@noknees It might be the heat. As the weather cools, i bet you start to see peppers showing up. You can try pollinating by hand or by shaking the plant.
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https://www.rareseeds.com/jamaican-scotch-bonnet-hot-pepper
“An heirloom treasure from Jamaica, this pepper is fruity and full bodied, providing the backbone of countless Caribbean delicacies. Named for the unique shaped fruits which resemble famous “tam o shanter” Scottish hat. Our Jamaican scotch bonnets are produced by our resident horticulturist and pepper lover, Richie Ramsay, at his farm in Jamaica. He tells us that it is critical for the vinegar sauce in Jamaican Escovitch (escabeche). The thick walls of the pepper are well suited to long cooking times for making jerks and curries. We are grateful to Richie for introducing this select strain of Jamaican scotch pepper.”
I’m a big fan of Baker Creek Heirloom Seeds and have grown a number of their offerings. I’m pretty sure theirs is the one I grew last year. It came from my friends who run a farmers market stand and they usually source their plants from Baker Creek.
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Oh man! What a find! But checking them cant get them, im in the EU 
, but thanks for the recommendation!
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Just for general information, if you grow hot peppers AND Cannabis, you’re sitting on a win/win !
Dog_Fart1Seed Swappers
To BBP or not to BBP, that is the question?
Third table like this and nowhere near done. 6 more gallons Spag. sauce reducing… tomorrow I’ll roast a bunch and smoke a bunch of Toms for Salsa and Chipotle sauces.
I could grow half the Toms for the money utilized using BBP Insert lots of F bombs
I’d give ya 5/5 or 10/10 stars buddy (sorry I fixed that it didn’t read correctly) , whatever the scale may be.
I don’t mind being honest If I believe a product does what it says it can/will do. I don’t usually hand out accolades, but am quick to bitch if not happy like a typical US consumer.
I’m not kidding, it was a great growing year, not dealing with 2’ of rain but This was definitely a bumper year on the plants I did apply BBP to. And I was stingy, I only sprayed them while they were small so I didn’t lose a bunch to overspray/dryfall. It really got them kicking early, which payed off in the end. My garden soil is heavily amended with all sorts of the normal stuff, and everyone got Xtreme granules in the planting bore this year. But the standouts are the toms and tabasco that also received the BBP applications - I will do it again next season!
I fermented a couple gallons…holy effing christ’s, illegitimate child juan …jesus was adopted… Best Salsa I’ve ever had or made, and I make about 5 diff variants but damn.
14 of these dudes, gonna be a hot sauce winter.
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Beautimus!
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Have you checked Fatalli seeds? He’s in EU and has a ton of different varieties.
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Anyone have a great technique for drying Chile’s or Serrano, to make powder?
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Don’t know that vendor but I have grown Fatalli peppers before. Pretty sure they are the hottest pepper I’ve produced. They made a great puree.
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I let them air dry and throw them in the coffee grinder.
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@Ras Just came back into stock a couple days ago.
Chocolate scotch bonnet
Idk if it is a sport that got worked into a stable line, or a cross to get the brown color, but it’s something. If you reach out to him he’ll probably have more info for you.
Also, they have the citron back in stock too if anyone was interested. I am going to reach out and ask him if it’s ok for me to give away a bunch of seeds. When he didn’t have them for sale it seemed like no big deal, but I don’t wanna undercut the guy. I did buy a couple packs also, as a show of good faith lol. We’ll see what he says…
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Just one question that I have, I see that the bonnet shape comes from enviromental factors, or is it more related to a heirloom? So many of them, the MOA, Foodorama, chocolate, etc etc
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Honestly I think it may be a combination of both. I have grown plants that I have expected to be “normal” that have shown that shape, and plants that I expected to have that shape make “normal” pods. I have had plants that had both shapes on them at the same time also. I think is related to dry spells, but have nothing to back that up other than experience.
I think a good comparison would be cannabis and purpling. A lot of strains are just green, some purple up with cold, but are otherwise green, and some are purple all the time. 
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Depending on the soil, maybe put it in a tub/saucer of water & just enough to keep it happy.
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So im a wuss for spicy shit. But I like jalapeño flavor. Have any of you grown the “nadapeno” non spice jalapeños?
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