I just can't go hotter than habanero ... Ghost peppers, reapers, pepper x, whatever... would need to be diluted for me to even remotely enjoy it. Plenty of flavor comes with sweet, mild and hots ... anything else just adds the heat and does not contribute to flavor whatsoever. The super-hots may have flavor, but they will only be on the taste buds for a few milliseconds before the heat destroys it. I love hot, really hot. Maybe I just don't like super hot? There is a Jalapeño/Habañero hot sauce on the market called Evil Ooze ... best stuff ever ... eat it with a spoon for a full burn, but a TBLSPN with any pasta dish is perfect! Great as a substitute catsup on burgers and dogs too ... perfect amount of heat and flavor.

Planted 2 six cell with 2 seeds each
1 Red Ghost Scorpion
2 Carolina Reaper

5 Red Ghost, 1 Reaper... Pink Habs are 100% though 6/6...

There are a few varieties, that never germinate for me...
New Big Dwarf
Is a Dud again this year 0 germination...
Jimmy Nardello
Is a dud once again... 0 germination...
I can't get a Joe E Parker seed to crack either, or seeds I saved from a fresh Hatch Green Chili...

Ow well, there's plenty more that did!

@ rhines81...

I checked out the Evil Ooze. Looks perfect for me. I'll be ordering tonight!

Jon

The Fiery Foods Show was in my town this weekend. I got to meet Troy Primeaux and his wife and snagged some sauces. I'm growing his 3 Mama's and his 7 Pot this year. He is developing another one he's calling "Creeper" that's not ready for release yet.

Did you try any of his pepper jelly? He lives a few miles from me and sells to a few stores here but I haven't tried it yet since we make it ourselves. I'm growing his 7 Pot and Big Mustard Mama this year.

[QUOTE=pmcgrady;687159]There are a few varieties, that never germinate for me...
New Big Dwarf
Is a Dud again this year 0 germination...
Jimmy Nardello
Is a dud once again... 0 germination...
I can't get a Joe E Parker seed to crack either, or seeds I saved from a fresh Hatch Green Chili...[/QUOTE]

Pmcgrady, I grow Jimmy Nardello every year and save seeds. Germination is excellent and I have lots of seeds. If you would like some send me a pm, would be happy to send .

Jillian

I didn't get the jellies only because I'm trying to stay off sugar as much as possible. I know the sauce has sugar but I won't eat as much as I would jelly. I'm already wishing I got some jelly so I will probably order some pretty soon. Its probably a good thing he doesn't live a few miles from me.


[QUOTE=Rajun Gardener;687230]Did you try any of his pepper jelly? He lives a few miles from me and sells to a few stores here but I haven't tried it yet since we make it ourselves. I'm growing his 7 Pot and Big Mustard Mama this year.[/QUOTE]

[QUOTE=jillian;687233]Pmcgrady, I grow Jimmy Nardello every year and save seeds. Germination is excellent and I have lots of seeds. If you would like some send me a pm, would be happy to send .

Jillian[/QUOTE]

Thanks for the offer, I don't think it's the seeds. It's me and the new place I'm starting the seeds at, I may need to invest in a heating mat. The window I have my table and lights set up is much cooler the my old house setup. I have a lot of peppers and tomatoes sprouted, but the above named ones, I seem to have trouble with. I've got a dozen types of Aji peppers that had close to 100% germination, but Joe E Parkers started same time, with 3 different sources of seed, had zero sprout... It doesn't make any sense...

One thing I am learning is that some seeds take ridiculously long to germinate. I sowed a bunch of seeds on Feb 12, and about 90% sprouted within 10 - 12 days, but I'm still getting sprouts from some that I gave up on and re-sowed.

Pepper X will never make it on my to-grow list....ever. lol

My youngest son was making a pizza the other night. He likes hot peppers when mixed in other foods to dilute it. BUt this night I had gone to the freezer to get a green bell pepper. A friend had given me a bag of mixed peppers including jalepenos and seranos and these larger peppers. A quick bite off the end confirmed it was a sweet pepper with just a hint of heat. Showed son how to thinly shaved the frozen pepper for the pizza, and being a cook, he sampled the pepper. THen raced thru the house yelling to me that I am trying to kill him!!!! lol Giving me a sample, I chewed on a small piece, knowing it was sweet......holy moly ! VERY HOT. Spat it out! I rerouted my son quickly to the frig to munch on cheese.... and with his mouth still burning removed the pepper from his pizza.

Only explanation is that when frozen, very cold, my taste buds missed icking up on the heat.

My kids know most of the hot peppers by name so they dont accidently ingest them.lol Jalapenos are our speed. I do wonder about people that enjoy the pain of a hot pepper.....lol...No Pepper X here.

Legal opium.
Worth

[QUOTE=Black Krim;687270] I do wonder about people that enjoy the pain of a hot pepper.....lol...No Pepper X here.[/QUOTE]

Capsaicin releases endorphins and dopamine. You can build up tolerance to the "heat" by starting with milder peppers and working your way up. Your digestive tract however, will tell you when you have reached your "heat" limit.

NOW I understand Worth's comment. lol

My son has low dopamine--in all my reading THIS chemical/veg has never come up. Hmmmm..... a cheaper treatment... for ADD/ADHD....