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.
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
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.
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
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.
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.
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.