More chilis! Interesting that they all sprout after roughly the same time. We now have the following list:
- Ají dulce: 3/3
- Habanero: 2/1 (2nd gen), 0/2 (original)
- Fatalii: 0/1 (2nd gen), 1/2 (original)
- Scorpion: 0/1 (2nd gen), 1/2 (original)
- Carolina Reaper: 1/3
The first Chilis have sprouted. This year the first was a Habanero. Actually a Dual-Habanero as two seedlings sprouted from one seed. It's a second generation seed so it might have been mixed with something else… Habatalii or even a Ghost Habbi!
Number two is a Fatalii from the two year old original seeds. And third is an Ají dulce from new seeds I bought last year.
New year, new chilis. This year I started a bit earlier than last year, almost a month, because the fruits were a bit late last year. And this entry was created on Jan 10th rather than the 6th. This year's contenders are:
Trinidad Scorpion Butch T
Same as last year, “exceptionally hot”. To put it mildly. But they do have a lovely taste… for a moment. [Trinidad Scorpion Chili]
Pure classic mexican habanero. At least you can eat them directly. [Habanero Chili]
Same yellow version like last year. They always produce so many fruits that you don't really need more than one plant. Also pretty hot (read: lava) and extremly fruity. Probably the best tasting chilis in the mix. [Fatalii Chili]
And there are two new chilis this year.
These are supposed to be sweet and much milder to the point of not being hot at all. Still they retained their habanero like flavour from which they were grown. [Ají dulce]
Hottest pepper in existence it probably melts your teeth and puts your tongue on fire. As to why they were called “Carolina Reaper”, one can only hope they live up to their name. They probably won't get much hotter than the Scorpions in these parts, but it's worth the shot. 2 mio SHU here we come! [Carolina Reaper]
Three plants each, I will probably give away four. Should be enough for 2015. They are all planted in their heated mini greenhouse again that worked great the last times. Temperatur during the day is around 28°C and 18°C during the night. Hopefully the first seeds will have germinated around Jan 16th.
At the end of the summer most of the chili plants are also doomed to become compost. Circle of life it seems. There is just not enough room inside or more importantly not enough room directly on a window sill. The plants just don't survive inside otherwise, not enough light. The other issue ist vine lice which seem to have developped an appetite for chilis this fall. I don't want to use any pesticides on stuff I want to eat, so off they go onto the compost!
I have kept 2 Fatalii plants which have been grown indoors entirely. They have a nice warm and bright spot at the window and smaller pots so they won't grow too large. I also have a new Aji Dulce chili plant which I plan to grow indoors. Let's see how that works during winter with much less light.
So that more ore less concludes the chili season 2014. Final count:: 135 fruits. More than enough until next year.
Finally, one of the scorpions actually looks like it's supposed to look. I almost wondered if I had fake seeds, but that's the proof: a real Trinidad Scorpion Butch T.
I also harvested the first larger batch of fruits: 68. A couple of them went into the freezer, some to the neighbours, and most of them got dried in a new fruit dryer I tested. Worked pretty well. Now I have three little glasses with a nasty powder that can either be weaponized or used to add that extra bit of spice.
The Ghost Peppers are slowly getting somewhere. They are kind of late this time but there are so many fruits on them they might even take the Fatalii's first rank on the leaderboards.
With the first ripe chilis it is time for the 2014 leaderboard! Most of them, except for the Cayennes… maybe, taste like lava, so don't rely on my heat classification.
The number of plants does not equal those in earlier posts. That's because I have given away a habanero and a ghost pepper.
The first batch of chilis is ripe enough to remove them from the plants. Leaving them any longer might lessen the heat and that is definitely not what we want. Most of them dry rather good on their own. I cut the fruit in half and just leave it outside when it's warm. Do not underestimate them if you put them on a sunny window sill. They smell pretty strong and the air will turn somewhat funny (more like irritating) so either have ventilation or put them outside.
After a couple of days they won't get any drier in these parts. I put them into the oven at 50° for about an hour to remove the last bits of water. After that they can be pestled or conserved at whole.
Finally! The scorpion venom… aka chili has gone from green and wrinkled to a quite dangerous looking red-orangish and even more wrinkled. Let's see how this one ranks on the scale of madness in the coming days. Might as well try one on my neighbours first. Nothing is more fun than giving away chili peppers to people who claim "to like hot food". :)
So I put half a scorpion into a classic chili con carne. Raw and unprocessed for a natural "taste". What a nasty little chili pepper! They were quite hot, but not as hot as I expected them to be. Probably somewhere around the Ghost Peppers but definitely hot. The flavour is quite strong and it added that extra bit of spice that you need in a chili.
Rank #2 goes to the delicious (and not really harmless) Fatalii Chili. The first chili turned into a lovely and quite dangerously looking orange. It has "eat me!" written all over it, no? The second picture is what the plant looks like and the things to come. It's roughly 1m high with more than 30 fruits on it.
The 3rd and 4th place will probably go to either the Habaneros or Scorpions. The Trinidad Scorpion already shows a hint of yellow. Interestingly the Ghost Peppers are the slowest even though they are fast growers. They already have chilis on them, but too slow to ripen in the next weeks.
The first place goes to the Cayenne Golden Chili which produced the first ripe chili this year. It took about 5.5 months from the first little seedling to a quite impressive chili fruit. It's ~12cm in length. Unfortunately this is merely a "snack chili". The Fataliis will most likely be the next to ripen. There are about 15 little chilis on the largest plant waiting to grow bigger.
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