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Carolina Reaper Chilli Grow Log


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#1 Cuboid

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Posted 16 April 2017 - 05:22 AM

Morning all,
Not sure if anyone else on here is into Chilli's? Thought it might be worth a share - especially 'cos I don't know what I'm doin' ;)

A friend gifted me 3 Carolina Reaper seeds from a small quantity they had purchased online. I put them into some 1:1:1 coir/verm/potting compost mix at field capacity and kept them warm (26°C ish). After about 3 weeks one of the seeds has popped! I'm quite excited because I had just about given up hope.

Yesterday:-
IMG_20170415_125437.jpg

It straightened up overnight, I gave it a little help and teased off the seed pod, today:-
IMG_20170416_090429.jpg

What next? Anyone got and experience with growing chilli's?
Cuboid.

Edited by Cuboid, 16 April 2017 - 11:06 AM.

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#2 Sidestreet

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Posted 16 April 2017 - 05:35 AM

Congrats!  I saw the name Carolina Reaper and I thought to myself, "self, where have I heard that name before?"

 

Oh yeah, from this crazy bastard:

 

[Direct Link]


Edited by Sidestreet, 16 April 2017 - 05:35 AM.

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#3 Cuboid

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Posted 16 April 2017 - 05:45 AM

OMFG!!!! the shit folks will do to get YouTube shares ...


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#4 Alder Logs

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Posted 16 April 2017 - 08:55 AM

Let that video be warning to anyone who would think to root for the Denver Broncos.  


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#5 Myc

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Posted 16 April 2017 - 08:56 AM

I grow peppers every year. And yes, I'm a chile addict. The question here is red or green - and I do both. 

 

So how do you plan to prepare your chile?

It can be dried - as in a ristra

In can be smoke dried/roasted and powdered - as in chipotle (different hardwoods for smoking will impart different flavors)

It can be slow cooked to perfection - as in mole (pronounced molay)

Lay it on me. How do you like your chile?

 

Go Broncos!


Edited by Myc, 16 April 2017 - 09:10 AM.

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#6 Juthro

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Posted 16 April 2017 - 01:12 PM

I love me some peppers!!

My gut wont handle the extreme hot ones any more, but I still grow a few moderately hot verity to blend in to salsa, and hot pepper relish.

My favorite way to preserve them is to slow dry them in the smoker (I like a blend of apple, cherry, hickory, and maple), and then grind them to chili powder. Home made chipotle is the bomb, and is a very shelf stable way to enjoy your harvest over the rest of the year.
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#7 Termino

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Posted 19 April 2017 - 02:39 PM

I grew some Scorpions last season. Hot as hell! I made a great sauce by fermenting the chilis for several weeks, then blending with garlic, carrots, lime juice & salt.

 

I never thought of smoking... gotta give that a try.


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#8 Juthro

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Posted 19 April 2017 - 03:09 PM

I cut my peppers in half length wise, remove the seeds and core, then smoke them @100*F for a little over 24 hours. At that point I finish drying them in a food dehydrator, followed with grinding them up in a small coffee grinder.

The peppers really take the smoke flavor well, and it is a great way to add a little south western flair to your cooking.

#9 Termino

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Posted 19 April 2017 - 03:19 PM

Sounds tasty, Juthro. I'll give your method a try. Thanks!


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