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Here is an enumeration of what we're growing thus far this year. This list is subject to change at least once after this coming weekend. Still missing some herbs, lettucae, carrot and a few others. Will update as we germinate part a few weeks.

note: I consider 'hot' to be at or exceeding 100K SHU

Peppers: Beaver dam Bhut Jolokia - 2nd generation (super hot) Bleeding Borg 9 (super hot) Cajun Tobasco Carribean Habañero (hot) Chocolate Habañero (hot) Datil (hot) Dragons Breath (super hot) Durango Gearogia Flame Hell'apeño Orange Thai Pasilla Poblano Primotalii (super hot) Sugar Rush - Striped

Herb: Basil French Thyme Greek Oregano Lovage Silver Thyme Tuscan Blue Rosemary

Nightshade: Black Tomato Giasnt Crimson Tomato Gold Nugget Cherry Tomato Ground Cherry Pineapple Tomato Purple Tomatillo Purple Tomato Shiromaru Eggplant

Fruit (not pictured): Wolf River (apple) Honeycrisp (apple) Pink Lady (apple) Peach

Here is an enumeration of what we're growing thus far this year. This list is subject to change at least once after this coming weekend. Still missing some herbs, lettucae, carrot and a few others. Will update as we germinate part a few weeks. note: I consider 'hot' to be at or exceeding 100K SHU *Peppers:* Beaver dam Bhut Jolokia - 2nd generation (super hot) Bleeding Borg 9 (super hot) Cajun Tobasco Carribean Habañero (hot) Chocolate Habañero (hot) Datil (hot) Dragons Breath (super hot) Durango Gearogia Flame Hell'apeño Orange Thai Pasilla Poblano Primotalii (super hot) Sugar Rush - Striped *Herb:* Basil French Thyme Greek Oregano Lovage Silver Thyme Tuscan Blue Rosemary *Nightshade:* Black Tomato Giasnt Crimson Tomato Gold Nugget Cherry Tomato Ground Cherry Pineapple Tomato Purple Tomatillo Purple Tomato Shiromaru Eggplant *Fruit (not pictured):* Wolf River (apple) Honeycrisp (apple) Pink Lady (apple) Peach

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[–] • 1 pt

I haven't heard of superchile before, but I am a great fan of Thai peppers - I am hoping my Thai's this year are at least the same heat profile of last year's.

I typically rough-chop my peppers for ferment (I add other things as well. depending on what I'm going for) - I only leave them whole and pierced if pickling. I will make a post in the capsaicin sub with how mine look and what I do to get them soaking