KhangSta Yellow

KhangSta Yellow

Capsicum chinense

KhangSta Yellow
KhangSta Yellow

Background

This is a pepper cross from Khang Starr of MOA Scotch Bonnet x Brazilian Ghost.

Notes

The review pod is one I grew, the seeds were saved from the previous year’s grow. The seeds were originally sent to me by Khang Starr.

The amount ate: Sidewall slice
Heat: 7
Flavor: 9
Burn Profile:  Tongue, back of the throat, ears.
Effects: none
Cap Cramps: none

Review

This is an awesome pepper. It has the looks, flavor, and sweetness of MOA Scotch Bonnet, but with much more heat. The heat effects/signature of similar to some super hots, but not as intense as superhot peppers. It’s much hotter than scotch bonnets/habaneros.

Video

Palmyra

Palmyra

Capsicum annuum

Palmyra
Palmyra

Background

This is a pepper native to Palmyra, Syria.

Notes

The review pod is one I grew, but the seeds were from pepperlover.com.

The amount ate: Slice of pod
Heat: 0
Flavor: 7
Burn Profile: none
Effects: none
Cap Cramps: none

Review

This is a very thick-walled, juicy pepper, similar to Red Bell, but with less sweetness. It has a slightly acidic flavor. The plants I have grown were no super productive but is an interesting pepper, worth growing.

Video

Mars Hydro SP150 grow light

Mars Hydro SP150
Mars Hydro SP150

As an Amazon affiliate, I earn commissions from qualifying purchases made through links in this post. This is at no extra cost to you.

Mars Hydro sent me their SP150 grow light for review. This pulls 129 watts and fits great in a 2 x 2 grow tent. I have mine set up over some germinating Chocolate Rocoto seeds. I’ll post videos of the progress.

Here’s a video showing the unboxing, power test, and set up in the 27″ x 27″ x 63″ grow tent, which they also sent me.

Mars Hydro SP 150 grow light – https://amzn.to/2Edpvw4
Mars Hydro 27″ x 27″ x 63″ grow tent – https://amzn.to/35IGbXx

Aji Cochabamba

Aji Cochabamba

Capsicum chinense

Aji Cochabamba
Aji Cochabamba

Background

This is a pepper native to Bolivia.

Notes

The review pod is one I grew, but the seeds were from https://whitehotpeppers.com. It is also known as PI 159248.

The amount ate: 1 pod
Heat: 1
Flavor: 9
Burn Profile: Mostly tongue
Effects: none
Cap Cramps: none

Review

This is a very juicy, thick-walled pod. The flavor is unique and amazing. I detected notes of salt, with a fruity sweetness similar to apples. It had mild heat, maybe around Jalapeno level.

Video

7-Pot Madballz

7-Pot Madballz

Capsicum chinense

7-Pot Madballz
7-Pot Madballz

Background

This is a cross between a Chocolate Bhut Jolokia and 7-Pot Trinidad Yellow

Notes

The review pod is one I grew, but the seeds were from https://whitehotpeppers.com.

The amount ate: 1/4 pod
Heat: 8
Flavor: 6
Burn Profile: Tongue, back of throat, ears
Effects: none
Cap Cramps: none

Review

The pod was very oily. It was a little floral and sweet in flavor. The heat was slow-building, but got pretty intense. I did eat beforehand but had no ill effects, nor any cap cramps from it.

Video

Biquinho, White

Biquinho, White

Capsicum chinense

White Biquinho peppers
White Biquinho

Background

This is a white variant of a Brazilian pepper, which is typically red in color.

Notes

The review pod is one I grew, but the seeds were from Jim Morrow.

The amount ate: 2 pods
Heat: 2
Flavor: 6
Burn Profile: Mostly tongue burn
Effects: none
Cap Cramps: none

Review

The pods are seedy and juicy, and semi-translucent. They had a slight ‘habby’ smell and flavor, but the base flavor had a dull sweetness.

Video

Pepper grow update #15

You’ll probably notice, I got the date wrong at the beginning, a few have pointed it out. I said it was August 6th but actually recorded it on September 5th, 2020.

Helper form for Pex Peppers Taco Fuego hot sauce recipe

Back in February 2020, Pex Peppers shared a few of their recipes online. This is the Taco Fuego recipe ingredients list. I made a form that will derive the grams of ingredients and estimated number of bottles needed, based on the grams of peppers used.

From Pex Peppers: Please note, the vinegar used in these recipes is DISTILLED WHITE VINEGAR unless otherwise specified. Weights are in Grams. To make these sauces, put ingredients in a pot, bring to a boil for 10 minutes and then blend via immersion blender. Bottle them at least at 190 degrees F and flip them onto their lids for at least 60 seconds for proper sterilization.

Taco Fuego Hot Sauce (Pex Peppers Base Recipe)

Ingredient Weight
Roasted RED Jalapenos 4550 Gr
Vinegar 3400 Gr
Chipotle Powder 140 Gr
Garlic 135 Gr
Cumin 75 Gr
Salt 50 Gr