I found very little information about this. The seed is sold by Semillas la Palma. This is all that is said about it on their site: Very nice Capsicum chinense variety from Puerto Rico. Fruity flavour, medium heat and high yields.
Ratings: Heat: 5 Flavor: 9 Burn Profile: Back of throat, Eustacian tubes, then overall mouth Effects: None Cap Cramps Potential: None
This was an awesome tasting pepper. It surprised me with how fruity it was. There was no Chinenese or hab type aroma or flavor or all. The heat was about the level of an Orange Hab. It went straight for the back of throat and Eustacian tubes immediately, which was odd. The pod itself is very pretty with nice colors. It was grown and sent to me by Michael Christensen.
The original Lava pepper was created by Judy from pepperlover.com. The seed for this variant came from Red Lava seeds that Jack Chap grew out, which is where the name comes from.
Ratings: Heat: 4 Flavor: 7 Burn Profile: Oddly, burned my cheeks first, mostly mouth burn, some toward to back of throat.
Effects: none Cap Cramps Potential: none
Pod review of Jack’s Yellow Lava. Michael Christensen grew this pod and sent to me. The pod weighed a little under 10 grams. I thought the flavor wasn’t bad at all, mostly fruity and citrusy. It had a good aroma too. The heat wasn’t superhot level, I’d say twice habanero level at most.
Pepper powder is very simple to make. You first dehydrate the peppers, then crush them to the consistency that you want. For a very fine powder, using something like a smoothie maker (nutri bullet, nutri ninja, etc…). For more granular, flaky consistency, use a mortar and pestle. Powder/flakes taste better if the seeds are removed. For storing the bulk of your powder or flakes, it’s best to use a vacuum sealer. This will prevent the absorption of moisture from the air. Moisture will make the powder cake, and decrease the shelf life dramatically.
How to make pepper powder:
Dehydrating and storing basics:
Links to all the products I used or referenced in the videos:
This pod was sent to me by Michael Christensen. It was extremely hot for a yellow pod. I detected three flavors before the heat slammed me. There was an initial sweetness, then a flavor I can’t identify, after that came some citrus. The pain started in my mouth, then moved back of my throat and stayed there for several minutes.
Ratings: Heat: 7 Flavor: 7 Heat profile: mouth, then back of throat and Eustacian tubes
Effects: Chllls Cap Cramps: none
I don’t any info on its origin, except that it was created by Wes Lane. There is also a red version.
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I made this video the other day after harvesting a bunch of my peppers. Freezing and dehydrating are two methods that I use most often when preserving peppers. it’s a quick and easy way to put them up for future use. I’ve found that vacuum sealing them is key for long-term preservation.
Pulled a bunch of peppers over the last couple of days. This is probably one of the last updates for the 2016 growing season. Our first frost should be here any day now so I’m trying to get these picked and put up as soon as possible. I forgot to mention the Kraken Scorpion and Super Hot Beast I picked, had a pretty good harvest on those as well.
The purpose of this site is to serve as a hub for my videos, articles, pictures, and all other pepper related content. Through sharing with and learning from other pepper enthusiasts, I hope to expand my own knowledge while helping others.
I hope this website will serve not only as a reference for myself, but as a valuable resource for others who are interested in learning more about peppers.
I expect the site to evolve over time, but initially I plan to share the following types of content:
Grow updates showing the progress of my current year garden, as well as experimental projects.
How-to DIY tutorials related to pepper growing, processing, etc….
Kratky method (non-circulating) hydroponics.
Other hydroponic methods, such as Deep Water Culture (DWC).