Tips for ghost peppers.

[drunkted]

Growing ghost peppers for the first time this year. I focus on jalepeno and birds eye for yeild's sake primarily. I know when I've branched out in the past I didn't see much of a harvest.

 

[smokinadam]

Gloves? Warning signs? Someone at work made a salsa with some ghost in it and I'm ok for some heat but this stuff was for inferno than heat. Worst part was I couldn't wash down with good beer when I needed it. Majority of the hot peppers here aren't as hot as they could be with us being in WI.

 

[drunkted]

It's all how you cook it, neighbor! I live in Saint Paul MN.

 

[sfprankster]

I have both ghost and scorpion chilies growing in my garden. They are one of the few plants the local critters don't eat every year. I've found the highest levels of capsaicin are from chilies grown in high heat and dry climates. The chilies seem to like the stress of less water to develop higher levels of capsaicin.

If you are making foods with ghost or scorpion chilies, I do recommend using gloves/mask. Also be very careful when washing the pans or utensils afterwards. Once vaporized with the hot water/steam, it can enter your lungs and cause severe reactions. Another bit of advice, don't touch any sensitive areas on your body after handling chilies. It can become quite uncomfortable rather quickly. 

Gloves? Warning signs? Someone at work made a salsa with some ghost in it and I'm ok for some heat but this stuff was for inferno than heat. Worst part was I couldn't wash down with good beer when I needed it. Majority of the hot peppers here aren't as hot as they could be with us being in WI.

The alcohol in the beer made the heat from the chili bloom throughout your palate. Anything made from dairy(milk, yogurt, etc) will put the fire out. Items made with sugar to a much lesser extent.

Personally, I'm a part of the chili fiend population. As long as I can taste the originating ingredients, I'll eat anything. If it tastes like biting the top off a D cell battery, I'll pass.

 

[bluewhisper]

Another chilehead here! What do you want tips on, cultivation, cooking, etc.?

If any of you like the Dave's Insanity sauce, try their ghost pepper version. The heat is comparable but the flavor is much, much better.

 

[drunkted]

Looking mostly for early cultivation tips. It's planted and just a little fella right now. Any pruning, etc?

 

[smokinadam]

I have both ghost and scorpion chilies growing in my garden. They are one of the few plants the local critters don't eat every year. I've found the highest levels of capsaicin are from chilies grown in high heat and dry climates. The chilies seem to like the stress of less water to develop higher levels of capsaicin.



If you are making foods with ghost or scorpion chilies, I do recommend using gloves/mask. Also be very careful when washing the pans or utensils afterwards. Once vaporized with the hot water/steam, it can enter your lungs and cause severe reactions. Another bit of advice, don't touch any sensitive areas on your body after handling chilies. It can become quite uncomfortable rather quickly. :icon_eek:



The alcohol in the beer made the heat from the chili bloom throughout your palate. Anything made from dairy(milk, yogurt, etc) will put the fire out. Items made with sugar to a much lesser extent.



Personally, I'm a part of the chili fiend population. As long as I can taste the originating ingredients, I'll eat anything. If it tastes like biting the top off a D cell battery, I'll pass.

I didn't wash it down with anything. I enjoy a runny nose and added heat as long as I'm drinking

 

[drunkted]

Part of the rush!

 

[bluewhisper]

Some recommend cutting the very top off so the plant branches out more rather than growing taller. I think I'll do that with a little hab I have.

As for fertilizer, nitrogen will give you foliage but magnesium will make it set fruit.

You might want to check out the C2C Pepper Forum, lots of growers there.