- Aji Peruvian Peppers
- Coconut Oil
Wipe down a baking sheet with coconut oil, spray is easier. Place the yung ones on the pan, not touching. Cook for 1 hour at 175°F. Sprinkle some savory salt. Enjoy the # S P I C E W A V E 9 7.
Serve with a side of Bahamian Goats obviously, cooked the same way.
Welcome 2 my underground death1 blog, make urself at home.
Continue reading Pepperwave666
SHU: 250,000 Estimated
There’s nothing quite like a rocoto pepper, and the Peru Bitdumi Rocoto is an amazing cultivar proving it. One of the most underground rocoto peppers you will find, there is not a lot of information about this one out there. Big Ups to Hydro Mode1 for the organic specimen.
Growing the Peru Bitdumi
What separates this plant from other rocoto plants is it seems to be less fussy, a damn fine trait to have. Not as large as other rocotos, on average around two inches. Exceptionally prolific, tough, early and can be grown in any climate.2 Like most other rocotos, it’s still a difficult pepper to grow.
Continue reading Peru Bitdumi Rocoto Pepper
Name: Apis Mellifera
Beads? No, bees. They’re great, aren’t they? This is the European Honey Bee, otherwise known as the Western Honey Bee. It is the most common of all 40 other bee species. Buzzzzzz.
Don’t feel like carrying around a tiny paint brush, painting tiny pepper flowers to pollinate? Are people pointing and laughing from afar? Then you need to ask for the help of the honey bee, an expert pollinator. The honey bee is the most important insect for pollinating crops. Just how much?
Continue reading European Honey Bee
One of the most underground peppers available. Very sweet and fruity! Taste is similar to the Jamy, but, a little more tropical. Fairly long pods with a medium heat. Great spice to this for a baccatum–the burn sticks around for quite a long time on the lips. In the dark!
Native to Guyana, which at the time of this posting, is under threat from a Venezuelan territorial dispute. I think this is more to do with the PI 199506 than silly borders.
Say hello to the Habanero’s fun younger counterpart. More tropical flavor than the Habanero, but not as much heat. Eating a whole one fresh is possible with some practice, but these bastards can get quite hot–especially with a lot of sunlight during the summer. More similar to a lessor known Capsicum Chinese, the Fatalii. The pepper begins as a simple green and ripens to a nice orange.
Continue reading Datil Pepper
Seriously though, how are babbies formed?
Continue reading Baby Pepper Plant
SHU: 100,000 estimated
Type: Capsicum Chinese
A super dope, rare and productive variety from Brazil. One of the most unique looking pepper plants you will ever come across! Dark purplish green leaves make this one quite strange. The Cheiro Roxa pods start off as a dank purple and eventually become a creamy pink color that’s quite amazing! Would be really interesting as a hybrid.
Continue reading Cheiro Roxa Pepper
SHU: 25,000 – 50,000 estimated
A neat capsicum annuum and the first yellow variety of the most popular spicy pepper, the Jalapeno. These little bros were first released in 1992 by the Texas Agricultural Experiment Station. They are well known for being resistant to 6 different types of viruses.1
- Tobacco etch virus (TEV)
- Potato virus Y (PVY)
- Pepper mottle virus (PeMV)
- Tobacco mosaic virus (TMV)
- Tobacco ringspot virus (TRSV)
- Cucumber mosaic virus (CMV)
Continue reading Jaloro Pepper