#chillis — Public Fediverse posts

“The food of the true revolutionary is the red pepper”*…

… and a favorite of many others. Hannah Bentley explores the growing number of extreme enthusiasts– chiliheads– who are competing across the globe, devouring millions of Scoville units, and fighting off agonizing capsaicin cramps in the process…

“I’m not like normal people,” declares Stephen Curgan, better known in the chilli-eating world as Fiery Redd. ​“Not many people can say they’ve achieved world status at something.” 

The 37-year-old corporate engineering manager from South Carolina currently holds the League of Fire​’s (LoF) World Champion Belt Title – the highest honour in competitive chilli [the more common spelling of “chili” in the UK] eating. Last March, he travelled to Cape Town, South Africa and beat Gary ​‘Scorpion Slayer’ Conar, revelling in the rapturous applause as he hoisted the red-trimmed leather belt above his head.

Achieving such a feat means enduring roughly 10 punishing rounds of chomping down on the hottest chillies on earth. Bouts usually begin with Carolina Reapers – which measure around 1.8 million Scoville Heat Units (roughly 300 times hotter than a jalapeño) – before escalating to even more brutal chillies like Pepper X (over 2 million SHU), and sometimes spoonfuls of concentrated chilli extract reaching as high as 16 million SHU. 

During a match, competitors consume around 50 superhot chillies, many of which aren’t readily available to the public because of how dangerously potent they are. And to break a tie, the contest ends in a speed round, where whoever wolfs down the most peppers is hailed the winner. The LoF is the sport’s governing body, sanctioning professional matches and maintaining an international ranking system…

… But the sport comes with a serious occupational hazard: capsaicin cramps. Capsaicin, the compound responsible for a chilli’s heat, binds to pain receptors throughout the digestive tract, triggering violent muscle spasms as the human body tries to cope with what it interprets as a threat. 

Competitors have compared the pain to ranging from a heart attack to childbirth, with each successive chilli only escalating the intensity. ​“I’ve broken my femur before,” Stephen says, with subtle terror flashing across his eyes, ​“but those cramps are the most painful thing I’ve ever experienced.”

To stave off the inevitable reckoning, Stephen – like all pro athletes – sticks to a strict nutrition plan, lining his stomach with ​“lots and lots of mashed potatoes” before every competition. ​“I need something heavy and starchy to clog the pipes and hold those cramps off for as long as possible.”

And as an extra precaution, once that final pepper has been choked down, competitors scatter to the nearest bin or bathroom to make themselves sick, expelling the capsaicin from their systems and hopefully shortening the hours of agony that may follow. That’s assuming the chillies didn’t make a surprise reappearance on stage – vomiting means instant disqualification…

… “I really love the psychological aspect of the sport,” Stephen explains. ​“It shows you can achieve anything you set your mind to. I think pepper eating is a good way to test yourself and see how well you can set the physical aside and maintain focus.”…

… This show of ​“mental fortitude” is one of the reasons Shahina Waseem, the undefeated 97-time UK Chilli Queen, co-founded the League of Fire alongside her partner Paul Ouro and fellow British competitor Matt Tangent. After outgrowing the previously limited competition circuit, she wanted to build the chilli-eating scene into something bigger than simply novelty entertainment at food festivals. 

Since its launch in 2019, the LoF has expanded internationally, hosting competitions across four continents, attracting sponsors and bringing together chilli growers, craft hot sauce makers and competitive eaters under a simple ethos: everyone is respected, recognised and welcome… 

The League of Fire: “Inside the searing, strangely wholesome world of competitive chili eating,” from @huckmag.com.

Pair with: “All Day I Dream Of Curry Fries“

* Mao Zedong (quoted in an article on the history of fiery peppers in Chinese cuisine)

###

As we turn up the heat, we might celebrate peppers in one of their natural habitats, noting that today is National Fajita Day. While the marque ingredients are chicken or steak, sweet peppers, and onions, spicy peppers are the key…

source

“The food of the true revolutionary is the red pepper”*…

… and a favorite of many others. Hannah Bentley explores the growing number of extreme enthusiasts– chiliheads– who are competing across the globe, devouring millions of Scoville units, and fighting off agonizing capsaicin cramps in the process…

“I’m not like normal people,” declares Stephen Curgan, better known in the chilli-eating world as Fiery Redd. ​“Not many people can say they’ve achieved world status at something.” 

The 37-year-old corporate engineering manager from South Carolina currently holds the League of Fire​’s (LoF) World Champion Belt Title – the highest honour in competitive chilli [the more common spelling of “chili” in the UK] eating. Last March, he travelled to Cape Town, South Africa and beat Gary ​‘Scorpion Slayer’ Conar, revelling in the rapturous applause as he hoisted the red-trimmed leather belt above his head.

Achieving such a feat means enduring roughly 10 punishing rounds of chomping down on the hottest chillies on earth. Bouts usually begin with Carolina Reapers – which measure around 1.8 million Scoville Heat Units (roughly 300 times hotter than a jalapeño) – before escalating to even more brutal chillies like Pepper X (over 2 million SHU), and sometimes spoonfuls of concentrated chilli extract reaching as high as 16 million SHU. 

During a match, competitors consume around 50 superhot chillies, many of which aren’t readily available to the public because of how dangerously potent they are. And to break a tie, the contest ends in a speed round, where whoever wolfs down the most peppers is hailed the winner. The LoF is the sport’s governing body, sanctioning professional matches and maintaining an international ranking system…

… But the sport comes with a serious occupational hazard: capsaicin cramps. Capsaicin, the compound responsible for a chilli’s heat, binds to pain receptors throughout the digestive tract, triggering violent muscle spasms as the human body tries to cope with what it interprets as a threat. 

Competitors have compared the pain to ranging from a heart attack to childbirth, with each successive chilli only escalating the intensity. ​“I’ve broken my femur before,” Stephen says, with subtle terror flashing across his eyes, ​“but those cramps are the most painful thing I’ve ever experienced.”

To stave off the inevitable reckoning, Stephen – like all pro athletes – sticks to a strict nutrition plan, lining his stomach with ​“lots and lots of mashed potatoes” before every competition. ​“I need something heavy and starchy to clog the pipes and hold those cramps off for as long as possible.”

And as an extra precaution, once that final pepper has been choked down, competitors scatter to the nearest bin or bathroom to make themselves sick, expelling the capsaicin from their systems and hopefully shortening the hours of agony that may follow. That’s assuming the chillies didn’t make a surprise reappearance on stage – vomiting means instant disqualification…

… “I really love the psychological aspect of the sport,” Stephen explains. ​“It shows you can achieve anything you set your mind to. I think pepper eating is a good way to test yourself and see how well you can set the physical aside and maintain focus.”…

… This show of ​“mental fortitude” is one of the reasons Shahina Waseem, the undefeated 97-time UK Chilli Queen, co-founded the League of Fire alongside her partner Paul Ouro and fellow British competitor Matt Tangent. After outgrowing the previously limited competition circuit, she wanted to build the chilli-eating scene into something bigger than simply novelty entertainment at food festivals. 

Since its launch in 2019, the LoF has expanded internationally, hosting competitions across four continents, attracting sponsors and bringing together chilli growers, craft hot sauce makers and competitive eaters under a simple ethos: everyone is respected, recognised and welcome… 

The League of Fire: “Inside the searing, strangely wholesome world of competitive chili eating,” from @huckmag.com.

Pair with: “All Day I Dream Of Curry Fries“

* Mao Zedong (quoted in an article on the history of fiery peppers in Chinese cuisine)

###

As we turn up the heat, we might celebrate peppers in one of their natural habitats, noting that today is National Fajita Day. While the marque ingredients are chicken or steak, sweet peppers, and onions, spicy peppers are the key…

source

“The food of the true revolutionary is the red pepper”*…

… and a favorite of many others. Hannah Bentley explores the growing number of extreme enthusiasts– chiliheads– who are competing across the globe, devouring millions of Scoville units, and fighting off agonizing capsaicin cramps in the process…

“I’m not like normal people,” declares Stephen Curgan, better known in the chilli-eating world as Fiery Redd. ​“Not many people can say they’ve achieved world status at something.” 

The 37-year-old corporate engineering manager from South Carolina currently holds the League of Fire​’s (LoF) World Champion Belt Title – the highest honour in competitive chilli [the more common spelling of “chili” in the UK] eating. Last March, he travelled to Cape Town, South Africa and beat Gary ​‘Scorpion Slayer’ Conar, revelling in the rapturous applause as he hoisted the red-trimmed leather belt above his head.

Achieving such a feat means enduring roughly 10 punishing rounds of chomping down on the hottest chillies on earth. Bouts usually begin with Carolina Reapers – which measure around 1.8 million Scoville Heat Units (roughly 300 times hotter than a jalapeño) – before escalating to even more brutal chillies like Pepper X (over 2 million SHU), and sometimes spoonfuls of concentrated chilli extract reaching as high as 16 million SHU. 

During a match, competitors consume around 50 superhot chillies, many of which aren’t readily available to the public because of how dangerously potent they are. And to break a tie, the contest ends in a speed round, where whoever wolfs down the most peppers is hailed the winner. The LoF is the sport’s governing body, sanctioning professional matches and maintaining an international ranking system…

… But the sport comes with a serious occupational hazard: capsaicin cramps. Capsaicin, the compound responsible for a chilli’s heat, binds to pain receptors throughout the digestive tract, triggering violent muscle spasms as the human body tries to cope with what it interprets as a threat. 

Competitors have compared the pain to ranging from a heart attack to childbirth, with each successive chilli only escalating the intensity. ​“I’ve broken my femur before,” Stephen says, with subtle terror flashing across his eyes, ​“but those cramps are the most painful thing I’ve ever experienced.”

To stave off the inevitable reckoning, Stephen – like all pro athletes – sticks to a strict nutrition plan, lining his stomach with ​“lots and lots of mashed potatoes” before every competition. ​“I need something heavy and starchy to clog the pipes and hold those cramps off for as long as possible.”

And as an extra precaution, once that final pepper has been choked down, competitors scatter to the nearest bin or bathroom to make themselves sick, expelling the capsaicin from their systems and hopefully shortening the hours of agony that may follow. That’s assuming the chillies didn’t make a surprise reappearance on stage – vomiting means instant disqualification…

… “I really love the psychological aspect of the sport,” Stephen explains. ​“It shows you can achieve anything you set your mind to. I think pepper eating is a good way to test yourself and see how well you can set the physical aside and maintain focus.”…

… This show of ​“mental fortitude” is one of the reasons Shahina Waseem, the undefeated 97-time UK Chilli Queen, co-founded the League of Fire alongside her partner Paul Ouro and fellow British competitor Matt Tangent. After outgrowing the previously limited competition circuit, she wanted to build the chilli-eating scene into something bigger than simply novelty entertainment at food festivals. 

Since its launch in 2019, the LoF has expanded internationally, hosting competitions across four continents, attracting sponsors and bringing together chilli growers, craft hot sauce makers and competitive eaters under a simple ethos: everyone is respected, recognised and welcome… 

The League of Fire: “Inside the searing, strangely wholesome world of competitive chili eating,” from @huckmag.com.

Pair with: “All Day I Dream Of Curry Fries“

* Mao Zedong (quoted in an article on the history of fiery peppers in Chinese cuisine)

###

As we turn up the heat, we might celebrate peppers in one of their natural habitats, noting that today is National Fajita Day. While the marque ingredients are chicken or steak, sweet peppers, and onions, spicy peppers are the key…

source

“The food of the true revolutionary is the red pepper”*…

… and a favorite of many others. Hannah Bentley explores the growing number of extreme enthusiasts– chiliheads– who are competing across the globe, devouring millions of Scoville units, and fighting off agonizing capsaicin cramps in the process…

“I’m not like normal people,” declares Stephen Curgan, better known in the chilli-eating world as Fiery Redd. ​“Not many people can say they’ve achieved world status at something.” 

The 37-year-old corporate engineering manager from South Carolina currently holds the League of Fire​’s (LoF) World Champion Belt Title – the highest honour in competitive chilli [the more common spelling of “chili” in the UK] eating. Last March, he travelled to Cape Town, South Africa and beat Gary ​‘Scorpion Slayer’ Conar, revelling in the rapturous applause as he hoisted the red-trimmed leather belt above his head.

Achieving such a feat means enduring roughly 10 punishing rounds of chomping down on the hottest chillies on earth. Bouts usually begin with Carolina Reapers – which measure around 1.8 million Scoville Heat Units (roughly 300 times hotter than a jalapeño) – before escalating to even more brutal chillies like Pepper X (over 2 million SHU), and sometimes spoonfuls of concentrated chilli extract reaching as high as 16 million SHU. 

During a match, competitors consume around 50 superhot chillies, many of which aren’t readily available to the public because of how dangerously potent they are. And to break a tie, the contest ends in a speed round, where whoever wolfs down the most peppers is hailed the winner. The LoF is the sport’s governing body, sanctioning professional matches and maintaining an international ranking system…

… But the sport comes with a serious occupational hazard: capsaicin cramps. Capsaicin, the compound responsible for a chilli’s heat, binds to pain receptors throughout the digestive tract, triggering violent muscle spasms as the human body tries to cope with what it interprets as a threat. 

Competitors have compared the pain to ranging from a heart attack to childbirth, with each successive chilli only escalating the intensity. ​“I’ve broken my femur before,” Stephen says, with subtle terror flashing across his eyes, ​“but those cramps are the most painful thing I’ve ever experienced.”

To stave off the inevitable reckoning, Stephen – like all pro athletes – sticks to a strict nutrition plan, lining his stomach with ​“lots and lots of mashed potatoes” before every competition. ​“I need something heavy and starchy to clog the pipes and hold those cramps off for as long as possible.”

And as an extra precaution, once that final pepper has been choked down, competitors scatter to the nearest bin or bathroom to make themselves sick, expelling the capsaicin from their systems and hopefully shortening the hours of agony that may follow. That’s assuming the chillies didn’t make a surprise reappearance on stage – vomiting means instant disqualification…

… “I really love the psychological aspect of the sport,” Stephen explains. ​“It shows you can achieve anything you set your mind to. I think pepper eating is a good way to test yourself and see how well you can set the physical aside and maintain focus.”…

… This show of ​“mental fortitude” is one of the reasons Shahina Waseem, the undefeated 97-time UK Chilli Queen, co-founded the League of Fire alongside her partner Paul Ouro and fellow British competitor Matt Tangent. After outgrowing the previously limited competition circuit, she wanted to build the chilli-eating scene into something bigger than simply novelty entertainment at food festivals. 

Since its launch in 2019, the LoF has expanded internationally, hosting competitions across four continents, attracting sponsors and bringing together chilli growers, craft hot sauce makers and competitive eaters under a simple ethos: everyone is respected, recognised and welcome… 

The League of Fire: “Inside the searing, strangely wholesome world of competitive chili eating,” from @huckmag.com.

Pair with: “All Day I Dream Of Curry Fries“

* Mao Zedong (quoted in an article on the history of fiery peppers in Chinese cuisine)

###

As we turn up the heat, we might celebrate peppers in one of their natural habitats, noting that today is National Fajita Day. While the marque ingredients are chicken or steak, sweet peppers, and onions, spicy peppers are the key…

source

“The food of the true revolutionary is the red pepper”*…

… and a favorite of many others. Hannah Bentley explores the growing number of extreme enthusiasts– chiliheads– who are competing across the globe, devouring millions of Scoville units, and fighting off agonizing capsaicin cramps in the process…

“I’m not like normal people,” declares Stephen Curgan, better known in the chilli-eating world as Fiery Redd. ​“Not many people can say they’ve achieved world status at something.” 

The 37-year-old corporate engineering manager from South Carolina currently holds the League of Fire​’s (LoF) World Champion Belt Title – the highest honour in competitive chilli [the more common spelling of “chili” in the UK] eating. Last March, he travelled to Cape Town, South Africa and beat Gary ​‘Scorpion Slayer’ Conar, revelling in the rapturous applause as he hoisted the red-trimmed leather belt above his head.

Achieving such a feat means enduring roughly 10 punishing rounds of chomping down on the hottest chillies on earth. Bouts usually begin with Carolina Reapers – which measure around 1.8 million Scoville Heat Units (roughly 300 times hotter than a jalapeño) – before escalating to even more brutal chillies like Pepper X (over 2 million SHU), and sometimes spoonfuls of concentrated chilli extract reaching as high as 16 million SHU. 

During a match, competitors consume around 50 superhot chillies, many of which aren’t readily available to the public because of how dangerously potent they are. And to break a tie, the contest ends in a speed round, where whoever wolfs down the most peppers is hailed the winner. The LoF is the sport’s governing body, sanctioning professional matches and maintaining an international ranking system…

… But the sport comes with a serious occupational hazard: capsaicin cramps. Capsaicin, the compound responsible for a chilli’s heat, binds to pain receptors throughout the digestive tract, triggering violent muscle spasms as the human body tries to cope with what it interprets as a threat. 

Competitors have compared the pain to ranging from a heart attack to childbirth, with each successive chilli only escalating the intensity. ​“I’ve broken my femur before,” Stephen says, with subtle terror flashing across his eyes, ​“but those cramps are the most painful thing I’ve ever experienced.”

To stave off the inevitable reckoning, Stephen – like all pro athletes – sticks to a strict nutrition plan, lining his stomach with ​“lots and lots of mashed potatoes” before every competition. ​“I need something heavy and starchy to clog the pipes and hold those cramps off for as long as possible.”

And as an extra precaution, once that final pepper has been choked down, competitors scatter to the nearest bin or bathroom to make themselves sick, expelling the capsaicin from their systems and hopefully shortening the hours of agony that may follow. That’s assuming the chillies didn’t make a surprise reappearance on stage – vomiting means instant disqualification…

… “I really love the psychological aspect of the sport,” Stephen explains. ​“It shows you can achieve anything you set your mind to. I think pepper eating is a good way to test yourself and see how well you can set the physical aside and maintain focus.”…

… This show of ​“mental fortitude” is one of the reasons Shahina Waseem, the undefeated 97-time UK Chilli Queen, co-founded the League of Fire alongside her partner Paul Ouro and fellow British competitor Matt Tangent. After outgrowing the previously limited competition circuit, she wanted to build the chilli-eating scene into something bigger than simply novelty entertainment at food festivals. 

Since its launch in 2019, the LoF has expanded internationally, hosting competitions across four continents, attracting sponsors and bringing together chilli growers, craft hot sauce makers and competitive eaters under a simple ethos: everyone is respected, recognised and welcome… 

The League of Fire: “Inside the searing, strangely wholesome world of competitive chili eating,” from @huckmag.com.

Pair with: “All Day I Dream Of Curry Fries“

* Mao Zedong (quoted in an article on the history of fiery peppers in Chinese cuisine)

###

As we turn up the heat, we might celebrate peppers in one of their natural habitats, noting that today is National Fajita Day. While the marque ingredients are chicken or steak, sweet peppers, and onions, spicy peppers are the key…

source

This pleases me. I overwintered a chilli that didn't do so well last year. It's my first fruit this year :) #gardening #chillis

This pleases me. I overwintered a chilli that didn't do so well last year. It's my first fruit this year :) #gardening #chillis

This pleases me. I overwintered a chilli that didn't do so well last year. It's my first fruit this year :) #gardening #chillis

This pleases me. I overwintered a chilli that didn't do so well last year. It's my first fruit this year :) #gardening #chillis

This pleases me. I overwintered a chilli that didn't do so well last year. It's my first fruit this year :) #gardening #chillis

Just the three chilis so far, but they look like they are going to be good ones! #chillis #chilis #HomeGrown

Just the three chilis so far, but they look like they are going to be good ones! #chillis #chilis #HomeGrown

Just the three chilis so far, but they look like they are going to be good ones! #chillis #chilis #HomeGrown

Just the three chilis so far, but they look like they are going to be good ones! #chillis #chilis #HomeGrown

Just the three chilis so far, but they look like they are going to be good ones! #chillis #chilis #HomeGrown

I think it might be the heat, my jajapeño chillies keep ripening while small. So these ones are going into tonight's stir fry, along with a few African birds eyes. Hope to pick a bunch of green jalapeños soon for a pot, if they can stay green long enough!

#chillis

I think it might be the heat, my jajapeño chillies keep ripening while small. So these ones are going into tonight's stir fry, along with a few African birds eyes. Hope to pick a bunch of green jalapeños soon for a pot, if they can stay green long enough!

#chillis

I think it might be the heat, my jajapeño chillies keep ripening while small. So these ones are going into tonight's stir fry, along with a few African birds eyes. Hope to pick a bunch of green jalapeños soon for a pot, if they can stay green long enough!

#chillis

I think it might be the heat, my jajapeño chillies keep ripening while small. So these ones are going into tonight's stir fry, along with a few African birds eyes. Hope to pick a bunch of green jalapeños soon for a pot, if they can stay green long enough!

#chillis

I think it might be the heat, my jajapeño chillies keep ripening while small. So these ones are going into tonight's stir fry, along with a few African birds eyes. Hope to pick a bunch of green jalapeños soon for a pot, if they can stay green long enough!

#chillis

Here's a couple of samples of this year's superhot #chilli varieties from the #allotment greenhouse, the big one is a Naga Morich which is our core "superhot" - it is a classic, hard to beat for balance of heat/flavour/aroma.

The evil little pointy bastard is a 7 Pot Primo and... wow... this is our first year successfully growing some (we tried and failed last year) and I thought the Naga has a "presence" when I cut it, but the 7PP hit me in the face with its aroma by comparison. There's a lot going on in this little chilli.

I am conservative in my superhot growing, basically I have a slot for the Naga as our core sauce-maker, and I have a slot for one "other" - this year it is the 7 Pot, next year maybe something different. I am tempted to make it 2x "other" superhots next year. (For context: things like scotch bonnets and habaneros do not count as superhots as nowhere near the million scoville mark, they're merely the "hot" chillies.)

#GYO #GrowYourOwn #chillis #chilipepper

Here's a couple of samples of this year's superhot #chilli varieties from the #allotment greenhouse, the big one is a Naga Morich which is our core "superhot" - it is a classic, hard to beat for balance of heat/flavour/aroma.

The evil little pointy bastard is a 7 Pot Primo and... wow... this is our first year successfully growing some (we tried and failed last year) and I thought the Naga has a "presence" when I cut it, but the 7PP hit me in the face with its aroma by comparison. There's a lot going on in this little chilli.

I am conservative in my superhot growing, basically I have a slot for the Naga as our core sauce-maker, and I have a slot for one "other" - this year it is the 7 Pot, next year maybe something different. I am tempted to make it 2x "other" superhots next year. (For context: things like scotch bonnets and habaneros do not count as superhots as nowhere near the million scoville mark, they're merely the "hot" chillies.)

#GYO #GrowYourOwn #chillis #chilipepper

Here's a couple of samples of this year's superhot #chilli varieties from the #allotment greenhouse, the big one is a Naga Morich which is our core "superhot" - it is a classic, hard to beat for balance of heat/flavour/aroma.

The evil little pointy bastard is a 7 Pot Primo and... wow... this is our first year successfully growing some (we tried and failed last year) and I thought the Naga has a "presence" when I cut it, but the 7PP hit me in the face with its aroma by comparison. There's a lot going on in this little chilli.

I am conservative in my superhot growing, basically I have a slot for the Naga as our core sauce-maker, and I have a slot for one "other" - this year it is the 7 Pot, next year maybe something different. I am tempted to make it 2x "other" superhots next year. (For context: things like scotch bonnets and habaneros do not count as superhots as nowhere near the million scoville mark, they're merely the "hot" chillies.)

#GYO #GrowYourOwn #chillis #chilipepper

Here's a couple of samples of this year's superhot #chilli varieties from the #allotment greenhouse, the big one is a Naga Morich which is our core "superhot" - it is a classic, hard to beat for balance of heat/flavour/aroma.

The evil little pointy bastard is a 7 Pot Primo and... wow... this is our first year successfully growing some (we tried and failed last year) and I thought the Naga has a "presence" when I cut it, but the 7PP hit me in the face with its aroma by comparison. There's a lot going on in this little chilli.

I am conservative in my superhot growing, basically I have a slot for the Naga as our core sauce-maker, and I have a slot for one "other" - this year it is the 7 Pot, next year maybe something different. I am tempted to make it 2x "other" superhots next year. (For context: things like scotch bonnets and habaneros do not count as superhots as nowhere near the million scoville mark, they're merely the "hot" chillies.)

#GYO #GrowYourOwn #chillis #chilipepper

Here's a couple of samples of this year's superhot #chilli varieties from the #allotment greenhouse, the big one is a Naga Morich which is our core "superhot" - it is a classic, hard to beat for balance of heat/flavour/aroma.

The evil little pointy bastard is a 7 Pot Primo and... wow... this is our first year successfully growing some (we tried and failed last year) and I thought the Naga has a "presence" when I cut it, but the 7PP hit me in the face with its aroma by comparison. There's a lot going on in this little chilli.

I am conservative in my superhot growing, basically I have a slot for the Naga as our core sauce-maker, and I have a slot for one "other" - this year it is the 7 Pot, next year maybe something different. I am tempted to make it 2x "other" superhots next year. (For context: things like scotch bonnets and habaneros do not count as superhots as nowhere near the million scoville mark, they're merely the "hot" chillies.)

#GYO #GrowYourOwn #chillis #chilipepper

RE: https://mastodon.social/@chillicam/115289358605477078

That's a second sprout! But in the mystery pot :|

2 is better than one, but I'd like more again.

#chillis #bloomscrolling

RE: https://mastodon.social/@chillicam/115289358605477078

That's a second sprout! But in the mystery pot :|

2 is better than one, but I'd like more again.

#chillis #bloomscrolling

RE: https://mastodon.social/@chillicam/115289358605477078

That's a second sprout! But in the mystery pot :|

2 is better than one, but I'd like more again.

#chillis #bloomscrolling

RE: https://mastodon.social/@chillicam/115289358605477078

That's a second sprout! But in the mystery pot :|

2 is better than one, but I'd like more again.

#chillis #bloomscrolling

RE: https://mastodon.social/@chillicam/115289358605477078

That's a second sprout! But in the mystery pot :|

2 is better than one, but I'd like more again.

#chillis #bloomscrolling

Managed to knock up four little jars of pickled jalapeños whilst making dinner. Not bad going.

Approximately this recipe: https://chillichump.com/honey-pickled-jalapenos-pro-food-processor-tips/

It seemed apt since the jalapeños we are growing are Chilli Chump's "CC Jalapeño": https://chillichumpseeds.com/product/cc-jalapeno/

We have two of these plants at the #allotment, with one in the greenhouse, and one in the polytunnel, plus another at home in the porch (an overwintered but somewhat neglected plant.)

#chillis #peppers
#chillipeppers
#preserving
#GrowYourOwn #GYO

Managed to knock up four little jars of pickled jalapeños whilst making dinner. Not bad going.

Approximately this recipe: https://chillichump.com/honey-pickled-jalapenos-pro-food-processor-tips/

It seemed apt since the jalapeños we are growing are Chilli Chump's "CC Jalapeño": https://chillichumpseeds.com/product/cc-jalapeno/

We have two of these plants at the #allotment, with one in the greenhouse, and one in the polytunnel, plus another at home in the porch (an overwintered but somewhat neglected plant.)

#chillis #peppers
#chillipeppers
#preserving
#GrowYourOwn #GYO

Managed to knock up four little jars of pickled jalapeños whilst making dinner. Not bad going.

Approximately this recipe: https://chillichump.com/honey-pickled-jalapenos-pro-food-processor-tips/

It seemed apt since the jalapeños we are growing are Chilli Chump's "CC Jalapeño": https://chillichumpseeds.com/product/cc-jalapeno/

We have two of these plants at the #allotment, with one in the greenhouse, and one in the polytunnel, plus another at home in the porch (an overwintered but somewhat neglected plant.)

#chillis #peppers
#chillipeppers
#preserving
#GrowYourOwn #GYO

Managed to knock up four little jars of pickled jalapeños whilst making dinner. Not bad going.

Approximately this recipe: https://chillichump.com/honey-pickled-jalapenos-pro-food-processor-tips/

It seemed apt since the jalapeños we are growing are Chilli Chump's "CC Jalapeño": https://chillichumpseeds.com/product/cc-jalapeno/

We have two of these plants at the #allotment, with one in the greenhouse, and one in the polytunnel, plus another at home in the porch (an overwintered but somewhat neglected plant.)

#chillis #peppers
#chillipeppers
#preserving
#GrowYourOwn #GYO

Managed to knock up four little jars of pickled jalapeños whilst making dinner. Not bad going.

Approximately this recipe: https://chillichump.com/honey-pickled-jalapenos-pro-food-processor-tips/

It seemed apt since the jalapeños we are growing are Chilli Chump's "CC Jalapeño": https://chillichumpseeds.com/product/cc-jalapeno/

We have two of these plants at the #allotment, with one in the greenhouse, and one in the polytunnel, plus another at home in the porch (an overwintered but somewhat neglected plant.)

#chillis #peppers
#chillipeppers
#preserving
#GrowYourOwn #GYO

Garden 🌶️ harvest - 3 kinds:
the Long, the Short and the A Very Good Morning to You

#Gardening #Chiles #Chillis

Garden 🌶️ harvest - 3 kinds:
the Long, the Short and the A Very Good Morning to You

#Gardening #Chiles #Chillis

Garden 🌶️ harvest - 3 kinds:
the Long, the Short and the A Very Good Morning to You

#Gardening #Chiles #Chillis

Garden 🌶️ harvest - 3 kinds:
the Long, the Short and the A Very Good Morning to You

#Gardening #Chiles #Chillis

Garden 🌶️ harvest - 3 kinds:
the Long, the Short and the A Very Good Morning to You

#Gardening #Chiles #Chillis

Right, have organised all the little germinated chilli pots so we I can do a proper assessment of the status of things... key question right now is: what is missing? Given I have germinations from both 7 Pot Primo and Naga Morich anything that hasn't germinated yet is very suspect:

X7 - Big Sun Habanero, last 2 seeds of this, some old seed (Feb'21), no surprise, not that important a variety for us tho.

X9 - Orange Drop, last 2 seeds from Fatali Jan'23... I do have some dehydrated chillies from 2023 I could try seed from.

Y5 - Yaki Blue - newest seed, Jan'25, from Chilli Chump... 🤞🏻

Y14 - ZERO Padrons :( - despite it being the variety I planted the most seeds of! These are some of my older seed (Dec'22, not ancient) so perhaps "that follows"... and I need to buy some more seed, pronto!

The biggest problem there is the padrons, I cannot imagine a summer without some padrons on the BBQ. (We barely had any last year, but did manage a handful.)

#chillis #peppers #growyourown

Right, have organised all the little germinated chilli pots so we I can do a proper assessment of the status of things... key question right now is: what is missing? Given I have germinations from both 7 Pot Primo and Naga Morich anything that hasn't germinated yet is very suspect:

X7 - Big Sun Habanero, last 2 seeds of this, some old seed (Feb'21), no surprise, not that important a variety for us tho.

X9 - Orange Drop, last 2 seeds from Fatali Jan'23... I do have some dehydrated chillies from 2023 I could try seed from.

Y5 - Yaki Blue - newest seed, Jan'25, from Chilli Chump... 🤞🏻

Y14 - ZERO Padrons :( - despite it being the variety I planted the most seeds of! These are some of my older seed (Dec'22, not ancient) so perhaps "that follows"... and I need to buy some more seed, pronto!

The biggest problem there is the padrons, I cannot imagine a summer without some padrons on the BBQ. (We barely had any last year, but did manage a handful.)

#chillis #peppers #growyourown

Right, have organised all the little germinated chilli pots so we I can do a proper assessment of the status of things... key question right now is: what is missing? Given I have germinations from both 7 Pot Primo and Naga Morich anything that hasn't germinated yet is very suspect:

X7 - Big Sun Habanero, last 2 seeds of this, some old seed (Feb'21), no surprise, not that important a variety for us tho.

X9 - Orange Drop, last 2 seeds from Fatali Jan'23... I do have some dehydrated chillies from 2023 I could try seed from.

Y5 - Yaki Blue - newest seed, Jan'25, from Chilli Chump... 🤞🏻

Y14 - ZERO Padrons :( - despite it being the variety I planted the most seeds of! These are some of my older seed (Dec'22, not ancient) so perhaps "that follows"... and I need to buy some more seed, pronto!

The biggest problem there is the padrons, I cannot imagine a summer without some padrons on the BBQ. (We barely had any last year, but did manage a handful.)

#chillis #peppers #growyourown

Right, have organised all the little germinated chilli pots so we I can do a proper assessment of the status of things... key question right now is: what is missing? Given I have germinations from both 7 Pot Primo and Naga Morich anything that hasn't germinated yet is very suspect:

X7 - Big Sun Habanero, last 2 seeds of this, some old seed (Feb'21), no surprise, not that important a variety for us tho.

X9 - Orange Drop, last 2 seeds from Fatali Jan'23... I do have some dehydrated chillies from 2023 I could try seed from.

Y5 - Yaki Blue - newest seed, Jan'25, from Chilli Chump... 🤞🏻

Y14 - ZERO Padrons :( - despite it being the variety I planted the most seeds of! These are some of my older seed (Dec'22, not ancient) so perhaps "that follows"... and I need to buy some more seed, pronto!

The biggest problem there is the padrons, I cannot imagine a summer without some padrons on the BBQ. (We barely had any last year, but did manage a handful.)

#chillis #peppers #growyourown

Right, have organised all the little germinated chilli pots so we I can do a proper assessment of the status of things... key question right now is: what is missing? Given I have germinations from both 7 Pot Primo and Naga Morich anything that hasn't germinated yet is very suspect:

X7 - Big Sun Habanero, last 2 seeds of this, some old seed (Feb'21), no surprise, not that important a variety for us tho.

X9 - Orange Drop, last 2 seeds from Fatali Jan'23... I do have some dehydrated chillies from 2023 I could try seed from.

Y5 - Yaki Blue - newest seed, Jan'25, from Chilli Chump... 🤞🏻

Y14 - ZERO Padrons :( - despite it being the variety I planted the most seeds of! These are some of my older seed (Dec'22, not ancient) so perhaps "that follows"... and I need to buy some more seed, pronto!

The biggest problem there is the padrons, I cannot imagine a summer without some padrons on the BBQ. (We barely had any last year, but did manage a handful.)

#chillis #peppers #growyourown

The reaper seedlings have had to be upgraded to these giant water bottles I found in a hedge which appear to have blown out of the bins of a care home. If I ever end up in a care home, I hope the money is spent on staff wages and not bottled bleeding water.

Anyway, all #chillis thriving despite the cold. I'm going to have to deal with the Khang Starr scarlet rose plants at the weekend before they get too big. So off to look in hedges for bottles again.

#gardening #indoorplants

The reaper seedlings have had to be upgraded to these giant water bottles I found in a hedge which appear to have blown out of the bins of a care home. If I ever end up in a care home, I hope the money is spent on staff wages and not bottled bleeding water.

Anyway, all #chillis thriving despite the cold. I'm going to have to deal with the Khang Starr scarlet rose plants at the weekend before they get too big. So off to look in hedges for bottles again.

#gardening #indoorplants

The reaper seedlings have had to be upgraded to these giant water bottles I found in a hedge which appear to have blown out of the bins of a care home. If I ever end up in a care home, I hope the money is spent on staff wages and not bottled bleeding water.

Anyway, all #chillis thriving despite the cold. I'm going to have to deal with the Khang Starr scarlet rose plants at the weekend before they get too big. So off to look in hedges for bottles again.

#gardening #indoorplants

The reaper seedlings have had to be upgraded to these giant water bottles I found in a hedge which appear to have blown out of the bins of a care home. If I ever end up in a care home, I hope the money is spent on staff wages and not bottled bleeding water.

Anyway, all #chillis thriving despite the cold. I'm going to have to deal with the Khang Starr scarlet rose plants at the weekend before they get too big. So off to look in hedges for bottles again.

#gardening #indoorplants

Step 1 of the chillies done! I soak them overnight (up to 24h) in a weakish chamomile tea. This is recommended in a few places and I've done it for 2 years now and it does seem to improve germination, but I've not done the "science" to really compare it to not doing it, or plain water, or some use black tea, others use peroxide. But the ritual is fun and I get to have a cup of tea out of the deal.

I vaguely sanitise things with ~75% isopropyl, but don't fuss about it too much.

This is the first 14 varieties, there will be about another 10 in a second batch. I tend to plant 2 seeds to each small 5.5cm pot and thin to 1 plant (sometimes I'll prick one out to another pot rather than murder it.)

1) 7Pot Primo
2) Naga Morich
3) Wraith
4) Trinidad Perfume
5) Scotch Bonnet (red)
6) Big Black Mama
7) Big Sun Habenero
8) Aji Mango
9) Orange Drop
10) Bishops Crown
11) Madre Vieja
12) Tangerine Tiger
13) Sugar Rush Stripey
14) CC Jalapeño

#allotment #GrowYourOwn #Chillis #Peppers #gardening

Step 1 of the chillies done! I soak them overnight (up to 24h) in a weakish chamomile tea. This is recommended in a few places and I've done it for 2 years now and it does seem to improve germination, but I've not done the "science" to really compare it to not doing it, or plain water, or some use black tea, others use peroxide. But the ritual is fun and I get to have a cup of tea out of the deal.

I vaguely sanitise things with ~75% isopropyl, but don't fuss about it too much.

This is the first 14 varieties, there will be about another 10 in a second batch. I tend to plant 2 seeds to each small 5.5cm pot and thin to 1 plant (sometimes I'll prick one out to another pot rather than murder it.)

1) 7Pot Primo
2) Naga Morich
3) Wraith
4) Trinidad Perfume
5) Scotch Bonnet (red)
6) Big Black Mama
7) Big Sun Habenero
8) Aji Mango
9) Orange Drop
10) Bishops Crown
11) Madre Vieja
12) Tangerine Tiger
13) Sugar Rush Stripey
14) CC Jalapeño

#allotment #GrowYourOwn #Chillis #Peppers #gardening

Step 1 of the chillies done! I soak them overnight (up to 24h) in a weakish chamomile tea. This is recommended in a few places and I've done it for 2 years now and it does seem to improve germination, but I've not done the "science" to really compare it to not doing it, or plain water, or some use black tea, others use peroxide. But the ritual is fun and I get to have a cup of tea out of the deal.

I vaguely sanitise things with ~75% isopropyl, but don't fuss about it too much.

This is the first 14 varieties, there will be about another 10 in a second batch. I tend to plant 2 seeds to each small 5.5cm pot and thin to 1 plant (sometimes I'll prick one out to another pot rather than murder it.)

1) 7Pot Primo
2) Naga Morich
3) Wraith
4) Trinidad Perfume
5) Scotch Bonnet (red)
6) Big Black Mama
7) Big Sun Habenero
8) Aji Mango
9) Orange Drop
10) Bishops Crown
11) Madre Vieja
12) Tangerine Tiger
13) Sugar Rush Stripey
14) CC Jalapeño

#allotment #GrowYourOwn #Chillis #Peppers #gardening

Step 1 of the chillies done! I soak them overnight (up to 24h) in a weakish chamomile tea. This is recommended in a few places and I've done it for 2 years now and it does seem to improve germination, but I've not done the "science" to really compare it to not doing it, or plain water, or some use black tea, others use peroxide. But the ritual is fun and I get to have a cup of tea out of the deal.

I vaguely sanitise things with ~75% isopropyl, but don't fuss about it too much.

This is the first 14 varieties, there will be about another 10 in a second batch. I tend to plant 2 seeds to each small 5.5cm pot and thin to 1 plant (sometimes I'll prick one out to another pot rather than murder it.)

1) 7Pot Primo
2) Naga Morich
3) Wraith
4) Trinidad Perfume
5) Scotch Bonnet (red)
6) Big Black Mama
7) Big Sun Habenero
8) Aji Mango
9) Orange Drop
10) Bishops Crown
11) Madre Vieja
12) Tangerine Tiger
13) Sugar Rush Stripey
14) CC Jalapeño

#allotment #GrowYourOwn #Chillis #Peppers #gardening

Step 1 of the chillies done! I soak them overnight (up to 24h) in a weakish chamomile tea. This is recommended in a few places and I've done it for 2 years now and it does seem to improve germination, but I've not done the "science" to really compare it to not doing it, or plain water, or some use black tea, others use peroxide. But the ritual is fun and I get to have a cup of tea out of the deal.

I vaguely sanitise things with ~75% isopropyl, but don't fuss about it too much.

This is the first 14 varieties, there will be about another 10 in a second batch. I tend to plant 2 seeds to each small 5.5cm pot and thin to 1 plant (sometimes I'll prick one out to another pot rather than murder it.)

1) 7Pot Primo
2) Naga Morich
3) Wraith
4) Trinidad Perfume
5) Scotch Bonnet (red)
6) Big Black Mama
7) Big Sun Habenero
8) Aji Mango
9) Orange Drop
10) Bishops Crown
11) Madre Vieja
12) Tangerine Tiger
13) Sugar Rush Stripey
14) CC Jalapeño

#allotment #GrowYourOwn #Chillis #Peppers #gardening

Yay. 🌶️ :robot_display_heart:

This year's chilli seeds have arrived in the mail. Better get my finger out and sort out the larger hydroponics setup soon.
#Chillis

Yay. 🌶️ :robot_display_heart:

This year's chilli seeds have arrived in the mail. Better get my finger out and sort out the larger hydroponics setup soon.
#Chillis

Yay. 🌶️ :robot_display_heart:

This year's chilli seeds have arrived in the mail. Better get my finger out and sort out the larger hydroponics setup soon.
#Chillis

Yay. 🌶️ :robot_display_heart:

This year's chilli seeds have arrived in the mail. Better get my finger out and sort out the larger hydroponics setup soon.
#Chillis

Yay. 🌶️ :robot_display_heart:

This year's chilli seeds have arrived in the mail. Better get my finger out and sort out the larger hydroponics setup soon.
#Chillis

Last of the cherry chillis coming in. Not as hot as I'd like, but a great addition to a salad.

A note on provenance: these are my second generation of this chilli, grown in Spain from seeds given to me by my mum. She, in turn, grew hers in France from seeds someone gave her from Italy.

#GrowYourOwn #Chillis