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Got my care package of superhots day 'fore last, thanks to BOHICA Pepper Hut. The weather has all but ruined my superhot haul this season - takes a ton of time from sow to reap.

What we have here is a grab bag - 48 chocolate supers: reaper, bhut (ghost), borg, others & 24 peach supers: reaper, bhut, habanero, (and i think borg).

in typical BWG fashion, I pulled a peach hab out to try - fruity for the first 1-2 seconds, then floral. the floral and chinense was powerful, hot, >400k SHU certainly. Tried peach bhut - no fruit but light floral notes and the chinense was much lighter - typical bhut burn, just a lovely sensation, easily >600k SHU. I learned two years ago to not do straight chocolate superhot pods (did choco reaper and boy i was toast); oddly I do sepia serpents just fine.

Anyways, I had featured two new sauce recipes a ways back, one cherry-based and the other kiwi-based. This haul is for those two recipes - chocolate for cherry and peach for kiwi.

I'll grab pics as I create the soak for each.

Got my care package of superhots day 'fore last, thanks to BOHICA Pepper Hut. The weather has all but ruined my superhot haul this season - takes a ton of time from sow to reap. What we have here is a grab bag - 48 chocolate supers: reaper, bhut (ghost), borg, others & 24 peach supers: reaper, bhut, habanero, (and i think borg). in typical BWG fashion, I pulled a peach hab out to try - fruity for the first 1-2 seconds, then floral. the floral and chinense was powerful, hot, >400k SHU certainly. Tried peach bhut - no fruit but light floral notes and the chinense was much lighter - typical bhut burn, just a lovely sensation, easily >600k SHU. I learned two years ago to not do straight chocolate superhot pods (did choco reaper and boy i was toast); oddly I do sepia serpents just fine. Anyways, I had featured two new sauce recipes a ways back, one cherry-based and the other kiwi-based. This haul is for those two recipes - chocolate for cherry and peach for kiwi. I'll grab pics as I create the soak for each.

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[–] • 2 pts

Few years ago I grew some red ghosts. Drank a 12 pack and talked myself into taking a bite. Absolutely delicious for about 4 seconds. Then the burn. Hell for about 5 minutes. Don't do dumb shit. Lesson learned.

[–] • 1 pt

I think it's because the booze dilates the blood vessels and thins the blood already, it would make the receptors bind quicker with greater efficacy. That said, sugar is a known acid used to help cut through the capsaicin oil so it could have been much worse, sans booze?

maybe an experiment is on order?

[–] • 1 pt

Great idea! For science of course.