In the title, I put ‘MasterBlend’ in quotes, because in my video I’m using a different brand of 4-18-38 tomato fertilizer, partly because that is what I have on hand at the moment, but to also demonstrate that you don’t have to have the name brand of the product. Also, it mixes exactly the same way and yields the same results, so if you have the name brand version of the product, these steps will work fine.
This is a super hot pepper grow update for August 18, 2019. Thanks for watching my videos. Overall, the plants are doing very well. I had a little bit of a setback with the large Kratky Bih Jolokia. It ran low on nutrients, and pH got too low. I’ve replaced the nutrients and hope it will recover. The large Kratky Butch T Scorpion in the 60-gallon pickle barrel is doing well. The drip plants are producing heavily with many pods turning ripe. I’ve started selling sfrbs of pods each week, you can see any I have for sale here. https://www.pepperinfo.com/product-category/fresh-pods/
The amount ate: 1/4 pod Heat: 8 Flavor: 6 Burn Profile: Tongue, back of the throat Effects: none Cap Cramps: Yes
The pod ripes to a mustard/chartreuse color and can get fairly large. There is some variation, but most have a moruga scorpion shape. They are fairly thick-walled. The aroma has a hint of lime and floral. The flavor is citrus/floral. Heat is pretty intense, in the super-hot range, but not excessively hot. The piece I ate gave me cap cramps fairly soon after I ate it, but they went away quickly. The experience was similar to the Mustard Moruga Scorpion, but not quite as hot.
History is this was originally a 7-Pot Burgandy grown by Jim Duffy. He got a red and bumpy pod off of one of those plants. He sent that to Wes Lane, who grew and reported back that it had a great flavor and heat. Jim continued growing that strain and named the variant after Wes.
The amount ate: 1/4 pod Heat: 9 Flavor: 7 Burn Profile: Throat and ears Effects: heat glow cloud in the throat that descended down to the chest Cap Cramps: No
This is a very productive plant, some have quasi-tails/center protrusions others are just wrinkly and bumpy. When cut open, lots of capsicum oil, the white lining on the interior walls, and a lot of placental tissue in the center.
I tried a vertical slice, excluding the seeds and placenta. The flavor was good, a little 7-Pot floral aroma, a little sweet flavor with very little bitterness. Upon swallowing I felt a heat explosion in the general throat area, that spread outward, then descended down to my chest.
I didn’t get any adverse effects, no cap cramps at all.
The KS Peach StarrKist is a peach/orange colored pepper cross made by Khang Starr, of MOA Scotch Bonnet (mother), and Bahamian Goat (father). This is a cousin/variant pheno of KS Lemon StarrBurst and Scarlet Rose.
The seeds for my plant were given to me by Khang Starr, I believe this is an f3 or f4.
The amount eaten: 3/4 pod Heat: 3 Flavor: 8 Burn Profile: Mouth, lips Effects: none Cap Cramps: none
The pod is fairly thick walled, upon cutting, smelled fruity/citrusy with a hint of hab/chinense smell. The flavor was sweet and fruity. Pieces of placenta add more bitterness. The heat level was around habanero level. The flavor seemed to favor more that of Bahamian Goat than MOA Scotch Bonnet. Overall, it was a delicious pod. It would be great in sauces and powders. Also, might be good to cut in half horizontally and fill with some type of cheese mixture and grill or toast, like an extreme popper (or least more so that Jalapeno).
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Follow in instructions in the video below to see how to make a Sriracha style powder from frozen peppers. I call this StanRacha, the ‘Days Gone By’ blend because I used preserved frozen peppers that were over four years old.
This is a recipe and process for using vacuum sealed frozen pepper pods to make a sriracha type spice blend but could be adapted for any kind of pepper spice blend. This process could also be used from fresh pepper pods. You can adjust the recipe to taste of course, but this will give you a starting point. I also show tips on working with frozen peppers, how to dehydrate them and store for short term use and long term preservation.
For reference, here are the ratios I used, adjust according to taste: