Thai, Large Orange

Large Orange Thai

Large Orange Thai whole pod

Large Orange Thai cut open

Capsicum annuum

Background:
This strain is possibly a hybrid Thai pepper. The plant is very productive and produces lots of bright orange fruits that are three to four inches long. The heat level is low to medium, not nearly as hot as typical Thai strains.

Ratings:
Heat: 2
Flavor: 6
Burn Profile: Mouth
Effects: None
Cap Cramps Potential: None

Review:
The flavor was sweet and fruity. The pod remained very crunchy two days after being picked. The heat was mild, maybe a little more than Jalapeno if that.

Video review:

Jay’s Ghost Scorpion, Peach

Jay’s Peach Ghost Scorpion

Jay's Peach Ghost Scorpion pod

Jay's Peach Ghost Scorpion plant

Jay's Peach Ghost Scorpion peppers

Capsicum chinense

Background:
The Jay’s Ghost Scorpion pepper strains were created by Jay Weaver of Pennsyvania. The seed for my plant came from Semillas la Palma. I’ve read esimated scovilles around 750K, but it seems much hotter than that.

Ratings:
Heat: 8
Flavor: 6
Burn Profile: Major creeper, mouth, tongue, back of throat
Effects:
Cap Cramps Potential: Some

Review:
This was probably one of the most intense creeper burns I’ve had, relative to the amount of pod I ate. I took one big bite from the front end, and didn’t get much heat. The flavor kind of bhut like. The second bite was all but the last inch of pod toward the back end. The heat build slowly over the next eight minutes but became pretty intense toward the end.

Video review:

Congo, Peach

Peach Congo

Peach Congo pods

Peach Congo pod cut open

Capsicum chinense

Background:
This Congo strain was created by pepperlover.com. The plant was short but productive. My results differed from the description on the pepperlover site which said there were no floral or bitter tones. I got a lot of both on my taste test.

Ratings:
Heat: 5
Flavor: 5
Burn Profile: Tongue and roof of mouth
Effects: None
Cap Cramps: None

Review:
Pod test of Peach Congo, which is a large hab-like Capsicum chinense. The seed for my plant came from pepperlover.com. The pod was huge so I only ate half for the review. I ate the tip end first, and flavor on it was habby, slightly floral tasting with some sweetness. It was a little citrusy too. The placenta end was hotter, more floral and had some bitter aftertaste. The heat was a little hotter than regular habanero. It stayed on my tongue and and after eating the hotter side, hit the roof of the mouth.

Video review:

Scotch Bonnet, Foodarama Red x Pixie Yellow

Red Foodarama Scotch Bonnet x Yellow Pixie

Red Foodarama Scotch Bonnet on scale

Red Foodarama Scotch Bonnet, whole

Red Foodarama Scotch Bonnet cut open

Capsicum chinense

Background:
Foodarama background: Beth Boyd of Peppermania discovered this at her local Foodarama store. This is the red variant of the original yellow version. The Foodarama Scotch Bonnet is now part of the Chris Phillips Rare Seed Collection, CP-136.

This pod is a Red Foodarama crossed with Yellow Pixie.

Ratings:
Heat: 3
Flavor: 7
Burn Profile: Mouth burn
Effects: None
Cap Cramps: None

Review:
The pod I reviewed was grown and sent to me by Michael Christensen. The flavor was sweet and fruity, and also salty. The heat on this pod was mild to medium, less than habanero.

Video review:

Chocolate Primo Reaper (CPR)

Chocolate Primo Reaper (CPR)

Chocolate Primo Reaper whole pod

Capsicum chinense

Background:
This was discovered and stabilized by Butch Taylor. He wasn’t sure if it was Primo or Reaper, so the name has both. The plant is very slow growing and slow to produce. It needs a very extended growing season. It is not a heavy producer when it does produce.

Ratings:
Heat: 6
Flavor: 2
Burn Profile: Mostly mouth, tongue, roof of mouth
Effects: None
Cap Cramps Potential: Fairly bad cramps within an hour of eating the pod

Review:
This is one of the worst tasting pods I’ve ever eaten. It started out floral and slightly sweet, then turned bitter. It tasted like I was eating ear wax. I absolutely hated it. The only thing I like about this pepper is the pods are very cool looking. Flavor is awful. The heat is not that extreme, not nearly as hot as Reaper or Primo. Originally I gave it a seven on heat, but after reflection, bumped it down to 6.

Video review:

CO 1225 (Possible Cross)

CO 1225, possibly crossed

Eximium CO 1225 pod on plant

Eximium CO 1225 pod cut open

Capsicun eximium

Background:
This is supposed to be Capsicum eximium, CO 1225. The seed came from a seed train. I can’t find any info on this pepper, or what it is supposed to look like. I’ve seen some pics of general unidentified eximium pods, and they were small, berry-like. Also, the flowers don’t look like other eximium flower photos I’ve seen. The plant itself is beautiful, the stems are purple and grey and covered with fuzz.

Ratings:
Heat: 2
Flavor: 5
Burn Profile: Light, prickly heat roof of mouth.
Effects: None
Cap Cramps Potential: None

Review:
This pod came from my Aerogarden, growing in a Bounty Elite. The pod ripened to bright red, and was long cylindrical shaped, more or less. The skin was very, very thin and hard like plastic, but was flexible, not brittle. It was hard to break it down chewing. The insides were juicy, almost mushy. Flavor was mild and sweet. The aroma and taste was like no pepper I’ve ever had. There were a lot of seeds. I don’t know what it would be good for, maybe powder.

Video review:

Scotch Bonnet, TFM

TFM Bonnet

TFM Bonnet, whole

TFM Bonnet, cut open

Capsicum chinense

Background:
The TFM Bonnet was originally discovered by Mark Manning, at the Trenton Farmer’s Market. It is now part of the Christopher Phillips Rare Seed Collection, CP-010.

Ratings:
Heat: 3
Flavor: 7
Burn Profile: mostly overall mouth burn
Effects: None
Cap Cramps Potential: None

Review:
The pod I reviewed was grown and sent to me by Michael Christensen. The flavor was citrusy and fruity. Texture was crunchy. The heat was fairly mild for a hab type pepper, much less than a typical Orange Hab.

Video review:

Puerto Rican Yellow

Puerto Rican Yellow

Puerto Rican Yellow pepper, whole

Puerto Rican Yellow Pepper, cut open

Capsicum chinense

Background:
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

Review:
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.

Video review:

Lava, Jack’s Yellow

Jack’s Yellow Lava

Capsicum chinense

Jack's Yellow Lava pepper whole

Jack's Yellow Lava pepper cut open

Background:
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

Review:
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.

Video review:

Pepper Powder

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:

Presto Dehydro dehydrator
Bella Blender
FoodSaver vacuum sealer
Jar Sealer – Make sure to get right size sealer for what you use. I’ve read that the wide mouth works better than regular. Wide mouth is what I use, have had no problems at all with it.
Storage tubes