@Grease_Monkey I haven’t grown the heatless jalapeños, but have grown heatless cayennes, and heatless habaneros. They really do taste just like the hot ones! There is even a little bit of the fear that happens when you crack into one, because all of the flavors you associate with the heat are there, but the heat never comes. Pretty fun!
You know what is funny though, I can eat cayennes, habaneros, bacatums and as long as I’m not stupid, I’m fine afterwards. If I eat any jalapeño, even if only a tiny amount, it’ll lay me out for a day, in the worst way imaginable. Didn’t used to be be like that, but last year I didn’t even grow any, cause I knew I wouldn’t be able to eat them.
I’m curious what it is about them that makes them work differently than other types? Because capsaicin is capsaicin, you know?
Have they always made you hiccup? I used to be fine with them, then they turned on me haha. I feel like it started happening after I ate one particularly spicy jalapeño that knocked my socks off, but that might just have been coincidence.
I don’t think so, but remembering is not my strong suit, lol! I used to eat a lot of Taco Bell, and add extra heat, which I’m sure was all Jalepeno… everything was back then! Even now, it seems everyone wants to shove some Jalapenos in any spicy dish… I’ve gotten really good at finding them, these hiccups hurt!
So nice to see a pepper thread! Got some jalepenos and poblano starting tonight. Not exactly a pepper but I got some tomatillo to sprout too! Very good to mix with pepper sauces for a nice green lemony zest aspect.
A friend gave me some superhot pepper sauce he made. Said he used a respirator while blending it. Nicely acidic vinegar but with a sweet almost appley pear bite of a Carolina Reaper at first… then it’s like napalm, a deep buzzing burn. Reapers are strong as sh*t, i would love to grow them, but I think I’ll need a respirator!
I also love habanero and would like to grow some of those… lovely flavor and moderate burn on those.
I visited a friend and we traded hot sauces we each had made.
My “Dark Side” sauce has Jamaican Chocolate Habaneros that I grew along with balsamic vinegar, cloves, and dark fruit (cherry, blueberry, and cranberry).
His is a simple puree of Fatalii peppers from his garden plus tart cherries from the tree in his neighbor’s backyard. The fatalli is hotter than I usually go but this stuff tastes so good!
so, the plant ended up about five feet tall and six feet+ wide. have harvested about two gallons of reapers, with at least another gallon to go. the plant also appears to want to live/keep going, as fresh green growth is reaching up now…I will likely cull it anyway, as the container needs amending, and I want to grow something else.
habs over reapers for sure! one of my favorite non-canna plants to grow, too.
I refuse to grow them
Last time esko sent me Trinidad moguls
At the time 2.3 million on the Scoville
Now a dude not to far away created the reaper.
Anyway they cross pollinated and ruined every pepper I had
If you touched on with bare skin it burn
If the oils got on your clothes they burn you
Over and over like the oils of poison ivy.
For me I can’t see any reason someone would want to melt their face off.
I made a vinegar
Soaked a bunch of moguls in it and called it Satan juice.
This poor Hispanic guy saw
It and thinking these wussie gringos have no clue about hot.
He took a swig
Had to leave his job at San hose and was not seen again that nite.
It can really do some damage.
I don’t specialize in hot peppers (Also an avid veggie gardener)but I have a lot of different varieties in seed currently starting some chocolate reapers I think a regular Carolina reaper and some type of starburst pepper all growing indoor with the ladies All organic no-till
I volunteer! 
; the burn lasts for a couple of hours 
