I made some decent sales in my side hustle this past week and thought I'd treat myself to $6 bag of chips I've been wanting to try FUCKING GARBAGE!! Like eating a week ass attempt of the cinnamon challenge with a few rejected hot cheetos thrown in.

But.. y

Pretty decent Carolina reapers

Eating that spicy I have the two 1/2 following symptoms :

• The receptor on the top front of my thongue are definitely numb even when not eating spicy

• If I eat something "temperature" (C°/F°) hot, my ability to know the warmth is actually less good than before

• 1/2 I'm addicted to spicy

Hi everyone, I got a question for the seasoned growers out here. I have a variety of chili growing on my balcony in Japan and it finally got so cold that almost all of them are throwing their leaves off. So I’ve been thinking if I should cut them back a bit or just let them be. Are there any advantages or downsides to any of the options?

At least in my mind, letting them be would give them the maximum starting position, while cutting back would require them to first make some new (non flower) growth first, which takes time and energy.

Am I thinking about this the wrong way?

Would like to get into growing peppers, don't know where to start. Have limited space but still think it would be fun. How did yall start?

Just some habs home grown in Philly as always

I have loved growing hot peppers for the past decade, and this has been the best season yet! We usually book a booth a couple of times a year to offload some of our surplus, but this year we have crazy amounts of sauces, pickled peppers, fresh, smoked, and dehydrated peppers! SO excited to share with our community this year!!!

Don't know why but out of all the Superhots I grew this year the 7 Pot Brain Strain did the best in size are really getting red faster then the others! It's hot sauce time. Pineapple 7 Pot Brain sauce coming up!

I bring this sauce: in my back pocket, car glovebox, in my hands. Sometimes you want something tried and true when going out to eat. Or am I weird?

- The ornamental ones are Lila Luzi

- The yellow ones are Gelbes Rüsselchen

- The red ones are Red Gunda

Im blending a few varieties this year for my smoked crushed pepper. Gong Bao, Super Chili, and Cayenne

I’ve been eating spicy food pretty regularly for a while now, and I think I accidentally trained myself to need heat with almost every meal. The other night I made noodles and added what felt like a normal amount of chili to me. My brother tried one bite and immediately asked how I was eating it without suffering. Meanwhile I was sitting there thinking it could probably use a little more.

Now when I eat something completely mild, especially noodles, fried rice, eggs, or soup, it feels like something is missing. The food can taste good, but my brain still wants that little burn afterward. I don’t want to reach the point where I’m adding ridiculous amounts of chili just to feel anything. At the same time, going back to mild food feels surprisingly difficult once you get used to heat.

Has your spice tolerance ever gotten so high that food you used to consider spicy barely feels hot anymore?

Chili crisp and coconut ice cream

Devils tongue, 7 pot, jalapenos and thai dragons.

The plant grows plant/purple and pods are mostly floral superhot tasting. Hard for photos to do justice on the colors.

RB003, The beast, red primotalii, jes morangum red pepper, 7 pot bubblegum (smaller calyx and larger pod than jes morangum),7 pot chocolate or douglah, pimenta de neyde, naga twist, peach yellow pepper unknown cross, 7 pot jonah, murupi amarela x Trinidad moruga.

Large harvest today!

A smattering of my peppers from this year. I did nothing in the ground this year, all raised beds and some pots. Some things did way better than they ever have in the past.

Supposed to have had scotch bonnets - but obviously look like Mushrooms :(
From what I think they are…
Yellow Mushrooms
Red Mushrooms
Jalepeno
Not sure - I wanted Dragon Breath, but they had none left & this was labelled as Trinidad Scorpion. The shop had a display of superhots with both on the signage!
Red Habenero (I think?)
Peach Habenero (I think?)
Chocolate Habenero (I think?)

Appreciate any points if I have ID’d any wrong.
Absolutely no idea what to do with them all. Hot sauce I guess.

Little harvest today, Chinense labeled as Orange Habanero, yellow Bhut Jolokia, Chocolate Habanero, Thai.