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This is the lone reaper my plant gave me, can't just post the wins, right?... the plant is flowering again, so fingers crossed. Aside from being small, it was packed with intense heat.

This is the lone reaper my plant gave me, can't just post the wins, right?... the plant is flowering again, so fingers crossed. Aside from being small, it was packed with intense heat.

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[–] • 3 pts

The reds I grow are always very fruity and sweet. That said, I grow three types of reaper - reds, yellows, and chocolates. The yellows are a bit citrusy with floral notes. Chocolates are earthy - sometimes floral and bitter, other times smoky and sweet.

If I get my peppers from anywhere else, they're usually very floral, or bitter, both, or no flavor.

[–] • 2 pts

I envy yall. I can never get any notes over the heat.

[–] • 3 pts (edited )

Interestingly, the particular smell and taste of a superhot comes form the oil - capsicum chinense.. I'm not a huge fan of it which is why I toast, roast, smoke, pickle, and ferment my superhots, so I can enjoy the heat without that weird flavor (it overpowers everything). If we could take the heat from a reaper and put it in a lemon drop pepper (yellow jalepeno) that would be tits

Correction: I was reminded shortly after this comment of a pepper I grew a couple years ago - Biquinho. A very fruity pepper with little heat, but it came with that floral chinense 'flavor'. So, not just superhots have it.

[–] • 1 pt

God, I've gotten so spoiled at this point that I can't eat a pizza, or burgers, without some grilled up Jalapenos. Even pickled will do in a pinch.