True @Pacnorwest , absolutely true, without any doubt - Nothing like organically grown (100% free from synthetic pesticides) home garden chilies!
And I'm now getting ready to jump at the next level, with these Carolina Reaper seeds! There currently is no chili that's hotter, which we can get the seeds for, (seeds for Pepper X are not commercially available anywhere). So this is all that we can get at this point in time. Therefore it's going to be very interesting...
Great looking Pepper plants !! Those Reapers are very hot, but you can't really tell by me because I'm a wimp when it comes to hot peppers !! I accidentally bought a hot pepper last year after the squirrels dug mine up and after the hurricane, I had a huge plant just full of peppers that were shaped like what you posted. I hired a company to remove the two fallen trees in my yard and they were Spanish folks. They were more than pleased to take them all !!
I wouldn't want to eat the Carolina Reaper, I'll only be growing them as weapons... https://youtube.com/shorts/3AJUW5ijXjw?si=uxb6ObCakilEdPN_
Those look pretty spicy. Some look like Thai peppers, and some like Chiltepin peppers. I like Jalapeños, Serranos, Anaheims, Poblanos, Cayennes. Habaneros are too hot for me - plus, with those all I taste is the hotness, not the flavors. Thai's are too hot for me, too. Tabascos are in between. I like the flavor, and I like Tabasco sauce, but the individual peppers are too hot for me. My region has a prominent Mexican population, so I'm exposed to more interesting foods than where I grew up in the US Midwest. It's been fun exploring different methods and flavors.
I seem to have deloped a very strong craving for pickled Jalapenos (green without seeds). Joe E Parker's are the easiest to grow, and mature the fastest, and are very big in size. However barbequed Bell Peppers, all colors, over hot coals have a unique flavor to them. Which too I now like a lot. But that's to be done on real original authentic charcoal - Not briquette charcoal, which I consider as totally fake. As I swear can taste the difference in food that's been prepared over it. Probably because briquette charcoal has sawdust added in it, as well as wool and dry straw, plus other biomass to make it light up easily. So I tried it once, and hated it so much, that I swore never try it again...
