Pulled my Hab out of garden in 2007.Have root pruned and trimmed stalk back and re-poted last 2 years....This can be done with any pepper.You need a sunny window and warmth to encourage the first shoots.Will be dormant a few months and grow super slow.....


Getting its first shoot of year in march



http://i600.photobucket.com/albums/tt85/69alex/salisbury006.jpg




In august





http://i600.photobucket.com/albums/tt85/69alex/aug29021.jpg


Today.Going to make jerk chicken with them soon....Dehydrate the rest.



http://i600.photobucket.com/albums/tt85/69alex/jpeppers004.jpg




http://i600.photobucket.com/albums/tt85/69alex/jpeppers003.jpg


http://i600.photobucket.com/albums/tt85/69alex/jpeppers002.jpg




I had trouble germinating cayene from old seed and used some from last years dehydrated.....

5-6 planted from dehydrated were true cayene



Cayene



http://i600.photobucket.com/albums/tt85/69alex/jpeppers007.jpg


This is the one that was cross-polinated.It has corking like a jap,but no heat and not much flavor




http://i600.photobucket.com/albums/tt85/69alex/jpeppers006.jpg




Cross on left of true cayene



http://i600.photobucket.com/albums/tt85/69alex/jpeppers008.jpg


This is my first ever volunteer pepper.This jap sprouted after freezing winter.It is not big,but had to keep it....




http://i600.photobucket.com/albums/tt85/69alex/jpeppers014.jpg

You've got some talent with those peppers Alex!!

Man that is pretty cool....had a Jap that has come back 2 yrs. now. Think i'll trim it back & see if it will rock for another year!

Fantastic peppers. I grew Habs once , no fruit the first year so I brought it in for the winter, second year it was loaded. They were just too dang hot for me. I made a big pot of Jambalaya put one pepper and seeds in. First bite I think wow thats got a little kickbut not bad. second bite wow that is hot. third bite WOW this is too hot to eat. Where is the milk. :lol:

Fantastic peppers. I grew Habs once , no fruit the first year so I brought it in for the winter, second year it was loaded. They were just too dang hot for me. I made a big pot of Jambalaya put one pepper and seeds in. First bite I think wow thats got a little kickbut not bad. second bite wow that is hot. third bite WOW this is too hot to eat. Where is the milk. :lol:

These scotch bonnet are not hell hot-do not no why.They are hot though.
The jerk i make seems to mellow out heat and bring out the fruity flavor.
The powder can be much hotter-guess the dehydrating intensifies heat.....


Thanks for kind words everyone.

Fantastic peppers. I grew Habs once , no fruit the first year so I brought it in for the winter, second year it was loaded. They were just too dang hot for me. I made a big pot of Jambalaya put one pepper and seeds in. First bite I think wow thats got a little kickbut not bad. second bite wow that is hot. third bite WOW this is too hot to eat. Where is the milk. :lol:

To flavor beans or stews with habanero, I like to wrap a couple in cheesecloth and take them out after a couple or three hours. Still leaves plenty of heat.

To flavor beans or stews with habanero, I like to wrap a couple in cheesecloth and take them out after a couple or three hours. Still leaves plenty of heat.

KEITH-that is a FANTASTIC idea.Thank you very much:thumb:

Alx wrote
These scotch bonnet are not hell hot-do not no why.They are hot though.
The jerk i make seems to mellow out heat and bring out the fruity flavor.
The powder can be much hotter-guess the dehydrating intensifies heat.....

sounds like to much water. you may try letting them go with out water untill they start wilting for a couple days then water them.:noidea:
habs have a great taste with plenty heat normally. If I want their taste and a little heat from them. They get cooked whle. then take them out and squish them / it in a bowl then remove pepper add juice mix around then reincorperate into the food.
If you like those and have not tried the scottts bonnet you may want to do so. very hot with wonderfull flavors. for most, the heat must be tamed to really enjoy the flavor of the pepper. makes wonderfull cerviche.

http://blog.phaseonesurf.com/wp-content/uploads/2008/04/barbados5.jpg (scotts bonnetts)

http://www.seedfest.co.uk/seeds/peppers/chile/habanero.jpg (habs)

there is a big diifernce in the two.

KEITH-that is a FANTASTIC idea.Thank you very much:thumb:

Was thinkin the same thing! Like it!

Nice pepper works Alex! Love the red in them :thumb: just beautiful. I was wantin' and wonderin' about saving my jap plants this year. Thanks for sharing!