Do ghost peppers have any culinary utility besides novelty sauces? I bought 4 seedlings a couple weeks ago and am starting to regret not getting something more versatile like more jalapeno seedlings instead. I can tolerate heat but these seem absurd based on where they are on the scoville scale.
>>22059519I like the flavor you get before the burn and it could probably have a good place with cheddar or gouda cheese.
>>22059519yeah they're kinda meme peppers for idiots who like giving themselves heartburn because they think it makes them look manlythere's also the other end of the spectrum where you have larpers who act like the burning sensation makes them feel euphoricboth are gonna be shitting their ass out later having a rough go of it, so I don't really see the point of the pepper besides the botanist trying to set a world record
>>22059519>I bought 4 seedlings a couple weeks agoI hope you have better luck than I have.I have large south facing windows and can grow many varieties of chilli but I cannot get a yield out of the Ghost pepper or scotch bonnet, maybe 1 or 2 fruits? >>22059567Go back to your tendies thread, adults are talking.
>>22059519AI slop
>>22059519ive only had a ghost pepper sauce one time and it tasted like dirt and fireim always looking for unique peppers that actually taste good. any suggestions? this year im growing:>aji amarillo>bishops crown (pic related)>aji mango>sugar rush peach>habanada>cap 455only the bishops crown, cap 455, and habanada have ripened so far. the habanada is my favorite by far.have some peppapeach stripey, biquinho salmao, and aji guyana seeds coming in the mail this week too
>>22059519Absolute meme. Habaneros are actually tasty.
>>22059592I posted here >>22059573I haven't grown for the last two years but I do recall a chocolate flavoured chilli that was pretty good, the name escapes me and I have been trying to find it (I bought the small plants from a garden centre) - The only ones I can find online are hot varieties but mine wasn't particularly hot . . .can't help any more but try to find some, they are quite tasty.
>>22059615it actually tastes like chocolate??? i thought the chocolate peppers just referred to the color. i will look into it ty
>>22059519i grew a lot of hot peppers when i had more garden spaceboth ghost peppers and trinidad moruga's were my favourite for more tropical style sauces, but whereas trinidads were way too spicy for most direct cooking, ghost peppers were great to add to various curries and fried dishesthese are extraordinarily spicy peppers, though, and consumption in any way shape or form will be dictated by your own developed tolerance. it can't be stated enough you should absolutely work your way up to these over a few weeks/months, especially if consuming them directly for any reason. a lot of the novelty aspect comes from vast majority of people who don't have the proper tolerance for it, which is entirely natural and not some faggy machismo thing. there are some genetic predispositions to capsaicin sensitivity, but it's reasonably well evidenced that you can improve it directly.>>22059573i'll try to dig up some pictures but i use to get enormous harvests out of my trinidad plants and modest harvests from ghost pepper in lower canada. they're a little weird to grow compared to a lot of other plants, and managing capsaicin development once it fruits is its own beastpic is mostly moruga's from a batch of caribbean papaya/pineapple sauce years ago
>>22059619>it actually tastes like chocolateYes.Not a strong flavour but it's definitely there, I wish I could be more helpful with the variety . . .sorry about that.
>>22059624I live in South West England and like I said, I have good harvests from other types but when it came to Ghost and Scotch, the flowers would just fall off, even though I treated them the same as other varieties?
>>22059637Hand pollinating daily? I'm not super sure on the weather in that region but I'd assume you're not seeing temps low/high enough for a stress drop, looks like exact same latitude to where I am but very different weather still I'm sureOn the other hand, looks like you get way more rain over there. If they were outdoors, could've been overwatered? I'm sure this has all already been considered, just spitballing Curious as to what soil/fert you were using
>>22059659We are much warmer at our latitude due to the gulf stream but weather wasn't the issue, they were indoors with plenty of sunshine and like the other chilli plants, I was using cotton buds to pollinate. Soil was a light peat mix with the odd bit of Tomato feed, maybe it was the type of seeds?
>>22059697Could be cultivar yeah, there's a few that straight up only fruit a handful of peppersUsing tomato feed I'd be worried about over-application depending on the blend, a lot of them are way higher in N than peppers warrant (even if you spread out applications, e.g., 20-10-10 instead of a 10-10-10) which would cause blossom drop but I imagine you're well aware of thisI religiously used ProMix MPX on both my tomatoes and peppers (and frankly 90% of every transplant potted in my garden), specifically the variant with coconut fibre because Canada, and I never looked back. Not sure what comparable commercial blends would be over there with the PTB297 but the rest of the blend could be replicated from scratch
At some point you might just as well buy pure capsaicin and save yourself the effort.
>>22059519They make a good addition to any sauces. I usually have 8-12 jalapeno plants and 1 super hot; making hot sauce with just jalapenos is kind of meh tasting
I do various scotch bonnets and habanero mixes in my pots each year but one ghost plant is good for drying, crushing, then placing in a pepper mill on very fine setting. Cooking in the pan with superhots is pretty awful. Even adding to a hot sauce recipe makes it burning pure heat with no flavor.
excellent cat repellent when distilled into a spray
>>22059994apply directly to cat or like to the lawn? mine keeps getting shit in
>>22059519>Jerks, marinades, sambal. >Chop and cook with rice. >Add destimmed and cut in half peppers to a small bottle of honey. Rotate and burp daily. 2 weeks you will have a nice fermented pepper honey. >Dry them.>Pickling will cut a bit of the heat out and preserve. >Add fine chopped peppers to sausage to make hot brats, hot breakfast sausage or whatever. Really it's about how much you use, not when you use it.
>>22059998that's for direct catcayenne pepper is pretty good to put on the lawn they hate that shit
I use reapers all the time. The trick is dosage. A half/quarter reaper will spice up a pot of cookings nicely and give it that signature flavor. A fingernail's worth chopped up works on a pizza. Etc. Etc.
>>22059519I grew a batch 5 years ago and froze them, I'm still using them. One blended up is enough for two mason jars of sauce. I put a whole one in with a roast when making pulled beef and discard it after or use it for other things, if it breaks open then it makes the whole thing too hot.At this rate I still have enough peppers for until 2030.
>>22059519I mean you can always try removing the membrane and using just the flesh in stuff. should cut the spicyness by 90%+ i imagine.
>>22059519got some seedlings of prik chi faa and prik mun to plant out this season. never grown these thai varieties before, ones mild and ones spicy so gives me a few options with what to do with them.probably will pickle some and dry/powder the others
