That stuff on Neopolitan style pizza… 
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Oh yeah, you already know all about it. Amazing stuff.
My grandfather (Nonno) used to make a variation and I ate it as a kid, even though it burned my face off every time haha
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Poblanos, chiltipins, tabascos are pretty mild. Trinidad Perfume is a no heat hab tasting one.
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Ya my jalapenos last year were very very hot. Nothing like these bellpenos you get at the store
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That’s awesome! Finding the real true heat jala’s has been more challenging for me, in the last few years. Everything seems muddled and average fruit at best.
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I feel like every chili head, even if you normally only grow face melters, should grow some mild or no heat types of chilis, at least once. It’s really incredible how much of what you associate with the capsaicin effect is not actually capsaicin. When I snap into a heatless chili my body starts to react to the flavors that are normally associated spicy, but because there is no, or very little capsaicin, the burn never comes. It is a truly interesting experience. I have grown habanadas, murasaki purple, and Numex suave orange. All are delicious and worth growing.
And @Cartwright, if you want really spicy jalas, drop some numex orange spice jalapeños. They are way, waaaay spicier than normal jalas. I actually kind of blame them for sensitizing me to jalas to the point that I can’t eat them anymore, so maybe tread lightly haha. But yeah, Baker Creek describes them as mild than most jalas, but they are wrong haha, check this white paper from the chili pepper institute.
Edit: for the TLDR crowd haha
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@cannabissequoia seeds were received, thank you!
I’ll put them to good use and start to germ some this weekend!
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I wonder if I got those at the grocery store once. Years ago I bought some jalapenos from Kroger to make poppers with. I know the normal range of heat for jalapenos. These were off the chart, and had habanero levels of heat.
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Yeah, they are crazy hot. I had gotten into the habit of grabbing a jalapeño off the plant and just snapping into it. Did that with one of those, and instantly regretted it haha.
Can’t say it for sure, but since the summer that I grew those, I can’t eat jalapeños anymore. They make me as sick as you can imagine now. I really feel like the damn things made me, not allergic, but definitely sensitive to jalas.
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Ha, I can’t eat Jalapeno’s anymore either. They started giving me some serious hiccups… I’ve had to leave Mexican restaurants! No other pepper does that to me. I never did like green jalepenos anyway, too bitter, but red ones, yeah 
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Green ones taste more like bells + heat to me, so yeah, a little veggie/bitter tasting. Cooking helps, but fully ripe red ones are SOOOOO much better.
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I have been growing peppers indoor for the last couple years, so far I have grown habanero and banana peppers with great success.
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Haha! Nice canopy!!!
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They were super happy in there. Carolina reapers up next 
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5gal pots and I’m pretty sure I started with promix then I used a cheap super soil.
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Nice thread! Loooove growing peppers. They make up a large portion of my garden inside and out. Almost ready to plant here in zone 7. May would be safe but I may press my luck with a few around mid April. Got all the colors of bells started inside along with a few scorpion, ghost, cayenne. Also a few weird peppers like Pimenta de Nayde, Lilac cayenne, Purple Thai, and Black Pearl chilis. I grow them inside, outside, soil, and hydro. I make chili oil, hot sauces, salsas, I smoke them, I dry them. Loooooove some smoked peppers 
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Those are some tasty chilis! The ones I grew a couple years back tasted like pepperoni and lime. Strange sounding combo, but made a mean curry!
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This is a pretty cool thread, I haven’t grown many peppers but I do buy and collect the seeds & grow some from time to time.
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I’m with you buddy! Limited experience, but this season is gonna be a good one!
And it’s planting time! Start some in your grow tents and you can transplant for the summer!
Lots of exclamation marks!
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