Hello all. First time growing peppers (from store-bought seedlings), and they are finally starting to ripen, so I'm wondering what I have. The top photo (yellow) was unmarked, but I'm guessing habanero? The bottom photo (red) was labelled as ghost pepper, but I'm not convinced, as they are not "pointy" like the the ones I've seen before. (Sorry, no taste test yet!)

I thought this group would appreciate a picture of one of my pepper plants 😁

Just wanted to share. Have Ghost, Reapers, Scorpions, and Armageddon growing this year.

First time I’ve ever seen it and knew I had to try. Pleasantly surprised with the heat! Has anyone else tried?

So I found this hot sauce being sold at Jamaica inn, in Cornwall.

It’s 10/10 in flavour. Smokey, tomatoey and very flavoursome.

The heat is about a 6/10 for the stated chillies on the back, but never the less a hot sauce that will liven any dish.

Bought it yesterday and it’s already been in a curry and on a pizza.

If you’re ever in the middle of nowhere lake county CA, pick this up. It’s the best spicy beef jerky I have EVER eaten. It’s sweet, spicy, and has a great texture. I’ve only bought one bag (out of 10+) that wasn’t great texture. Cost $10 and worth it. I buy them as a gift for family. They do have other flavors that are just as good.

I feel like my stomach is getting reamed by an ice fishing augur

Finished off the bottle but there were still remnants on the sides, so I mixed in vinegar and Sriracha... It lingers well enough... Then I mixed it with my habanero salsa (you can see the jar lol) so I'm gonna.. Enjoy tonight for sure

Regular ball park hot dogs (we mainly bought them for my 4yo stepdaughter so going spicy there was a non-starter lol. Campbells Chunky Spicy chili (not that spicy but decent), added a bit of Flat Iron 4 pepper blend that night (and green ghost the next day when I had the rest which took my wife by surprise lol), ghost pepper cheese curds and the true star and my new favorite thing: Broken Taco habanero onions 🤤🤤🤌🤌🤌. These things are so good, I had em in spaghetti, casadillas and now chili cheese dogs. Best part is they even have an actual habanero in the jar! Next time I'd want to get a spicy brat or something but these were better than expected if a bit sloppy to eat!

I daily use Torchbearer Garlic Reaper and Bertie’s Scorpion Pepper sauce. They don’t give me more than a low to moderate burn unless I completely cover my food in them. I was using the sauces on some Porto’s and then maybe 30 minutes later, I started cramping and threw up. I must’ve had a capsaicin overload or something, which is weird because I didn’t even use that much. I didn’t use the sauces on an empty stomach either. I had some of the Porto’s before using them. Maybe I didn’t eat enough before the sauces or I used more than I thought.

I really like putting ginger in my home made sauces, but I would love to know what ingredients elevate your favorite sauces?

I found it at an Asian market. It has great sesame flavor an packs some decent heat 🔥

Bag of fresh habaneros from the garden, gotta ripen em in the indirect sunlight, not quite hot enough in mass to do it on the plant!

I know Buldak gets plenty of love (and hate) around here. But man oh man, this package of seasoning powder was GOOD. Recommended seasoning is 3tbsp water / 1 tbsp powder. Used primarily for stir fry, but I'll be trying it as an additive to broth or sauce.
Overall, would definitely recommend. 1tbsp has good heat without being miserable (for those with higher than average tolerance), while 2 tbsp would probably be good if you're in the mood to feel some pain. Downside: the powder tends to clump, so make sure you're breaking it up, otherwise you might get a bite of pure spicy pain.

This is a really dumb question, but you know how when you touch something spicy and rub your eyes it will cause a burning sensation. Would it be possible to build a tolerance for this if you did it enough?

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