Your peppers please!

Dorian2

Well-Known Member
Thanks for those comments guys! I bought the plant at Lowes, so it could definitely be "questionable" advertising or genetics. I will post later pods if the weather holds out for another month or so. Heard these things can take up to 150+ days. That'll be closing in on Halloween here.
 
Last edited:

Dorian2

Well-Known Member
It looks ripe, just not quite a Reaper, more like a Reaper/Habanero hybrid.
Sounds yummy
I'm not sure if this is to my post, but if it is, that was my first thought. On the other hand, it's my understanding that the Carolina Reaper is a Naga/Habanero cross, so maybe this particular pepper isn't as stable as the ones you guys get down South. I did think that the plant looks similar to the one you may have posted last year though.

Reaper plant.jpg
 

Billy the Mountain

Well-Known Member
I'm not sure if this is to my post, but if it is, that was my first thought. On the other hand, it's my understanding that the Carolina Reaper is a Naga/Habanero cross, so maybe this particular pepper isn't as stable as the ones you guys get down South. I did think that the plant looks similar to the one you may have posted last year though.

View attachment 5322466
You're right, there's a lot of variability in many of the superhots; not too surprising since most are relatively recent crosses.
Peppers also readily cross-pollinate, I've had a few interesting surprises using seeds from the previous year.
 

GreenestBasterd

Well-Known Member
Some fantastic looking harvest pictures.

I like chilli but wouldn’t touch a reaper, you boys must have rings of steel haha!

the hottest I go is a few habaneros in my jerk seasoning.

I struggle to find scotch bonnet seeds in stock or fruit here, so settled for “mustard habanero” this year.
IMG_5702.jpeg
 

Dorian2

Well-Known Member
I cut a tiny (2mm x 2mm give or take) piece off the end of that Reaper to test. So, you reaper experts....doess a typical reaper heat pretty much stay in the front gum and lip area of your mouth. Caught a bit on the sides, and very little in the throat and the heat was maybe 5 minutes till it subsided. Keep in mind that it ws a teensy little nug, almost finely chopped. Not sure if I'm sold on using these for any hot sauce or salsa. May stick with the habaneros for heat, but it is/was still worth the grow to check them out.
 
Last edited:
Top