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Anyone know anything about this?
Someone new I meet traded some pepper seeds with me, I asked about them and he said his friends friend brought them over from the Philippines, hence the name. BUT I’m sure these would have a real name so I can figure out what these actually are lol
There is a little dried up red pepper in the bag.
I asked my buddy’s Philippino wife, she said they are likely “Siling labuyo” and stupid hot.
Google search;
“Siling Labuyo” (wild landrace Capsicum Frutescens variety native here in the Philippines, 80,000-100,000 scoville units)
Anyone have experience with this one?
Ps. I touched these seeds and then rubbed my eye forgetting these are HOT, Yup my eye burns a little now.
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My advice, don’t pee.
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? What hahaha it burns that bad coming OUT?
Or you mean from touching with fingers
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Touching with fingers, don’t try it.
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I am interested in how these turn out for you.
Keep us updated please
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@RadioWaves so far;
( I’ll let ya know when I drop more pepper seeds )
Here are some of the peppers currently growing!
Then the rest of the above list, 4 per pot in trays!
Plan is to grow indoors for the next 3 to 4 weeks, then harden off near an open window 24/7 for a week or 2 at most. Then move into the mother in laws backyard! Building a food forest for ourselves!
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@lefthandseeds Those Mosco chilis are really good. I grew some a few years ago. I found them easier to peel as well, compared to classic New Mexican chilis anyway. My favorite though are the chilis from Jemez Pueblo. In 2013, I bought a bag of them from a yardside table grown in a family plot in Jemez Pueblo. I believe they’re an heirloom, as they tend to grow consistently true. They’re really good, green or red. Happy to send you some seeds.
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That’s good to hear. I’m hoping they do really well in my garden. I have high hopes for them since I don’t live all that far from Pueblo. I think they’ll adapt pretty easily and ideally that means they have a good season for my latitude. Some of the really long season stuff hasn’t produced as well as I’ve wanted. I’m really excited to see how these do.
I’d give those peppers a whirl and see how they do indoors and get a few outside next year. I’m finally getting good production out of my Aji Lemon, but the Scotch Bonnets, Fatalii’s and chocolate habs seem like they’re sensitive to their containers. So I’m trying a bunch of stuff just to see what peppers do well without me having to jump through hoops to make them happy. I think my lights are maybe a bit bright for them, but the ones that can take it have really made a ton of fruits.
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They look the same as the “Boonie” peppers that grew wild on Guam, also called Doni Sali or bird peppers. Their flowers are tinged green and the peppers stick straight up. A 2" long one is big. They are used red or green. They have a good flavor to go with the heat. Birds aren’t affected by capsaicin so they eat the peppers and “deposit” the seeds with fertilizer.
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1st time trying a Plabanio Pepper @RadioWaves
It tastes almost exactly like a green bell pepper but more earthy flavor. It’s probably very good for cooking with. Not bad raw, either. This one was likely still young, only some not very mature white seeds. Also several tiny black seeds inside whice seems odd to me. Definitely zero “spicey/hot” to this pepper.
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This Shishito and Sugar Rush Peach were looking pretty good so I re-potted and kicked them outside without any hardening! They wilt pretty fast under direct sun so I have to keep them under the shade for now.
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Has anyone crossed the sugar rush peach pepper with the carolina reaper?
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Dunno, but that sure would be tasty and spicy!
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Just found this thread, read 600+ posts, you guys have it dialed in. I am germinating some Bhut Jolokia and Trinidad Moruga Scorpion peppers. Should be interesting since they take 20-30 days to germinate, hurry up and wait. 
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Serrano is what I got at the dollar store. 4 packs of anything $1.25, whole garden for $2.50 US
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Bravo! @belleswell
Thank you for the pics – I didn’t know that coud be done up there in the arctic 
Good mixture of pleasure/envy/motivation for us 
I bet you didn’t use a bunch of expensive unicorn-poop from the store, either!
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Apparently, you can freeze peppers. Wife just pulled out a bag from the freezer to make some fresh finedene.
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Frozen peppers are great for cooking or dehydrating/grinding
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I got into peppers growing hot peppers and I still love to grow them for how unique they are, but over time I tolerate and enjoy the super spicy less and less.
Growing some sweet varieties like Trinidad perfume, and aji fantasy + peachadew (if they’ll germinate on try 3 with new seeds from refiningfire chilies…
Other than that I have 2 types of heirloom jalapeños, some shishitos, lesya, srp, srp stripey, and 1 more im blaming on.
First year growing tomatoes indoors and definitely started too early, and they handled wind from the fan and light intensity way worse than the peppers who are perfectly happy.
Have a few types of flowers, lettuce, new tomatoes, ground cherries, and peppers germinating on level 2
Whole lotta chaos in this tiny tent 
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