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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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[–] • 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.

[–] • 1 pt

I feel ya. I'm at the point every 'za must have a couple diced Habs on it before it goes in the oven. Then I have a dust I make - chocolate Habs, scorpions, and msg, that I sprinkle on after the 'za is done.