery hot colored peppers.
Big southwest style Chiles are another fav of mine and I buy ripe red Santa Fe type Fresno peppers from the mkt a lot. I have grown Poblano sadly without great success here in the Northeast. Never size or yield even with hybrids must be the weather maybe. But I would grow at least 600 jalapeno plants just to supply a chef owned Mexican resturant when in season. 20 lb boxes at a time
For many years I grew and marketed the edible ornamentals types as deck or window plants those little pointed orange/red and or purple fruit or multicolored round ones like Super Chile, Numex Twilight, Red and Orange Thai or the all purple fruit /black leave variety. People really love them especially those folks with Eastern culture heritages. One time I was hooked on hot shrimp dish at a local Chinese take out place the owner kept customizing the dish with more hot pepper each time I asked until I once I ate and my sinus swelled up and just about closed off...whoa! I like to keep it sane these days I leave the Habernero eating contests to the younger guys. I have grown the white and the chocolate Habanero's along with the yellow orange and red ones.
Seems thats the hottest pepper these days is one from India
And I guess sometimes you just never learn your limits
Eating The Hottest Pepper in the World, The Bhut Jolokia (Naga Ghost Chili) - YouTube
So anybody else growing cooking or eating them?
